Gas and electricity
While accidents involving gas or electricity account for a relatively small proportion of accidents reported in the catering and hospitality industries, they have the potential to cause serious injury or death through electric shock, burns or carbon monoxide poisoning.
The courts take a very serious view of deficiencies in this area and prosecution may result in a fine that is sufficient to put a company out of business.
Gas hazards
The most common accidents in the catering and hospitality industries occur as a result of fire or explosion when manually igniting gas appliances, especially ovens. Carbon monoxide poisoning can result from unchecked and poorly maintained equipment operating in an unventilated atmosphere.
Electrical hazards
The main hazards arise from using unchecked or damaged equipment, including cables, plugs and sockets. Particular hazards arise in kitchens because of the moist atmosphere and the presence of water.
Legal obligations
The Health and Safety at Work Act 1974 provides a general framework that places obligations on employers to ensure the safe use of gas and electricity.
The risk assessment part of the Management of Health and Safety at Work Regulations 1999 also applies to the use of electricity and gas. The Provision and Use of Work Equipment Regulations 1992 require all equipment used at work to be suitable for the purpose undertaken.
More specific requirements relating to electricity are contained in the Electricity at Work Regulations 1989. These require systems to be conducted and maintained and work activities carried out in such a way as to prevent risk of injuries such as electric shock. They also contain a number of general technical requirements, including those relating to the use of electrical equipment in adverse or hazardous environments.
Similarly, the Gas Safety (Installation and Use) Regulations 1998 contain requirements on the installation and use of gas appliances.
Training
It is a legal requirement to give adequate training on safe systems of work, particularly in relation to the use of electrical and gas equipment. Records of all training given should be made, in order to be able to demonstrate compliance with these requirements. It is also vital to ensure that enough people on the premises are trained in first aid.
Maintenance
All equipment should be properly and regularly maintained by qualified personnel. Gas appliances should be inspected by a Corgi-accredited engineer every 12 months.
With electrical equipment there is a distinction between the requirements for equipment in high-risk areas, such as kitchens, and equipment in other areas, such as other parts of hotels and restaurants.
In kitchens, the Institution of Electrical Engineers recommends a formal visual inspection of equipment every month and a continued inspection and test every six months.
Elsewhere, portable equipment should be checked before use for any damage to the exterior of the appliance or to its cable and plug. A formal visual inspection every six to 12 months and a combined inspection and testing every one to five years will be enough. Equipment that is not portable should be inspected and tested every four years.
There should be a written maintenance schedule for all appliances.
Ventilation is particularly important with gas appliances because of the risk of chronic carbon monoxide poisoning from incomplete combustion and inadequate flues. Existing systems need to be assessed to ensure that combustion is adequate and that the products of combustion will be diluted and removed. If a new gas appliance is installed, suppliers are obliged to give information on its ventilation requirements and these will need to be complied with.
Practices to avoid
Gas: There should be no delay between turning gas on and igniting it, as this allows an explosive mixture of gas and air to accumulate. This is mainly a problem with old equipment as modern catering equipment is required to be fitted with flame protection safeguards.
Electricity: Electrical equipment must never be used if the equipment itself, the cable or plug has been damaged or if the appliance has not been checked. Plugs should not be inserted into sockets and adaptors if the socket is switched on and adaptors should not be used to overload circuits. Electrical equipment should never be cleaned or adjusted unless it has been disconnected from the supply.
by Roy Tozer
Roy Tozer is a partner in the regulatory group at law firm DLA.
