While accidents involving gas or electricity account for a relatively small proportion of accidents reported in the catering and hospitality industries, they have very great potential for causing multiple deaths and serious injury 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 fines sufficient to put companies 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 obligation on employers to ensure the health, safety and welfare of their employees at work including the safe use of gas and electricity. Regulations made under the Health and Safety at Work Act lay down additional legal requirements.

The provisions of the Management of Health and Safety at Work Regulations 1999 relating to risk assessments also apply to the use of electricity and gas. The Provision and Use of Work Equipment Regulations 1998 require all equipment used at work to be constructed or adapted as to be suitable for the purpose for which it is used or provided.

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 to be carried out in such a way as to prevent risk of injury from electric shock etc. 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

There is a legal requirement to provide adequate training on safe systems of work, particularly in relation to the use of electrical and gas equipment. Records should be made of all training given, 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.

Practical guidance – inspection and checks

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 the remaining areas 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 6-12 months and a combined inspection and testing every 1-5 years will be enough. Fixed equipment 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 flueing. Existing systems need to be assessed to ensure that combustion will be adequate and that the products of combustion will be diluted and removed. If new gas appliances are installed, suppliers are obliged to give information on ventilation requirements and these will need to be complied with.

Practices to avoid

Gas: There should be no delay between turning on gas and igniting it as this allows an explosive mixture of gas and air to accumulate in the oven or in the vicinity or the burner. 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.

Roy Tozer is a Partner in the Regulatory Group of DLA Piper Rudnick Gray Cary UK LLP. roy.tozer@dlapiper.com


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