Health and safety at work

To report a gas or carbon monoxide emergency, or if a pipeline is struck (even if no gas leak has occurred) call 0800 111 999 - 24 hours a day.

Background

Gas is widely used in commercial catering and hospitality. If gas appliances, such as ovens, stoves, grills and boilers, are not properly installed and maintained, there is a danger of fire, explosion, gas leaks and carbon monoxide (CO) poisoning.

Carbon monoxide exposure can also occur with solid fuel appliances such as tandoori ovens, charcoal grills and wood-fired pizza ovens

Carbon monoxide is a highly poisonous gas with no taste, smell, or colour and exposure can lead to serious permanent ill-health effects or death.

LPG is used as a fuel in a range of applications including in heating and cooking appliances. LPG is flammable and heavier than air so that it will settle and may accumulate in low spots such drains and basements where it could present a fire or explosion or suffocation hazard.

The law

The Health and Safety at Work etc Act 1974

Gas Appliance (Safety) Regulations 1995

Gas Safety (Installation and Use) Regulations 1998

The Road Vehicles (Construction and Use) Regulations 1986 (Part 4D)

The Control of Substances Hazardous to Health (COSHH) Regulations 2002 (as amended)

The Workplace (Health, Safety and Welfare) Regulations 1992

What do I need to do?

You need to:

• ensure that all catering and hospitality staff that use gas equipment are trained in how to use it and in how to carry out regular checks for obvious faults, and what to do if a fault is identified
• only use a gas safe-registered engineer to install and commission appliances with a plug-in gas connection
• ensure new appliances for commercial catering must be CE marked
• make sure that regular maintenance and inspection of gas appliances, flues, pipe work and safety devices is carried out by a Gas Safe-registered engineer. The frequency of this should follow manufacturers’ recommendations, but generally annual inspections are a reasonable minimum

For solid fuel appliances:

• seek competent advice on all technical matters relating to installation, ventilation, extraction and maintenance. Organisations such as HETAS, CEDA, FEA and BESA can help (links below).
• only use solid fuel appliances designed for indoor use.
• extraction systems for commercial solid fuel appliances must be thoroughly examined and tested at least once every 14 months.
• you should fit a functioning audible carbon monoxide alarm suitable for use in a commercial kitchen and have procedures in place to deal with evacuation if it goes off.

For LPG:

• ensure that all staff using LPG equipment are trained in how to use it and in how to carry out daily checks of cylinders, flues, vents, pipework and appliances.
• LPG appliances should be installed and inspected by a competent person.  
• ensure that only competent people change LPG cylinders or hoses.
  • A certificate from an appropriately trained and registered Gas Safe engineer must be provided for each appliance, hoses and connectors, rigid pipe work and quick release valves, the gas cylinder installation, changeover valve, pigtails, and the system pressure. 
  • All commercial catering LPG equipment must have a flame failure device or flame supervision device or thermocouple.
  • All LPG cylinders, regulators and change-over devices should be located in the open air or housed in a separate, well ventilated, fire-resistant compartment
  • Flexible hose should be kept as short as possible and properly secured by integral threads, crimping, or hose clips (note that worm driven (e.g. jubilee) clips are not acceptable).
  • Store spare cylinders upright in a secure, well-ventilated area away from any sources of ignition.