Legislation

What guidelines or laws do I need to follow?

As part of planning commercial kitchen works, there are certain laws along with guidelines which must be adhered to before entering into such a project. Dine By Design have outlined a few here for you to consider, however we would strongly recommend that you fully research these topics.

Health and Safety Regulations

All commercial kitchen managers, regardless of operational type or size have a legal obligation to ensure the safety of their staff using any equipment and machines.

The Health and Safety Executive (HSE) issues these rules.  Prosecution can result if these are not followed, even if they are guidance notes and not necessarily law.

More information on Health and Safety issued by the HSE explaining best practice and how to minimise the risk of litigation can be found by clicking here.

Ventilation Systems

If your kitchen cooks on gas, the need for a ventilation system is necessary.   If there is a ventilation hood which covers the cooking area, then there is interlocking, which is the important issue. This is a gas supply cut-out mechanism, which means if the extraction should fail, then the gas supply to the kitchen equipment will be turned off automatically.

Interlocking regulations are strongly recommended in most kitchens, but it is not a mandatory requirement.  However, the rules do stipulate that an interlocking gas cut-out system must be fitted to any new commercial kitchen using fan-assisted extraction.  If in an existing kitchen, more than half of the equipment is replaced, then an interlocking gas cut-out system must be fitted also.

PUWER

PUWER stands for Provision and Use of Work Equipment Regulations which is a supplement to the Health and Safety at Work Act regulations and are part of a European Directive.   These additional regulations cover how chefs use their kitchen equipment and to ensure kitchen management accept responsibility for the safe use of their equipment.

A risk assessment should be carried out on all equipment within the kitchen as per PUWER regulations.  Written instructions and training should then be issued to all users.

For more awareness of PUWER click here.

WEEE

WEEE is a part of an EU legislation aimed at creating a sustainable Europe through recycling electrical equipment and aiming to reduce the amount of electrical waste material that goes to landfill.  It stands for Waste Electrical and Electronic Equipment Directive and became law in the UK on 1st January 2014.

For more information click here.

WRAS

The Water Regulations Advisory Schemes’ aim, particularly in a commercial kitchen is to ensure pure drinking water is not at risk from contamination through a backflow.  Therefore, every piece of commercial kitchen equipment that is connected to the mains water supply must comply with the Water Supply Regulations.  New equipment usually comes with the necessary fittings to comply with WRAS (an antisyphonic backflow devise or an air gap) but it should be checked and installed by an engineer qualified to connect equipment to the mains water supply.

For more information on WRAS click here.

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