Research confirms need for ventilation for cooking fumes

Recent research by the Health and Safety Executive (HSE) on exposure of kitchen and factory workers to cooking fumes reinforces the importance of providing and maintaining good ventilation in catering kitchens and industrial cooking areas. This is particularly so where meat, fish and cooking oils are directly heated.

A previous review found that fumes produced from frying and grilling food contained small quantities of carcinogens and therefore further research was needed.

The new research, carried out at six food factory and six catering establishments, measured exposure of workers to any potentially harmful fumes especially from cooking meat and fish or from heated cooking oils. The study showed that the levels of fumes in all 12 establishments (which had typical fume extraction systems) appeared to be under adequate control.

The HSE believe the results offer reassurance that current controls are adequate. However, available information is still limited and it is not possible to state conclusively that no risk exists. It is therefore important that fume extraction systems to current standards are provided and maintained. The information sheet Ventilation of kitchens in catering establishments provides guidance on how employers can meet their obligations under the Control of Substances Hazardous to Health (COSHH) Regulations with respect to cooking fumes.

Copies of Ventilation of kitchens in catering establishments (HSE Catering Sheet No.10) available from HSE Books - see above.