Kitchen Hazards and the Wider Workplace Evidence

HSE’s latest industry workbook estimates 50,000 non-fatal injuries a year in Great Britain’s accommodation and food service sector, averaged over 2022/23–2024/25. The rate was 3,080 per 100,000 workers. These Labour Force Survey estimates cover the wider sector, not just kitchens, and are subject to sampling uncertainty.

Safe working protects both staff and food. A cut, spill or equipment failure needs an appropriate response, including first aid, contamination controls and measures to prevent recurrence.

Key Facts & Figures (Overview)

  • 50,000 a year: estimated injuries in Great Britain’s accommodation and food service sector, annual average 2022/23–2024/25
  • 3,080 per 100,000 workers: that sector’s annual injury rate for the same three-year period
  • 41,000 a year: the food and beverage services subgroup estimate for the same period, included within the wider sector total
  • 30% of all Great Britain RIDDOR non-fatal employee injuries were slips, trips or falls on the same level in 2024/25
  • 17% involved handling, lifting or carrying in that all-industry Great Britain RIDDOR total
  • Different measures: self-reported survey injuries and employer RIDDOR reports must not be combined as if they counted the same population
  • Catering risks: HSE highlights slips, knives, manual handling, hot surfaces and hazardous substances
  • Risk assessment: identify the hazards in the actual kitchen and take suitable precautions
  • Knife safety: choose a suitable blade, use a stable surface and store knives safely
  • Floor safety: prevent leaks, remove spills promptly and keep routes clear
  • Hot oil: follow equipment instructions and a safe emptying and cleaning procedure
  • Young children: keep hot drinks, pans, knives and cleaning products out of reach at home

Types of Kitchen Accident

Burns and scalds can arise from several kitchen hazards:

  • Contact with hot surfaces (ovens, hobs, grill trays)
  • Splashing from boiling water or hot oil
  • Steam burns — particularly from pressure cookers, steamers, and pasta boilers
  • Hot fat fires in deep fryers — where water contamination or overheating can cause a flame-up capable of causing severe burns across a wide area

Commercial cooking equipment needs suitable maintenance, safe operating procedures and fire precautions determined through the fire risk assessment. Do not use water on a cooking-oil fire. Raise the alarm and follow the evacuation plan; only trained people should use appropriate firefighting equipment when it is safe to do so.

Knife injuries: HSE recommends training, a knife suitable for the task, a sharp blade, a stable cutting surface and secure storage. Do not try to catch a falling knife or leave knives hidden in washing-up water.

Slips and trips: floors must be suitable, maintained and kept free of obstructions. Prevent contamination and clean it effectively. Suitable slip-resistant footwear may be part of the risk controls, rather than a substitute for safe floors and housekeeping.

Musculoskeletal risks: heavy loads, repetitive tasks and awkward postures can cause harm. Avoid hazardous manual handling where reasonably practicable, assess what remains and reduce the risk through task design and suitable equipment.

Kitchen Accidents and Food Safety

Kitchen accidents have direct food safety implications:

Cuts and contamination: stop the task, obtain appropriate first aid and protect the wound. Assess and remove contaminated food, clean affected surfaces and only resume food handling when contamination can be prevented.

Dressings: cover cuts with a suitable waterproof dressing; brightly coloured dressings make them easier to spot. Metal-detectable dressings depend on the production controls and are not a universal legal requirement for every kitchen.

Incident follow-up: record and investigate accidents as appropriate, arrange safe cover for absent staff and check whether changes to equipment or procedures are needed.

Cleaning chemicals: assess hazardous substances, follow product instructions and use suitable controls and protective equipment where required. Do not mix cleaning products.

Written by Food Safety Experts

This guide was produced by the team at Level 3 Food Hygiene Certificate, a UK provider of RoSPA-approved online food hygiene training. Kitchen safety and food safety are interconnected — a safe kitchen is a clean kitchen, and a clean kitchen is a safe kitchen. Our Level 3 Food Hygiene Certificate covers kitchen hazards, contamination control, and safe working practices for supervisors and managers.

Sources & References

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Mark McShane
Mark McShane
Health & Safety Training Specialist, Online CPD Academy

Mark writes about workplace health & safety, food hygiene and accredited online training for Level 3 Food Hygiene Certificate, part of Online CPD Academy.