Safety in school kitchens and laundries: the vital role of risk assessments and equipment checks

Julie Noble is health, safety, and fire resilience technician for the risk protection arrangement (RPA), the DfE's alternative to commercial insurance. When it comes to school kitchens and laundries, safety isn't just a matter of convenience - it's an absolute necessity. In this blog, Julie talks about how risk assessments and equipment checks are essential tools for keeping everyone safe.

Why risk assessments are important

Risk assessments are not just paperwork; they are a fundamental tool for preventing accidents and complying with legal obligations. They play a pivotal role in ensuring the safety of everyone.

Kitchens and laundries have their own set of health and safety challenges. The risks are multiple and diverse, from sharp knives to hot surfaces, dish washers to washing machines, and fryers to dryers. A risk assessment helps pinpoint hazards and allows for the implementation of reasonable steps to mitigate them.

Conducting checks in my role as health, safety and fire resilience technician, I have come across most risk scenarios in schools. It is quite an exhaustive list but based on my practical experience and common claims that come through the risk protection arrangement (RPA) service, I want to focus on the measures you can take to reduce potentially catastrophic consequences in two key areas - dryers and fryers.

Dryers and fryers

Dryers and deep-fat fryers are appliances used daily in most schools. Any negligence can have serious consequences, but accidents can be prevented if the correct checks are undertaken.

A common cause of fires is due to wear and tear. Frequent use can lead to malfunctioning parts, loose connections and a build-up of debris such as crumbs and fat in fryers, and lint in dryers.

Proactively addressing these issues reduces the risk of accidents such as electrical fires or oil spills. Well-maintained equipment will also last longer, saving your school money on replacements.

I've pulled together some simple pointers and advice that I hope will help you:

General fryer advice

• Fryers must be used in line with manufacturer's instructions
• The use of fryers should be subject to a suitable system of inspection and maintenance. The manufacturer's instructions for the equipment will confirm what is required and the frequency
• Fire detection and a fire door should be fitted to the kitchen, this is a room of special fire risk
• A risk assessment should be carried out on the emptying, cleaning, and filtering processes of deep fat fryers. Ensure that a suitable Safe System of Work is in place (including pre and post user checks) and that staff are trained in line with it
• Operate the fryer with the oil at the correct level
• Keep water away from fryers containing hot oil e.g. wet food or pots on stoves
• Drain cooked food over oil or use drip tray to avoid spills on floor. Wipe spillages immediately
• Do make sure that the floor is subject to a suitable cleaning schedule to prevent risk of slips, trips and falls
• Keep suitable firefighting equipment nearby (e.g. Wet Chemical Extinguisher and/or fire blanket) and ensure staff are trained in its use and are aware of the location of relevant shut off valves in the event of a fire
• Ensure that staff are trained in the cleaning, use, and filtering of the fryer. A thorough cleaning regime must be in place to ensure there are no oil or debris build ups
• Remove the debris and leftover oil with a disposable paper towel
• Always allow oil to cool before emptying
• Provide staff with suitable protective equipment, where identified as being required in the risk assessment
• Detailed information can be found in the HSE publication Safety during emptying and cleaning of fryers (hse.gov.uk)

General dryer advice

• Dryers must be used in line with manufacturer's instructions
• The use of dryers should be subject to a suitable system of inspection and maintenance. The manufacturer's instructions for the equipment will confirm what is required and the frequency
• There should be adequate ventilation in the laundry room/around the dryer
• Fire detection and a fire door should be fitted to the laundry room, this is a room of special fire risk
• It is recommended that a safe system of work is available at point of use which should include pre and post user checks to ensure correct procedure is followed
• Don't overload the machine
• Don't leave the machine unattended while in use
• Empty the fluff filters following every use
• Clean heat exchangers and vents periodically in line with manufacturer's instructions
• Service your dryer in line with manufacturer's instructions
• Use the correct cycle for the load, and never dry anything that has oil/other flammables on/in it
• Ensure each cycle, including the cool down period of the cycle, is completed fully
• Empty the dryer following each use once cycle has been completed
• Ensure your dryer is suitable for its use e.g. a domestic dryer designed for home use would not be suitable for heavy use in a commercial setting

Risk assessments and equipment checks

I'd like to close by sharing some basic risk assessment and equipment check information every school or trust should adhere to.

Risk assessments

1. Identifying hazards

Risk assessments involve systematically identifying potential hazards within the kitchen. From slippery floors to malfunctioning equipment, these assessments help pinpoint areas of concern.

2. Evaluation risks

Once hazards are identified, the next step is evaluating the associated risks. How likely is an accident or injury? What could be the consequence? Risk assessments provide answers and guide decision making.

3. Taking appropriate action

Armed with risk assessment findings, schools can take targeted action. Whether it's implementing safety protocols, providing training, or modifying procedures, risk assessments inform preventative measures.

Role of equipment checks

1. Regular inspections

Equipment checks ensure that kitchen appliances and tools are in proper working condition. Regular inspections catch issues early, preventing potential accidents or breakdowns.

2. Corrective measures

When equipment checks reveal problems, for example faulty wiring, malfunctioning ovens, or worn-out knives, schools can take immediate corrective actions to minimise risks.

3. Compliance with regulations

Schools must adhere to health and safety regulations. Proper equipment checks demonstrate compliance and contribute to a safe environment.

Help and advice

I recognise that this is an important task, and this is just a brief overview. If you would like more information about the topics discussed in this blog post, or about the RPA, visit the GOV.UK RPA website or contact schools.commercial@education.gov.uk .

If you've found this article useful and want to learn more about how we're supporting schools, click 'sign up and manage updates' to subscribe to our blog and receive notifications when we next post.