Preventing back pain and other aches and pains to kitchen staff - HSE issues new guidance

E025:06 10 March 2006

Back pain and manual handling injuries are among the most common occupational ill health problems in the UK. In catering and hospitality industry kitchens there are many tasks that without proper controls can cause back pain or upper limb injuries.

In 2004/2005 an estimated 2 million people suffered occupational ill health with back pain and upper limb disorders accounting for around three quarters of this figure.

Aimed at raising awareness amongst employers the guidance offers practical information on good manual handling techniques and lifting aids that will be useful to any section of the hospitality industry. It also offers specific information for kitchen staff on significant risk areas such as pot washing, dishwashing, preparing food, storage and cleaning.

The guidance supports and supplements HSE's Better BACKS campaign launched in June 2005 (www.betterbacks.hse.gov.uk), which promoted practical tips to employees and businesses on managing back pain and tackling manual handling problems at source.

Notes to editors

1. The guidance has been agreed by the Health and Safety in Hospitality Liaison Committee, comprising representatives from the hospitality industry, equipment manufacturers and related trade associations, trade unions, and local authority and HSE enforcement authorities.

2. The new HSE guidance 'Preventing back pain and other aches and pains to kitchen and food service staff ' can be downloaded from the HSE website at www.hse.gov.uk/pubns/cais24.htm

3. Most recent accident statistics for the year 04/05p show that 62% of all manual handling accidents in hospitality industry involve pushing and pulling, lifting and carrying handling and awkward body movements.

4. Preventing back injuries and upper limb disorders is a priority for the hospitality industry.

5. Other free information sheets in the series for the catering industry can be found on HSE's Hospitality industry website: www.hse.gov.uk/pubns/caterdex.htm or by visiting http://books.hse.gov.uk

6. This edition of the guidance replaces catering information sheet No 13 Manual Handling in the catering industry.

7. HSE is always interested in receiving feedback from industry on any of its published guidance and welcomes the sharing of information on good practice. Comments on this guidance and any others in the catering series can be sent to Norma Naismith, Health and Safety In Hospitality Liaison Committee , HSE, 375 West George St, Glasgow, G2 4LW,
norma. naismith@hse.gov.uk

Press enquiries

All enquiries from journalists should be directed to the HSE Press Office