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Preventing exposure to carbon monoxide from use of solid fuel appliances in commercial kitchens

Managing risk in catering and hospitality: Your responsibilities
Date of publication:
2016
ISBN:
N/A
Series code:
CAIS26

This new catering information sheet is published in collaboration with the Heating Equipment Testing and Approval Scheme, the Solid Fuel Association and the Hospitality Industry Liaison Forum.

The guidance is aimed specifically at employers who use solid fuel appliances such as tandoori ovens, charcoal grills and wood-fired pizza ovens in commercial kitchens. It is concerned with the risks of exposure to carbon monoxide gas for workers as well as members of the public and outlines how they can be protected and what the law says.

Updated: 2016-02-24