Kitchen extraction cleaning: health and safety considerations

Isolation and safe systems of work

Extract fans must be electrically isolated and locked off before anyone works on or inside the system. Where gas interlocks are fitted, the interlock arrangement has to be understood before isolation so the kitchen is not left in an unsafe or unusable state, and the system must be proved operational again before handover.

Working at height and access

Ductwork runs at ceiling level and discharges at roof level, so most works involve steps, towers or roof access. Roof discharge points frequently sit near fragile surfaces and unprotected edges, and access should be planned with the building operator rather than improvised on the day. Confined space considerations apply to larger plenums and ducts that a person can enter.

Chemicals and food safety

• Degreasing agents selected with COSHH assessments available on site
• Full protection of food preparation surfaces, equipment and open food areas before work starts
• Physical separation of the work area from any part of the kitchen still in use
• Removal of all cleaning residues and full wash-down before handover
• Waste grease and contaminated materials removed and disposed of correctly

Timing and disruption

Most commercial kitchen extract cleaning is carried out overnight or during closure periods. That is not only about trade — it removes the overlap between cleaning operatives and food production, which is the main source of cross-contamination risk.

What to ask a contractor for

• Method statement and risk assessment specific to your kitchen, not a generic template
• COSHH assessments for the products being used
• Evidence of competence and insurance appropriate to the works
• Confirmation of how gas interlocks and isolations will be handled
• A defined handover process confirming the system is operational and the kitchen is clean