The Health and Safety at Work etc Act 1974 sets out the general duties for keeping people safe in the workplace. There are a number of regulations providing specific details for each type of hazard and risk. These are managed with risk assessment and subsequent controls.

An employing caterer must:

• Provide a safety policy for the organisation and arrangements for achieving it (for five or more employees)
• Consult employees through representatives (safety representatives for unionised workplaces, or employee representatives if not unionised)
• Appoint a competent person to assist with health and safety
• Assess which workplace risks are significant
• Make effective arrangements to control these risks
• Carry out health surveillance where appropriate — for example in catering, for dermatitis or musculoskeletal injuries
• Set up emergency procedures — in catering these are most likely to be for fire and gas leaks
• Inform and train employees on the risks present and the arrangements in place to control them
• Co-ordinate procedures and work safely with others.