Quick answer
Assess cooking-fume exposure from the actual appliances, food processes, workload and ventilation, then use suitable capture and maintenance arrangements. A canopy’s presence does not establish effective control. Coordinate occupational exposure with separate gas, combustion, fire and general-ventilation requirements, using competent specialists for design and faults.
Identify the exposure and system purpose
HSE catering COSHH guidance identifies cooking fumes, oil mists and other relevant substances. Assess who works near the sources, during which tasks and under what workload.
Food odour, heat comfort and hazardous exposure are different questions. An environment that feels cooler can still need assessment of source capture and worker exposure.
Use competent system design and review
HSE catering-ventilation guidance addresses cooking load, equipment, layout, replacement air, cleanability and removal of fumes at source. Use competent design for the actual appliances and intended operation.
Changes to menu, fuel, appliance position or production can affect suitability. Do not apply a generic extraction rate or modify a system from an internet example.
Check the system in use
| Area | Question |
|---|---|
| Source/canopy | Does the actual arrangement capture the relevant fumes? |
| Operation | Is the approved ventilation on and functioning during relevant use? |
| Condition | Are filters, ducts and components maintained/cleaned appropriately? |
| People | Do staff recognise a fault and know what activity must stop? |
| Changes | Has new equipment or workload been competently assessed? |
A running fan is not evidence of adequate capture. Assess visible escape and other relevant performance evidence without treating absence of visible smoke as proof of safety.
Plan the failure response
Illustrative example: the extraction is unreliable and staff open a door to keep cooking. That is not automatically an adequate alternative. Follow the approved fault/stop procedure and obtain competent assessment before relying on another arrangement.
Do not bypass interlocks or improvise gas/appliance adjustments. Combustion and carbon-monoxide safety need the appropriate qualified roles and can require separate urgent action.
Verify, record and maintain
Retain design/performance information and relevant maintenance/examination evidence. Define checks and competent inspection requirements for the system’s actual purposes, rather than assume every kitchen fan follows one COSHH interval.
Review staff understanding and reported symptoms through suitable occupational-health advice; do not diagnose from workplace observations. Reassess material process or equipment changes and verify authorised return to use after faults.
Next steps
- Assess actual sources, work and affected people.
- Use competent capture/ventilation design and evidence.
- Maintain/check the arrangement and define fault stops.
- Coordinate separate gas/fire duties and review changes.
Read the official practical guidance — Use the current source alongside the procedures for your own business.