Download a free Fairy Professional Original Washing Up Liquid COSHH assessment for documenting the safe use, handling, dilution, storage and disposal of Fairy Professional Original Washing Up Liquid in the workplace. This editable COSHH assessment template is designed for kitchens, catering premises, restaurants, cafés, pubs, hotels, schools, care settings, offices, welfare areas, cleaning teams and commercial food preparation areas where professional washing up liquid is used for manual dishwashing, pre-soaking and general cleaning tasks.
Fairy Professional Original Washing Up Liquid is a concentrated manual dishwashing detergent used for cleaning plates, cutlery, glasses, pots, pans, utensils and suitable washable surfaces. Because the product contains surfactants and preservatives and may cause eye irritation if splashed, it should be included within workplace COSHH arrangements so that correct dosing, safe handling, rinsing, storage, skin protection, eye contact prevention and environmental controls are properly recorded.
This Fairy Professional Original Washing Up Liquid COSHH assessment template helps employers and responsible persons record key product details, intended use, dilution or dosing method, washing-up process, pre-soaking arrangements, food-area controls, storage arrangements, exposure controls, first aid information, accidental release response, environmental precautions, waste disposal, PPE requirements where needed, user instructions and review dates. It provides a practical starting point for workplaces needing a Fairy washing up liquid COSHH assessment, manual dishwashing detergent COSHH template, professional kitchen detergent safety document, washing up liquid risk assessment or free health and safety document template for cleaning products used at work.
Employers have a legal responsibility to assess substances used during work activities and make sure employees, cleaners, kitchen staff, contractors and others are not exposed to unnecessary health or environmental risks. Under the Control of Substances Hazardous to Health Regulations 2002, hazardous substances must be identified, assessed and controlled where required. In catering and food-handling environments, employers should also consider food hygiene responsibilities, including preventing chemical contamination of food-contact surfaces and ensuring dishes, utensils and equipment are properly rinsed after cleaning.
For products such as Fairy Professional Original Washing Up Liquid, the COSHH assessment should reflect the actual washing-up task being carried out, including dosing the product into hand-hot water, washing crockery and utensils, pre-soaking greasy items, rinsing thoroughly after use and drying hands after prolonged contact with detergent solution. The assessment should also consider avoiding splashes to the eyes, reducing prolonged or repeated skin contact, using gloves where needed, cleaning up spills promptly to prevent slips, keeping containers closed when not in use and checking the product label and manufacturer’s safety data sheet before use.
A clear Fairy Professional Original Washing Up Liquid COSHH assessment helps demonstrate that washing-up detergents, surfactant-based cleaning products, manual dishwashing tasks, kitchen hygiene controls, rinsing procedures, spill management and staff instructions have been properly considered as part of workplace health and safety management. This is particularly useful for catering managers, kitchen supervisors, hospitality teams, school kitchens, care home staff, office managers, cleaning supervisors and duty holders responsible for food preparation areas, welfare facilities, cleaning stores and contractor safety documentation.
The document can be customised with your company details, site location, product brand, kitchen or washing-up area, dilution or dosing method, frequency of use, quantity stored, authorised users, responsible person, storage arrangements, environmental precautions, PPE requirements where needed and review date. Once completed, the assessment can be downloaded as a PDF, stored in your compliance records or shared with cleaners, kitchen staff, catering teams, employees, facilities teams, contractors, supervisors and health and safety representatives.
Relevant compliance includes the Control of Substances Hazardous to Health Regulations 2002, Health and Safety at Work etc. Act 1974, Management of Health and Safety at Work Regulations 1999, Workplace (Health, Safety and Welfare) Regulations 1992, Food Safety Act 1990 where food premises are involved, Food Hygiene Regulations where applicable, Environmental Protection Act 1990, Water Resources Act 1991, UK CLP requirements, UK REACH duties where applicable, HSE COSHH guidance and the requirement to use the product label and manufacturer’s safety data sheet when completing a suitable and sufficient assessment.