This kitchen cleaning safety toolbox talk template provides a comprehensive safety briefing for cleaning staff, kitchen managers and catering supervisors who need clear guidance on cleaning kitchen areas and appliances. The template covers hazards such as slips from wet floors, chemical burns from caustic oven cleaners, burns from hot surfaces, electrical shock risks, and manual handling of heavy equipment. It references key legislation including the Health and Safety at Work Act 1974, the Workplace (Health, Safety and Welfare) Regulations 1992, the Control of Substances Hazardous to Health Regulations 2002 and the Electricity at Work Regulations 1989. Additional guidance is drawn from HSE publications such as HSG65: Safe Use of Work Equipment. The talk also stresses the importance of risk assessments, regular equipment inspections, and maintaining records of training and incidents to demonstrate compliance during audits. Employers should integrate this talk into their safety management system, linking it to COSHH risk assessments and regular refresher training. Include a brief checklist at the start of each shift, confirming that all PPE is available, equipment is inspected, and isolation procedures are recorded. Emphasise immediate clean‑up of any spill using the correct dilution and disposal of waste chemicals in labelled containers in line with the Environmental Protection Act 1990. Encourage staff to report near‑misses and suggest improvements via the safety suggestion scheme. Regular audits by the organisation’s safety officers ensure the talk stays up‑to‑date with legislative changes and best practice. Suitable for restaurants, hotels, schools, hospitals and institutional kitchens, it supports consistent, legally‑compliant safety communication across food‑service environments.