This toolbox talk provides a detailed safety briefing for cleaning commercial ovens and their extraction hoods across hospitality, healthcare and industrial food‑service environments. It explains the specific hazards – thermal burns, chemical exposure, slip risks and fire – and offers step‑by‑step practical guidance on cooling periods, PPE selection, chemical dilution, ventilation, floor‑wetness control, hood‑filter maintenance, residue inspection and secure chemical storage. The document references key UK legislation such as the Health and Safety at Work Act 1974, COSHH Regulations 2002, Workplace (Health, Safety and Welfare) Regulations 1992, PUWER 1998 and the Electricity at Work Regulations 1989. Authoritative HSE resources are linked, including COSHH guidance, extraction‑hood ventilation advice and the HSG65 cleaning best‑practice guide. Additional sections cover lock‑out/tag‑out procedures, risk‑assessment checklists, waste disposal in line with the Environmental Protection Act 1990, and record‑keeping requirements for inspections and training. The talk also outlines emergency shut‑down steps, recommends keeping a log of cleaning dates, and highlights the importance of regular maintenance of extraction fans to sustain performance. Incorporating these practices helps meet audit requirements and fosters a proactive safety culture within the workplace. Regular review of cleaning procedures ensures they remain aligned with the latest HSE guidance and industry best practice. Managers should verify that all personnel have completed the required training and retain documentation for at least three years.