Barney, whole raft of good stuff here specifically focused on catering/hospitality. http://www.hse.gov.uk/catering/index.htm p48

Would this not come down to reasonable forseeability and industry knowledge. It is well known that suitable footwear is required for a kitchen to ensure that persons do not slip, if you trawl the Internet there are claims form, McDonald's, Harry Ramsdens etc. Most big employers or establishments wear the correct footwear for the area, I would doubt that all small establishments do

Barney the control of slips in kitchens is about more than just supplying none slip footwear as I am sure you know. Its also important that you understand the relationship between the floor type, the potential contaminants and the shoes chosen. These 2 links may be useful to you. http://www.hse.gov.uk/slips/manufactfoot.htm www.hse.gov.uk/slips/res.../footweartestresults.xls Brian

Barney. Not sure if you are just after opinions on footwear or all of you topics listed above. My tupenny worth is here for now. The design of clothing in catering is important and any reputable catering provider has the right stuff. For footwear. There are many colours and designs with good tread patterns specifically designed for caterers. White is my preferred option as it stops staff wearing them outside and avoids bringing in nasty surprises like dog faeces. If possible (risk assess) I like the clogs as it is easy for staff to slip them on and off after work. Clothing: I think that the best design for jackets is called “Windsor.” 1. Long sleeves for arm protection. 2. Cotton to keep cool. 3. Cotton to absorb liquids. 4. Quick(ish) buttons so that it can be ripped off quickly after contact with hot oils/boiling liquid before soaking through the cotton. 5. Double breasted for additional chest protection and the ability to fold the front down thus hiding stains if the chef has to meet clients. 6. White so it can be boil washed and it is not street trendy, so reduces the chances of being worn outside. Trousers. I recommend a chequered pattern. Black/white or harlequin (bright multi-coloured chequered), again so it is not street trendy and staff will be less keen to wear them when traveling and bring in contamination. Fire: 1. Avoid dry powder in food preparation or storage areas. It is a laxative. Nuff said on that. 2. Wet chemical. Yes if deep fat frying. Otherwise it is an expensive asset. 3. Cannot better a fire blanket for value for money. Just avoid cheap DIY purchases, get industrial size/quality and use only once in anger. I use a cheap and nasty DIY blanket (£15) for training staff on the correct use.