Kitchens in summer can be brutal, with ovens, fryers and dishwashers pushing temperatures far beyond what's comfortable. There's no legal maximum working temperature in the UK, but the Workplace (Health, Safety and Welfare) Regulations 1992 require a reasonable temperature, and employers must assess heat stress as part of their risk assessments. Signs of heat exhaustion include dizziness, headaches, nausea and confusion, and heatstroke is a medical emergency. Good ventilation and extraction are the first line of defence, with make-up air so the room isn't simply sucked dry.
Cold water should always be available, along with breaks somewhere cooler and lighter uniforms. Rotate people off the hottest stations, schedule heavy prep for the cooler parts of the day and allow time for staff to acclimatise after a holiday. Hot weather also raises food safety risks, so fridges work harder and need checking more often.
What we ask on the show
- Should there be a legal maximum temperature for kitchens?
- How hot does a busy kitchen really get?
- What do chefs do to survive a heatwave service?
- Is heat just accepted as part of the job?