Workplace temperature stakeholder forum 23 July 2009

Tuesday, 28 July 2009

The IOSH Policy and Technical Director Richard Jones attended on behalf of the Institution and various other IOSH members also attended from their employer or union perspectives, covering several sectors.

Food and Drink Group Chair John Nevitt (representing Tulip) and Tom Chambers (representing Greencore Group) were also present. Several other food and drinks companies sent delegates who also made contributions including: First Milk Group, Hovis, Premier Foods, Warburtons and The Yum Restaurant Group.

Over 60 delegates attended this meeting drawn from various sectors, the trade union movement and trade associations contributing to a lively and informative debate. An initial welcome was extended by the HSE Chief Executive Geoffrey Podger who highlighted the overall principles and priorities of the day’s events. Professor Kemp completed an overview of perceived issues, followed by a summary of known international approaches to the management of workplace temperatures both from within the European Union and further afield such as Canada and Australia. He also highlighted that the main thrust of this current consultation would focus on hot working conditions, as opposed to cold or chilled working environments.

A plenary session followed with delegates given the opportunity to discuss the strengths and weaknesses of the current UK approach. Delegates were then broken into four syndicate groups to enable them to discuss the four key questions raised by the then Secretary of State for Work and Pensions, Rt Hon James Parnell MP, namely:

• Has the relevant legislation and guidance kept pace with the changing nature of workplaces and working patterns?
• Is there continued justification for having a minimum recommended working temperature but not a corresponding maximum recommendation – for those working indoors?
• Can more be done to address the corresponding effects – including seasonal variations – on those working outdoors?
• What can be learned about workplace temperatures in the wider "good work" context, for example in relation to access for drinking water and other facilities in the working environment?

Food and Drink Group members highlighted a need to consult more widely, suggesting that the exercise run at Rose Court is taken into the Regions and that more of the smaller firms are included. HSE agreed to try to talk to trade associations representing smaller organisations before Professor Kemp submits his final recommendations.

Professor Kemp summarised the issues raised during the day’s event and advised delegates of the next steps. His report should be with HSE within six weeks and HSE will then add its own comments. Here the Food and Drink Group have made representations to HSE indicating the need to include experienced HSE Inspectors for the food and drinks sector in the process.

Also at the request of HSE, IOSH have conducted a SNAP survey of IOSH members on ‘workplace temperatures’, from across the entire UK membership. Richard Jones, IOSH Policy and Technical Director, indicated that the closing date for this was 27 July and that early indications were that over 350 responses had been received so far. IOSH Policy and Technical staff will help with the analysis and provide the data set to HSE for inclusion in Professor Kemp's report. 

A report summarising the stakeholder forum will be issued by the Health and Safety Executive in due course.