The use of a frying pan for shallow frying and a powered deep-fat fryer with or without a lid. The use of a gas- or electrically-heated grill.

This Model Risk Assessment is related to pots and pans used in heating food ingredients.

Cleaning of hard surfaces, washing up pots, pans and cutlery by hand or with a machine.

Describes the hazard labelling to be introduced by 2015 for all chemicals, as a consequence of the Global Harmonised System for such labelling. Explains what the new labels will look like, and what information they will include.