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What should be in a kitchen first aid kit?
The short answer
There is no fixed list in law. HSE says the contents should be based on your own first aid needs assessment, and gives a suggested list; the British Standard BS 8599-1 describes workplace kits, but HSE says buying a kit to that standard is not a legal requirement.
Last checked 25 September 2026 against official guidance · see the sources.
Start with a first aid needs assessment
Think about what could actually happen in your kitchen, how many people work there, and how far you are from medical help. That decides what goes in the kit and how many kits you need.
What a catering kit usually covers
| Kitchen risk | What to have |
|---|---|
| Cuts from knives and equipment | Individually wrapped plasters and dressings, sterile wound dressings |
| Burns and scalds | Burn dressings; cool the burn under cool running water first |
| Eye splashes from chemicals | Sterile eyewash, if there’s no clean running water nearby |
| Protecting the first aider | Disposable gloves |
Many food businesses use blue plasters, because a lost one is easy to spot in food. That’s good practice rather than a legal requirement.
Keep it ready
- Check the kit regularly and restock anything used or out of date.
- Keep it somewhere everyone knows, and make sure it’s easy to get to.
- Don’t keep tablets or medicines in a workplace first aid kit.
Do you also need a trained first aider? Read do I legally need a qualified first aider at work?
Official sources
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