Hi Northstar, Your question begins with "Safty First" and yes you are correct there is no reason why bleach cannot be used in controlled environments where risk assessments, method statements and COSHH is provided to the end user, I cannot think of any application in a kitchen or food environment for bleech , and bleech is NOT a food safe product, despite what Sptephen says always keep food surface and bleech seperate. I would only use bleech in small quantities for Laundry or treating mould or mildew, but never on a food surface.
You can get msds sheets for most bleach, they will each state "Bleach is Corrosive. Causes eye and skin burns. Causes digestive tract burns. Harmful if inhaled. Causes respiratory tract irritation. May cause methemoglobinemia.
Bleach has a high concentrate of Sodium hypochlorite, which should never be mixed with Acids, (do you know what is on the surfaces you are cleaning) when bleach comes into contact with Acid, even uric acid, (Urine) Chlorine Gas is produced and is extremely harmful, also you will know that Bleach has no cleaning properties to break up surface tension, and therefore cannot get to the rout cause of the stain or soilage.
Most commercial companies have banned Bleach not for the harmful effects it may have on cleaning areas, but because of the potential the bleach has if spilled on carpets of fabrics, then you may find your insurance is invalid if training has not been carried out or the transport was not secure.
It may surprise you to lean that we banned bleach because of the dangers to staff, Chlorine and Amonia gas, also in view of the fact it has a short shelf life, maximum of 30 days after opening.
Yes bleach is cheap, but what is cheap now may cost you more in the long run.
Kind regards
Geoff