Chemical Safety in the Workplace

Chemical Safety in the Workplace (and Occupational Health in general) is often overlooked when compared to Occupational Safety. The reason might be that the exposure to chemicals in the workplace might not cause illness or injury when exposure occurred, but months, if not years later. According to the Irish Cancer Society ‘work related cancer is increasing year on year with 5% of all cancers linked to occupation. Lung cancer represents nearly a quarter of all these cancers. Across Europe, exposure to cancer causing elements at work is estimated to cause at least 80,000 deaths a year. In Ireland this is over 400.’

The majority of the workplaces, across all industries use chemicals in some form. A number of chemicals are all around us to which employees could be routinely exposed. For example, paints, sprays, toners and inks, adhesives, petrol, solvents and not to mention a wide range of materials used in cleaning and maintenance such as detergents and oils.

All workplaces must assess the workplace against the risk of chemicals. These risks must be managed.

 

Why is Chemical Safety in the Workplace Important

Chemicals can cause serious harm. This harm can range from mild skin irritation to cancer. Whilst sometimes the effects of chemical exposure can be seen immediately after contact (e.g. chemical burn), some might be evident many years after the exposure (e.g. cancer – mesothelioma). Mesothelioma is related to asbestos exposure, continues to increase and it is estimated that about 56 people a year get this disease. There is no cure for this fatal form of asbestos related disease.

 

Chemical Safety in the Workplace and Key Duties of Employers and Employees

There are key duties for employers and employees under the relevant health and safety legislation:

Employers are required to:

• Determine which hazardous substances are present in the workplace.
• Assess the risks to employees and others from the presence of these hazardous substances.
• Prevent or control exposure to the hazardous substances to as low a level as is reasonably practicable.
• Have arrangements in place to deal with accidents, incidents and emergencies.
• Provide information, training and consultation to employees.
• Make available health surveillance to employees.

Employees also have duties. They must:

• Co-operate with their employer e.g. follow procedures.
• Make full and proper use of control measures e.g. using extract ventilation where provided, and report any defects.
• Report any defects in plant/ equipment immediately to the employer as appropriate.
• Report any accident or incident which may have resulted in the release of a dangerous
• chemical/substance into the workplace.

 

Assessing Chemical Safety in the Workplace

A chemical risk assessment follows the same steps as a risk assessment for any other hazards in the workplace. For some additional information, please read eLearn Safety blog entry from 12 January 2024 titled Workplace Risk Assessment.

There are three basic steps to chemical risk assessment:

1. Identify the Hazard: This involves identifying the chemicals you have in your workplace and the hazards associated with them.
2. Assess the Risk: This involves assessing the risk from chemicals or processes in your workplace.
3. Control the Exposure: This involves considering the various recognized control measures to eliminate or reduce the risk.

Please remember – if you are unsure of any aspect of managing chemicals safely in your workplace, you should seek help from a competent person.

 

Implementation of Suitable Control Measures

Once you have assessed the risk associated with the use of your chemicals, you then need to decide what control measures are required to keep you, your employees and your workplace safe.
At this stage you should also consider any current control measures that are in place, such as:

• Type of engineering controls e.g. enclosures and ventilation – are they effective and maintained regularly?
• Current work practices or procedures.
• Personal protective and safety equipment.
• Training provided to employees. The Chemical Safety course provided by eLearn Safety is a fully online course that describes the risks associated with exposure to chemicals and looks into control measures in place to avoid the risks.
• Hygiene arrangements e.g. separate meal and wash facilities.
• Storage arrangements.
• Level of housekeeping.
• Disposal of waste.
• Emergency procedures e.g. eyewash, emergency shower.

 

Online Health and Safety Training

Proactive Health and Safety training is critical to ensure a safe workplace. An effective training program can reduce the number of worker injuries and deaths. It can also reduce instances of property damage, legal liability, illnesses, and missed time from work.

Health and Safety training helps establish a culture in which employees themselves help promote proper safety procedures while on the job. It is important that new employees be properly trained and embrace the importance of workplace safety. The role of training in developing and maintaining effective hazard control activities is a proven and successful method of intervention.

This is why we have established Myelearsafety school. We pride ourselves in how we guide, support and mentor our students. They receive support throughout their learning experience and into their working lives. Our staff have extensive training experience and also have many years industry experience. We understand the challenges that exist within Environmental and Occupational Health and Safety. Our priority is to ensure that all learners are fully prepared to differentiate themselves in the workplace after completing our Health and Safety courses.

Myelearnsafety offers fully online Health and Safety courses.

To find out more, please check our Courses page.

Alternatively, should you need any additional information, please do not hesitate to let us know via email info@elearn.ie

Cleaning and Food Safety

Cleaning and food safety are inseparable terms. A clean kitchen is one that has been thoroughly cleaned to prevent the contamination of food by living and non-living contaminants. Cleaning safely does not mean cleaning areas and surfaces you can see only. Cleaning safely means cleaning in places you cannot see.

 

Priority Cleaning and Food Safety

High priority cleaning should be given to items that are frequently touched. Examples include water taps, door handles, light switches, etc. These should be cleaned more than once a day to prevent contamination and should be cleaned and allowed to dry naturally after every shift. Allowing items to dry naturally removes the chance of contamination by using towels.

A kitchen must be properly cleaned and sanitised. It is of utmost importance to follow the guides and instructions provided with the cleaning agents to prevent chemical contamination of food.

 

Cleaning Plan

The following six-point cleaning plan is one example of achieving cleaning and food safety:

1. Pre-clean. Remove all debris and loose dirt (e.g., sweep floors, wipe work surfaces).
2. Main Clean. Remove grease and waste using detergent and appropriate cleaning materials with hot water.
3. Rinse. Remove detergent.
4. Disinfect. Use the appropriate agent. Always follow manufacturers instructions.
5. Final Rinse. Use potable water to remove all traces of disinfectant.
6. Dry. Air dry or use disposable towels to avoid the chance of contamination by reusable towels.

All kitchen work areas should be cleaned after each task.

You can find out all about essential food safety in eLearn Safety fully online food safety course Food Safety (HACCP) Level 1 which is based on the training criteria set down by the Food Safety Authority of Ireland’s Guide to Food Safety Training Level 1.

There are many additional resources available online that look into great detail of cleaning and food safety. For example SafeFood has plenty of very useful information on their website page titled Kitchen hygiene and food safety.

 

General Advices on Cleaning and Food Safety

To keep the kitchen clean, always ensure the following:

• Always clean as you work.
• Make sure that your work area is cleaned and disinfected after each task and that all waste is cleared away.
• Ensure your work space is as clean and uncluttered as possible as otherwise this could lead to cross-contamination and is a hazard.
• Try to leave tasks such as the preparation of raw meat until last. Always clean and disinfect  thoroughly the work area immediately after preparing or handling raw meat.

Never store chemicals in the same area as food. If food gets contaminated, it can seriously harm all that consume contaminated food.

 

Online Food Safety Training

Please remember – it is a legal requirement that staff who are involved in a food environment are trained and/or supervised commensurate with their work activity!

Myelearnsafety offers fully online Food Safety (HACCP) courses.

To find out more, please check our Courses page.

Alternatively, should you need any additional information, please do not hesitate to let us know via email info@elearn.ie

Spores and Toxins in Food

Spores and toxins in food can be a cause of a serious food poisoning. Spores are a bacteria’s survival package. Some bacteria when faced with adverse conditions such as rising temperatures will form a survival spore. A spore has a protective shell which can withstand higher temperatures than those reached in cooking.

 

Spores in Food

Water boils at 100°C. This means that most of cooking will be only a little hotter. However, spores can survive temperatures of up to 120°C. When the heat returns to room temperature, the spore opens.  Once this happens, the bacteria starts growing to form another colony. This is why hot holding at temperatures above 63°C prevents spores become active, whereas rapid cooling does not give a chance to spores to open.

Two common spore-forming bacteria are Clostridium perfringens and Bacillus cereus. Some foods such as red kidney beans simply need to be cooked to break down the toxins and render them harmless.

 

Toxins in Food

Some toxins are produced by careless defrosting food (e.g. scombrotoxin). Toxins are poisons that are produced by bacteria and plants. Toxins can be deadly, such as that produced by Clostridium botulinum. The verocytotoxin produced by E. coli and its relatives causes damages to kidneys and the intestine. This may result in death, especially in the elderly and the very young. Seafood can also contain dangerous toxins. One of these toxins can cause paralytic shellfish poisoning (PSP). Paralytic shellfish poisoning as the name suggests, causes paralysis. Shellfish such as mussels feed on smaller animals that produce this toxin. In large groups these animals can be seen as a red bloom known as ‘red tide’. There are monitoring systems such as satellite images, that warn where and when shellfish must not be harvested.

 

Spores and Toxins in Plants

Plants can contain toxins. Some toxins are produced by moulds. These toxins include aflatoxin, which can seriously harm the liver. Such toxins are found in cereals and dried fruits that have been poorly stored. All these examples demonstrate the importance of always obtaining quality food from reputable suppliers.

 

Preventing Food Poisoning

• There are 4 simple steps to prevent food poisoning. As SafeFood writes in their article Food poisoning: causes, symptoms and treatment, steps you can take to prevent food poisoning are:
  Clean – always wash your hands before and after handling and eating food, after visiting the toilet or playing with pets or animals.
  Cook – make sure that food is thoroughly cooked in order to destroy any harmful bacteria that might be present.
  Chill – keep food cool in order to prevent bad bacteria from growing; make sure that your fridge is at the correct temperature to keep cold foods chilled – aim to keep your fridge at 5°C or below.
  Prevent cross-contamination – separate raw and cooked foods during storage and cooking and never let raw food, for example raw meat, come into contact with food that is ready-to-eat.

 

Online Food Safety Training

Please remember – it is a legal requirement that staff who are involved in a food environment are trained and/or supervised commensurate with their work activity!

Myelearnsafety offers fully online Food Safety (HACCP) courses.

To find out more, please check our Courses page.

Alternatively, should you need any additional information, please do not hesitate to let us know via email info@elearn.ie

Personal Protective Equipment (PPE)

Personal Protective Equipment, or short PPE, is according to the Hierarchy of Risk Controls the last control method used to control risk. According to the Health and Safety Authority (HSA):

“Personal Protective Equipment (PPE) means any device or appliance designed to be worn or held by an individual for protection against one or more health and safety hazards. Respiratory Protective Equipment Respiratory Protective Equipment (RPE) is a particular type of Personal Protective Equipment, used to protect the individual wearer against inhalation of hazardous substances in the workplace air.”

In other words, PPE includes any equipment or clothing intended to be held or worn by people at work to offer protection against identified problems.

Where more than one item of PPE is required to be used simultaneously, e.g. hearing defenders and safety helmet, the items must be compatible and must not interfere with the level of protection offered by the individual items. Many manufacturers offer integrated systems which might be used provided they abide to certain rules.

Personal Protective Equipment (PPE ) must be provided free of charge by employers – employers cannot pass on to employees any financial costs associated with duties relating to safety, health and welfare at work. 

 

Personal Protective (PPE) Rules

Safety, Health and Welfare at Work (General Application) Regulations 2007 , Part 2 Chapter 3 covers Use of Personal Protective Equipment at work. Broadly speaking all Personal Protective Equipment (PPE) must:

• Be suitable to protect against the risk and fir properly.
• Give adequate protection.
• Be compatible with other equipment worn.
• Carry a CE mark.
• Be cleaned and maintained regularly and be replaced if worn or broken. This includes changing filters, eye shields, etc. as necessary.
• Be thoroughly cleaned or washed, before removal if contaminated to avoid accidental contact by user.
• Be correctly stored in a well ventilated and clean area.
• Be worn (employers may take disciplinary action against employees who do not wear required PPE).

Personal protective Equipment (PPE) must meet certain EU requirements and standards which confirm it meets specified safety and various test criteria. Generally PPE that carries CE mark will meet these criteria.

European Union (Personal Protective Equipment) Regulations 2018 provide that PPE may not be placed on the market or brought into service unless it complies with basic health and safety requirements. It is deemed to be in conformity with the Regulations if it bears the CE mark”.

It should always be remembered that PPE does not change the hazard in any way. Personal Protective Equipment (PPE) offers protection for the wearer only.

 

Types of Personal protective Equipment (PPE)

When a Risk Assessment indicates that PPE should be used, it is important to choose the right type to protect different parts of the body.

Some of the types of Personal Protective Equipment (PPE) are:

• Helmets – protects head. Usually used in construction, mining and other groundwork or work where there are risks of falling objects.
• Visors and face shields – protects face. Usually used by welding and foundry workers (molten metal splashes).
• Goggles and glasses – protects eyes. Usually used for welding work with lasers, woodwork, or all these activities where there is a risk of flying fragments or chemical splashes.
• Plugs, muffs and helmets – protects ears. Usually used for work in noisy environments, e.g. heavy duty drilling and/or hammering and noisy machine rooms.
• Gloves (rubber, chain mail) – protects hands. Used for work involving the handling of hazardous substances, chainsaws, knives saws, hot/cold items, rough wood, etc.
• Respiratory Protective Equipment (RPE) – used to protect respiratory system. Work in unhealthy atmospheres and/or involving exposure to hazardous substances and work producing substantial quantities of dust. Respiratory Protective Equipment (RPE) not worn or selected appropriately is totally ineffective. In addition, it may give the user a false sense of protection. For further guidance or RPE see Health and Safety Authority – Respiratory Protective Equipment.
• Clothing (high visibility/thermal, cut resistant, safety harness, etc.) – protects the body. Usually used for work involving risks of splashing or other contamination. It is also used for work with chainsaws (arms and legs) or ionising radiation, etc. It is also used for work where there is a risk of falling.
• Safety boots and gaiters (toe protectors, insulating footwear) – usually used for work where there is a risk of splashing or of falling objects. In addition, it is used for work with live electricity.

Personal protective Equipment (PPE) should only be used if the hazard cannot be controlled any other way.

 

Training in Use of Personal Protective Equipment (PPE)

All employees required to use Personal Protective Equipment (PPE) must be provided with suitable information, instruction and training (including training in the use, care or maintenance of PPE) to enable them to make proper and effective use of any PPE provided for their protection.

 

Further Guidance on the Requirements of the Personal Protective Equipment Regulations

For additional guidance on the requirements of the Personal Protective Equipment Regulations, please refer to the relevant Personal Protective Equipment Guidance to the Safety, Health and Welfare at Work (General Application) Regulations 2007.

 

For online Health and Safety training solutions, please check our Online Health and Safety Training portal!

Myelearnsafety offers fully online Health and Safety courses.

To find out more, please check our Courses page.

Alternatively, should you need any additional information, please do not hesitate to let us know via email info@elearn.ie