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1 Chemicals in the Food and Beverage Industry: An Introduction
HF
Hydrofluoric acid
INRS
Institut National de Recherche et de Securitè
IARC
International agency for research on cancer
LD 50
Lethal dose 50
LC 50
Mean lethal concentration
OEL
Occupational exposure limit
STEL
Short-term exposure limit
Threshold limit value TLV
UNEP
United Nations Environment Programme
WHO
World Health Organization
1.1 Introduction to Chemicals
All products present in a company can be a source of danger for employees and the
environment, and this statement is particularly true for incoming products, manufactured products, waste, and chemicals. People work, produce, and consume goods
necessary for life thanks to chemicals. On the other hand, when badly used (without
elementary or special precautions), a large number of chemical products can become
dangerous and be sometimes at the origin of notable accidents or serious diseases.
They pollute the environment and break the natural balance necessary for the development of life on earth, in water, and in air. Chemicals are substance of general
use nowadays in all sectors of anthropic activities, including industrial enterprises
(cleaning, degreasing, paints, inks, adhesives, foods, etc.) as well as outside industry.
It is therefore all workers who must feel concerned by this problem and be attentive
to their chemical risks. These substances can also be emitted in the form of dust,
gases, vapors, and their presence can then be surprising with possible body injuries
and/or material damages.
All companies, from the largest to the most modest enterprise, must take this
aspect into consideration. Even if they look familiar, used without care, they can
cause accidents or trigger occupational diseases. According to the latest World Health
Organization (WHO) modelizations, seven million people worldwide die each year
because of certain diseases (cardiovascular diseases, stroke, lung cancer, respiratory
infections, etc.) that are favoured by indoor and outdoor air pollution. Many products
are composed of substances that can be dangerous (WHO 2016).
Whatever the route of penetration is, chemical products can pass into the blood and
then into the body. It should be noted that disorders do not always appear immediately.
As a result, the chemical risk presents features justifying a different approach and
search for information if compared to other risks. In particular, occupational accidents
and diseases should not be considered as one burden among others, but as a ‘malfunction.’ The danger does not come solely from the product, but from a lack of knowledge
of risks associated with poor use conditions. Recent studies have shown that more
1 Chemicals in the Food and Beverage Industry: An Introduction
HF
Hydrofluoric acid
INRS
Institut National de Recherche et de Securitè
IARC
International agency for research on cancer
LD 50
Lethal dose 50
LC 50
Mean lethal concentration
OEL
Occupational exposure limit
STEL
Short-term exposure limit
Threshold limit value TLV
UNEP
United Nations Environment Programme
WHO
World Health Organization
1.1 Introduction to Chemicals
All products present in a company can be a source of danger for employees and the
environment, and this statement is particularly true for incoming products, manufactured products, waste, and chemicals. People work, produce, and consume goods
necessary for life thanks to chemicals. On the other hand, when badly used (without
elementary or special precautions), a large number of chemical products can become
dangerous and be sometimes at the origin of notable accidents or serious diseases.
They pollute the environment and break the natural balance necessary for the development of life on earth, in water, and in air. Chemicals are substance of general
use nowadays in all sectors of anthropic activities, including industrial enterprises
(cleaning, degreasing, paints, inks, adhesives, foods, etc.) as well as outside industry.
It is therefore all workers who must feel concerned by this problem and be attentive
to their chemical risks. These substances can also be emitted in the form of dust,
gases, vapors, and their presence can then be surprising with possible body injuries
and/or material damages.
All companies, from the largest to the most modest enterprise, must take this
aspect into consideration. Even if they look familiar, used without care, they can
cause accidents or trigger occupational diseases. According to the latest World Health
Organization (WHO) modelizations, seven million people worldwide die each year
because of certain diseases (cardiovascular diseases, stroke, lung cancer, respiratory
infections, etc.) that are favoured by indoor and outdoor air pollution. Many products
are composed of substances that can be dangerous (WHO 2016).
Whatever the route of penetration is, chemical products can pass into the blood and
then into the body. It should be noted that disorders do not always appear immediately.
As a result, the chemical risk presents features justifying a different approach and
search for information if compared to other risks. In particular, occupational accidents
and diseases should not be considered as one burden among others, but as a ‘malfunction.’ The danger does not come solely from the product, but from a lack of knowledge
of risks associated with poor use conditions. Recent studies have shown that more