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3 The Durable Management of Chemicals in the Food Industry …
HACCP Hazard analysis and critical control points
HF
Hydrofluoric acid
H 2 O 2
Hydrogen peroxide
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
OHP
Occupational health physician
O 2
Oxygen
PBT
Persistent, bioaccumulative, and environmentally toxic
PPE
Personal protective equipment
SDS
Safety data sheet
STEL
Short-term exposure limit
TLV
Threshold limit value
UNEP United Nations Environment Programme
vPvB
Very persistent, very bioaccumulable
WHO
World Health Organization
3.1 Introduction to Chemicals as Dangerous
and Manageable Products
Regulations on the classification, packaging, and labeling of hazardous chemicals
are intended to protect workers, consumers, and the environment. Labeling is the
first information provided to the user on the dangers and the precautions to be taken
during their use. The classification of chemicals (substances and mixtures of substances) must be based on inherent dangers to health and physical integrity, including
(Anonymous 2012; ILO 1993; OSHA 2016):
1. Toxic products (acute and chronic health effects)
2. Chemical and physical characteristics (flammable, explosive, oxidizing properties, etc.)
3. Corrosiveness and irritant features
4. Allergenic and sensitizing effects
5. Teratogenic and mutagenic effects
6. Effects on the reproductive system.
One or more hazard classes are ascribed to each substance or chemical mixture,
identifying the different types of hazards (flammable, corrosive, acute toxicity…)
and, for each class, a hazard category, which defines the level of danger severity.
This categorization is based on criteria such as the physical state (gas, liquid, solid,
aerosol), the flammability criteria (flash point, boiling temperature, lower and upper
limits), and stability criteria (presence of unstable chemical bonds). The classification
3 The Durable Management of Chemicals in the Food Industry …
HACCP Hazard analysis and critical control points
HF
Hydrofluoric acid
H 2 O 2
Hydrogen peroxide
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
OHP
Occupational health physician
O 2
Oxygen
PBT
Persistent, bioaccumulative, and environmentally toxic
PPE
Personal protective equipment
SDS
Safety data sheet
STEL
Short-term exposure limit
TLV
Threshold limit value
UNEP United Nations Environment Programme
vPvB
Very persistent, very bioaccumulable
WHO
World Health Organization
3.1 Introduction to Chemicals as Dangerous
and Manageable Products
Regulations on the classification, packaging, and labeling of hazardous chemicals
are intended to protect workers, consumers, and the environment. Labeling is the
first information provided to the user on the dangers and the precautions to be taken
during their use. The classification of chemicals (substances and mixtures of substances) must be based on inherent dangers to health and physical integrity, including
(Anonymous 2012; ILO 1993; OSHA 2016):
1. Toxic products (acute and chronic health effects)
2. Chemical and physical characteristics (flammable, explosive, oxidizing properties, etc.)
3. Corrosiveness and irritant features
4. Allergenic and sensitizing effects
5. Teratogenic and mutagenic effects
6. Effects on the reproductive system.
One or more hazard classes are ascribed to each substance or chemical mixture,
identifying the different types of hazards (flammable, corrosive, acute toxicity…)
and, for each class, a hazard category, which defines the level of danger severity.
This categorization is based on criteria such as the physical state (gas, liquid, solid,
aerosol), the flammability criteria (flash point, boiling temperature, lower and upper
limits), and stability criteria (presence of unstable chemical bonds). The classification