46
3 The Durable Management of Chemicals in the Food Industry …
Community 1967). Criteria are established to define a chemical membership in a class
or category of hazard.
It should be noted that the classification and the definitions of these criteria applied
by these systems vary in their number, degree of danger scales, terminology, test
methods, and the method of classification of chemical mixtures. The setting of an
international structure aiming at the harmonization of classification and labeling
systems for chemicals would have a positive effect on trade in these products, the
exchange of information about them, assessment costs, the management of associated
risks, and the protection of workers, the general population, and the environment.
As a result, the GHS classification and labeling need to be generalized and applied
globally. It aims not only to ensure a high level of protection of human health and
the environment through clear hazard communication, but also to facilitate trade in
chemicals. For most chemicals, the classification is comparable, or in some cases,
more severe than with the previous European Directive 67/548/EEC. Figure 3.2
shows old and new pictograms of the European Union for five dangers and associated
chemicals (according to the new CLP Regulation).
This chapter is dedicated to the management of chemicals in food- and beveragerelated industries, including also annexed analytical laboratories. The management
of these compounds is the same of non-food enterprises. Consequently, the proposed
approach will follow a general way, while considering that many—of all—of the
discussed guidelines have to be also adapted for a food-related environment. This
Fig. 3.2 Old and new pictograms for dangerous substances and preparations. Four examples
3 The Durable Management of Chemicals in the Food Industry …
Community 1967). Criteria are established to define a chemical membership in a class
or category of hazard.
It should be noted that the classification and the definitions of these criteria applied
by these systems vary in their number, degree of danger scales, terminology, test
methods, and the method of classification of chemical mixtures. The setting of an
international structure aiming at the harmonization of classification and labeling
systems for chemicals would have a positive effect on trade in these products, the
exchange of information about them, assessment costs, the management of associated
risks, and the protection of workers, the general population, and the environment.
As a result, the GHS classification and labeling need to be generalized and applied
globally. It aims not only to ensure a high level of protection of human health and
the environment through clear hazard communication, but also to facilitate trade in
chemicals. For most chemicals, the classification is comparable, or in some cases,
more severe than with the previous European Directive 67/548/EEC. Figure 3.2
shows old and new pictograms of the European Union for five dangers and associated
chemicals (according to the new CLP Regulation).
This chapter is dedicated to the management of chemicals in food- and beveragerelated industries, including also annexed analytical laboratories. The management
of these compounds is the same of non-food enterprises. Consequently, the proposed
approach will follow a general way, while considering that many—of all—of the
discussed guidelines have to be also adapted for a food-related environment. This
Fig. 3.2 Old and new pictograms for dangerous substances and preparations. Four examples