3.11 Chemicals and Safe Procedures. Dedicated Guidelines
63
14. Display the reminder of the safety instructions in the room, as well as the
emergency numbers (doctor, firefighters, poison control centers…).
15. Keep a log of stored products (dates of purchase, dates of use, quantity of
products stored, etc.).
16. Train staff responsible for storage.
3.11.6 Further Recommendations
Beyond technical or organizational measures, a responsible company can also
endeavor to promote a healthier lifestyle among its employees, to make them responsible for health matters, with particular emphasis on the prevention of serious and
frequent illnesses and the benefits of a healthy lifestyle. The personal hygiene of
employees contributes to hygiene at work. Working conditions have an impact
on health, and food-related quality certification systems are remarkably based on
hygiene recommendations.
Conversely, individual behaviors in terms of wearing personal protective equipment, hand washing, respiratory hygiene, hydration, nutrition, sleep or physical activity influence health and safety at work and must be adapted to the professional activity.
Body hygiene is one of the means of prevention against occupational diseases.
Dirty hands are a vector of contamination, for oneself or one’s entourage (private
or professional), sometimes through everyday objects (door handles, tools, pencils,
telephones, …). Work clothes can also be contaminated: They then represent a risk
for both the employee and those around him.
Hygiene at work necessarily involves regular cleaning of hands, clothing used
during work, and personal protective equipment. This measure is ‘mandatory’ in
food and beverage companies in the ambit of hazard analysis and critical control
points (HACCP) strategies.
From now on, bacteria, viruses, chemical or biological products, soiling, dust,
etc., can carry a significant number of chemical or biological substances potentially
dangerous for health by hands and work clothes. Some hygiene measures, helped and
supported by an appropriate organization, can prevent some of the risks associated
with these occupational nuisances. Occupational hygiene is based in particular on:
1. Individual behaviors (wearing adapted protective equipment, hand washing,
nutrition, hydration and sleep adapted to the constraints of work, physical
activity)
2. Adequate premises (sanitary facilities, ventilation and sanitation of air, break and
catering premises, etc.)
3. Regular maintenance and cleaning of premises and work equipment.
Questions concerning personal hygiene are difficult to tackle because they fall
within the personal sphere of employees. Companies can give their employees some
advice (awareness, display, information, etc.). Therefore, the employer is required
63
14. Display the reminder of the safety instructions in the room, as well as the
emergency numbers (doctor, firefighters, poison control centers…).
15. Keep a log of stored products (dates of purchase, dates of use, quantity of
products stored, etc.).
16. Train staff responsible for storage.
3.11.6 Further Recommendations
Beyond technical or organizational measures, a responsible company can also
endeavor to promote a healthier lifestyle among its employees, to make them responsible for health matters, with particular emphasis on the prevention of serious and
frequent illnesses and the benefits of a healthy lifestyle. The personal hygiene of
employees contributes to hygiene at work. Working conditions have an impact
on health, and food-related quality certification systems are remarkably based on
hygiene recommendations.
Conversely, individual behaviors in terms of wearing personal protective equipment, hand washing, respiratory hygiene, hydration, nutrition, sleep or physical activity influence health and safety at work and must be adapted to the professional activity.
Body hygiene is one of the means of prevention against occupational diseases.
Dirty hands are a vector of contamination, for oneself or one’s entourage (private
or professional), sometimes through everyday objects (door handles, tools, pencils,
telephones, …). Work clothes can also be contaminated: They then represent a risk
for both the employee and those around him.
Hygiene at work necessarily involves regular cleaning of hands, clothing used
during work, and personal protective equipment. This measure is ‘mandatory’ in
food and beverage companies in the ambit of hazard analysis and critical control
points (HACCP) strategies.
From now on, bacteria, viruses, chemical or biological products, soiling, dust,
etc., can carry a significant number of chemical or biological substances potentially
dangerous for health by hands and work clothes. Some hygiene measures, helped and
supported by an appropriate organization, can prevent some of the risks associated
with these occupational nuisances. Occupational hygiene is based in particular on:
1. Individual behaviors (wearing adapted protective equipment, hand washing,
nutrition, hydration and sleep adapted to the constraints of work, physical
activity)
2. Adequate premises (sanitary facilities, ventilation and sanitation of air, break and
catering premises, etc.)
3. Regular maintenance and cleaning of premises and work equipment.
Questions concerning personal hygiene are difficult to tackle because they fall
within the personal sphere of employees. Companies can give their employees some
advice (awareness, display, information, etc.). Therefore, the employer is required