Chapter 3
The Durable Management of Chemicals
in the Food Industry and Annexed
Laboratories
Abstract At present, the use of chemicals in the food production environment is tacitly assumed when speaking of technological and hedonic advantages. On the other
side, industrial foods and beverages are often questioned because of the possible
presence of undesired chemicals without relation to the intended food or beverage
(pesticides, bisphenol A, etc.). However, the problem of chemical risk assessment
does not concern food consumers only, but also food workers in each area of production plants, including chemical and microbiological laboratories carrying on quality
controls. This chapter concerns the reliable, safe, and durable management of chemicals in the food production and packaging areas on the one side, and in annexed
quality control laboratories, highlighting the following points: toxicological risks;
the importance of labeling; technical and material safety data sheets; risk categories
(fire, explosion, unpredicted chemical reactions, etc.); safe use of hazardous chemicals, prevention procedures, and emergency planning in laboratories and industrial
areas.
Keywords Chemical risk · CLP Regulation · European Union · Safety data sheet ·
Cancerogen · Mutagen · Teratogen
Abbreviations
AISS
Association internationale de la sécurité sociale
AEV
Average exposure value
CO 2
Carbon dioxide
CMR
Carcinogenic, mutagenic, reprotoxic
CAS
Chemical Abstracts Service
CLP
Classification, labeling, and packaging of chemical products
CIP
Cleaning-in-place
DCO
Dangerous Chemical Agent
EU
European Union
FAO
Food and Agriculture Organization of the United Nations
GHS
General Harmonized System
© The Author(s), under exclusive license to Springer Nature Switzerland AG 2020
R. Chaib and M. Barone, Chemicals in the Food Industry,
Chemistry of Foods, https://doi.org/10.1007/978-3-030-42943-0_3
43
The Durable Management of Chemicals
in the Food Industry and Annexed
Laboratories
Abstract At present, the use of chemicals in the food production environment is tacitly assumed when speaking of technological and hedonic advantages. On the other
side, industrial foods and beverages are often questioned because of the possible
presence of undesired chemicals without relation to the intended food or beverage
(pesticides, bisphenol A, etc.). However, the problem of chemical risk assessment
does not concern food consumers only, but also food workers in each area of production plants, including chemical and microbiological laboratories carrying on quality
controls. This chapter concerns the reliable, safe, and durable management of chemicals in the food production and packaging areas on the one side, and in annexed
quality control laboratories, highlighting the following points: toxicological risks;
the importance of labeling; technical and material safety data sheets; risk categories
(fire, explosion, unpredicted chemical reactions, etc.); safe use of hazardous chemicals, prevention procedures, and emergency planning in laboratories and industrial
areas.
Keywords Chemical risk · CLP Regulation · European Union · Safety data sheet ·
Cancerogen · Mutagen · Teratogen
Abbreviations
AISS
Association internationale de la sécurité sociale
AEV
Average exposure value
CO 2
Carbon dioxide
CMR
Carcinogenic, mutagenic, reprotoxic
CAS
Chemical Abstracts Service
CLP
Classification, labeling, and packaging of chemical products
CIP
Cleaning-in-place
DCO
Dangerous Chemical Agent
EU
European Union
FAO
Food and Agriculture Organization of the United Nations
GHS
General Harmonized System
© The Author(s), under exclusive license to Springer Nature Switzerland AG 2020
R. Chaib and M. Barone, Chemicals in the Food Industry,
Chemistry of Foods, https://doi.org/10.1007/978-3-030-42943-0_3
43