52
3 The Durable Management of Chemicals in the Food Industry …
from the supplier. However, it can also be obtained from other sources (information
sources and databases), so that before any use, labeling and marking can be carried
out, in accordance with the requirements of the competent authority.
Naturally, these information do not concern nutritional data, lot identification, expiration dates, and other data which are normally supplied to food operators/producers in the ambit of public hygiene, food safety, and quality management.
This clarification is important because many chemicals currently used in the food
and beverage industry are used as food-grade additives or technological aids: In this
situation, a double-way (work safety and food safety information) label should be
provided.
3.6 Nature and Type of Allowed Labeling
All chemicals should be marked to allow their identification. The chosen marking
should allow users to distinguish between chemicals when they are received, handled,
and used. The marking should include the chemical identity, the common name,
the registered trademark, the name or the code number, or any other designation,
provided that the identity thus established is unique and, in the case of a dangerous
chemical, the same than that which appears on the label and the safety data sheet.
The mention of the name of the supplier on the transported container or on the
packaging is recommended. As above mentioned, food additives should contain also
information related to their food-grade status, such as traceability data (Mania et al.
2017; Pellerito et al. 2019a, b, c, d).
The labeling (marking) of chemical waste should indicate that it is waste (OSHA
2016). Labeling of chemicals may be impossible due to the size of the container or
the nature of the packaging. However, these products should be easily identifiable
by other means such as mobile labels or package inserts. Interestingly, this marking
type is recommended and ‘mandatory’ (in the limited ambit of voluntary quality
certification systems) when speaking of food industries: All possible waste materials
and non-reusable intermediates have to be classified as ‘waste.’ Otherwise, the risk
of contamination and/or possible reuse in the initial production cycle may be notable.
Each container (or each layer of the packaging) should be marked, as shown in
Fig. 3.3. The indications given should be visible always on the container or packaging
at least until the final use.
Dangerous chemicals should be labeled, in accordance with national laws and
practice procedures, in such a way as to provide them with essential information
and to report their identity in a way that is easily understood by workers who have
to use them. However, there are possible differences when speaking of transport of
chemicals which the information on the container or packaging may be different for.
The label should give essential information (ILO 1993; OSHA 2016):
1. On the classification of the chemical (and on the claimed food-grade status, where
applicable)
3 The Durable Management of Chemicals in the Food Industry …
from the supplier. However, it can also be obtained from other sources (information
sources and databases), so that before any use, labeling and marking can be carried
out, in accordance with the requirements of the competent authority.
Naturally, these information do not concern nutritional data, lot identification, expiration dates, and other data which are normally supplied to food operators/producers in the ambit of public hygiene, food safety, and quality management.
This clarification is important because many chemicals currently used in the food
and beverage industry are used as food-grade additives or technological aids: In this
situation, a double-way (work safety and food safety information) label should be
provided.
3.6 Nature and Type of Allowed Labeling
All chemicals should be marked to allow their identification. The chosen marking
should allow users to distinguish between chemicals when they are received, handled,
and used. The marking should include the chemical identity, the common name,
the registered trademark, the name or the code number, or any other designation,
provided that the identity thus established is unique and, in the case of a dangerous
chemical, the same than that which appears on the label and the safety data sheet.
The mention of the name of the supplier on the transported container or on the
packaging is recommended. As above mentioned, food additives should contain also
information related to their food-grade status, such as traceability data (Mania et al.
2017; Pellerito et al. 2019a, b, c, d).
The labeling (marking) of chemical waste should indicate that it is waste (OSHA
2016). Labeling of chemicals may be impossible due to the size of the container or
the nature of the packaging. However, these products should be easily identifiable
by other means such as mobile labels or package inserts. Interestingly, this marking
type is recommended and ‘mandatory’ (in the limited ambit of voluntary quality
certification systems) when speaking of food industries: All possible waste materials
and non-reusable intermediates have to be classified as ‘waste.’ Otherwise, the risk
of contamination and/or possible reuse in the initial production cycle may be notable.
Each container (or each layer of the packaging) should be marked, as shown in
Fig. 3.3. The indications given should be visible always on the container or packaging
at least until the final use.
Dangerous chemicals should be labeled, in accordance with national laws and
practice procedures, in such a way as to provide them with essential information
and to report their identity in a way that is easily understood by workers who have
to use them. However, there are possible differences when speaking of transport of
chemicals which the information on the container or packaging may be different for.
The label should give essential information (ILO 1993; OSHA 2016):
1. On the classification of the chemical (and on the claimed food-grade status, where
applicable)