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3 The Durable Management of Chemicals in the Food Industry …
Chemical risk management requires that:
(1) The hazards of the products must be clearly known and notified to all users: upto-date SDS in the language of the country and labeling according to existing
regulations.
(2) Personal protective equipment (PPE) must be worn and available. The staff must
be sensitized (trained) and must observe protection rules always.
(3) A single document gathering all information related to risks, in particular the
chemical risk with all the necessary documentation (safety data sheets or SDS,
exposure sheets, follow-up of personnel, driving in the event of an accident,
etc.), has to be available.
(4) Essential information and equipment adapted to products handled in the event
of an accident must be promptly available.
These few rigorous rules are the basis for good control of chemical risk.
3.11 Chemicals and Safe Procedures. Dedicated Guidelines
In relation to the use of chemical products in all possible environments (academia,
industry, laboratories, food companies, etc.), it is essential to adhere to a series of
basic principles when using chemical products, especially when carrying out hygiene
and sanitation tasks. A selection of guidelines workers should always observe in a
general ambit (ILO 1993; OSHA 2016; UN 2019), and in the food and beverage
ambit in particular is available in the next sections (because food operators use many
different chemicals as food additives, cleaning systems, disinfection agents, … and
many, many liters of water, the most common solvent for all chemicals, with possible
displacement of dangers everywhere!).
3.11.1 Simplified Principles
(1) Know dangers and precautions related to the use of products.
(2) Read product labels, material safety data sheets and use only labeled containers,
including bottles with spouts.
(3) Wear—when required—protective equipment (e.g., gloves, mask, and blouse).
(4) Always use chemicals only for the purposes which they are manufactured for.
(5) Refer to surface manufacturer’s recommendations when speaking of amounts
needed to maintain floor (in general for cleaning/sanitizing/disinfection
operations) with the aim of avoiding damaged surfaces.
(6) Do not mix chemicals unless there is a recommendation or guideline by the
manufacturer.
(7) With chemicals, use warm water to reduce the release of toxic vapors and
maintain the effectiveness of the products.
3 The Durable Management of Chemicals in the Food Industry …
Chemical risk management requires that:
(1) The hazards of the products must be clearly known and notified to all users: upto-date SDS in the language of the country and labeling according to existing
regulations.
(2) Personal protective equipment (PPE) must be worn and available. The staff must
be sensitized (trained) and must observe protection rules always.
(3) A single document gathering all information related to risks, in particular the
chemical risk with all the necessary documentation (safety data sheets or SDS,
exposure sheets, follow-up of personnel, driving in the event of an accident,
etc.), has to be available.
(4) Essential information and equipment adapted to products handled in the event
of an accident must be promptly available.
These few rigorous rules are the basis for good control of chemical risk.
3.11 Chemicals and Safe Procedures. Dedicated Guidelines
In relation to the use of chemical products in all possible environments (academia,
industry, laboratories, food companies, etc.), it is essential to adhere to a series of
basic principles when using chemical products, especially when carrying out hygiene
and sanitation tasks. A selection of guidelines workers should always observe in a
general ambit (ILO 1993; OSHA 2016; UN 2019), and in the food and beverage
ambit in particular is available in the next sections (because food operators use many
different chemicals as food additives, cleaning systems, disinfection agents, … and
many, many liters of water, the most common solvent for all chemicals, with possible
displacement of dangers everywhere!).
3.11.1 Simplified Principles
(1) Know dangers and precautions related to the use of products.
(2) Read product labels, material safety data sheets and use only labeled containers,
including bottles with spouts.
(3) Wear—when required—protective equipment (e.g., gloves, mask, and blouse).
(4) Always use chemicals only for the purposes which they are manufactured for.
(5) Refer to surface manufacturer’s recommendations when speaking of amounts
needed to maintain floor (in general for cleaning/sanitizing/disinfection
operations) with the aim of avoiding damaged surfaces.
(6) Do not mix chemicals unless there is a recommendation or guideline by the
manufacturer.
(7) With chemicals, use warm water to reduce the release of toxic vapors and
maintain the effectiveness of the products.