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3 The Durable Management of Chemicals in the Food Industry …
(9) Creation of emergency measures, especially in case of failure of closed systems
(10) Use of airtight and labeled containers for storage
(11) Safe handling and transportation
(12) Creation of safe storage and disposal procedures in relation to waste.
Likewise, measures are taken to prevent risks linked to storage and handling of
products, and the risk of fire/explosion. Workers carrying operations in confined
spaces (certain food-production- and storage-related areas are good examples…)
must be secured or protected by another safety device. The head of the external
company responsible for the maintenance of PPE and work clothes is informed of the
possible risks of contamination. Chemicals should be managed with care, especially
CMR.
3.11.5 CMR Risk Prevention Strategy
The ‘carcinogenic, mutagenic, reprotoxic’ (CMR) risk prevention approach requires
the systematic identification of all CMR agents present in the workplace. Risk prioritization is established taking into account the CMR classification, the duration
of exposure, and the number of concerned people. The removal or substitution of a
CMR agent by a less hazardous agent will be considered always.
The assessment of residual risks will make it possible to put in place appropriate
prevention actions and the implementation of useful recommendations as follows
(Anand 2011; Roy 2009; Ross and Godin 2016):
1. Keep products out of reach of children (please note that this recommendation is
not apparently of interest in our situation. However, the possible visit of many
scholars in certain food-production-related areas has to be always considered…
and similar precautions can be useful in these situations!).
2. Keep (chemical) products in their original packaging.
3. Choose products with solid, waterproof packaging, and convenient handling.
4. Identify utensils used to prepare (chemical) products.
5. Do not ‘overcrowd’ the shelves.
6. Put clothing and personal protective equipment in a room.
7. Classify (chemical) products according to their use (herbicides, fungicides,
insecticides, toxic, flammable, harmful, irritants, explosives, etc.).
8. Group on a shelf (in height) the most dangerous products on the higher place
(especially toxic products).
9. Never remove labels on packages.
10. Arrange the different products, so that their labels can be read.
11. Maintain accessibility, to avoid risky handling and writhing, common sources
of spills or breakages.
12. Do not smoke in the storage room.
13. Maintain the electrical installation in good condition.
3 The Durable Management of Chemicals in the Food Industry …
(9) Creation of emergency measures, especially in case of failure of closed systems
(10) Use of airtight and labeled containers for storage
(11) Safe handling and transportation
(12) Creation of safe storage and disposal procedures in relation to waste.
Likewise, measures are taken to prevent risks linked to storage and handling of
products, and the risk of fire/explosion. Workers carrying operations in confined
spaces (certain food-production- and storage-related areas are good examples…)
must be secured or protected by another safety device. The head of the external
company responsible for the maintenance of PPE and work clothes is informed of the
possible risks of contamination. Chemicals should be managed with care, especially
CMR.
3.11.5 CMR Risk Prevention Strategy
The ‘carcinogenic, mutagenic, reprotoxic’ (CMR) risk prevention approach requires
the systematic identification of all CMR agents present in the workplace. Risk prioritization is established taking into account the CMR classification, the duration
of exposure, and the number of concerned people. The removal or substitution of a
CMR agent by a less hazardous agent will be considered always.
The assessment of residual risks will make it possible to put in place appropriate
prevention actions and the implementation of useful recommendations as follows
(Anand 2011; Roy 2009; Ross and Godin 2016):
1. Keep products out of reach of children (please note that this recommendation is
not apparently of interest in our situation. However, the possible visit of many
scholars in certain food-production-related areas has to be always considered…
and similar precautions can be useful in these situations!).
2. Keep (chemical) products in their original packaging.
3. Choose products with solid, waterproof packaging, and convenient handling.
4. Identify utensils used to prepare (chemical) products.
5. Do not ‘overcrowd’ the shelves.
6. Put clothing and personal protective equipment in a room.
7. Classify (chemical) products according to their use (herbicides, fungicides,
insecticides, toxic, flammable, harmful, irritants, explosives, etc.).
8. Group on a shelf (in height) the most dangerous products on the higher place
(especially toxic products).
9. Never remove labels on packages.
10. Arrange the different products, so that their labels can be read.
11. Maintain accessibility, to avoid risky handling and writhing, common sources
of spills or breakages.
12. Do not smoke in the storage room.
13. Maintain the electrical installation in good condition.