Food Drinks and Tobacco Industry Hazardous Chemical Substances

Identify Workplace Hazards in the Food Drinks and Tobacco Industry

To control hazards in the workplace they first need to be identified:

This can be done in three ways:
Collecting information.
Checking records of accidents, medical and occupational hygiene reports.
Conducting workplace inspections.

Collecting Information in the Food Drinks and Tobacco Industry

Collect all the information you can about your workplace.

What information should you collect?

Information about the dangerous processes in the workplace.
Information about all substances present in the workplace (raw materials, by-products and waste products produced).


Where can you get this information?

Ask management to provide more information about a substance or process.
Read the material safety data sheet (MSDS).
Ask the supplier.
Ask the company doctor.
Ask your union.
Do your own research or call the industrial health unit (031) 260-4528.


Controlling workplace hazards in the food drinks and tobacco industry

We control hazards in the workplace to prevent workers from coming into contact with them, and thereby we protect their health and safety.

There are two basic requirements when considering the control of hazards in the workplace:
Organization issues.
Practical measures to control the hazard.

Organisation issues

Health and Safety Programme

For any workplace to be safe and healthy there has to be a clear health and safety programme.
This programme should include at least the following four organisational issues:

  1. Education and training
    Hazardous processes with which they are working. This information must include:
    • How the processes and substances affect the body.
    • Precautions to be taken.
    • What to do in an emergency.
  2. Environmental monitoring
    There must be a clear programme and schedule to monitor the hazardous processes and substances. These programmes must include workplace inspections, occupational hygiene measurements, and a careful investigation of all incidents which occur.
  3. Medical monitoring
    Workers must have access to a free and confidential health service provided by management. This service must carry out biological monitoring of workers for any disease which might result from the work processes or the use of hazardous substances.
  4. Accountable health and safety structures
    There must be a health and safety structure which is accountable and responsible for ensuring that the workplace is maintained in a safe and healthy condition. This structure must consist of an equal number of management and union representatives. The OHS Act provides for the structure and functions of a health and safety committee at the workplace.
    Practical measures to control hazards
  • Control at the source
  • Substitution or replacement
  • Change the process
  • Mechanize the process
  • Enclose the operation
  • Control along the path
  • Local exhaust ventilation
  • Barriers
  • Housekeeping
  • Control at the worker
  • Personal protective equipment
  • Administrative controls

How far must we go in order to identify Hazards and Risks?

Sections 8 & 9 of the OHS Act require the employer to implement a hazard identification and risk assessment program that will identify all hazards and risks on the premises.

Definitions:

Hazard - a source of or exposure to danger.
Danger - anything which may cause injury or damage to persons or property.
Risk - the probability that injury or damage will occur.

You can view different hazard signs and what they mean here