IT’S YOUR BUSINESS: This Common Hazard Could Be Hiding in Your Workplace
W
hen we think about kitchen safety, we usually think about common injuries such as cuts and burns. But hazardous chemicals, including cleaning supplies, can pose a serious safety risk. In the hospitality industry, chemicals are used in every part of the business. Some may be seasonal or not used frequently. Managing and updating your inventory of chemicals is an important aspect of expense management, budgeting, employee training, facility maintenance, and operations. It is even more important for guest, customer, and employee safety. This partial list of chemicals can get you started with your own inventory system. • De-icers • Disinfectants • Glass cleaner • Carpet and floor cleaners • Upholstery cleaners • Polishes (furniture, metal, glass, porcelain, stone) • Detergents and soaps • Multi-purpose cleaners • Degreasers and solvents • Air fresheners • Glues, adhesives, caulking, caulk removers • Power washing chemicals and additives • Abrasives • Acids
• Landscape chemicals and fertilizers • Exterior maintenance chemicals • Paints, lacquers, coatings • Pest control chemicals • Mold and mildew inhibitors Chemical storage is another issue often overlooked and can have a big impact on safety and health. Storage areas should be appropriate for the specific chemicals being stored. Space, lighting, ventilation, access, and security are important considerations. Chemicals should not be stored near food products and should be kept away from items used to prepare and cook food. Storage area shelves should be sturdy, provide easy access, and contain spills. Containers that are damaged or leaking must be removed and replaced. Spills should be routinely wiped up. Many chemicals are temperature sensitive and shouldn’t be stored in areas that get too hot or too cold. All employers are required to properly label workplace chemicals and train employees how to safely use them. Here are tips to keep in mind:
• Follow guidelines for proper chemical storage, handling, and first aid. • Label secondary containers with the product name and hazard information. • Make safety data sheets (SDS) available to all employees. Train employees how to read chemical labels, identify pictograms, and use chemicals safely. • If there is an incident, emergency responders will want access to the chemical(s) involved and the SDS. • Use required personal protection equipment. • Follow ventilation requirements specified for each chemical. • Be cautious of dangerous chemical interactions. Read the labels, discuss with your supplier, and educate your employees. • Wash hands after chemical use. Ensure emergency eyewash stations are readily available. • Safely and responsibly dispose of any outdated chemicals and empty containers. For resources and training information on chemical safety and developing an effective hazard communication program, visit SAIF.com/hazcom or email SafetyServices@saif.com. SAIF CORPORATION
• Keep a list of all chemicals used at your location. • Review and update the list when products or procedures change. OregonRLA.org 41
