USING HAZARDOUS SUBSTANCES IN THE SEAFOOD INDUSTRY Sea Fish Industry Authority aims to provide a service to all sectors of the seafood industry that being the Catching, Processing, Food Service, Aquaculture and the Retail Sector. It is highly likely that if you are involved in any of these sectors, at some time you will come in to contact with one substance or another that could be hazardous to your health. This publication aims to provide you with the basic knowledge to enable you to IDENTIFY, ASSESS and CONTROL exposures of Hazardous substances you or your employees may come in to contact with. 1
ARE YOU USING SUBSTANCES THAT DISPLAY ANY OF THESE HAZARD SYMBOLS OR ANY OTHERS WHICH COULD BE HAZARDOUS TO YOUR HEALTH? IF THE ANSWER IS YES, OR YOU ARE UNSURE FIND OUT! ASSESS THE RISKS HEALTH AND SAFETY LEGISLATION PLACES A LEGAL DUTY ON EMPLOYERS TO DO THIS. 2
SUBSTANCES FOUND IN THE SEAFOOD INDUSTRY The following list of substances and possible uses is not comprehensive; it has been produced in conjunction with vessel owners, fish processors and members of the retail sector. It is meant to highlight the variety of substances used in the seafood industry. CATCHING SECTOR Oils used in systems such as: Hydraulics Gears Engines Compressors Refrigeration compressors Other substances include: Marine greases Marine detergents Degreasing substances Chain and Cable lubricants Hydrocarbon solvents Penetrating/Releasing fluids Paints Bilge cleaners PROCESSING SECTOR Because of the nature of work carried out in these plants food safety is of a high priority, with this in mind the substances highlighted are in the whole used for cleaning. There are other substances used for instance in the maintenance of equipment that could have a hazardous effect on health. Acid detergents Tray wash detergents Caustic detergents Alkaline detergents Acid foam detergents RETAIL AND FOOD SERVICE SECTOR Of all the work activities that are undertaken in the seafood industry this area would seem to have the least hazards relating to substances in the workplace identified, even so there are many substances that are used which could be hazardous to health such as: Bleach Dishwashing substances Hard surface cleaners 3
AS AN EMPLOYER YOU MUST: RESPONSIBILITIES Assess the risks to health from the use of hazardous substances and the precautions necessary to protect it. Introduce measures to prevent exposure to hazardous substances or, where this is not reasonably practicable, to ensure that exposure is adequately controlled. Ensure that control measures are used, equipment is properly maintained and checked and procedures are observed. Where necessary, monitor exposure and carry out appropriate health surveillance. Inform your employees or any other person who may be affected by your undertaking, about the risks and the precautions necessary to protect their health. Train your employees in the use of control measures and any other protective equipment that is required. AS AN EMPLOYEE YOU MUST: Co-operate with your employer. Make full use of any control measures, use protective equipment provided and report any defective equipment. Where appropriate, attend health surveillance procedures at your work place. www.hse.gov.uk www.coshh-essentials.org.uk www.seafish.org INFORMATION SOURCES Useful publications available from the HSE A guide to risk assessment requirements INDG 218 Five steps to risk assessment INDG 163 (rev1) COSHH A brief guide to the regulations INDG 136 (rev2) The idiots guide to CHIP INDG 350 Read the label INDG 352 Working safely with solvents INDG 273 Sea Fish Industry Authority, Seafish House, St Andrews Dock, Hull, HU3 4 4QE. Tel 01482 327837 Fax 01482 223310
CLASSIFICATIONS By law, suppliers of chemicals are required to label their product with hazard symbols, warnings and safety advice if a chemical is dangerous. This label should be able to give you information on the dangers of the substance and precautions that can be taken to reduce any risks, it should also give you information regarding the supplier where further advice may be sought. Some commonly used classifications and a brief explanation: EXPLOSIVE OR FLAMMABLE: Dangerous because of their potential to release energy rapidly, or because the product (s) of the explosion or combustion are harmful in other ways. Examples are organic solvents. TOXIC: Substances, which prevent or interfere with body functions in a variety of ways. They may overload organs such as the liver or kidneys. Examples are chlorinated solvents and heavy metals such as lead. OXIDISING: Substances, which rise to exothermic reaction (gives off heat) when in contact with another substance, particularly flammable ones. CORROSIVE: Substances, which will attack chemically either materials or people, for example caustic soda. HARMFUL: Substances which if inhaled, ingested or enter the body through absorption present a limited risk to health. IRRITANT: Substances, which adversely affect the skin or respiratory tract, for example acrylates. Some people overreact to irritants and can become sensitised which can cause allergic reactions. NOTE: THE MIXING OF SOME SUBSTANCES CAN HAVE A SYNERGISTIC EFFECT, AND INCREASE THE HAZARD This is not a comprehensive list there are other classifications that can be found on labelling, safety data sheets etc, if you are unsure as to their meaning seek further assistance before using the substance. Always ensure that the substances you use or store are kept in the correct type of container and are correctly labelled. CORROSIVE EXPLOSIVE FLAMMABLE HARMFUL OXIDISING TOXIC V FLAMMABLE IRRITANT VERY TOXIC 5
HOW DO I ASSESS THE RISKS? STEP 1 Identify the hazards: Look for and list the substances that are being used and/or stored in your place of work. STEP 2 Decide who might be harmed and how: The person/s using the substance, other employees or others. Can they be harmed by? Inhalation Absorption Ingestion STEP 3 Evaluate the risks and decide whether existing control measures are adequate: What is the probability of harm being caused? What would be the severity of the harm caused? STEP 4 STEP 5 Record the findings, Risk assessment/coshh assessment Monitor and Review the assessment after: A given time Changes in the process/work being done After an accident/incident Or when it is thought that the assessment is no longer valid Controlling Occupational Risks Having identified hazards and assessed risks, the methods used to control the problems can be listed briefly in order of preference of control methods, the higher the method in the list below the more it is to be preferred. Substitution of a less harmful substance. Enclosure of the harmful process, with automatic operation if possible. Isolation of the harmful process from the remainder of the premises. Local exhaust ventilation. General ventilation. Wet methods (to control dust). The use of personal protective equipment (P.P.E.). Decreasing daily exposure. Personal hygiene and the use of protective creams. Housekeeping and maintenance. Warnings and publicity 6
EXAMPLE No: COSHH ASSESSMENT RECORD Date: Name: Signature: Product/Process Name Location of Use/Assessment Area Hazard Identification Storage and Handling Duration of Use Dilution? First Aid Measures Protective Clothing and Exposure Control Eyes Skin Ingestion Inhalation Fire Fighting Measures Risk Phases Extinguisher Media Special Fire Fighting Procedures Safety Phases Maximum Exposure Limits Occupational Exposure Standards Action on Spillage Stability and Reactivity Materials to Avoid Conditions to Avoid Storage Class of Hazard Disposal 7
EXAMPLE RISK ASSESSMENT NAME OF PERSON CARRYING OUT ASSESSMENT DATE NATURE OF WORK CARRIED OUT LOCATION OF WORK HAZARDS/RISKS IDENTIFIED RISK TO PERSON/S YES/NO RISK TO EQUIPMENT YES/NO COMPETENCE OF PERSON/S UNDERTAKING THE TASK (please tick) FULLY REASONABLE POOR NONE RISK RATING PROBABILITY X SEVERITY = RATING Almost inconceivable 1 None or minor treatment 1 = Possible, but unlikely 2 Requires basic first aid 2 = Occasional, but to be expected 3 Requires medical attn 3 = Fairly frequent occurrence 4 Serious injury 4 = Commonplace 5 Fatal or major accident 5 = 1 4 Not significant (no action required, monitor minor changes). 5 9 Minor significance (reduce risk through information, instruction, training and supervision, monitor and review). 10 14 Significant (implement standard practical measures to reduce risk). 15 25 Very significant work should not be started/continued until risk is reduced. MEASURES TO BE TAKEN TO REDUCE THE RISK OTHER RELATED RISK ASSESSMENTS CONDUCTED YES/NO 8