ABSTRACT
Under the WHS
Regulations, a hazardous chemical is any substance, mixture or article that
satisfies the criteria of one or more Globally Harmonised System of Classification
and Labelling of Chemicals (GHS) hazard classes, including a classification in
Schedule 6 of the WHS Regulations.
However, some
hazard classes and categories of the GHS are excluded by the WHS Regulations.
See Appendix A for the definition of ‘hazardous chemical’ and other terms used
in this Code.
Most
substances and mixtures that are dangerous goods under the ADG Code are
hazardous chemicals, except those that have only radioactive hazards (class 7
dangerous goods), infectious substances (division 6.2) and most class 9
(miscellaneous) dangerous goods. In relation to chemicals, a hazard is a set of
inherent properties of the substance, mixture, article or process that may
cause adverse effects to organisms or the environment. There are two broad
types of hazards associated with hazardous chemicals which may present an
immediate or long term injury or illness to people
CHAPTER ONE
1.0
INTRODUCTION
The
hospitality industry is one of the major industries in the world. Workers in
the industry use various types of chemical products and fuels such as cleaning
agents, drain cleaners, disinfectants, town gas and liquefied petroleum gas,
etc. If the chemical products are not properly handled, they could pose
occupational hazards to workers. Fire and explosion are the major hazards
associated with the use of fuels in the hospitality industry. Devastating gas
explosion incidents could cause serious injuries or loss of life. Employers
have the legal obligation to ensure, as far as reasonably practicable, the
safety and health of their employees at work. They have to take adequate safety
measures to protect the safety and health of the workers. In this respect,
employers may, if necessary, consult safety professional for advice.
This set of
Guidance Notes is intended to be read by management personnel or safety
personnel of hospitality establishments and it serves as a reference to
facilitate users in identifying the hazards arising from the use of chemicals
in the hospitality industry and taking effective precautionary measures. Users
may draw reference to the information provided in this project to establish a
chemical safety plan which suits their working situations.
Different
types of cleaning chemicals such as soap, detergent, ammonia solutions, acids and
alkalis are used in the hospitality industry. Some of the chemicals might cause
skin and eye irritation. High concentrations of acid and alkali cleaning agents
are corrosive and they could induce chemical burns to the skin and eyes on
contact. Chemical disinfectants are used to control or destroy disease-causing
microorganisms. All chemical disinfectants are, by nature, potentially harmful
or toxic to living organisms. Some of the chemical disinfectants are flammable
and can be explosive. There are disinfectants that would react violently with
incompatible chemicals and generate toxic gases. Occasionally, household pest
control products may be used to control or kill pests in the hospitality
premises. These products contain pesticides, which are toxic chemicals.
Adequate safety measures must be adopted in the use of the chemical pest
control products.
1.1.BACKGROUND
OF THE STUDY:
The
hospitality industry is an industry that encompasses a whole lot of industries
that oversee the affairs and relaxation of their customers. It can range from a
hotel, a hospitality industry, a park, amusement centre, tourist centre etc. in
these places it has been observed that chemicals mostly cleansing agents and
others are normally used to in these places and adequate knowledge on how to
use them are necessary as improper use of them may bring about a health hazard.
The
hospitality industry commonly use a range of chemical products, for example,
all-purpose cleaner, ammonia-based cleaner, bleach, metal polish, dishwashing
cleaner, disinfectant, drain cleaner, glass cleaner, oven cleaner, scouring
powder, deodorant and fuel. Workers in hospitality establishments such as
hotels, restaurants, fast food outlets, and cafe and contract caterers in
various industrial and commercial premises could be exposed to the hazards
arising from the use of various chemical products in their work. Chemicals
commonly found in the products used by workers in the hospitality industry
workers are set out in the following.
Under the WHS
Regulations, a hazardous chemical is any substance, mixture or article that
satisfies the criteria of one or more Globally Harmonised System of
Classification and Labelling of Chemicals (GHS) hazard classes, including a
classification in Schedule 6 of the WHS Regulations.
However, some
hazard classes and categories of the GHS are excluded by the WHS Regulations.
See Appendix A for the definition of ‘hazardous chemical’ and other terms used
in this Code.
Most substances
and mixtures that are dangerous goods under the ADG Code are hazardous
chemicals, except those that have only radioactive hazards (class 7 dangerous
goods), infectious substances (division 6.2) and most class 9 (miscellaneous)
dangerous goods. Town gas, liquefied petroleum gas (LPG), kerosene and diesel
are typical fuels for cooking in the hospitality industry. Alcohol is a fuel
commonly used for food warming and reheating.
Town gas and
LPG are highly flammable gases that readily form explosive mixtures with air.
Kerosene and
diesel fuels are petroleum distillate products containing flammable hydrocarbon
mixtures. Improper use and handling of these flammable chemicals could cause
fire and explosion hazards. Workers in the hospitality industry have to use
various kinds of chemicals and fuel in their work. Some of these chemicals are
corrosive, flammable, explosive, and might pose health hazards. To protect the
safety and health of workers, appropriate safety measures should be in place.
A comparison
of dangerous goods classifications under the ADG code with those under the GHS
is provided in Appendix B.
In relation
to chemicals, a hazard is a set of inherent properties of the substance,
mixture, article or process that may cause adverse effects to organisms or the
environment. There are two broad types of hazards associated with hazardous
chemicals which may present an immediate or long term injury or illness to
people
1.2.STATEMENT
OF PROBLEM:
The following
forms the statement of the problem of the study:
1.The hazards
involved in the wrong use of the chemicals.
2.The recent
accident records in the hospitality industries as a result of wrong use of
chemicals.
3.The
negligence of the hospitality industries in enlightening her works in the
dangers involved in the wrong use of chemicals in the industry.
4.Failures of
workers of hospitality industry to identify dangerous chemicals that is
hazardous to both human health and environment.
1.3.OBJECTIVE
OF THE STUDY:
The
researcher here by presents the following as the objective of this study:
1.To help
reduce the hazard involved in the wrong use of chemicals in the hospitality
industry.
2.To
enlighten workers of the hospitality industry on the risk and hazard involved
in the wrong use of chemicals in the industry.
3.To assist
the works of hospitality industry to know the consequences involved in the
wrong use of chemicals in the industry.
4.To provide
knowledge on how to identify chemicals and the dangerous ones.
1.4.RESEARCH
QUESTIONS:
In this
study, the researcher assures that for any research work the statement of
research question is asked.
In this study
the following assumptions are put forward for testing to enable the researcher
produce a comprehensive and raid writhen work on the subject matter.
1.Do
hospitality industry workers observe the laid down rules regarding the use of
chemicals in the industry?
2.Is there
any risk involved when rules of using a chemical in the industry are violated?
3.Is there
any decrease in the work force of hospitality industry workers as a result of
the risk involved?
4.Has there
been any report of accident in the hospitality industry as a result of
violating the rules of using a chemical in the industry?
5.Is there
any remedy to accidents that occurs as a result of wrong usage of chemicals in
the hospitality industry?
1.5.SCOPE OF
THE STUDY:
The scope of
this research work is streamlined to the evaluation of the rules and guide
lines concerning the use of chemical in the hospitality industry. It covers the
hazards to be encountered if chemicals are handled wrongly as well as the
immediate solution that should be given the victim. Since the hospitality
industry is a very vast one, the hospitality industry which is one of the
industry found within the realm of the hospitality industry will be focused on
and used as a case study.
1.5.LIMITATION
OF THE STUDY:
During the
course of this project work, the researcher encountered a lot of obstacles and
challenges which in one way or the other reduced the expected outcome of the
research work. The challenges ranges from financial constraints, time factor,
access to materials, unwillingness of hospitality industry workers to give out
information about the industry’s conduct regarding rules and regulation guiding
the handling and use of chemical within and outside the industry.
1.6.SIGNIFICANCE
OF THE STUDY:
The
researcher of this project work expects that at the end of this project work,
the rules guiding the use of chemicals in the hospitality industry will be made
known as well as the actions to be taken should any hazard occur in the course
of using chemical in the hospitality industry.
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Chemical manufacturers and importers/distributors must maintain safety data sheets for their each product. The safety data sheet is necessary in case of substances and mixtures that match the defined hazards under the GHS system. It will require chemical manufacturers/importers/dealers to update their GHS safety data sheets accordingly. The hospitality industry commonly use a range of chemical products, for example, all-purpose cleaner, ammonia-based cleaner, bleach, metal polish, dishwashing cleaner, disinfectant, drain cleaner and many more. So it is more important for hospitality industry.
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