Lecture5 Chemicalhazardandbiologicalhazard 140424144851 Phpapp02

8/19/2019 Lecture5 Chemicalhazardandbiologicalhazard 140424144851 Phpapp02

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Topic 4 :

Chemical hazard &Biological hazard

Topic Learning outcomes :

1. Describe the definition of chemical and biological hazard.2. Explains the chemical and biological hazard control and prevent strategies.

3. Explains the Indoor Air quality issue.


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Topic Content :

•4.1 Chemical hazard definition

• 4.2 Identifying ,assessing and control chemical

hazard in industries

• 4.3 Indoor Air Quality

• 4.4 Biological hazard definition

• 4.5 Biological hazard control and prevention

strategies


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4.1 Chemical hazard Definition

• A chemical hazard is a chemical that because of its

characteristics and effects may cause harm to an individual.

• Level of harm is impacted by ;

amount of chemical

time frame the exposure occurs

how the exposure occur (route of entry)

characteristic of the individual

• Typical chemical hazard includes mists, vapors, gases, dusts

and fumes.


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• Routes of entry point of toxic chemical;

Inhalation• Once a chemical reaches the lower levels of the lungs, it

can pass into the bloodstream and travel to a target organwhere it will exert its effect

Skin

absorption

Ingestion

• Chemical can be absorbed directly through the skinand into the bloodstream

• Not a major concern in an industrial setting is entrythrough the mouth, but may occur if house keepingand personal hygiene practices are not adhered.

Injection

• Is a route of entry for some chemicals, particularlydrugs, where the use of needles is common inproduct handling, dispensing or delivery.


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• Time frame the exposure occur;

Acuteexposure

• An exposure to a substance over a brief period of time(usually 24 hours) that has an immediate or delayedimpact on the exposed person.

Chronic

exposure

• An exposure to a substance that occurs over a longperiod of time, which allow to accumulate and cause

toxic effects in the body.

• Types of hazardous Chemical.pdf

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4.2 Identifying, assessing and control chemical hazard in

industries

• How to identify and assess chemical hazards :

Step 1List tasks that the worker performs and environmental factors where theworker is located

Step 2Identify and list the chemicals to which the worker may be exposed

Step 3

Identify the potential for exposure to chemical substances through thevarious routes of entry

Step 4

Assess the hazard, evaluate potential exposure and determine the risk forexposure

Step 5Identify appropriate controls following the hierarchy of controls


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industries

How to implement Step 2 and Step 3: Ensure the labels of incoming containers of hazardous chemicals are not

removed or defaced.

Retain MSDS/CSDS on Incoming hazardous chemical.

What is MSDS/CSDS?

Step 2Identify and list the chemicals to which the worker may be exposed

Step 3

Identify the potential for exposure to chemical substances through thevarious routes of entry

Material Safety Data Sheet (MSDS)/ Chemical Safety Data Sheet (CSDS)

contains precautions for handling and using harmful substances and

includes information such as health hazards, fire and explosion hazards,

physical characteristics, hazardous ingredients, PPE and spill procedures.


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industries

Example of MSDS


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4.3 Indoor Air Quality (IAQ)

IAQ problem arise in non- industrial buildings (enclosed

work space that is served by a ventilating and air

conditioning system where there are person at work). IAQ and mechanical ventilating and air conditioning system

(MVAC) are closely related.

Often cause of poor IAQ can be slipshod maintenance

such as failure to keep fans, ductwork and filters clean,

particle and gases release by equipment, carpet, paints ,solvent etc.

“Sick-building syndrome”- A combination of ailments

(syndrome) associated with an individual’s place of work

(office building).

Symptom of sick- building syndrome ; building occupantscomplain of symptoms such as irritation of the eyes, nose,

throat, skin irritation.


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4.4 Biological Hazard Definition• Organisms or products of organisms that present a health hazard to humans.

• The most common biological hazards include :

a) Bacteria – microscopic organisms that live in soil, water, organic matter orthe bodies of plants and animals.

b) Viruses – a group of pathogens that consist mostly of nucleic acids and

that lack cellular structure.

c) Fungi – any of a major group of lower plants that lack chlorophyll and live

on dead or other living organisms.

• Examples of different types of biological hazards :

a) Bacteria – Escherichia coli (E.Coli), Mycobacterium tuberculosis (TB)

b) Viruses – Influenza, SARS, cold

c) Fungi – yeast, athlete's foot

•

Other concerns from the environment may include:a) Insect stings/ bites

b) Allergic reactions e.g. peanuts, bee stings

c) Poisonous plants. Animal.


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4.4 Biological Hazard DefinitionHow Biological hazard enter the body :

Inhalation• Unlike chemical inhalation, we don't know that we have

inhaled a bacteria, virus. It is only when we get symptomsof the infection

Absorption• A biohazard can enter the bloodstream through broken

skin, such as chapped skin, hangnail or any other break in

the skin.

Ingestion • Poor hand washing is one of the most common ways thatbiological hazards can be transmitted.

Injection • When something sharp punctures the skin, a biohazard

can enter the body


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4.4 Biological Hazard DefinitionExamples of occupations which is exposed to Biological hazard :


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4.5 Biological hazard control and prevention strategies

Three approaches to control biological hazard :

Where reasonably practicable,employer must be use engineeringcontrols

Employer must use administrativecontrols that control exposure to the

hazard to a level as low as reasonablyachievable

Employer must ensure that appropriatepersonal protective equipment is used

Employer may use a combination ofabove mentioned approaches.

•Ventilation systems and seals to

create negative pressure room.•Bio-safety hoods

•Disposal containers

•Worker training,

•Policies (regular hand washing)

•Specific work schedule to limited

the times of exposures

•Most common PPE are; latex

gloves, proper mask and eye

protection.


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Chemical safety and handling procedure:

1. LABELS: Ensure the bottle has the correct product in it and correctly

labeled. Do not use un labelled chemicals. Replace any labels, which are

damaged or illegible.

2. CORRECT USE OF CHEMICALS: Always use chemicals as per the

instructions on the label, product information sheets, Wall charts and on the

Material Safety Data Sheet.

3. READ THE MSDS BEFORE YOU USE ANY CHEMICALS: Not all the

information you need is on the label. It is your responsibility to always knowwhere the chemical register is kept.

4. CHEMICALS – SAFE HANDLING: Do not mix chemicals, (It’s hazardous and

can be counter productive). Do not “Top Up”, (It’s hazardous and can lead to

cross contamination). Always use a clean empty container. Do not overdose.

5. RETURN CHEMICALS AFTER USE: When finished with chemicals, wipedown the bottle and store away safely in chemical cupboard.

6. ALWAYS WEAR APPROPRIATE PROTECTIVE CLOTHING: i.e. Aprons,

Gloves, Goggles or Glasses, Safety Footwear, Masks, etc (As per the MSDS).


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7. REPORT ALL SPILLS, ACCIDENTS & ILL EFFECTS: Ensure Spill Kits are

available and easily accessible. Remove spills as per MSDS directions. If

unable to contain spills safely activate code YELLOW.

8. FIRST AID KIT: First Aid Kits should be easily accessible

9. NEVER STACK CHEMICALS MORE THAN 2 DRUMS HIGH: Stacking

Chemical drums and boxes more than 2 high is unsafe and may fall causing

damage. It is advisable to store powders above liquids.

10. IF IN DOUBT THROW IT OUT: If you are not sure of a product, label, etc.Do not use it, notify your supervisor so it can be disposed of properly.

11. OBSERVE SAFE OPERATION OF DISPENSING EQUIPMENT: Ensure all

staff knows how to operate chemical-dispensing systems safely.

12. USE OF CONTAINERS: Seal containers when not in use. Do not open

damaged containers, return them or seek advice from your supplier.13. HYGIENE: Always wash your hands after using chemicals, (even if gloves

were worn).

14. VENTILATION: Ensure there is adequate ventilation in the storeroom and

when using the chemicals.


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15. SAFETY: If in doubt as to the correct use of the chemical, DO NOT USE

16. SMOKING: Do not smoke anywhere near the chemicals or whilst you are

using the chemicals.17. FOOD SAFETY: Do not use any chemicals near food.

18. CORRECT CHEMICAL, CORRECT JOB: Always use the right chemicals for

the right job

19. PERSONAL PROTECTIVE EQUIPMENT: Always use and clean safety

equipment after use.

20. MOST IMPORTANTLY USE COMMONSENSE: We must all take every

precaution when using chemicals to ensure that individual safety and

responsibility is optimised.

Lecture5 Chemicalhazardandbiologicalhazard 140424144851 Phpapp02

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