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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