How to Reduce the Risk of Chemical Hazards
*Implement Hazard Analysis and Critical Control Point systems in segment of the food production chain.
*Implementing administrative type control measures.
*Store cleaning chemicals in a separate room from food. Do not leave cleaning chemicals near food preparation areas.
*Store chemicals in their original containers. Do not store chemicals in food containers.
*Use only food-grade, commercial foodservice containers. Try to reduce the risk by eliminating unnecessary chemicals replacing with a less hazardous one.
*To design and install engineering controls to reduce or eliminate employee exposure (enclosing equipment, installing more efficient, automated equipment)
*Put distance or shielding between the substance and the worker. Prevent the dangers associated with chemical from reaching the worker.
*Change gloves and wash hands after cleaning and sanitizing work areas before returning to food preparation duties. Reducing the risk of physical hazards:
*Use a commercial, food-grade plastic or metal scoop with handles to scoop ice. Do not use glasses to scoop ice.
*The selection of the chemical substance should be made at the design and planning stage.
*Store toothpicks and other non-edible garnishes in separate areas from food storage and food preparation areas.
*Remove staples, nails and similar objects from boxes and crates when food is received.
*Wear hair restraints. Follow unit policies and procedures for wearing jewelry and nail polish.
*Make it a general practice to walk through the kitchen, storage areas, refrigeration units, etc. and identify potential hazards. Review your menu to determine where potential hazards may occur.
*The most efficient way to reduce chemical hazards is to avoid using toxic substances or substances that pose risk of fire or explosion.
*Provide general and local ventilation to remove or reduce the concentration of airborne contaminants such as fumes, gases, vapors and mists.
How to Reduce the Risk of Chemical Hazards
