| Title |
Controlling exposure to disinfectants used in the food and drink industries. |
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| Free Download |
Free pdf copy available  Click Here to view document. |
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| Author |
HSE |
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| Series Code |
FIS |
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| Series Number |
29 |
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| Publisher |
HSE Books |
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| Date of Publication |
2001 |
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| Length |
4 pages |
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| Stock Code |
FIS29 |
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| Notes |
leaflet. Food information sheet no. 29 (FIS 29)
WEB VERSION ONLY |
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| Abstract |
This information sheet advises employers in the food and drink manufacturing industries on selecting and using disinfectants safely, without compromising food hygiene. Guidance is provided on the actions and precautions required to ensure that employees' exposure to disinfectants is adequately controlled. There is a brief outline of the relevant legal requirements, including an explanation of what is required in an assessment under the Control of Substances Hazardous to Health Regulations 1999 (COSHH). A detailed list of references is also provided. Contents: Introduction; Legal requirements; Disinfection policy; COSHH assessment; Hazards of disinfectants; Surface active agents; Alcohols; Aldehydes; Peracetic acid; Hypochlorite; Controlling exposure; Storage; Handling concentrates and dilution procedures; Application procedures; Air monitoring; Health surveillance; Information and training; Washing facilities; Emergency procedures; References; Further information |
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| Keywords |
Guidance; Food industry; Clean in place systems; CIP systems; Mist spraying; Foam spraying; Fogging; Soak tanks; Manual disinfection; Disinfectant penetration; PPE; Personal Protective Equipment; Maintenance; Surface active agents; Surfactants; Alcohols; Aldehydes; Paracetic acid; Hypochlorite |
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