TEAM TALK COSHH

1. TEAM TALKCOSHH COSHH Slide 1

2. Introduction In this session we are going to cover:- • What are hazardous substances • Identifying hazardous substances • How chemicals can harm • Control measures • Using and storing chemicals safely • Employees responsibilities • Training COSHH Slide 2

3. What is a Hazardous Substance? • Any substance or mixture of substances which has the potential to cause harm • Something used directly in the workplace e.g. cleaning materials/chemicals • Something generated by a work activity e.g. wood dust from sanding • Any product with hazard label COSHH Slide 3

4. The Control of Substances Hazardous to Health Regulations (COSHH) 2002 The key legislation which explains the legal requirements for employers in order to ensure that they protect their employees and others from the harmful effects of substances used at work Chemical substances classified as hazardous require specific controls COSHH Slide 4

5. Identifying Hazardous Substances • The CHIP classification • The Chemicals (Hazards Information and Packaging for Supply) Regulations • Look for the symbol on the label of the product (The aim of CHIP is to ensure that people who are supplied with chemicals receive the information they need to protect themselves, others and the environment) • It is the duty of the supplier to ensure that the product is labelled correctly COSHH Slide 5

6. How do I Recognise A Hazardous Substance? COSHH Slide 6

7. How Chemicals Can Harm Ingestion Entry into stomach via mouth, causing internal damage Inhalation Can effect breathing, lung damage, asthma from breathing dusts and vapour Injection Cuts, eyes – under high pressure Absorption Through skin, can cause dermatitis, burns and irreversible tissue damage COSHH Slide 7

8. Control Measures • Elimination • Substitution • Prevent / Limit Exposure • Training • PPE COSHH Slide 8

9. Storing Chemicals Safely Keep lids on chemicals tightly closed Don’t use food or drink containers for storing cleaning solutions or chemicals Always store potentially harmful substances out of reach of children Don’t store chemicals in boiler rooms, electrical meter cupboards or near any heat source as they could spontaneously ignite or give off harmful fumes or vapours Always store potentially harmful substances in a locked cupboard COSHH Slide 9

10. Using Chemicals Safely Use chemicals only as recommended by the manufacturer. If in doubt, speak to the Manager on duty Ensure all chemicals are used in the correct manner as recommended by the manufacturer e.g. correct quantities, correct dilutions, correct chemical for the job (never substitute products) and the correct PPE is worn. If in doubt, speak to the Manager COSHH Slide 10

11. Using Chemicals Safely (cont...) • Inform your colleagues when handling corrosive products • Use ONLY the supplied/approved cleaning container for beer line cleaning • Make sure all chemicals are clearly labelled and kept in their original containers – WHY? ? COSHH Slide 11

12. Using Chemicals Safely (cont...) Don't exceed the recommended temperature when using a cleaning product Always wear the appropriate personal protective equipment (PPE) when handling chemicals e.g. gloves, gauntlets, goggles and masks. Always ensure these are available for use at all times and ensure they are kept clean and in good repair Don't mix substances together unless they are designed to be mixed together COSHH Slide 12

13. Using Chemicals Safely (cont...) Always add chemicals to water and not vice versa Don’t use a substance for any purpose other than that for which it was supplied Don’t use substances in greater quantities than recommended Report missing or damaged labels to the Manager COSHH Slide 13

14. Using Chemicals Safely (cont…) Inform the Manager on Duty if you think you are suffering from ill effects from any chemical substance at work Never use a chemical that you have not been trained to use Never spray chemicals near food Never smell or taste chemicals Never tamper with chemical dispensing equipment COSHH Slide 14

15. Cleaning Spillages Safely Clear chemical spillages immediately wearing protective equipment and using appropriate materials to contain and absorb the chemical Check that no food or packaging has been contaminated and that the floor is left dry Dispose of waste chemicals and chemical solutions safely The guidance contained in the chemical safety data sheets should be followed COSHH Slide 15

16. COSHH & PPE • Where the COSHH risk assessment identifies, PPE is provided for use with designated chemicals • Employees have a legal obligation to use PPE where specified • PPE must be suitable for the task and the user What types of PPE are used in the pub? COSHH Slide 16

17. COSHH Training Employees must receive training on induction BEFORE they handle any chemicals Employees must be trained on how to use chemicals specific to their job Training may be carried out by your chemical supplier In-house training can also be carried out by Managers using this toolbox talk All training must be recorded and signed by both the trainer and trainee Refresher training should be carried out every six months and must also be recorded COSHH Slide 17

18. Employees Responsibilities • Follow training and instructions • Never mix chemicals • Always use PPE if required • Report damaged or missing PPE to Manager • Act safely COSHH Slide 18

19. COSHH Safety • Only use authorised chemicals • Follow instructions and training • Wear correct PPE • Use correct method to decant e.g. scoops/syphons • Never use food/drink containers to store chemicals • Label spray bottles • Clean up spillages immediately • Store chemicals in locked cupboard • Report problems to Manager COSHH Slide 19

20. Any Questions? COSHH Slide 20