Transcript What is Toxics Use Reduction (TUR)

What is Toxics Use Reduction
(TUR)
Minimization of pollution and hazards from
chemical contamination through reduction,
elimination, or substitution of the substance
in question. TUR is achieved by changes in
chemical usage and enhanced awareness of
health and safety concerns
Where TUR Can Be Applied in
Food Establishments
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Cleaners
Degreasers
Sanitizers
Pesticides
Why is Toxics Use Reduction
Important in Restaurants
• High usage of chemicals, cleaners, degreasers,
sanitizers, and pesticides
• Variable training of workers on safety and
hazards of chemicals
• OSHA requirements
• Liability to worker
• Threat to public health
• Effect on the environment – both indoor and
outdoor
How can TUR Benefit My Food
Establishment
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Greater safety of workers
Greater safety of food offered
Decreased cost
Improved pest management (long term)
Benefit to the environment
Public perception of establishment
Results of Surveys
• Some are spending up to $1000 a month on
cleaning supplies
• Varying degrees of employee training
• Many are using multiple cleaners and
sanitizers
• Many do not have accessible MSDS
• Inspection reports show violations of toxic
use is found frequently
Toxicology Basics
• Toxics – are substances capable of causing injury,
illness, or death by chemical means
• Toxicity – is a measure of the relative ability of a
chemical to do biological harm.
• Many naturally occurring substances can be toxic
at the right dose
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Lead
Mercury
Arsenic
Pyrethrins
Toxics are a Public Health
Concern for Many Reasons
• They can have severe and permanent effects on
our health
• They are so prevalent in our lives
• Little is known about the effects of multiple
chemical exposures
• Toxicity data is lacking for most chemicals
• Health effects can occur long after the exposure
There is No Such Thing as a
Harmless Chemical
• Almost any substance is capable of
causing injury, illness or death if it is
present in a sufficient amount
• Some chemicals are more toxic than others
• The relative danger posed by a chemical is
related to:
Dose
• How much of a chemical enters the body
• Dilutions
– The more dilute a solution is the less toxic it
will be
• Potency
– A more potent chemical produces harmful
effects at a lower dose than a less potent
chemical
Route of Exposure
• How the chemical enters the body
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Inhalation – by breathing
Ingestion – by swallowing
Absorption -Contact with skin and eyes
Injection – piercing of the skin
Indirect – food, water, air…
Duration or Frequency of
Exposure
• Acute
– Exposure of a short period of time
• Chronic
– Exposure over a long period of time
• Cumulative
– from a variety of different sources
Response
• How the body handles it once it enters the
body
• Two categories of responses to toxics
– Acute responses – ranging from skin
irritations to coma and death
– Chronic responses – ranging from cancer,
liver disease, to nervous system damage
Vulnerability
Different populations can respond
differently to the same chemical
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Young children
Elderly
Pregnant women
Immunocompromised
Exposed Workers
Toxic Chemicals are pervasive in our society,
and there is virtually no way to avoid at
least some exposure to toxics
OSHA Requirements
Who is Regulated Under OSHA
All establishments with more than one
employee that are not related and there is
interstate commerce
Hazard Communication
Standard
(21 CFR 1910.1200)
Purpose
– Employees have the right to know the hazards
and identities of the chemicals they are
exposed to when working
– They need to know what protective measures
are available to prevent adverse effects from
occurring
Hazard Communication
Standard (21 CFR 1910.1200)
Includes
– List of hazardous chemicals at your
establishment
– Container labeling and other forms of warning
– Material Safety Data Sheets (MSDS)
– Employee Training
Personal Protective Equipment
(PPE)
• Gloves – don’t use the same ones for food
prep
• Goggles
• Eye wash station
• Proper storage of PPE
• Training employees how to use PPE
Information
Employees shall be informed of
– The requirements of the OSHA Standard (21
CFR 1910.1200)
– Any operations in their work area where
hazardous chemicals are present
– The location and availability of the written
hazard communication program, including the
list of hazardous chemicals at your
establishment and the MSDSs
Training
– Explanation of the labeling system
– Material Safety Data Sheets
– How employees can obtain and use the
appropriate hazard information
– Personal Protective Equipment
Further Assistance
• OSHA Regional Office
617-565-8110
• State Consultation – Free Inspection
617-969-7177
MSDS
Material Safety Data Sheets
Material Safety Data Sheets
(MSDS)
• Employers must have a MSDS in the workplace
fro each hazardous chemical which they use
• Each MSDS must be in English
• If the MSDS is not provided with your product
order, the employer shall obtain one from the
chemical manufacturer as soon as possible
• The employer shall ensure that all MSDS are
readily accessible during each work shift
Information found on MSDS
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Section One – Identification
Section Two – Hazardous Components
Section Three – Physical Data
Section Four – Fire and Explosion Data
Section Five - Reactivity
Information found on MSDS
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Section Six – Spill or Leak Procedures
Section Seven – Health Hazards
Section Eight – First Aid
Section Nine – Protective Measures
Section Ten – Additional Information
NFPA Hazard Ratings
Hazard Ratings – Health
Health (Blue)
May be fatal on short exposure.
4 Danger Specialized protective equipment
required
Corrosive or toxic. Avoid skin
3 Warning
contact or inhalation
May be harmful if inhaled or
2 Warning
absorbed
1 Caution May be irritating
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No unusual hazard
Hazard Ratings – Reactivity
Reactivity (Yellow)
4 Danger Explosive material at room temperature
May be explosive if shocked, heated under
3 Danger
confinement or mixed with water
Unstable or may react violently if mixed
2 Warning
with water
May react if heated or mixed with water
1 Caution
but not violently
0 Stable Not reactive when mixed with water
Hazard Rating – Flammability
Flammability (Red)
Flammable gas or extremely
4 Danger
flammable liquid
Flammable liquid flash point below
3 Warning
100° F
Combustible liquid flash point of
2 Caution
100° to 200° F
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Combustible if heated
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Not combustible
Hazard Rating – Special
Precautions (White)
• W -Water Reactive
• OX - Oxidizing Agent
Chemicals to Avoid –
Info give for full strength ingredient
NFPA Rating
Chemical Name
Skin Skin Absorb? Inhalation
Benzyl Alcohol
Chronic
H F R
yes
S Irr
Car,CNS
vertigo
2 1 0
sus Car
skin allergy
1 1 0
Diethanolamine
Irr
no
Slight
Naphlalene
Irr
yes
Irr
Pot Car, GI,Liver
2 2 0
Kidney,Blood,Repro
Trichloroethylene
Irr
no
yes
liver,repro,CNS
carcinogen
2 1 0
Ingredients to Avoid or Use
Extreme Care
Chemical Name
Eye
Skin
2-Butoxy Ethanol
Irr
Irr
Ammonia
yes
Burn/Blind Damage
Ammonium
Hydroxide
Blind
Dam
Diethylene Glycol
Monobutyl Ether
Irr
Irr
Sodium Hypochlorite
Bleach
Irr
Irr
Triethanolamine
Skin Inhalation
Absorb?
Dam
Burn
yes
yes
Repro,Fetal,Liver,
Kidney,CNS
2 2
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Sev Irr/ Burn
Kidney/Liver
CNS
3 0
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yes, dam
Cataracts, Glaucoma
3 1
2
slight
kidney, CNS
1 2
0
Irr
yes
Chronic
NFPA Rating
H F R
slight
Chance of Sensitization 2
0
1
liver, kidney, Carcin
1
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2
Chemicals to Use With
Extreme Care
Info Given for Full Strength ingredient
NFPA Rating
Chemical Name
Eye
Skin
Diethylene glycol
Irr
Irr
Skin Inhalation
Absorb?
yes
yes
Chronic
H F R
Liver/Kidney
CNS Toxicant
Potassium Hydroxide
Sodium Hydroxide
Irr
Irr
Blind Damage
No
Burns
2 0
1
Ingredients to Use Normal Care
Chemical Name Eye
Skin
Skin
Inhalation Chronic
Absorb?
Acetic Acid
Burns Burns No
Yes
d-limone
Irr
Irr
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EDTA
Irr
Irr
Irr
Ethylene Glycol Irr
Irr
slight
No
allergies
NFPA Rating
H F R
1
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2
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1
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How to Reduce Toxics in Your
Establishment
Identify the Highest Risk
Products Currently Being Used,
and Change
• Look at MSDS sheets and compare hazard
ratings
• Use the charts
• Substitute products containing
Butoxyethanol with Isopropanol
• Avoid degreasers with Tetracholorethylene
and Tricholorethylene
Try Non-toxic Products You May
Already Have
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Coffee cup stain remover – moist salt
Coffee pot cleaner – vinegar
Degreasers – Borax on a damp cloth
Floor cleaner – 1 cup of vinegar in 2 gallons of
water
• Oven cleaner – 2 tbsp liquid soap with 2 tsp of
borax in warm water
• Window cleaner – 2 tbsp vinegar in 1qt. warm
water
Use Products Correctly
• Cleaners Vs Sanitizers
– A surface must be cleaned before it can be
sanitized
• Using Bleach to Clean Floors
• Concentration of products
Dilute Concentrations Properly
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Automated Systems
Test Strips
Read labels – dilution rates
MSDS example: Oasis 255SF Vs Windex
Keep Track of How Much
Product You Use
• Sanitizer Logs
• Record Keeping – purchase orders
• Monitoring Employees
Avoid Aerosol Products
Clean Equipment and Facility
on a Regular Basis
• Give employees a cleaning task before the
start of a shift and before the end of a shift
• Clean grills and other large pieces of
equipment every night
Need for Simplicity – Do you
really need it
• Mechanical dishwashing supplies
• Multiple sanitizers
• Multiple cleaners
Train ALL Employees How to
Use Cleaners Properly
• Do not just hand out written materials
• Post directions in work areas
• Monitor employees to verify proper use
Dispose of Old Products Properly
• Minuteman Facility on Hartwell Ave
• Safety Kleen – (978) 683-1002