Hazardous substances
Many cleaning products, like oven cleaners, contain substances that may cause adverse health effects. Any hazardous substance used in a workplace must be managed according to the Hazardous Substances Regulation and Hazardous Substances Code of Practice 2003.
Skin irritation is a very common health problem resulting from exposure to a hazardous substance. Other problems include occupational asthma, chemical poisoning, chemical burns and long term serious diseases such as cancer. People can breathe in a hazardous substance, accidentally swallow it, or absorb it through their skin.
An employer is legally obliged to assess the risk of every hazardous substance used or produced in the workplace; and if necessary, take steps to control the risk. Carry out an assessment every five years unless there are significant changes to the workplace or methods of work.
Note: Employers should also be aware that occasionally workers may develop skin sensitivity or allergy to certain foodstuffs, e.g. seafood. Although these are not hazardous substances, you may need to provide gloves for these workers or remove them from exposure when that food is being prepared.
To identify hazardous substances:
- Check container labels for signal words such as ‘poison’, ‘hazardous’ and ‘warning’.
- Check that you have a Material Safety Data Sheet (MSDS) from the suppliers. The MSDS details hazards associated with the substance and recommends safety measures.
- Inspect the workplace to see if people are exposed to the hazardous substances, if safety precautions are in place, and if the precautions are effective.
- Record the date of the assessment, the product containing the hazardous substance, the degree of risk, control measures and the type and timing of monitoring and/or health surveillance (if required).
- If there is a significant health risk, you must keep the following records for 30 years: the risk assessment report, monitoring results and health surveillance reports.
- If there is no significant health risk and exposure is controlled, keep the risk assessment for at least five years.
For more information about how to conduct detailed assessments, read the Hazardous Substances Code of Practice 2003.
Ways to control hazards
- Keep a copy of every relevant MSDS in a central register for quick access by staff. In a large workplace, have more than one register.
- Check that all containers are labelled with the product name and information about safe handling.
- If possible, substitute hazardous substances with less hazardous substances.
- Do not use drink containers to store hazardous substances.
- Train workers in safe handling procedures.
- Use correct storage facilities.
- Introduce control measures according to the degree of risk (for example, use full arm length rubber cloves when cleaning the oven; or do not continue to use a particular product).
- Wear appropriate personal protective equipment (for example, gloves, face shield or cotton overalls).
More information
Read more about hazardous substances.
Last updated 22 July 2008