Hazardous substances

Any hazardous substance used in a workplace must be managed according to the Workplace Health and Safety Regulation 2008 and Hazardous Chemicals Code of Practice 2003.

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.

Skin irritation is the most common health problem resulting from exposure to a hazardous substance. Other problems include

occupational asthma
chemical poisoning
chemical burns
long-term serious diseases such as cancer.

People can breath in a hazardous substance, accidentally swallow it, or absorb it through their skin.

Operators of golf courses, bowling greens and other recreation and sporting areas must ensure that work practices do not place the health and safety of workers or members of the public at risk (e.g. spraying weed control chemicals).

To identify hazardous substances:

Check suppliers' labels for signal words such as 'poison', 'hazardous' and 'warning'.
Check that you have a from the suppliers.
The MSDS details hazards associated with the substance and recommends safety measures.
Inspect the workplace to determine the risk of exposure to 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 the health risks are significant the following documentation and records must be kept 30 years: the risk assessment report, monitoring results and health surveillance reports.
If there are lower health risks and exposure is controlled, the risk assessment documentation must be kept for at least five years.

For more information about how to conduct detailed assessments, read the Hazardous Chemicals Code of Practice 2003.

Ways to control hazards

Train workers in safe handling procedures.
Introduce control measures according to the degree of risk.
Wear appropriate personal protective equipment.
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.
Where possible, substitute hazardous substances with less hazardous substances
Never use food or drink containers to store hazardous substances.
Use correct storage facilities, and keep them locked at all times. Store incompatible chemicals separately.
To prevent leakage, bund liquid chemicals via a catchment area.
Ensure all spray equipment operates correctly.
Provide washing facilities and a lunch room well away from chemical stores.
Consult with the local council regarding fuel storage requirements.