2. A presentation made by;
• Basilio, Aiza - Moderator
• Dematera, Felicity Joy
• Detera, Ayesha
• Dichoso, Camelle - Secretary
• Ermino, Jeffrey - Presenter
3. CHEMICAL HAZARDS
• A chemical hazard is a (non-biological) substance that has potential to cause
harm to life or health.
• In the workplace, exposure to chemical hazards is a type of occupational
hazard.
• This include water, food contact materials, cleaning agents, pest control
substances, contaminants(environmental, agricultural and process e.g.
acrylamide), pesticides, biocides and food additives.
4. Types of Chemical hazards
Chemical hazards include:
• Skin irritants
• Carcinogens
• Respiratory sensitizers
Physicochemical hazards include:
• Chemical explosions and fire
• Corrosion
• Chemical reactions
5. Types of Chemical Hazards
Hazards Example
Flammable and Combustible liquids Diesel
Compressed Gases Propane
Explosives TNT
Sensitizers Latex: used to manufacture gloves
Reactives Benzoyl peroxide: used as a bleaching agent
Oxidizers Potassium permanganate: used as an industrial
disinfectant and sterilizer
Carcinogens Benzene: feed-stock for many petro-chemical processes
Irritants Hydrochloric acid: used in food manufacturing and
processing
Corrosives Sulfuric acid: used to manufacture chemicals
6. Possible Side Effects of Exposure to Hazardous Chemicals
Health effects depend on the type of hazardous substance and the level of exposure (concentration and
duration). A hazardous substance can be inhaled, splashed onto the skin or eyes, or swallowed. Some of the
possible health effects can include:
Poisoning
Nausea and vomiting
Headache
Skin rashes, such as dermatitis
Chemical burns
Birth defects
Disorders of the lung, kidney or liver
Nervous system disorders.
7. Chemical Hazards in Food Industry
Chemical hazards occur when chemicals present in food are at levels harmful to
humans. Contamination may through different routes, such as the environment (air,
soil and water), during manufacturing processes and addition of food additives. It can
occur naturally, accidently or even deliberately. The most common chemical hazards in
the food industry include: mycotoxins, marine and natural toxins, cleaning chemicals,
antibiotics, pesticides, food additives, chemicals produced during processing and
environmental contaminants.
8. How Is Food Contaminated with Hazardous
Chemical?
Harvesting. Fruits, vegetables, root crops and grains are usually treated with pesticides and fertilizers.
Livestock and Poultry farming. Food additives such as hormones, vitamins and minerals are carefully
formulated for animals to ensure they grow fast and produce more meat.
Slaughtering. In slaughterhouses, there are some chemicals that could potentially contaminate the
meat.
Processing. Fish and vegetables are packed and delivered with ice on their respective boxes. Ice can be
contaminated with heavy metals, which in turn can contaminate the seafood. Fresh meat also requires
adding ice or putting the product in refrigerated containers that can cause contamination.
Cooking. Contamination is always present in restaurants and home kitchens, some of the chemicals
that can potentially contaminate food include cleaning agents, disinfectants and preservatives.
9.
10. Chemical Hazards in Construction Industry
Construction sites are some of the world’s most dangerous places, especially for those
who are on site day in and day out because they work there. Sites are filled with electrical
wires, tools, large machinery and a variety of other hazards. In some cases, these
hazards are not even visible to the naked eye. This is the case with toxic and hazardous
chemicals.
