Cafe and restaurant industry - Chemicals
Anyone using chemicals should see the sample risk
assessment for hazardous substances.
What are some of the harmful about the chemical (e.g. ‘flammable’;
‘toxic if swallowed’; ‘avoid contact with
chemicals used in the takeaway skin’). Do not use old drink or food
food retailing? containers to store chemicals
Chemicals are used everyday in cafes and get a material safety data sheet (MSDS)
restaurants and some of these have the from your chemical supplier for all the
potential to injure people or make them sick. hazardous substances you have
These chemicals are called hazardous put a copy of those MSDS in a folder with
substances. Some common hazardous a list of all the chemicals at the front (the
substances used include those used for chemical register)
cleaning tasks, such as cleaning ovens, read the MSDS and do a written risk
toilets and using dishwashing detergents. assessment for all “hazardous
substances” to help you figure out how
These are only some of the chemicals you you can use the chemical safely. It is a
might be using. You need to identify and good idea to keep that written risk
control all the harmful chemicals used in your assessment with the MSDS in your
business. It is important to train staff in the hazardous substances register
correct use of chemicals including the correct put in place those things you decide to do
first aid. Emergency numbers including the in your risk assessment to make using the
poisons information number should be near chemical safer
the telephone.
train people who have to use the
chemical in how to use it safely
I have some hazardous make the MSDS and risk assessments
substances… what do I do about it? available to those people who have to use
If you store or use hazardous substances you the chemicals at all times so they can
need to: refer to them.
make sure all chemical containers have a
label on them that clearly identifies what
they are and the main safety information
Product name and where used/found Hazardous ingredient
Potassium hydroxide
Machine dishwashing liquid
Sodium hydroxide
Sodium hypochlorite (also used in chlorine
bleaches and cleaners)
Oven/grill cleaner Sodium hydroxide
Methylated spirits Ethanol
How do I make it safe to use the chemicals I have?
When you do a risk assessment for each hazardous substance you need to make some decisions
about the safest way for you to use each chemical. Some questions to consider when making these
decisions include:
Can I get rid of the chemical altogether? If a chemical is not there it cannot harm people. So if
you do not need it, get rid of it. For example, you may even be able to change your cleaning
processes to make some chemicals unnecessary.
Can the chemical be substituted for something less harmful? Chemical manufacturers are
frequently developing new products that do the same job but are less harmful. Alternatively there
may be other processes that use less harmful chemicals.
Can I prevent people coming in contact with the chemical? For example, it may be possible
to have cleaning chemicals automatically pumped into dishwashers eliminating the need for
workers to do it by hand. Similarly, if chemicals need to be diluted or mixed, buying it pre-diluted
or mixed will eliminate the need for your workers to do it by hand.
Do I have adequate ventilation to remove chemical fumes? Some chemicals can give off
fumes that people can breathe in (inhale). The MSDS will tell you if this is possible. If it is
possible, you might be able to remove the fume from the workplace through an exhaust system
or by increasing the flow of fresh air into the area. IMPORTANT: Don’t rely on being able to smell
a chemical to know if people are breathing in fumes as some chemicals have no, or very little
odour.
Do I have work procedures that limit people’s exposure to the chemical? Developing good
work procedures can help minimise people’s exposure to chemicals. For example, make sure:
- equipment is properly maintained to prevent leaks
- flammable chemicals are stored away from heat sources
- chemical spill procedures are in place
- work involving chemicals is done when there are no other people around
- people have been trained how to use the chemical safely.
Have I provided people using the chemicals with the right personal protective equipment
(PPE)? If you cannot prevent people being exposed to a chemical in any other way, you must
provide people with the right personal protective equipment (e.g. gloves, masks, aprons). The
right protective equipment for each chemical is set out in the MSDS for that chemical.
For further information on chemicals and other workplace health and safety issues call 1300 369 915
or visit [Link]
© The State of Queensland (Department of Justice and Attorney-General) 2011
Copyright protects this document. The State of Queensland has no objection to this material being reproduced, but asserts its right to be
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The material presented in this publication is distributed by the Queensland Government as an information source only. The State of
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limitation, liability in negligence) for all expenses, losses, damages and costs you might incur as a result of the information being inaccurate
or incomplete in any way, and for any reason.
Workplace Health and Safety Queensland, Department of Justice and Attorney-General
Cafe and restaurant industry – Chemicals
PN 10193 Version 3 Last updated October 2008
