An introduction to coshh
- 1. An Introduction to CoSHH (Control of Substances Hazardous to Health Regulations 2004)
- 2. What Is A Substance Hazardous To Health? ?There are five categories covered by COSHH
- 3. Category 1 – Symbols… Danger Flammable Oxidiser Explosive Corrosive compressed or Aquatic Toxicity Warning Sensitizer, liquefied gas Carcinogen, Mutagen or teratogen
- 4. Category 2 – Substances assigned a… Maximum Exposure Limit Occupational Exposure Standard OR
- 5. Category 3 – Biological agents… • Bacteria • Viruses • Fungi • Microscopic parasites
- 6. Category 4 – Dust… Dust of any kind when present at a substantial concentration in air
- 7. Category 5 – Others… • Any other substance not in the above categories but creates a hazard to health
- 8. How Are Substances Able To Pass Into The Body? Routes of entry into the body Inhalation Ingestion Absorption
- 9. Health Effects Of Hazardous Substances •ACUTE EFFECT (sudden) •CHRONIC EFFECT (long developing) •LOCAL EFFECT (single) •SYSTEMIC EFFECT (multiple)
- 10. Control Of Substances Hazardous To Health Regulations 2004 The Regulation covers: •Substances hazardous to health •Assessment of health risks •Prevention or control of exposure •Use of control measures •Maintenance, examination and test of control measures •Monitoring exposure at the workplace •Health surveillance •Information, instruction and training
- 11. What is a hazardous substance under the Regulations? • Substances & mixtures classified as dangerous under CHIP – (Chemicals (Hazard Information and Packaging for Supply) Regulations 2008 ) • Substances with WELs (Workplace exposure limits) • Biological agents • Some dusts, especially in high concentrations • Other substances of comparable hazard
- 12. Adequate Control •Reduce number of employees exposed •Reduce time period employees are exposed •Regular cleaning •Provision of safe storage •Prohibition of smoking, drinking, eating •Hygiene facilities •PPE
- 13. Assessment (Regulation 6) Regulation 6 states that:- •An employer shall not carry out any work that is liable to expose employees to any substance that is hazardous to health UNLESS •He has made a suitable and sufficient assessment of the risks to health and of the steps that need to be taken to meet the requirements of the Regulations
- 14. What must an employer do? • Eliminate or reduce risks from hazardous substances • This is achieved by: — Risk assessment — Control measures — Monitoring health & exposure if necessary — Information, training and supervision
- 15. What must an employee do? • Take reasonable care of our own safety and not endanger others • Cooperate with our employer • Make full and proper use of control measure This is Just reiterating our duties under HSAWA
- 16. What does a Risk Assessment for CoSHH do? Identifies the hazardous substance(s) e.g. Chemicals • Biological materials • Mixtures • Proprietary products • Reaction products and intermediates Evaluates the Risk e.g. • Toxicity • Form (gas, spray, dust, liquid, solid) • Solubility • Amount (weight &/or volume) • Nature of the operation • Length of exposure • Number of people involved Decide who is at risk… Employees Contractor Visitors Members of the public Considers their current training (if any) and their background Decide how… Inhalation Skin or eye contamination Ingestion Injection
- 17. Control Measures Decide Control measures Control exposure in proportion to risk by using the hierarchy of controls. Personal protective equipment should be a last resort as the prime means of control Use Control Measures Replace substance with a safer alternative E.g use a lower hazard disinfectant rather than bleach (irritant) if it will do the job adequately Use water-based paint instead of solvent- based paint Buy hazardous materials in pre-weighed sachets rather than having to measure & make-up from bulk quantities
- 18. Control Measures Use Control Measures Cont.. Control the operation e.g. Isolate the work Control at source Fume cupboard Local exhaust ventilation Reduce the number of workers Reduce the frequency Personal protective equipment as a last resort: Protects only the worker & not others in the room Training & maintenance required Often not very comfortable
- 19. Monitor Exposure Measure concentrations where assessment concludes that: There is a serious risk if controls fail Exposure limits may be exceeded Control measures may not be working properly Employees are involved in certain specific work Records must be kept for 5 years Health Surveillance Only required if: There is significant exposure Likelihood of exposure to substances linked to specific diseases but only if: There is a reasonable likelihood that this will occur It is actually possible to detect the disease or effect Records to be kept for 40 years
- 20. Check and review: Are the control measures adequate? Are they working correctly? Is everyone aware of how to use them? Have you the necessary equipment to deal with an emergency or malfunction? Workers must have adequate: Information Instruction Training Supervision This will include the procedures themselves and what to do in an emergency
- 21. INTERSOLIA/ICHEMISTRY • TAVS HAS PURCHASED A SOFTWARE SYSTEM WHICH WILL ENABLES US TO PRODUCE COSHH RISK ASSESSEMNTS AS REQUIRED BY LAW. • THIS WAS BE A BIG TASK AND WILL REQUIRED THE ASSISTANCE OF SUPERVISORS / TEAM LEADERS. • SUPERVISORS / TEAM LEADERS WERE GIVEN A SHOP FLOOR RISK ASSESSEMENT SHEET FOR THEIR AREA, AND WERE REQIURED TO COMPLETE AS ACCURATELY AS POSSIBLE. • ONCE COMPLETED THE INFORMATION GIVEN WAS BE ENTERED INTO THE INTERSOLIA SYSTEM AND A RISK ASSESSEMENT PRODUCED ALONG WITH A SAFETY SHEET FOR THE SHOP FLOOR. • SAFETY SHEETS FOR ALL SUBSATNCES ARE AVAILBLE EITHER IN SUPERVISORS OFFICE OR DEPARTMENTAL OFFICE: READ THE SAFETYU SHEET FOR THE SUBSTANCE YOU ARE ABOUT TO USE THIS WILL GIVE YOU INFORMATION REQUIRED TO USE IT SAFELY
- 22. Chemical Hazards – SAFETY SHEET 22
- 23. What now? • This training will have given you a better understanding of CoSHH and what procedures are in place to keep you safe! • Thank you for taking the time to complete this Training. • ANY QUESTIONS??