E-fact 26: Dangerous substances in HORECA

EU & international information
EU
English
Slovenian
2008

Popis

This e-fact describes the risks associated with dangerous substances that employees face in the hotel, restaurant and catering (HORECA) sector. It outlines practical measures that can be introduced to reduce these risks. Two practical examples are described: one on handling carbon dioxide; the other on second-hand smoke. Cleaning, disinfecting, and handling food and biological waste can lead to allergic reactions and skin diseases such as dermatitis. Employees in this sector are also often exposed to cooking fumes and second-hand smoke. 

Other data

Sector / Industry covered: 
Ubytování v hotelích a podobných ubytovacích zařízeních
Stravování v restauracích, u stánků a v mobilních zařízeních
Poskytování cateringových a ostatních stravovacích služeb
Provider: 
European Agency for Safety and Health at Work
Tasks covered: 
Cleaning or Disinfecting
Food Processing
Handling Chemicals
Handling Plants
Biological hazard: 
Biochemical hazards
Fungi
Bacteria
Parasites
Hazard - physical state: 
Dusts
Gases
Liquids
Solids
Vapours
Hazard - health effects: 
Allergens
Skin sensitisers
Asthmagens
Irritants
Toxic substances
Exposure route: 
Dermal contact
Inhalation
Substance Description: 

Products, that contain dangerous materials, are: cleaning agents, dishwashing products, disinfectants, sanitisers, vinegar essence, insecticides, CO2, second-hand smoke.

CAS Number: 
124-38-9
EC number: 
204-696-9
Prevention measures: 
Level 3. Reducing / minimising the risk by personal measures (PPE)
Hygiene measures
Purpose of the material: 
Awareness raising
Guidance
Target group: 
All (no specific target group)

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