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