E-fact 26: Dangerous substances in HORECA
English
Slovenian
Description
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
Provider
Provider name (English)
European Agency for Safety and Health at Work
Provider name (Original)
European Agency for Safety and Health at Work
Type of provider
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)