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Chemical Safety in the Workplace

Guidance Notes on

Safe Use of Chemical Disinfectants

Occupational Safety and Health Branch

Labour Department

These Guidance Notes are prepared by the

Occupational Safety and Health Branch of

the Labour Department

First edition January 2007

These Guidance Notes are issued free of charge and can be obtained from the offices of the Occupational Safety and Health Branch or downloaded from the Labour Department's website at http://www.labour.gov. hk/eng/public/content2_8c.htm . For enquiries about addresses and telephone numbers of the offices, please call 2559 2297. These Guidance Notes may be freely reproduced except for advertising, en dorsement or commercial purposes. Please acknowledge the source as "Chemical Safety in the Workplace - Guidance Notes on Safe Use of Chemical Disinfectants", published by the Labour Departme nt.

Contents

1 PREFACE 1

2 INTRODUCTION 2

3 CHEMICAL DISINFECTANTS CLASSES 3

3.1 Alcohols 3

3.2 Aldehydes 3

3.3 Chlorine Compounds 3

3.4 Iodine Compounds 3

3.5 Phenolics 4

3.6 Quaternary Ammonium Compounds 4

3.7 Oxidizing Agents 4

3.8 Others 5

4 HAZARDS 6

4.1 Overview 6

4.2 Chemical hazards 6

4.3 Health hazards 7

5 CHEMICAL SAFETY PROGRAMME 8

5.1 Overview 8

5.2 Major elements 9

6 RISK ASSESSMENT 10

6.1 Overview 10

6.2 Factors for consideration in the risk assessment 10

7 SAFETY MEASURES 12

7.1 Strategy in establishing safety measures 12

7.2 Substitution/ Elimination 13

7.3 Engineering control measures 13

7.4 Administrative control measures 14

7.5 Personal protective equipment (PPE) 14

7.6 Precautions during handling and storage 16

7.7 Health surveillance 18

Contents

8 EMERGENCY PREPAREDNESS 19

8.1 Overview 19

8.2 Emergency response plan 19

8.3 Emergency equipment 20

9 HAZARD COMMUNICATION 21

9.1 Overview 21

9.2 Sources of hazard information 21

9.3 Means of hazard communication 21

10 INFORMATION, INSTRUCTION AND TRAINING

24

10.1 Overview 24

10.2 Information and instruction 24

10.3 Employee training 25

APPENDIX I 26

Some Common Chemical Disinfectants 26

APPENDIX II 31

Potential Hazards of Some Chemical Disinfectants 31

REFERENCES 33

ENQUIRIES 34

COMPLAINTS 34

1 Preface

Chemical disinfectants are chemical substances used to control, prevent, or destroy harmful microbes.

Workers in hospitals, health care facilities, poultry facilities, abattoirs, food products manufacturing

plants, sanitary and similar services, etc. frequently use chemical disinfectants to eradicate the diseases causing microbes. Chemical disinfectants could be hazardous to workers if they are not properly handled. Some of the chemical disinfectants are flammable and explosive. They may react with incompatible chemicals

violently and generate toxic gases. All chemical disinfectants are, by their very nature, potentially

harmful or toxic to living organisms. Like other toxic substances, the chemical disinfectants could be harmful to humans upon entering the body. However, the chemical disinfectants would be effective and safe tools when handled properly with the safety measures in place. If misused, they can be hazardous and harmful to workers. This set of Guidance Notes would serve as a reference to facilitate users in identifying the hazards arising from the use of chemical disinfectants and taking effective safety measures. Users are encouraged to refer to the information provided in these Notes for establishing a chemical safety programme suitable for their working environment. ~ 1 ~

2 Introduction

Disinfection is a process in which chemical or physical means is used to control or destroy the microorganisms that are capable of causing diseases. There are three levels of disinfection 1 (i.e. high, intermediate and low level) with respect to the effectiveness of the disinfection. Disinfecting agents are substances used to control or destroy harmful microorganisms such as

bacteria, viruses, or fungi. Many disinfectants are non-specific in their action and will act against a

spectrum of microorganisms. Chemical disinfectants can be grouped in accordance with their chemical properties. They work on various modes of action to destroy the microorganisms such as

by rupturing the cell wall, denaturing proteins or lipids, oxidation, alkylation, etc. The efficacy of a

disinfectant hinges on various factors including concentration, contact duration, temperature, pH, the presence of organic matters and metal ions. Choice of the disinfectant to be used depends on the particular situatio ns. Some of the disinfectants are adopted because of the wide spectrum of destroying microorganisms in order to achieve effective

disinfections. Others destroy a smaller range of disease-causing organisms but are preferred because

the chemical disinfectants are less or non-toxic to human and the level of disinfections required is

low. There are disinfectants which possess surfactant effect and are used to clean and disinfect in

"one-step" process.

Workers in hospitals, health care facilities, poultry facilities, abattoirs, food products manufacturing

plants, sanitary and similar services, etc. frequently use chemical disinfectants to destroy diseases

causing microorganisms. Some of the chemical disinfectants are flammable and explosive. There are disinfectants that would react with incompatible chemicals violently and generate toxic gases

posing hazards to workers. All chemical disinfectants are, by their very nature, potentially harmful or

toxic to living organisms. Like other toxic substances, the chemical disinfectants can en ter the body through several routes, including absorption through skin or mucous membrane, inhalation and ingestion. Sometimes a chemical substance can enter through more than one of the routes. However, chemical disinfectants would be effective and safe tools when handled properly with the safety measures in place. If misused, they can be hazardous and harmful to workers and the environment.

High-level disinfection destroys all microorganisms, with the exception of high numbers of bacterial spores.•

Intermediate-level disinfection controls Mycobacterium tuberculosis, vegetative bacteria, most viruses, and most fungi,•

but does not necessarily destroy bacterial spores.•

Low-level disinfection destroys most bacteria, some viruses, and some fungi, but it cannot be relied on to destroy•

resistant microorganisms such as Mycobacterium tuberculosis or bacterial spores.• ~ 2 ~ 1

3 Chemical Disinfectants Classes

Disinfectants can be divided into classes on the basis of their chemical compositions and eachquotesdbs_dbs3.pdfusesText_6