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CHEMICAL AND
BIOLOGICAL
HAZARD AND
CONTROL
 1. Describe the definition of
chemical and biological
hazard
2. explains the chemical and
biological hazard control and
prevent strategies
3. explains the indoor air

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quality issue
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Option 2
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 CHEMICAL HAZARD
CHEMICAL HAZARD is a chemical
that because of its characteristics may
effect may cause harm to an
individual.
Level of harm is impacted by:
Amount of chemical
Time frame the exposures occurs
How the exposure occur
Characteristic of the individual
Typical chemical hazard includes
mists, vapors, gases, dusts andBEST
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Large Image

ROUTES OF ENTRY
POINT OF TOXIC
CHEMICAL

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 INHALATION
Once a chemical reaches
the lower levels of the
lungs, it can pass into the
bloodstream and travel to a
target organ where it will
exert its effect.
SKIN ABSORPTION
Chemical can be absorbed
directly through the skin
and into the bloodstream
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 INGESTION
Not a major concern in an
industrial setting is entry
through the mouth, but may
occur if house keeping and
personal hygiene practices are
not adhered.
INJECTION
Is a route of entry for some
chemicals, particularly drugs,
where the use of needles is
common in product handling,
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dispensing or delivery.
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 TIME FRAME THE EXPOSURE
OCCUR
ACUTE EXPOSURE: An
exposure to a substance over a brief
period of time (usually 24 hours) that
has an immediate or delayed impact
on the exposes person.
CHRONIC EXPOSURE: an
exposure to a substance that occurs
over a long period of time, which
allow to accumulate and cause toxic
effects in the body.
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IDENTIFYING, ASSESSING AND CONTROL CHEMICAL
HAZARDS IN INDUSTRIES
HOW TO IDENTIFY AND ASSESS CHEMICAL HAZARDS:
STEP 1: List tasks that the worker performs and environmental factors
where the worker is located.
SSTEP 2: Identify and list the chemicals to which the worker may be
exposed.
STEP 3: Identify the potential for exposure to chemical substances
through the various routes of entry
STEP 4: Assess the hazard, evaluate potential exposure and determine
the risk for exposure
STEP 5: Identify appropriate controls following the hierarchy of
controls BEST FOR You
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 HOW TO IMPLEMENT STEP 2
AND 3
ENSURE THE LABELS OF INCOMING
CONTAINERS OF HAZARDOUS
CHEMICALS ARE NOT REMOVED OR
DEFACED.
RETAINED MSDS/CSDS ON INCOMING
HAZARDOUS CHEMICAL
WHAT IS MSDS/CSDS
MATERIAL SAFETY DATA SHEET
(MSDS)/CHEMICAL SAFETY DATA
SHEET (CSDS) contains precautions for
handling and using harmful substances and
includes information such as health hazards, fire
and explosion hazards, physical characteristics,
hazardous ingredients, PPE and spill procedures.
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 INDOOR AIR QUALITY (IAQ)
IAQ problem arise in non-industrial
buildings (enclosed work space) that is
served a ventilating and air conditioning
system where there are person at work)
IAQ and mechanical ventilating and air
conditioning system (MVAC) are
closely related.
Often cause of poor IAQ can be
careless maintenance such as failure to
keep fans, ductwork and filters clean,
particle and gases release by equipment,
carpet, paints, solvent etc.
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 INDOOR AIR QUALITY (IAQ)
Sick-building syndrome – a
combination of ailments (syndrome)
associated with an individuals place of
work (office building)
Symptom of sick-building syndrome
– building occupants complain of
symptoms such as irritation of the eyes,
nose, throat, skin irritation.

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 BIOLOGICAL HAZARD DEFINITION
Organisms or products of organisms that
present a health hazard to humans.
The most common biological hazards
include:
BACTERIA – microscopic organisms that
live in soil, water, organic matter or the
bodies of plants and animals.
VIRUSES – a group of pathogens that
consist mostly of nucleic acids and that lack
cellular structure.
FUNGI – any of a major group of lower
plants that lack chlorophyll and live on
dead or other living organisms BEST FOR You
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 Examples of different types of biological
hazards:
BACTERIA – Escherichia coli,
mycobacterium tubercolosis
VIRUSES – influenza, SARS, cold.
FUNGI – yeast, athletes foot

Other concerns from the environment

may include:
Insect stings/bites
Allergic reactions e.g. peanuts, bee
stings
Poisonous plants, animal BEST FOR You
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 HOW BIOLOGICAL HAZARD ENTER
THE BODY:
INHALATION – Unlike chemical inhalation, we
don’t know that we have inhaled a bacteria, virus.
It is only when we get symptoms of the infection
ABSORPTION – A biohazard can enter the
bloodstream through broken skin, such as chapped
skin, hangnail or any other break in the skin
INGESTION – poor hand washing is one of the
most common ways that biological hazards can be
transmitted.
INJECTION – when something sharp punctures
the skin, a biohazard can enter the body
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O R G A N I C S C O M PA N Y
Examples of occupations which is exposed to biological hazard

Occupation Contact Source Disease

Dentists, Nurses, Volunteers In Patients Blood, Body Fluids Hepatitis, Colds, Flu
Hospital Or Health Care
Child Care Worker, Babysitter Childrens Body Fluids, Such As Colds, flu, eye infections, head
Runny Nose, Dirty Diapers, Cuts lice, meningitis

Animal control officer Animal bite TB, tetanus, rabies

Food service industry Undercooked food Salmonella, e coli
Caretaking/cleaning/waste Used needles, broken glass Hepatitis B, C, HIV
disposal personnel
Pet shop Bird dropping Psittacosis
Green house worker Plants, insects Skin rashes, pollen allergies,
contact allergies
Hairdresser Insect Head lice
Farm worker Hay mould, animals, grains dust, Hay fever, ring worm
animals
Water/wastewater operator seewage BEST FOR You Tetanus, flu, diphtheria, HIV 18
O R G A N I C S C O M PA N Y
 THREE APPROACHES TO CONTROL BILOGICAL
HAZARD
Where reasonably practicable,
employer must be use engineering
controls
Employer must use administrative
controls that control exposure to the
hazard to a level as low as reasonably
achievable
Employer must ensure that appropriate
personal protective equipment used
Employer may use a combination of
above mentioned approaches BEST FOR You
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Ventilation systems and seals to
create negative pressure room.
Bio-safety hoods
Disposal containers
Worker training,
Policies (regular hand washing)
Specific work schedule to limited
the times of exposures
Most common PPE are; latex
gloves, proper mask and eye
protection

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 Chemical safety and handling procedure:
1. LABELS: ensure the bottle has the
correct product in it and correctly
labeled. Do not use un labelled
chemicals. Replace any labels, which
are damaged or illegible
2. CORRECT USE OF CHEMICALS:
always use chemicals as per the
instructions on the label, product
information sheets, wall charts and on
the material safety data sheet.

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 Chemical safety and handling procedure:
3. READ THE MSDS BEFORE YOU
USE ANY CHEMICALS: not all the
information you need is on the label. It is
your responsibility to always know where
the chemical register is kept.
4. CHEMICALS – SAFE HANDLING:
do not mix chemicals (its hazardous and
can be counter productive). Do not “TOP
UP” (its hazardous and can lead to cross
contamination). Always use a clean empty
container. Do not overdose.

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 Chemical safety and handling procedure:
5. RETURN CHEMICALS AFTER
USE: when finished with chemicals, wipe
down the bottle and store away safely in
chemical cupboard.
6. ALWAYS WEAR APPROPRIATE
PROTECTIVE CLOTHING: i.e aprons,
gloves, googles or glasses, safety footwear,
masks. Etc. (as per the MSDS)
7. REPORT ALL SPILLS, ACCIDENTS
AND ILL EFFECTS: ensure spill kits are
available and easily accessible, remove
spills as per MSDS directions. If unable to
contain spills safely activate code
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 Chemical safety and handling procedure:
8. FIRST AID KIT: first aid kits should be
easily accessible.
9. NEVER STACK CHEMICAL MORE
THAN 2 DRUMS HIGH: stacking
chemical drums and boxes more than 2
high is unsafe and may fall causing
damage. It is advisable to store powders
above liquids.
10. IF IN DOUBT THROW IT OUT: if
you are not sure of a product, label etc. Do
not use it, notify your supervisor so it can
be disposed of properly.
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 Chemical safety and handling procedure:
11. OBSERVE SAFE OPERATION OF
DISPENSING EQUIPMENT: ensure all
staff knows how to operate chemical-
dispensing systems safely.
12. USE OF CONTAINERS: seal containers
when not in use. Do not open damaged
containers, return them or seek advice from
your supplier.
13. HYGIENE: Always wash your hands
after using chemicals, (even if gloves were
worn)
14. VENTILATION: ensure there is
adequate ventilation in the storeBEST
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 Chemical safety and handling procedure:
15. SAFETY: if in doubt as to the correct
use of the chemical DO NOT USE
16. SMOKING: do not smoke anywhere
near the chemicals or while you are using
the chemicals.
17. FOOD SAFETY: do not use any
chemicals near food
18. CORRECTLY CHECMICAL,
CORRECT JOB: always use the right
chemicals for the right job.

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 Chemical safety and handling procedure:
19. PERSONAL PROTECTIVE
EQUIPMENT: always use and clean
safety equipment after use.
20. MOST IMPORTANTLY USE
COMMONSENSE: we must all take
every precaution when using
chemicals to ensure that individual
safety and responsibility is optimized.

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