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Posted By Chris Hall
Hi all! im in need of a bit of advice if you can help......
I have a client who uses respiratory protective equipment (RPE) in the form of both disposable respirators and ones with replacable cartridges.
the difference is that they use the RPE when filling mixing vessels with raw food products (such as spices, garlic and other strong smelling items) not to prevent exposure to hazardous substances!
Its only short term usage done maybe once a day prior to a production run. They are really used to prevent persons having to breath in stong smells and spices - not hazardous substances subject to COSHH
In lighting of this, i am wanting to know on H&S grounds how far they need to go with this issue in relation to fit testing, training and maintenance of RPE etc ?
any info apprichiated!!
chris
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Posted By Paul Leadbetter
Chris
Although I don't think that spices feature in EH40, some, at least, may still be covered by COSHH because of their chemical or toxicological properties. Hot spices (chilli, pepper, etc) could cause irritation if inhaled and nutmeg, for example, is toxic in large quantities. I recall from somewhere that consuming the equivalent of two nutmegs in a day could prove fatal. The juice from some chillis can cause blistering of the skin so the pickers have to wear gloves.
Paul
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Posted By ME
Spices etc are a known respiratory problem. I think there's some guidance somewhere. Try the HSE website under publications / free leaflets.
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Posted By Paul Leadbetter
John
That's an excellent reference; thanks very much.
Paul
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Posted By Chris Hall
Yes Thanks very much for the info!!
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