1. What is Toxics Use Reduction (TUR) Minimization of pollution and hazards from chemical contamination through reduction, elimination, or substitution of the substance in question. TUR is achieved by changes in chemical usage and enhanced awareness of health and safety concerns

2. Where TUR Can Be Applied in Food Establishments Cleaners Degreasers Sanitizers Pesticides

3. Why is Toxics Use Reduction Important in Restaurants High usage of chemicals, cleaners, degreasers, sanitizers, and pesticides Variable training of workers on safety and hazards of chemicals OSHA requirements Liability to worker Threat to public health Effect on the environment – both indoor and outdoor

4. How can TUR Benefit My Food Establishment Greater safety of workers Greater safety of food offered Decreased cost Improved pest management (long term) Benefit to the environment Public perception of establishment

5. Results of Surveys Some are spending up to $1000 a month on cleaning supplies Varying degrees of employee training Many are using multiple cleaners and sanitizers Many do not have accessible MSDS Inspection reports show violations of toxic use is found frequently

6. Toxicology Basics Toxics – are substances capable of causing injury, illness, or death by chemical means Toxicity – is a measure of the relative ability of a chemical to do biological harm. Many naturally occurring substances can be toxic at the right dose –Lead –Mercury –Arsenic –Pyrethrins

7. Toxics are a Public Health Concern for Many Reasons They can have severe and permanent effects on our health They are so prevalent in our lives Little is known about the effects of multiple chemical exposures Toxicity data is lacking for most chemicals Health effects can occur long after the exposure

8. There is No Such Thing as a Harmless Chemical Almost any substance is capable of causing injury, illness or death if it is present in a sufficient amount Some chemicals are more toxic than others The relative danger posed by a chemical is related to:

9. Dose How much of a chemical enters the body Dilutions –The more dilute a solution is the less toxic it will be Potency –A more potent chemical produces harmful effects at a lower dose than a less potent chemical

10. Route of Exposure How the chemical enters the body –Inhalation – by breathing –Ingestion – by swallowing –Absorption -Contact with skin and eyes –Injection – piercing of the skin –Indirect – food, water, air…

11. Duration or Frequency of Exposure Acute –Exposure of a short period of time Chronic –Exposure over a long period of time Cumulative –from a variety of different sources

12. Response How the body handles it once it enters the body Two categories of responses to toxics –Acute responses – ranging from skin irritations to coma and death –Chronic responses – ranging from cancer, liver disease, to nervous system damage

13. Vulnerability Different populations can respond differently to the same chemical –Young children –Elderly –Pregnant women –Immunocompromised –Exposed Workers

14. Toxic Chemicals are pervasive in our society, and there is virtually no way to avoid at least some exposure to toxics

15. OSHA Requirements

16. Who is Regulated Under OSHA All establishments with more than one employee that are not related and there is interstate commerce

17. Hazard Communication Standard (21 CFR 1910.1200) Purpose –Employees have the right to know the hazards and identities of the chemicals they are exposed to when working –They need to know what protective measures are available to prevent adverse effects from occurring

18. Hazard Communication Standard (21 CFR 1910.1200) Includes –List of hazardous chemicals at your establishment –Container labeling and other forms of warning –Material Safety Data Sheets (MSDS) –Employee Training

19. Personal Protective Equipment (PPE) Gloves – don’t use the same ones for food prep Goggles Eye wash station Proper storage of PPE Training employees how to use PPE

20. Information Employees shall be informed of –The requirements of the OSHA Standard (21 CFR 1910.1200) –Any operations in their work area where hazardous chemicals are present –The location and availability of the written hazard communication program, including the list of hazardous chemicals at your establishment and the MSDSs

21. Training –Explanation of the labeling system –Material Safety Data Sheets –How employees can obtain and use the appropriate hazard information –Personal Protective Equipment

22. Further Assistance OSHA Regional Office 617-565-8110 State Consultation – Free Inspection 617-969-7177

23. MSDS Material Safety Data Sheets

24. Material Safety Data Sheets (MSDS) Employers must have a MSDS in the workplace fro each hazardous chemical which they use Each MSDS must be in English If the MSDS is not provided with your product order, the employer shall obtain one from the chemical manufacturer as soon as possible The employer shall ensure that all MSDS are readily accessible during each work shift

25. Information found on MSDS Section One – Identification Section Two – Hazardous Components Section Three – Physical Data Section Four – Fire and Explosion Data Section Five - Reactivity

26. Information found on MSDS Section Six – Spill or Leak Procedures Section Seven – Health Hazards Section Eight – First Aid Section Nine – Protective Measures Section Ten – Additional Information

27. NFPA Hazard Ratings

28. Hazard Ratings – Health

29. Hazard Ratings – Reactivity

30. Hazard Rating – Flammability

31. Hazard Rating – Special Precautions (White) W -Water Reactive OX - Oxidizing Agent

32. Chemicals to Avoid – Info give for full strength ingredient

33. Ingredients to Avoid or Use Extreme Care

34. Chemicals to Use With Extreme Care Info Given for Full Strength ingredient

35. Ingredients to Use Normal Care

36. How to Reduce Toxics in Your Establishment

37. Identify the Highest Risk Products Currently Being Used, and Change

38. Look at MSDS sheets and compare hazard ratings Use the charts Substitute products containing Butoxyethanol with Isopropanol Avoid degreasers with Tetracholorethylene and Tricholorethylene

39. Try Non-toxic Products You May Already Have Coffee cup stain remover – moist salt Coffee pot cleaner – vinegar Degreasers – Borax on a damp cloth Floor cleaner – 1 cup of vinegar in 2 gallons of water Oven cleaner – 2 tbsp liquid soap with 2 tsp of borax in warm water Window cleaner – 2 tbsp vinegar in 1qt. warm water

40. Use Products Correctly Cleaners Vs Sanitizers –A surface must be cleaned before it can be sanitized Using Bleach to Clean Floors Concentration of products

41. Dilute Concentrations Properly Automated Systems Test Strips Read labels – dilution rates MSDS example: Oasis 255SF Vs Windex

42. Keep Track of How Much Product You Use Sanitizer Logs Record Keeping – purchase orders Monitoring Employees

43. Avoid Aerosol Products

44. Clean Equipment and Facility on a Regular Basis Give employees a cleaning task before the start of a shift and before the end of a shift Clean grills and other large pieces of equipment every night

45. Need for Simplicity – Do you really need it Mechanical dishwashing supplies Multiple sanitizers Multiple cleaners

46. Train ALL Employees How to Use Cleaners Properly Do not just hand out written materials Post directions in work areas Monitor employees to verify proper use

47. Dispose of Old Products Properly Minuteman Facility on Hartwell Ave Safety Kleen – (978) 683-1002