The deadlines for Globally Harmonized System (GHS) label compliance have passed, and hotel, restaurant, bar, casino and resort safety managers need to be aware that OSHA has some stiff fines for those not yet with the program. Yet achieving compliance and improving safety for the hospitality workers who handle cleaning supplies and other chemicals is easier than it seems.
GHS label compliance is required even for chemical formulations bought in bulk containers then transferred to smaller "down-packed" containers — such as barrels of sanitizer transferred to spray bottles — for portable use.
Such formulations range from cleaning and maintenance supplies to food preparation ingredients. This includes common compounds that can be dangerous or deadly in the wrong combination like bleach, ammonia, chlorine, paints, greases as well as acetic acid (a vinegar ingredient) and potassium chloride (a food additive).
EHS professionals who are still challenged by GHS label compliance would do well to follow five tips to ensure safe compliance for even smaller "down-packed" chemical container labeling.
1. Have GHS safety data sheets and labels, and train workers to handle hazardous chemicals properly.
On each GHS-compliant safety label, six items of data are required: Product Name or Identifier, Hazard Statement, Signal Word, GHS Pictogram symbols, Precautionary Statement and Supplier Information.
Instead of the familiar black-and-white pictogram symbols previously used in safety labeling, GHS labels now require pictogram symbols that convey hazard information with a red diamond border.
Conveying GHS label information clearly is critical, not only for compliance but also for safety. For instance, mixing an ammonia cleaner with bleach can create dangerous fumes.
2. Label all secondary containers.
If a chemical is supplied to the workplace with a GHS label, it must be maintained. If the chemical is transferred to a secondary container, such as a tank or spray bottle that stays in the workplace, employers may label it with information from the original GHS shipping label or safety data sheet.
Because of the volume of cleaning supplies used to maintain hospitality industry standards, most chemicals are purchased in bulk and must be properly labeled to GHS requirements in secondary containers like spray bottles.
3. Meet rugged GHS commercial requirements to stay compliant.
The challenge is that to be GHS compliant, labels must stay reliably affixed without fading or becoming unreadable despite harsh indoor or outdoor conditions including exposure to chemicals, moisture and spills.
Some industrial label companies have designed their labels to meet rigorous GHS requirements.
4.Take advantage of free label-printing software.
Online software allows employees to create and print their own GHS and HMIS labels from predesigned templates. They can create on-demand labels step-by-step at their desk. Most employees find such a process intuitive, since it resembles creating an office document from predesigned templates.
No download is required since the software operates from a website, and GHS labels can be securely saved online or to a computer. The software is also capable of printing other safety labels as well.
5. Choose GHS labels that work with the full range of container sizes and container surface types.
GHS labels are available in a range of sizes to fit drums, totes, pails, cans, jugs, containers and even small bottles. They can be applied to a variety of surfaces such as metal, plastic, glass, ceramic, polycarbonate, painted surfaces and more.
Unlike standard labels, labels are used in harsh environments like restaurants, hotels, warehouses and manufacturing facilities must be durable and able to withstand exposure to chemicals, abrasion, tearing, moisture, sunlight and extreme temperatures.
Universal GHS label compliance will improve hospitality industry safety by minimizing chemical misidentification and mishandling risk. GHS labeling falls under a United Nations standard that OSHA follows, so GHS updates will now occur about every four years.
Hospitality industry executives will want to stay up to date with these changes.
