Disinfectants are biocidal chemicals used to control food contamination by micro-organisms. Disinfectants are classified as hazardous substances. Although disinfectants used in the food and drink industries are especially selected so that potential residues left on surfaces etc do not taint the food or are harmful to the consumer, many affect the skin, eyes or respiratory system and can be harmful if ingested in sufficient quantity. COSHH assessment In many cases, skin is the principal organ that may be exposed to disinfectants, so ready access to washing facilities is essential. Employers should ensure that suitable facilities are provided to allow operatives to clean themselves after using disinfectants and before eating and drinking. PPE should be cleaned after use and stored separately from everyday work wear. Where showers or eye-sprays are provided (see following paragraph), they should be frequently flushed through and account taken of a potential risk from legionella bacteria, for which appropriate precautions should be taken. Emergency procedures Operators should be informed about the hazards of the disinfectants they work with and the risks created by exposure to these chemicals. They should be instructed in the precautions to take and how to use the control measures provided, and also informed of the results of any air monitoring and health surveillance. Washing facilities Disinfectant suppliers should provide a material safety data sheet (MSDS) to set out the hazardous properties of each product. This provides information about the health hazards, physical and chemical characteristics, first aid and how to use the chemical safely.

Normally disinfectants identified as containing chemicals that are toxic by inhalation or to the skin, or are classified as sensitisers, should be avoided (eg some aldehydes) unless the sanitation programme identifies an absolute requirement. In such cases, strict safety measures to control exposure will be required. Controlling exposure StorageEmployers are required to carry out health surveillance if exposure of any employee to any disinfectant is such that: Aldehydes - glutaraldehyde is classified as a skin and respiratory sensitisor. Formaldehyde is a strong respiratory irritant and is also classified as a category 3 carcinogen. Controlling exposure to disinfectants used in the food and drink industries Disinfectants in the food and drink industries

Dilute 1 and a half caps in 1 litre of water. Apply to surface and leave for 15 minutes. 1 cap full makes approx 650 ml of disinfectant. Our online range of Floella cleaning products are designed to make it easier to maintain high levels of hygiene and cleanliness at home or in the office. As a leader within their sector, the brand has established itself for producing some of the most fragrant and effective options that work hard to cut through grime and dirt. And, at Sealants & Tools Direct, we recognise how important it is to have products you can trust in your janitorial range.The Control of Substances Hazardous to Health Regulations 2002 (COSHH) requires employers to prevent or control exposure to hazardous substances. Where exposure cannot be prevented, employers are required to assess the risk to health, and provide adequate control measures when using hazardous chemicals.