PROTECTING THE HANDS OF WORKERS IN THE FOOD AND DRINK INDUSTRY

Phil Black - PII Editor 22/03/2011

273 7 minutes read

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The Food sector is one of the most hazardous sectors in which to work made up of over 30 industries ranging from slaughterhouses and sugar refineries to malt manufacture and whisky distilling.

With an estimated 25% of all manufacturing injuries taking place in the food industry according to the HSE, hand protection expert Marigold Industrial Ltd has updated and re-launched its hand protection report Grasp Food.

The new report which is only available online at the company’s website – www.marigold-industrial.com – provides a wealth of information on the wide range of hazards in the food industry and the key elements to look our for and consider when implementing a hand and arm protection policy.

Here, John Thorne of Marigold Industrial looks at the key issues involved in protecting the hands and arms of workers in the industry.

Despite workplace injury levels being reduced over the past five years, almost a quarter of all manufacturing injuries still occur in the food industry. In the 10-year period April 1998 to March 2008 nearly 89,000 workers in the food and drink industries suffered an injury reportable to HSE.

Such are the range of hazards in the food industry, that according to the Health and Safety Executive, the combined injury rate for food and drink industries is among the highest of manufacturing injury rates. Indeed the overall injury rate is 1.6 times the average for manufacturing industries generally and also 1.6 times that of the construction industry.

As the key tool in any task, hands bear the brunt of the work carried out in the food industry, with hazards including everything from cuts and burns, through to skin reactions to ingredients and contact with chemicals.

Apart from the cost in human suffering, millions of pounds are lost annually in down time, compensation, management time, increased insurance premiums and legal costs.

In recent years the advancement of technology and machinery has led to many of the repetitive, manual jobs, being done by fully automated equipment. Despite this, hands remain essential for the industry and safeguarding this valuable asset is a vital part of the health and safety programme.

Choosing the right glove for the job must be a consideration through every stage of the food processing process, including those involved in the cleaning and maintenance processes carried out in every business.

Introducing the Hazards

The crucial step in the hand protection programme is to recognise the different workplace dangers. These can largely be grouped into three types in the food industry:

•   Chemical
•   Mechanical
•   Thermal

Chemical Hazards

Chemicals are widely used in the food industry from the manufacturing process through to maintenance and cleaning tasks and will pose a threat to the skin.

Even the common chemicals that are deemed “safe” such as water can present potential problems, stripping the skin of its natural protective oils. Simply having your bare hands immersed in water regularly at work will put you in the firing line for developing skin problems.

Some chemicals, however possess dangers that are clearly defined and it is important to have accurate information about the make up of the chemicals being used and the hazards they present. To help achieve this, safety data sheets, should be available from all your suppliers, helping you determine the correct glove material required.

It is also important that as well as providing the right glove for the job, staff are trained to understand that skin contact with chemicals does not always cause immediate harm. It is regular exposure over months, even years that builds up over time until the skin eventually breaks down, in some cases causing irreversible damage.

The message is clear – only select a chemical resistant glove having referred to chemical manufacturer”s health and safety data sheets to understand what the chemical is and then work with leading glove manufacturers to identify which glove materials will offer the best protection against the chemical in question, by using materials such as chemical guides that will show how their gloves perform against specific chemicals.

Never select a glove purely on its weight or thickness.

Where chemical risks are concerned it really is not worth taking a chance with hand protection.

One of the major problems associated with not properly protecting the hands against workplace chemicals is Dermatitis.

What is Dermatitis?

Occupational dermatitis is a serious problem. More than half of all working time lost through industrial diseases is due to dermatitis. But as well as being a problem for businesses it is a problem for the sufferer.

It looks and feels unpleasant. Many cases will mean time off work and if it is not treated quickly and thoroughly, more serious long-term problems may develop.

Occupational dermatitis is an inflammation of the skin caused by contact with an irritating substance
at work. The symptoms and the seriousness of the condition can vary widely.

Substances that can cause dermatitis in the food industry include additives, flavourings, chemicals, oils and grease. How quickly workers will contract occupational dermatitis will depend upon a number of things:

•   The substance
•   Its strength or potency
•   How long and how often it touches the skin
•   Extremes of temperature

Usually affecting the hands or forearms, signs of occupational dermatitis can be redness, itching, scaling and blistering. If it gets worse the skin can crack and bleed and it can become infected and be extremely painful for the sufferer leaving to the extent that simply everyday jobs can become impossible.

It can be bad enough to keep people off work and in extreme cases can force a worker to change jobs. If it is spotted early and adequate precautions are taken, most people will make a full recovery.

One of the biggest problems with managing the dermatitis risk is that it is not an immediate injury. Instead it builds up over time. Unprotected skin in contact with workplace substances, such as cleaning chemicals or food additives, will have its natural protective oils, slowly stripped away until it eventually breaks down and is unable to repair itself.
Where occupational dermatitis is concerned, prevention really is better than cure and where a risk occurs, workers must be provided with the right level and type of hand and arm protection to help them win the fight against this potentially career threatening condition.

As well as providing workers with the right level and combination of products, it is important to educate and motivate the workforce about the importance of hand protection. There are a wealth of educational materials dedicated to teaching staff about the issue.

But above all else, employers must seek expert advice to ensure that have chosen the right products for the workforce.

Mechanical Hazards
Given the nature of the food processing industry, the main risk to the majority of its workers comes from the tools of the trade – for example cuts from blades, abrasions from graters, and various traumas resulting from common tasks undertaken in the packaging, packing and racking of foods and maintenance procedures.

It is essential for anyone using or coming into contact with sharp implements – from knives to processing equipment and machinery to be given the right hand and arm protection, that offers the right level of protection against the threat posed whilst allowing them to carry out their work.

Where mechanical hazards are concerned it is vital that the risk of a cut of any type to the hands or arms is minimized as much as possible through changing working practices where possible to remove the cut hazard or where this is not possible, providing the right level of cut protection.

Dependant upon the level of cut protection required, today’s knitted protective gloves, made from high-technology materials such as the food compliant Dyneema® provide excellent cut protection performance.

Where high level cut protection is concerned Dyneema® – a high performance polyethylene fibre (HPPE) produced using a patented gel spinning process that offers maximum strength combined with minimum weight – combines high performance cut protection with grip, comfort and dexterity.

Thermal Hazards
The food industry also puts workers at risk of thermal hazards inherent in dealing with food across a wide band of temperatures from sub-zero freezer compartments through to ovens and hot cooking fats.

Working in these extreme environments without the proper hand protection greatly increases the danger of injury and skin disease.

Anyone in repeated contact with frozen surfaces without proper hand protection will suffer a loss of feeling, grip, dexterity and overall efficiency, which will in turn increase the risk of an accident occurring.

Anyone working in cold conditions must be supplied with a thermal glove that will keep their hands warm at the temperature being worked at. If grip is an essential part of the task being carried out, a thermal glove with added grip, such as PVC polka dots should be supplied.

At the other end of the thermal hazard scale, anyone working with industrial ovens, machinery that generates heat leading to hot metal surfaces or that gives off convective heat should be equipped with heat resistant gloves and sleeves to prevent burns.

According to the Health and Safety Executive, exposure to hazards including hot surfaces and steam accounts for 16 per cent of total accidents in the food industry.

THE COST OF NEGLECTING HAND PROTECTION

Failing to address the issue of hand protection can penalise employers on a number of levels that will ultimately impact financially upon the company.

Lost days through employee absence, lost productivity, the loss of skilled workers, increased liability insurance, increased management time in dealing with workplace injuries and the threat of fines and litigation from workers will make a considerable financial impact on any company.

With the significant growth in no win now fee solicitors encouraging people injured at work to make a claim against their employer, companies really cannot afford to take any short cuts where hand and arm protection is concerned.

Therefore it is not enough as an employer to simply issue the gloves as a sweeping gesture to employees. It is vital that careful consideration is given to the specific tasks and the hazards involved to ensure that the right glove for the job is selected.

This must be followed up by educating employees to be aware of the hazards and dangers of not adhering to the hand protection measures that have been put in place.

When choosing gloves think about:

•   The type of hazard involved
•   Working conditions
•   Individual needs
•   Demand for glove performance
•   The substances the worker is coming into contact with
•   Gloves provide the final barrier between the hazards and the skin

Don”t be complacent and don”t compromise. Gloves are an extension of the hands and should be renewed regularly and cared for properly. Always seek the advice of a reputable manufacturer when deciding on the right glove for the job.

The full Grasp Food e-report is available from the Marigold Industrial website – www.marigold-industrial.com

Marigold Industrial
Hambrook
Bristol

Can be contacted on

Tel: +44 (0) 8450 753355
Fax: +44 (0) 845 075 3356
E-mail: ukenquiries@marigold-industrial.com
Web: www.marigold-industrial.com