The Importance of WHMIS Training and Education in Preventing Food Contamination

Safeguarding the integrity of the Canadian food industry is an ongoing challenge that requires significant guidance in the form of food safety laws and regulations. Among the various measures in place, one crucial aspect that is often underestimated is the pivotal role WHMIS training and education can play in preventing chemical contamination of food.

This blog post will explore the importance of the online WHMIS education program when it comes to preventing chemical contamination, and illustrate how it can serve as a solid platform for preventing food-borne illness outbreaks.

Let’s start by discussing the impact of chemical contamination within the food industry. 

Chemical contamination in the food industry

Understanding the basics of WHMIS

The role of WHMIS training and education

Measuring the impact of WHMIS education

What happens if you don’t comply with WHMIS legislation?

How can businesses avoid breaching WHMIS legislation?

Chemical contamination in the food industry

Chemical use is widespread in commercial kitchens across Canada today, presenting a significant risk in terms of food contamination. Chemical contamination occurs when food comes into contact with these toxic chemicals, which can lead to chemical food poisoning.

Which substances can cause chemical contamination?

Food establishments utilize a variety of chemicals for food preparation, cleaning and sanitizing, all of which can contaminate food if handled incorrectly. Here are some chemical products that are used on a regular basis:

• Acids: Strong corrosives used for cleaning (e.g. hydrochloric or sulfuric acid)
• Aerosols: Non-stick cooking sprays or air fresheners
• Alcohol: High-proof alcohol used in cooking or flambéing
• Ammonia: Corrosive cleaning agent
• Bleach: Corrosive sanitizing agent
• Caustic soda: Heavy-duty cleaner often used for drain clearing
• Cleaning agents: Disinfectants, oven cleaners and degreasers
• Compressed gas cylinders: Carbon dioxide for soda machines or nitrogen for specific cooking methods
• Fire extinguishers: Chemical-based extinguishers
• Pesticides: Sprays or powders used to control pests (flies, cockroaches, rodents, etc.)

All of the above substances are toxic and even small traces of them can cause harm if ingested, making chemical contamination a very serious issue.

How does chemical contamination occur?

There are several ways in which food can become contaminated by artificial chemicals in a commercial kitchen, and most incidents involve the actions of food handling personnel.

Common mistakes include:

• Improper storage of cleaning agents and other chemical products.
• Using too much detergent or sanitizer to clean food preparation surfaces, utensils, glassware, dishes or cutlery.
• Failing to rinse surfaces, utensils, glassware,  dishes or cutlery after cleaning and sanitizing.
• Using kitchen equipment or storage containers made from materials that are not suitable for food or not designed to be reused.
• Improper use of pest control products (e.g. sprays and poisons).

How can chemical contamination impact consumer health?

Regular food poisoning symptoms are the predominant risk associated with the consumption of chemically contaminated food, but there are other serious health issues that can impact unsuspecting consumers.

• Allergic reactions
  Some artificial chemicals may trigger allergic reactions that lead to symptoms such as itching, hives, swelling or respiratory illnesses.
• Carcinogenic risks
  Certain artificial chemicals have been linked to an increased risk of cancer. Some contaminants are classed as carcinogens and prolonged exposure to these substances in the diet may increase the risk of developing cancer.
• Neurological effects
  Some artificial chemicals may have adverse effects on the nervous system, leading to issues such as headaches, dizziness, cognitive impairment and behavioral changes.

How can you minimize the risk of chemical contamination?

There are four fundamental steps food businesses should follow in order to mitigate the risks of chemical contamination:

• Labelling and storing chemicals separately from food.
• Choosing the right chemical for the task.
• Following manufacturer instructions regarding dilution, contact time and water temperature.
• Using chemical-based pest control products with extreme care or outsourcing pest eradication procedures to a professional pest control company.

Understanding the basics of WHMIS

Before we get onto the subject of WHMIS training, let’s get a better understanding of what WHMIS actually is in the context of food preparation and service.

What is WHMIS?

The Workplace Hazardous Materials Information System (WHMIS) is a comprehensive system designed to provide information on hazardous products used in the workplace. This involves classifying these products, ensuring proper labelling and providing Safety Data Sheets (SDSs) to inform workers about potential hazards and safe handling practices.

Is WHMIS a legal requirement for food businesses in Canada?

In Canada, federal and provincial legislation mandates the implementation of WHMIS protocols. The objective of these laws and regulations is to preserve the health and well-being of staff and consumers. WHMIS guidelines apply to all industries and workplaces including commercial food production facilities and food service establishments where chemicals and other hazardous materials may be used.

WHMIS legislation has been in place in Canada since 1988, with further changes made in 2015 in order to align more closely with global standards. Three key updates were made to the law to bring it in line with the Globally Harmonized System of Classification and Labelling of Chemicals (GHS):

• Labelling requirements: Aligned with GHS labelling standards, including standardized pictograms and signal words.
• Safety Data Sheets (SDSs): Standardized the format for SDSs to enhance accessibility and understanding.
• Classification criteria: Adopted internationally recognized criteria for classifying hazardous chemicals.

What does WHMIS legislation include?

Canadian WHMIS legislation centres around three major requirements that can help reduce the risk of chemical contamination in food handling environments:

• Labelling
  Hazards must be clearly communicated with key labelling information such as product identifiers, pictograms, signal words, initial supplier identifiers and workplace labels.
• Safety Data Sheets (SDSs)
  SDSs must be accessible to all employees and include the details regarding chemical composition, health and safety implications, required safety precautions and record keeping procedures. In addition, these documents should set out clear guidelines for the safe storage, handling and disposal of hazardous substances.
• Training and education
  All staff who encounter hazardous substances in the workplace must undergo professional WHMIS training and education that covers all the required topics. These include legal frameworks, hazard classification, labelling, SDSs and emergency procedures.

The following table summarizes the core components of WHMIS legislation relevant to food businesses in Canada.

The role of WHMIS training and education

To obtain WHMIS certification in Canada, food industry professionals must receive both WHMIS training and education.

WHMIS training is the responsibility of employers and must focus on the specific procedures used in the workplace, such as how to safely handle, store and respond to hazardous products. 

WHMIS education covers the general principles of WHMIS, including hazard classification, labels, SDSs and workers’ rights and responsibilities. The online WHMIS course offered by the Canadian Institute of Food Safety (CIFS) provides the foundational education workers need to understand WHMIS requirements and support safe workplace practices.  

Here’s what students can expect to learn when participating in the online WHMIS course:

1. Understanding WHMIS

   WHMIS education focuses on helping workers understand what WHMIS is and how the system works. Participants learn how hazardous products are classified and how hazard information is communicated across workplaces in Canada. This foundational knowledge allows workers in any industry, including food businesses, to recognize hazards and understand how the WHMIS system is designed to protect them. 

2. Interpreting hazard information

   A key part of WHMIS education is learning how to interpret hazard information provided on labels and Safety Data Sheets (SDSs). Students learn about hazard classes, pictograms and warning statements, enabling them to identify potential risks associated with hazardous products such as cleaning chemicals and sanitizers commonly used in food environments. 

3. Worker rights and responsibilities

   WHMIS education also covers the rights and responsibilities of workers under WHMIS legislation. Employees learn about their right to know about hazardous products in the workplace and their responsibility to follow safe handling practices. These general safety principles help workers understand how to reduce risks when working with hazardous materials. 
   

Because WHMIS education focuses on the system itself, the knowledge gained is portable across workplaces. CIFS delivers a WHMIS course online that provides standardized education to ensure workers understand WHMIS before they encounter hazardous products on the job.

Measuring the impact of WHMIS education

Ensuring the effectiveness of any education program involves evaluating its impact. Let's consider some of the key metrics that can be used to measure the success of the WHMIS course.

1. Incident reports

   Monitor incident reports related to hazardous materials in the workplace. A decrease in incidents after the implementation of WHMIS education suggests that employees are applying their knowledge to prevent and manage potentially dangerous situations.

2. Compliance audits

   Conduct regular compliance audits to ensure that WHMIS protocols are being followed in the workplace. This includes verifying the proper labelling of hazardous materials, the availability of safety data sheets and adherence to safe handling practices. An increase in compliance rates indicates that the education is translating into real-world practices.

3. Knowledge retention

   Assess the retention of knowledge by periodically quizzing employees on WHMIS principles following the completion of their WHMIS course. This can reveal whether the information is sticking with employees over the long term or if there's a need for regular refresher courses.

4. Integration with safety protocols

   Evaluate how well WHMIS principles are integrated into daily safety protocols. For instance, are employees consistently applying proper labelling when handling hazardous materials? This metric assesses the practical application of training in real-life scenarios.

5. Reduction in chemical-related health issues

   Monitor health-related issues attributed to chemical exposure in the workplace. A decrease in such incidents indicates that employees are effectively applying their understanding of WHMIS to protect their health and well-being.

6. Cost savings

   Analyze the cost savings achieved through a reduction in incidents, accidents and health issues. Reducing the number of incidents that occur will in turn reduce the costs associated with medical treatment, legal issues and potential damage to the company's reputation.

By actively monitoring these metrics, you not only ensure the success of your WHMIS education initiatives but also contribute to the overall safety culture within your food business. Remember, the goal is not just to meet regulatory standards but to continually enhance the safety of your workforce and the integrity of the food businesses in Canada.

What happens if you don’t comply with WHMIS legislation?

There are a number of legal ramifications that can materialize in the event of a WHMIS violation, including fines, imprisonment and business closures.

The fines imposed can be particularly damaging for small and medium-sized businesses. The government has the power to penalize offenders in the following ways:

• Federal: Fines of up to $1 million (CAD) and a maximum sentence of two years in prison.
• Provincial: Equivalent penalties and prison terms, plus potential licence suspensions and temporary business closures.
  If injury or illness is caused by a breach of WHMIS regulations, the offending business may also have to deal with a costly civil lawsuit.
  

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How can businesses avoid breaching WHMIS legislation?

There are several common causes when it comes to WHMIS violations, but most of them can be mitigated by taking the following actions:

1. Effective hazard communication: Set clear guidelines for managing hazardous materials
2. Adequate labelling: Label items clearly with the relevant WHMIS symbols and information.
3. Accurate records: Create and maintain records regarding SDSs, WHMIS training and incidents involving hazardous products. The identity and quantity of all hazardous substances in the workplace should also be documented.
   
4. Professional WHMIS education: The online WHMIS course provides workers with required knowledge of the WHMIS system, including hazard classes, pictograms, labels, SDSs and worker rights and responsibilities.
   

Take the next step to WHMIS Certification

Ready to enhance the safety protocols in your food business? The CIFS WHMIS Course equips workers with essential knowledge that supports effective hands-on training within the workplace. Together, this approach helps businesses meet legal requirements while strengthening workplace safety.

You and your staff can enroll in the CIFS WHMIS Course online in minutes. Sign up today or contact us to learn more about this essential education program.