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GHS Pictograms for Safety Compliance

GHS is known as Globally Harmonized System of Classification and Labelling of Chemicals in full. GHS pictograms are essentially a compilation of guidelines intended to guarantee safety when dealing with hazardous materials.

Safety, in this case, refers to all aspects ranging all the way from production of the materials and even on to their transportation, handling, usage as well as disposal.

What would it cost you to adopt GHS?
Of course, when something new is brought into the question there is always the thought of money regarding how much implementing the new changes would cost you. GHS compliance is no exception. Some costs would be incurred in the following areas:
• Reclassification of all chemicals so as to make them ghs compliant which basically means old stock will have to be eliminated from sites and new stock ordered. Of course, the ordering system would have to be reconfigured altogether to eliminate old stock.
• Production of GHS formatted labels

For a hazardous material container label to be ghs compliant it is required to contain the following:
a. Hazard pictograms
b. Identification/description of the content
c. Warning labels containing “Danger” or “Warning” signal words
d. Hazard statements
e. Precautionary statements
f. Information about the supplier

• Re-authoring of all Safety Data Sheets
• Changing placards and workplace hazard warnings safety signs
• Reviewing risk assessments
• Revision and preparation of emergency plans
• Staff training

Training of workers would involve teaching them how to read the new warning labels and the updated SDS elements as well as acquitting them with newly identified hazards.

Why Implement the GHS Pictograms?
To begin with, one has first to understand that the GHS is not a regulation or a global law mandatory for implementation. It is an initiative by the United Nations developed so as to harmonize the chemical regulations and standards of all business involved with hazardous materials.

You may look at it as a way of getting everyone on the same page so that businesses may trade in hazardous chemicals even at an international level, without compromising on safety. By using globally-understood symbols, safety would be guaranteed even when transporting dangerous goods. This is not the only major benefit, though, if all businesses were to become ghs compliant, it would guarantee safer working conditions for employees working with or exposed to chemical hazards.

Another fact also not known to many is that the businesses are allowed to be selective about what they adopt and what thy leave out as pertains the GHS. This is commonly known as the building block approach.

Making the Transition
For a smooth transition, businesses are advised to conduct a GHS ready audit so that you may be completely sure of what is expected of you and thus can plan yourselves accordingly. This will reduce stress later on and set you way ahead of your competitors.

Of course, you want to embrace GHS way before everyone else does to not only give you a competitive edge but also hasten the growth of your business in that while others are concerned with GHS, you’d have moved on to something else already. Visit ICC Compliance Center Inc and learn more information from the available resources.

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HALIFAX – Public health officials in Nova Scotia knew they were dealing with an outbreak of E. coli five days before they informed the public about it in early January, documents obtained by The Canadian Press show.

The first indication that staff were aware of the E. coli 0157 outbreak appears in two emails sent by the province’s chief medical officer to staff with the Health Department and district health authorities on Dec. 31, 2012.
In one of the emails, Dr. Robert Strang says the Health Department was in the process of gathering more information about the outbreak and officials would meet on Jan. 2 to assess it.

Notes from that day’s meeting, which were released under access-to-information legislation, show that Health Department officials knew there were dealing with seven confirmed cases of E. coli 0157 affecting people ranging in age from 18 to 83.

Those notes also show that six of those people reported eating at fast food restaurants and they showed symptoms of the bacterial infection from Dec. 23-26, 2012. Officials were also aware of an E. coli outbreak of the same strain in New Brunswick but decided to delay notifying the public, the notes show.

“There have been no media calls yet. Until we know what the link is, we will provide standardized messaging,” the notes say.

A case of E. coli infection has been connected to frozen beef burgers recalled by the Canadian division of Safeway grocery stores last week, Canadian health officials announced on Wednesday.

At least one patient in the Regina, Saskatchewan area has fallen ill with E. coli O157:H7 after eating a frozen burger under one of two brand names: Gourmet Meat Shoppe or Butcher’s Cut.

Health officials say the patient fell ill before Safeway issued its Feb. 19 recall and is now recovering.

The burgers were sold in Alberta, British Columbia, Manitoba, Northwest Territories, Ontario and Saskatchewan.

The known recalled products are the “Gourmet Meat Shoppe Big & Juicy Burger” and the “Gourmet Meat Shoppe Prime Rib Burger” sold in Safeway stores.

Affected products have a best-by date of August 14, 2013.

The recall resulted from an ongoing investigation by the Canadian Food Inspection Agency at the producer’s meat plant.

Source: http://www.foodsafetynews.com/2013/02/e-coli-illness-connected-to-recalled-burgers-in-canada/#.UVooaIy9KK0

Chicken and ground beef are the riskiest meats, according to a new ranking released by the Center for Science in the Public Interest in Washington, DC on Tuesday.

CSPI’s study, “Risky Meat: A Field Guide to Meat & Poultry Safety,” ranked 12 categories of meat and poultry based on their outbreak reports and the likelihood of hospitalizations associated with the pathogens most commonly reported in those foods over the past 12 years, from 1998 to 2010. In all, CSPI says they looked at 1,700 outbreaks and 33,000 illnesses and published the report to “inform stakeholders throughout the food chain of steps to minimize risks inherent in these foods.”

The group, which is vocal in advocating for tougher food safety standards, says they released the report to help consumers know which foods carry the greatest risks and to “help them take precautionary steps, such as safer handling and more thorough cooking.” CSPI also wants the industry to take note of its report when companies are designing their food safety plans. CSPI also hopes retail establishments will take note and take extra care to ensure the riskiest products are properly handled.

For its report, CSPI divided 12 categories of meat products into different risk categories by looking at total illnesses, but also by factoring in the severity of illnesses, and creating a pyramid image, based on this ranking.

OTTAWA, ONTARIO—(Marketwired – Jun 5, 2013) – Earlier today, following several months of interviews with a wide variety of government and non-government organizations and individuals, the Independent Expert Advisory Panel submitted our report to Minister Ritz. We are honoured to have been invited by the Governor General in Council to investigate the circumstances leading to the contamination event; evaluate the effectiveness of the responses of the major food safety system partners; and, perhaps most importantly, to provide to the Minister our recommendations for change.
We would like to take this opportunity to thank all those individuals and organizations who contributed to our work and this review and who demonstrated their commitment to enhancing the food safety system for the benefit of all Canadians.

As noted in our review, the food safety system is complex and many stakeholders have responsibilities to ensure the safety of the food we eat. We heard several times that food safety is not a competitive issue and we believe that to be true. The responsibility for food safety begins with the beef producer, followed by the processor, the retailer, and ultimately, the consumer. Each partner in the food safety system has crucial accountabilities and an important role to play to protect the health and safety of all consumers.