WHMIS

The Workplace Hazardous Materials Information System (WHMIS) is Canada's official framework for communicating the dangers associated with hazardous substances. WHMIS standardizes the effective use of labelling, Safety Data Sheets (SDSs) and training programs to keep employees informed about hazardous materials in the workplace.

To guarantee the well-being of employees and consumers, federal and provincial legislation mandates the implementation of WHMIS. The system is applicable across various industries and workplaces, encompassing environments such as commercial kitchens and food production facilities, where chemicals and hazardous materials are often utilized.

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 amendments made in 2015 and 2022 to align the regulations 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).

1. Labelling Requirements

Aligned with GHS labelling standards, including standardized pictograms and signal words.

2. Safety Data Sheets (SDSs)

Standardized the format for SDSs to enhance accessibility and understanding.

3. Classification Criteria

Adopted internationally recognized criteria for classifying hazardous chemicals.

WHMIS violations can impact food businesses both from a safety and legal perspective.

LEGAL CONSEQUENCES

There are a number of legal ramifications that can occur as a result of WHMIS violations, including fines, imprisonment and business closure. 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 face the prospect of a costly civil lawsuit.

CHEMICAL CONTAMINATION

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 toxic chemicals, which can lead to chemical food poisoning.

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 examples of 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.

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)

Regular food poisoning symptoms, such as vomiting or diarrhea, 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

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

Canadian WHMIS legislation focuses on three major requirements that can help reduce the risk of chemical contamination in food handling environments; labelling, Safety Data Sheets (SDSs) and training.

Hazards should be clearly communicated within key labelling information such as:

• Product identifier: Brand name, chemical name, common name, generic name or trade name of the hazardous product
• Initial supplier identifiers: Name, address and telephone number of either the Canadian manufacturer or the Canadian importer
• Pictogram(s): Hazard symbol
• Signal word: A word used to alert the reader to a potential hazard and indicate the severity of the hazard
• Hazard statement(s): Standardized phrases describing the nature of the hazard posed
• Precautionary statement(s): Standardized phrases describing the measures to be taken to minimize or prevent adverse effects resulting from exposure to a hazardous product, or resulting from improper handling or storage of a hazardous product

In some cases, supplemental label information may be required based on the classification of the product. For example, the label for a mixture containing ingredients with unknown toxicity in amounts higher than or equal to 1% must include a statement indicating the percent of the ingredient or ingredients with unknown toxicity. 

Labels may also include supplementary information about precautionary actions, hazards not yet included in the GHS, physical state or route of exposure. This information must not contradict or detract from the standardized information.

A Safety Data Sheet (SDS) is a standardized document that provides comprehensive information about a hazardous product. This information is vital for ensuring the safe handling, use and disposal of chemicals. SDSs contain essential details, including:

• Substance composition
• Safety precautions
• Potential health and safety hazards
• Guidelines for secure storage, handling and disposal

SDSs are part of the Globally Harmonized System of Classification and Labelling of Chemicals (GHS), an internationally recognized approach to hazard communication.

ACCESSIBILITY

As well as following a universal format to ensure that essential information is consistently presented, the SDS system uses internationally recognized terminology such as "hazard classes" and "hazard categories."

SDSs also include GHS hazard pictograms designed to convey information visually, aiding comprehension, especially for non-native English speakers.

SDSs should be accessible to all employees. It’s recommended that they are stored in designated folders or binders near areas where chemicals are kept or saved digitally within workplace intranet systems.

Understanding and effectively using Safety Data Sheets is crucial. Here's why:

• Hazard communication: SDSs provide a standardized and easily understandable way to communicate the hazards associated with a chemical product
• Emergency response: In the event of an accident or chemical spill, staff that are able to read and interpret SDSs effectively can take appropriate and immediate action, mitigating potential harm
• Risk assessment: Employees can use SDSs to evaluate the risks associated with specific chemicals and determine the necessary precautions for preventing accidents, injuries and illnesses within their establishment

INTERPRETATION

Reading an SDS can be a daunting experience, especially for anyone who is new to the concept of WHMIS. Here's an overview of the key information that can be obtained within these documents

Product and Manufacturer Information

• Product identification: Essential contact information for identifying the product and its manufacturer

Hazard and Safety Information

• Hazard identification: GHS hazard classifications and categories, which communicate the product's potential dangers
• First aid measures: Recommended first aid procedures in response to accidents or exposure
• Firefighting measures: Fire hazard identification and appropriate firefighting procedures
• Accidental Release Measures: Guidance on containment and cleanup of spills or leaks
• Exposure Controls and PPE: Recommended exposure limits and the personal protective equipment (PPE) necessary for safe handling

Handling and Usage

• Handling and storage guidelines: How to safely handle and store the product, including any temperature or ventilation requirements
• Physical and chemical properties: Information about the product's appearance, odor, and other physical characteristics
• Stability and reactivity: How the product behaves under different conditions and potential reactivity with other substances

Health and Environmental Impact

• Composition and ingredient information: Aids in the identification of potential allergens or hazardous materials within the product
• Toxicological information: How the product may impact health, including symptoms of exposure and long-term health risks
• Ecological information: How the product may impact the environment and any precautions necessary for disposal

Disposal, Transportation and Regulations

• Disposal considerations: How to dispose of the product safely, taking into account environmental laws and regulations.
• Transport information: Guidelines for safe transportation
• Regulatory information: Specific regulations or restrictions associated with the product

Remember that an SDS is valuable for ensuring workplace safety. Thorough WHMIS training equips employees to use it effectively.

All staff who encounter hazardous substances in the workplace are legally required to undergo professional WHMIS training that covers the required topics, including:

• Legal frameworks: Understanding the legal obligations and requirements of WHMIS legislation
• Hazard classification: Identifying and classifying hazardous items based on defined criteria
• Labelling: Recognizing WHMIS labels and interpreting the information they convey
• SDSs: Navigating and understanding SDSs and the comprehensive product information they contain
• Emergency procedures: Knowing how to respond in case of a chemical spill, exposure or other emergency

It's essential to keep WHMIS compliance up-to-date in preparation for future inspections. Here’s a detailed checklist to help streamline the process and maintain a safe environment for employees and customers alike:

1. LABELLING COMPLIANCE

• Verify that all hazardous products are clearly labelled with WHMIS symbols and all required information
• Ensure workplace labels are accurately applied when decanting hazardous substances
• Regularly inspect labels for clarity and legibility

2. EMPLOYEE TRAINING

• Confirm that all staff members have undergone WHMIS training and possess valid WHMIS Certificates
• Schedule refresher courses as needed to keep employees updated on safety protocols
• Maintain records of training sessions and certifications for inspection purposes

3. SAFETY DATA SHEETS

• Organize SDSs in a centralized location that is easily accessible to all employees
• Ensure SDSs are up-to-date and readily available for consultation
• Train employees on how to interpret SDS information effectively

4. EMERGENCY PREPAREDNESS

• Develop and communicate clear procedures for responding to chemical spills, exposures or other emergencies
• Conduct regular drills to practice emergency protocols and ensure staff readiness
• Keep emergency contact information readily available in case of urgent situation

5. DOCUMENTATION & RECORD-KEEPING

• Maintain accurate records of WHMIS training, SDSs, and incident reports
• Store documentation in an organized manner for easy retrieval during inspections
• Regularly review and update records to reflect any changes or updates in procedures

6. REGULAR INTERNAL AUDITS AND INSPECTIONS

• Conduct internal audits to assess WHMIS compliance and identify areas for improvement
• Schedule routine inspections by designated authorities to ensure regulatory adherence
• Address any issues or deficiencies promptly and implement corrective actions as necessary

Creating a culture of safety is crucial for long-term success when it comes to WHMIS compliance. Here are some additional steps to promote hazard awareness throughout your establishment:

• Lead by example and prioritize safety in all aspects of operations
• Encourage employee participation and feedback regarding hazard management
• Host regular safety meetings to discuss WHMIS protocols and address employee concerns
• Recognize and reward employees for their commitment to safety
• Offer ongoing training opportunities to keep staff informed about WHMIS updates and best practices

In food businesses and related organizations all across Canada, employees are required to take part in a WHMIS certification course aligned with federal and provincial regulations.

The Canadian Institute of Food Safety (CIFS) offers a government-approved WHMIS course that makes certification accessible, convenient and cost-effective. Enroll now to fulfill your chemical safety obligations online at a time and place that suits you.

CIFS also provides food safety training programs to improve knowledge and ensure compliance with key legislation throughout Canada.

Food safety training teaches food workers about critical food safety concepts, such as:

• Causes of food-borne illness
• Time and temperature control of food
• Safe food handling practices
• Preventing cross-contamination
• Managing food allergies
• Health and hygiene requirements

There is no substitute for a skillful, engaged and well informed staff when it comes to protecting you and your customers from food safety risks. Fundamental food safety concepts and safe food handling procedures must be taught and repeated until they become second nature. Visual aids like posters, videos and checklists are a great way to reinforce food safety training. 

Contact CIFS for details about our online training programs and extensive library of food safety resources.

At the Canadian Institute of Food Safety (CIFS), our mission is to reduce food-borne illness in Canada through education, promotion and advocacy for better food safety. 

To improve food safety in Canada, we want to make it as easy as possible for businesses to do the right thing. We strive to protect both business owners and consumers from the consequences of food-borne illness.

We work with the public, as well as small, medium and enterprise food businesses in every industry that is regulated by the Canadian government.