Question 1

How can I safely work with chemicals?

Accepted Answer

You may be working with chemicals in your job or in your home.
To lower your risk when working with chemicals:

 	follow the directions on the label
 	follow all safety guidelines
 	wear the right safety or protective clothing (gloves, mask, and goggles)
 	use the right equipment
 	wash your hands before and after contact with chemicals
 	change your clothing and shower after working with chemicals

If you are exposed to chemicals in your workplace, there are some ways to reduce your risk. Follow all the safety guidelines and procedures recommended in your workplace.

All employers must, by law, provide workers with Material Safety Data Sheets (MSDSs) for the chemicals they work with. These have information about the possible health risks and how to work safely with the chemical.

Talk with your employer, your occupational health and safety officer or human resource representative to find out more about the chemicals in your workplace. You can also ask for a transfer to another work environment.

Learn more about occupational hazards.

Question 2

What risks are there in home renovations? Are some products safer?

Accepted Answer

Older homes can have lead in the paint or asbestos in the walls, pipes, flooring, paint, insulation or cement blocks.
Asbestos can damage the lungs and lead to lung disease and cancer. It can be found in older homes and buildings. It may be in plaster walls, pipes, flooring, paint, insulation, or cement blocks.

You can reduce your exposure to asbestos by always having asbestos testing and removal done by trained professionals. 

Learn more about safer renovations here.

Use low volatile organic compound (VOC) products. These can include paint, glue and coatings. There are also low-emission carpets that release fewer chemicals into the air.

Learn more about VOCs here.

Question 3

What is an occupational hazard and how can I protect myself?

Accepted Answer

An occupational hazard is an on-the-job risk that could have a negative effect on your health. The risk could be to your physical or mental health. These could include injury, illness, disability (short-term or long-term) or death. 
Below are the different types of occupational hazards: 

 	Physical: heat, cold, light, noise, vibration or radiation 
 	Biological: viruses, bacteria, fungi, parasites, sewage, bodily fluids or animal products 
 	Chemical: dust, gas or liquid forms of chemicals including solvents, pesticides, and heavy metals 
 	Mechanical: machines with moving parts, rotating blades, narrow or small work sites 
 	Psychosocial: trouble adapting to changing or challenging work environments (this can lead to fatigue, frustration, or emotional tension and burnout.  

To learn more about Occupational Health and Safety in Alberta click here. You will find links to regulation and codes, education and training, following standards and more.  

To help protect yourself: 

 	keep your safety training up-to-date 
 	do all the training that’s offered to you 
 	use appropriate protective gear (including goggles, protective suits, or gloves) 
 	keep your immunizations up-to-date 
 	follow rules about hand washing or cleaning up at work 
 	read all health and safety updates your employer gives you 
 	follow the guidelines from your employer, professional organization, union or health and safety personnel

A Guide for Occupational Health and Safety for workers can be found here. The guidebook outlines what workers need to know to follow Occupational Health and Safety laws in Alberta. 

If you’re concerned about a workplace hazard, talk with your employer or occupational health and safety personnel. 

Talk with your health care provider if you’re exposed to a hazard in the workplace that might affect your reproductive health. 

To report a workplace incident, accident or concern, call the Occupational Health and Safety Contact Centre at 1-866-415-8690. 

You can also contact the Alberta Human Rights and Citizenship Commission confidential inquiry lines: 

 	Edmonton: 780-427-7661
 	Calgary: 403-297-6571
 	Toll-free in Alberta outside Edmonton and Calgary: first call 310-0000, then call the number for the location closest to you.

Question 4

What are some of the risks when using chemicals in different jobs?

Accepted Answer

If you work in any of the following areas, there are risks with using some chemicals that you need to be aware of. 
Healthcare risks: 

 	Chemicals used to disinfect
 	Some drugs can also put workers at risk. Exposure to chemotherapy drugs used to treat cancer, and antiviral drugs can affect the respiratory system, damage the reproductive organs, or cause birth defects.

 Printing & Cleaning Services risks: 

 	Solvents can irritate the eyes, lungs or skin. They may also damage the kidneys, liver, heart and bone marrow.

 Cosmetology risks: 

 	Chemicals used in cosmetic products can cause skin irritation, breathing problems and increase the risk of some cancers. Strong chemicals can be found in nail polish, artificial nails and hair dyes and perming solutions. Follow manufacturer’s safety and handling procedures to ensure a safe work environment and a well-ventilated area to reduce risk. 

 Agricultural risks: 

 	Pesticides used in agriculture can cause nausea, dizziness and headaches. They can also lead to nerve damage and hormonal imbalances.

Read the Material Safety Data Sheets (MSDSs) in your workplace to help reduce exposures.

Question 5

Why is safe food handling important?

Accepted Answer

Knowing how to safely handle and cook foods can help you avoid foodborne illnesses that can affect your overall health.
Foodborne illness may cause: 

 	vomiting 
 	diarrhea 
 	stomach pain 
 	fever 

While most people recover quickly from food poisoning, some are left with serious health effects. 

There are two ways that you can get foodborne illnesses:

 	The first way is to be infected by microorganisms (bacteria, viruses or parasites) by eating food with them in it. Salmonella is an example of this type of illness. Ensuring your food is heated to the temperature needed to kill the microorganism and ensuring there is no cross-contamination will prevent you from getting one of these illnesses.  
 	The second way is to eat food where there have been microorganisms growing and producing their waste which are toxins. This happens when hot food isn't kept hot enough and cold food isn't kept cold enough. If you kill the organisms by heating the food, for example, you can still get sick if there is enough of their toxins left in the food. This is because the toxins will not be destroyed by high cooking temperatures. This type of foodborne illness will usually make you sick within a few hours. 

Cross contamination can happen when germs are transferred from one surface to another. For example, if you’re cutting raw meat on a cutting board and then pick up vegetables or touch the fridge door, you could transfer the germs on your hands to the other surfaces you touch. 

To help prevent cross-contamination: 

 	wash your hands with warm water and soap before you start working with food
 	wash your hands again when you finish handling and preparing food
 	scrub fruits and vegetables under running water
 	do not store raw meats above ready to eat foods in your refrigerator. Keep raw meats separate from other foods.
 	use clean separate cutting boards and different utensils for each type of food

Talk with your healthcare provider if you think you may have a foodborne illness or call Health Link at 811.

Report suspected foodborne illness to Alberta Health Services, Environmental Public Health through their online portal.

Question 6

What is the Temperature Danger Zone? How can I keep foods safe?

Accepted Answer

Germs can’t rapidly grow at temperatures that are too cold or hot. Proper cooking and storage temperatures are important to reduce the risk of foodborne illness.
Use a clean meat thermometer to make sure that foods are cooked to a safe temperature. Safe cooking temperatures can be found here.

The recommended safe internal temperature for reheating leftovers is 74°C (165°F). Leftovers should not be reheated more than once.

Foods between 4°C (39°F) and 60°C (140°F) are in the temperature danger zone.

To help keep foods safe:

 	keep hot foods above 60°C (140°F) and cold foods below 4°C (60°F). Use refrigeration or heating appliances to maintain these temperatures and prevent bacterial growth.
 	don’t leave foods in the temperature danger zone for more than 2 hours. If food has been left in the temperature danger zone, re-heating it will not guarantee that it is safe.
 	put cold foods back in the refrigerator after serving them.
 	put cooked foods in the fridge as quickly as possible – there is no need to let the food cool to room temperature. Place food in shallow containers to help it cool down more quickly.

Report suspected foodborne illness to Alberta Health Services, Environmental Public Health through their online portal.

Question 7

What kinds of things should I look for when buying food?

Accepted Answer

Check the condition of the food before you buy it. This can help you get the freshest and safest food possible. 
Fresh Foods 

 	Check the expiry date and use the food before that date. Expiry dates are enforced on specific perishable items, especially those that may pose health risks if consumed after the date. Consuming foods past their expiry date can lead to foodborne illnesses. 
 	Best before dates are related more to product quality rather than product safety. The quality, taste and texture may decrease over time. The date does not indicate product safety.  
 	Don’t buy cracked or damaged eggs. Look inside the carton of eggs before buying them.
 	Do not eat spoiled vegetables or fruits. 
 	Avoid unpasteurized dairy products

Packaged Foods 

Don’t buy items that have damaged packaging. Germs may get into the packaging because of the damage, or germs may grow because of the change in temperature or oxygen.

To reduce your risk: 

 	don’t eat foods if there’s water in the package (e.g., packaged fruits, vegetables or meat) when water is not intended to be in the package
 	don’t buy cans that are leaking, rusting, denting or bulging
 	don’t buy products when the packaging has been opened.

Environmental Risks