Food and Beverages in Workshops and Laboratories (Non-office Setting)

Originator: Safety and Health Services
Approver: Director of Safety and Health Services, WSH Advisory Committee, WSH Committees
Effective: October 24, 2019
Last Reviewed: New

1.0 Guiding Principles

1.1

Red River College (RRC) is committed to providing a safe and healthy environment for its staff, students, volunteers and users. Following the Food and Beverage Safety & Health Code of Practice protects workers, staff and visitors of RRC from exposure to ingesting hazardous substances/materials.

1.2

This Code of Practice is designed to meet or exceed the minimum requirements of Manitoba Workplace Safety and Health (WSH) legislation.

2.0 Definitions (if required)

2.1

Approved Barrier: Approved space that prevents hazardous substances from entering, to ensure safe food consumption in that area.

2.2

Biological: A substance containing living organisms or parts of living organisms in their natural or modified forms.

2.3

Chemical: Any natural or artificial substance, whether in the form of a solid, liquid, gas or vapour, other than a biological substance.

2.4

Contractor: A person, who, pursuant to one or more contracts, directs the activities of one or more employers or self-employed persons involved in work at a workplace that is owned or occupied by the College.

2.5

Laboratory work area: A specific space, building or area of a building in which tasks are performed using drugs, chemicals, fumes, or particles that when ingested, can affect ones health. Work performed in a laboratory may include teaching, research, and clinical tasks. This includes all offices, and other workspaces linked to these areas in which no approved barrier exists.

2.6

Particles: A portion, piece, or fragment generated by the use of a material and/or machine that becomes airborne.

2.7

Safety and Health Services (SHS): A mandated department responsible for providing a safe environment for staff, students and visitors. SHS works in conjunction with Academic programs, Facility Maintenance, Security Services and the Workplace Safety and Health Committee.

2.8

Safe Work Procedure (SWP): A step-by-step procedure that states how to perform a job safely and how to respond to a safety risk in an appropriate manner.

2.9

Supervisor: Means a person who has charge of a workplace or authority over a worker (Ex. Chair, Manager, Instructor, Director, etc.).

2.10

Worker: Any person who is in an employment relationship with the College and includes:

2.10.1

Any person who is employed by the College to perform a service whether for gain or reward or not

2.10.2

Volunteers

2.10.3

Students

2.11

Workplace Safety and Health Committee (WSHC): An established group consisting of both management and worker representation committed to improving safety and health conditions and acting as a resource among the Red River College Community.

2.12

Workshop: An area that due to the nature of the work has a high potential to become contaminated with chemicals, fumes, or particles that when ingested can affect ones health.

3.0 Requirements and Considerations (if required)

3.1

Eating, drinking, smoking/chewing tobacco, gum chewing and storage of food and beverages are not permitted in any laboratories/work areas where hazardous materials may be present. All food and beverages are to be stored outside of these areas at all times.

3.2

An approved barrier is required between laboratories/work areas and food consumption areas. Consult with your supervisor to locate a designated permissible area for food and beverage consumption and storage.

3.3

Under certain circumstances, food and drink may be allowed in prohibited areas if certain criteria is met (Appendix B and C).

4.0 Procedure (if required)

4.1

In certain circumstances a food and beverage permit may be approved by SHS which will enable workers to consume food and beverages in a prohibited area for a defined time period of time. See Appendix B and C.

4.2

Any disputes concerning food and beverage consumption shall be reported to a Supervisor or to SHS for proper resolution. In resolving disputes, the WSH Regulation, RRC Policies and Codes of Practice will be consulted.

4.2.1

For staff, violation of the WSH Act and its WSH Regulation, RRC Policies, Code of Practice and Safe Work Procedures, shall result in disciplinary action up to and including dismissal.

4.2.2

For RRC students, violation of the WSH Act and its WSH Regulation, RRC Policies and Operational Procedures, shall result in disciplinary action in accordance with College Policy S2 – Student Discipline.

4.3

For students who, for valid medical reasons, are required to carry food in hazardous areas, please contact accessibility services for accommodation. For staff, please contact your supervisor and request accommodation.

4.4

Signage will be posted on all areas where food and drink is prohibited.

5.0 Responsibilities (if required)

5.1

Departments or Programs will:

5.1.1

Take all precaution necessary to protect the safety and health of a worker under his or her supervision.

5.1.2

Ensure that a worker or student under their supervision, follows RRC Policies, SHS Codes of Practice, and Workplace Safety and Health Act and Regulations.

5.1.3

Seek guidance, standards and information from SHS in regards to food and beverage consumption in the workplace.

5.1.4

Advise all workers and students of where food and drink is not allowed prior to work assignments.

5.1.5

Send SHS completed temporary food and beverage permit application to SHS for approval when required.

5.1.6

Post no food and beverage signage to the entrance to spaces where food and drink is prohibited. Refer to Appendix D.

5.1.6.1

Remove sign when completed. Permit will cover no food and drink signage only for approved time.

5.2

Supervisors will:

5.2.1

Ensure that a worker or student under their supervision, follows RRC Policies, SHS Codes of Practice, and Workplace Safety and Health Act and Regulations.

5.2.2

Seek guidance and information from SHS for food and beverage consumption standards.

5.2.3

Train all workers on food and beverage restrictions prior to work assignments.

5.2.4

Ensure workers are aware of where food and beverage consumption locations are.

5.2.5

Ensure proper signage is posted on entrances leading into areas where food consumption is not permitted. Refer to Appendix C.

5.2.6

Refuse admittance to anyone not complying with food and beverage consumption requirements.

5.2.7

Complete the temporary food and beverage permit application and provide it to their supervisor and to SHS for approval after supervisor has signed if required.

5.3

Worker/Student will:

5.3.1

Ask questions regarding where food and beverage consumption areas are on campus.

5.3.2

Not bring food and drink into prohibited areas.

5.4

Workplace Safety and Health Committee will:

5.4.1

Perform workplace inspections and document any discrepancies with this Code of Practice.

5.4.2

Review and provide feedback on department specific Codes of Practice.

5.5

Safety and Health Services will:

5.5.1

Conduct workplace hazard assessments to determine the presence of hazards.

5.5.2

Provide training, guidance, and assistance to supervisors and workers on the importance of keeping food and beverages out of work areas.

5.5.3

Approve Temporary Food and Beverage permits when criteria is met.

5.6

Contractor will:

5.6.1

Ensure that a worker under their supervision uses all devices and wears all clothing and PPE designated or provided by the employer.

5.6.2

Comply with all RRC Policies, SHS Codes of Practice, Safe Work Procedures, and Workplace Safety and Health Act and Regulations.

6.0 References (if required)

6.1

Government of Manitoba. (2002). The Workplace Safety and Health Act – W210.

6.2

Government of Manitoba. (2006). The Workplace Safety and Health Regulation – 217/2006. Part 6

Appendices