STOP follows a hierarchy of control. For carcinogens, a step down in the hierarchy is only allowed when technical limitations prevent you from eliminating exposure entirely. Here we will focus on the third level, O for organisational measures. Please consider S and T before O. Also note that a combination of measures can be used.
Organisational measures consist of organisational methods and procedures, internal policies and regular controls set in place to verify their implementation, including maintenance plans. The organisational measures to implement should consider, among others, the specificities of the workplace, the worker´s know-how, the equipment, the tasks and the surroundings.
What should be considered when assessing the measure(s) to implement:
- Identify all working and social areas
- Consider the type and level of exposure for each of the working areas
- Identify the workers that need access to each working area
- Consider the average time an individual worker needs to spend on each working area
- Obtain a description of each measure, its suitability efficacy and efficiency, and consider the possible combined effect of different measures to improve risk control
- Maintenance requirements
Some organisational measures to consider
Limiting the access to risk areas
Taking into account the risk assessment results, employers must limit access to certain work areas, strictly limiting such access to only those workers that are required to be there. Physical barriers can be set to limit the access of workers, for example doors requiring an authorisation. Signs can be used to identify such areas.
Another important aspect is limiting the amount of time workers spend in that working area. This can be done by rotating the tasks that the worker must perform or by limiting the amount of time per shift.
When designing the layout make sure to take into account all areas, e.g. the location of common areas (such as canteen, lockers or rest areas) in relation to work areas. Work areas should not connect directly with social areas.
Hygiene and individual protection
In working areas where there is a risk of contamination you need to implement measures to ensure that:
- All chemicals at the workplace are properly labelled and adequate warning and safety signs and signals are in place
- The workplace is kept clean and organised
- Workers do not eat, drink or smoke
- Workers are provided with appropriate protective clothing or other appropriate special clothing
- Separate storage places are provided for working or protective clothing and for street clothes
- Workers are provided with appropriate and adequate washing and toilet facilities
- Protective equipment is properly stored in a well-defined place
- Health surveillance is organised and its results are taken into account
Internal policies can define the places where workers are allowed to eat, drink or smoke. Furthermore, those policies can establish the procedures that workers need to comply regarding the protective equipment they need, namely on how to correctly use, clean, maintain and store it.
Simple hygiene measures can be included to remind workers of their importance. For instance, wash their hands before eating, clean their feet when entering and leaving the facilities, and define the routes that workers must take to access some contaminated work areas.
Information and training for workers
Employers need to make sure that workers are made aware of the results from the risk assessment, including on the chemicals used, their hazardous properties and how to use safety data sheets, namely on first aid measures or exposure controls/personal protection.
Furthermore, workers should be provided with clear instructions about the measures in place, such as technical measures, internal policies or safety work procedures, with illustrations, schemes or videos, if possible.
- Workers’ tasks and level of knowledge should be taken into account and the language and content of the information and training provided adapted accordingly.
- Information and training of workers should be provided on a regular basis, and must be updated whenever conditions change.
- Depending on the type of information/training requirements, you can provide it in-house and/or find external expertise.
