South Australian Consolidated Regulations South Australian Consolidated RegulationsIn this Division, unless the contrary intention appears—
"biological monitoring" means the measurement and evaluation of
hazardous substances or their metabolites in the body tissues, fluids or
exhaled air of a person;
"employer" includes a self-employed person;
"health surveillance" means the monitoring of persons to identify changes (if
any) in their health due to exposure to a hazardous substance, including
biological monitoring but not including atmospheric monitoring;
"risk to health" means the likelihood that a substance will cause harm to
health in the circumstances of its use;
"substance" includes a chemical entity, composite material, mixture or
formulation, but does not include an article;
"type I ingredient" means an ingredient—
(a)
that—
(i)
is, according to NOHSC's Approved Criteria for
Classifying Hazardous Substances , carcinogenic, mutagenic, teratogenic, a
skin or respiratory sensitiser, corrosive, toxic or very toxic, a harmful
substance which can cause irreversible effects after acute exposure, or a
harmful substance which can cause serious damage to health after repeated or
prolonged exposure; or
(ii)
is specifically listed in NOHSC's Exposure Standards for
Atmospheric Contaminants in the Occupational Environment ; and
(b) that
is present in the particular hazardous substance in a quantity which exceeds
the lowest relevant concentration cut-off level under NOHSC's Approved
Criteria for Classifying Hazardous Substances ;
"type II ingredient" means an ingredient—
(a) that
is, according to NOHSC's Approved Criteria for Classifying
Hazardous Substances , a harmful substance, but is not within the ambit of
paragraph (a) of the definition of a type I ingredient; and
(b) that
is present in the particular hazardous substance in a quantity which exceeds
the lowest relevant concentration cut-off level under NOHSC's Approved
Criteria for Classifying Hazardous Substances ;
"type III ingredient" means an ingredient that is neither a type I ingredient
nor a type II ingredient.
Subdivision 2—Supplier's duties