CAN SEAMER

RISK REF NO ...................................ASSESSMENT OF HEALTH RISK ASSOCIATED WITH PROPOSED PROCEDURE
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Can Seamer Operating Instructions
 

Personnel Involved: (Persons at Risk)

Lecturers / Technicians / Students
Title of Experiment / Procedure:

Aim: To produce sealed cans

Brief Description of Procedure:

The can body is filled with required amount of food leaving an air gap and then placed onto the stand in the chamber. The separate lid is placed into the holder, which is located on the door and accurately positions the lid over the can. The door is then closed and locked. If required the vacuum is applied. The sealing process is initiated by pressing the start button for the seaming chuck and raising the stand to engage the can with the chuck. The sealing switch is then pressed to activate the seaming process.

Hazards identified:

1 Contact / entrapment hazard with the seaming chuck

2 Electrical equipment, 3 phase supply

3 Slip hazard

4 Contact with sharp can edges


Associated Risks: (level: low, med, high)

1 LOW: LEVEL 1: Instruction in safe operation of equipment, ensure the operation only takes place when the door is fully closed

2 LOW: LEVEL 1: Work to safe working practices

3 LOW: LEVEL 1: Ensure any material spilt from cans prior to sealing is cleaned up immediately

4 LOW: LEVEL 1: Leather gloves provided for opening of cans and extraction of temperature probes

Information sources:
Machine operating instructions

 

For CHEMICAL HAZARDS attach COSHH Assessment

Chemicals e.g. food additives may be used in some canning processes. When chemicals are involved COSHH assessment is required

Control Measures to be adopted:

Student to receive training in safe working practices, followed by supervision

Do not deviate from method shown in practical sheet
Follow Instruction in safe working practice


Is there a less hazardous method? No - Standard industrial process
If YES - what is it?

Required checks and their frequency,on the adequacy and maintenance of control measures during the course of the experiment:

Control measures to be observed at all times

Disposal procedures during and at the end of experiment:

Disposed as normal food waste - to bin
 
EMERGENCY PROCEDURES

If any of the substances or procedures identified overleaf is likely to pose a special hazard in an emergency, then identify below the action to be taken

Spillage/uncontrolled release: .

Clean up spillages promptly to remove slip hazards
Fire:

Not expected with this process

If personnel are affected (fume, contamination, outdoor activity emergency etc) procedure to be adopted:

Not expected with this process

Name of Assessor:

Status of Assessor:

Date:

Signed:

Name of Supervisor: (for students only)

Date:

 

 

Signed:

Head of school, or Nominee:

Date:

 

Signed:

COMPLIANCE WITH THE ABOVE PRECAUTIONARY MEASURES WILL ENSURE HAZARD ASSOCIATED RISKS ARE MINIMISED

Anyone other than the assessor involved in this procedure should sign the statement below

I have read the document and understand it:

Signed...................................................................

Date........................................................................