HEAT TRANSFER DURING CANNING

RISK REF NO ...................................ASSESSMENT OF HEALTH RISK ASSOCIATED WITH PROPOSED PROCEDURE
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Retort and Steam Generator Operating Instructions
 

Personnel Involved: (Persons at Risk)

Lecturers, Technicians and Students

Title of Experiment / Procedure: Food Processing - Heat Transfer During Canning

Aim: To can food and subject it to heat treatment process in a retort
Brief Description of Procedure:

Different food is canned using a can seamer machine and then heated in a steam heated retort with the internal can temperatures being monitored for the calculation of F values. Experiments using hardening / softening chemicals can be also added to the foods in the cans and the results monitored.
The finished canned foods are subjected to sensory analysis

Hazards identified:

1 Contact and entrapment in moving parts of seamer

2 Contact with hot surfaces and steam / steam under pressure

 

3 Chemical hazard

4 Slip hazard

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

1 LOW: Instructions in safe operation and close supervision

2 MEDIUM: Instrucution in safe operation of retort. Avoid crowding around the retort. Retort fitted with pressure limiting safety valves
Heat insulating gloves provided

3 LOW: See COSSH assessments

4 LOW: Ensure all liquid spills are mopped up immediately

 

Information sources:
}

For CHEMICAL HAZARDS attach COSHH Assessment

{Observe risk control measures shown in COSHH assessment

Control Measures to be adopted:

Students trained in safe operation of the can seaming machine and retort. Student to be closely supervised while using this equipment Students must not deviate from the method shown in the practical sheet.

Is there a less hazardous method? No. Demonstration of industrial process

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

Control measures to be adopted at all times

Disposal procedures during and at the end of experiment:

Liquids, disposed in sink to drain. Food waste disposed to food waste 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: .

Spillage in the seaming machine to be cleaned up promptly to maintain hygiene and prevent cans from sticking in seaming mechanism

Spillage to floor to be mopped up promptly to remove slip hazard
Fire:

Not expected with this process

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

Burns / scalds - seek first aid attention. For severe burns / scalds seek immediate medical attention - technicians / first aider to record any incident in the accident book

Name of Assessor:

Status of Assessor:

Date:

Signed:

Name of Supervisor: (for students only)

Date:

Signed:

Head of school, or Nominee:

 

Date:


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........................................................................