PASTEURISER RISK ASSESSMENT

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

Personnel Involved: (Persons at Risk)

Lecturers / Technicians / Students
Title of Experiment / Procedure:

Aim:Pasteuration of milk

Brief Description of Procedure:

The laboratory pasteuriser is an accurate miniature version of an industrial unit it is primarily for use with milk although other food liquids can be pasteurised. The high temperature, short time process involves heating the milk to 72ºC, holding at this temperature for 15 seconds for milk and cool down to a suitable storage temperature of less than 8ºC as quickly as possible

Hazards identified:

1 Contact with hot surfaces and hot liquids

2 Disinfection / Sterilisation of the system is always undertaken. Any water contained within the system should not be allowed to stagnate

3 Low level pressure system. Product leak into the hot water tank or hot water leak into the product

4 Insufficient and incomplete processing of product, due to the object of the experiment or operational procedure undertaken

5 Connection to an electrical supply

 

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

1 MEDIUM : LEVEL 1: Instruction in safe operation of equipment.

2 LOW : LEVEL 1 : Ensure safe working practice employed and disinfection / sterilisation is undertaken as required, drain the system after use

3 LOW : LEVEL 1 : Ensure the heat exchanger gaskets are tightened correctly, ensure safe working practice is employed

4 LOW : LEVEL 1 : Ensure safe working practice employed, and awareness of experiment undertaken. Take care when disposing of process product

5 LOW : LEVEL 1 : Instruction in safe operation of equipment

 

Information sources:
Pasteuriser operating instructions

 

For CHEMICAL HAZARDS attach COSHH Assessment

Control Measures to be adopted:

Students trained in safe operation of pasteuriser unit and controller

Do not deviate from method shown in practical sheet be aware of experiment being undertaken
Follow Instruction in safe working practice

Food pasteurised for consumption: ensure correct pasteurisation temperature and holding times are set on the controller


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 liquid food waste - to drain
 
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........................................................................