RETORT AND STEAM GENERATOR

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)

Technical Staff

Title of Experiment / Procedure: The Canning and Heat Sterilising of Food

Aim: The production of heat sterilised food products packaged in cans
Brief Description of Procedure:

Food which has undergone some prior processing is placed into cans and sealed using the Vacuum Can Sealer. The canned food is then transferred to the Retort for heat processing where the process is monitored and controlled to ensure correct processing conditions are achieved. On completion the cans are removed from the retort and cooled before investigation or storage

Hazards identified:

GENERAL

1 Manual Handling
2 Trip & Slip hazard

CAN SEAMING MACHINE

1 Contact with rotating part
2 Entrapment in control levers

STEAM GENERATOR & RETORT

3 Contact with hot surfaces

4 Contact with steam

5 Steam under pressure. (30 psi max; regulated down to 18 psi max)

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

 

1 Low - transfer of food, cans etc
2 Med - typical food processing environment; difficult to clear hazard while work in progress; create slip resistant surface or wear footwear with slip resistant soles

1 Low - training
2 Low - training in proper use

3 Medium - lag pipes with insulating material; employ safe working practice; warning signs; training; insulating gloves for operating valve
controls

4 Medium- difficult to control as the hazard occurs when opening the retort to remove the cans; training in safe working practice - steam; leather gauntlets provided and work with sleeves rolled down

5 Low - safety valves; training in safe operation

Serviced ONLY BY COMPETANT PERSONS

Information sources:
{Vacuum Sealer - AID & Packaging Services (UK) Ltd. Machine Manual and Operating Instructions}

 

For CHEMICAL HAZARDS attach COSHH Assessment

{Steam is a hazardous substance - See CONTROL section.}

Control Measures to be adopted:

The risks associated with these procedures can be largely managed by suitable, sufficient and competent training

Where the equipment uses vacuum or steam it is fitted with safety relief valves and is subject to Annual Statutory Checks

The equipment is designed for its purpose and maintained according to manufacturers' recommendations

Knowledge of the nature and dangers of working with compressed air, steam and vacuum is essential

STEAM GENERATOR AND RETORT

This appliance to be fitted with warning signs (Hot Surfaces), (Caution Steam); and the connecting tubework lagged with heat insulating material
Before switching on the steam generator ensure the steam outlet valve is closed and the valves to the appliances are closed
Switch on the steam generator and watch the pressure dial build to 30 psi. At this pressure, or just above, the controller should be observed to regulate the pressure to 30 psi. Once 30 psi is reached open the steam outlet valve and the valve to the retort. The process working pressure to the retort is regulated via the pressure control valve up to a maximum of 18 psi (121C). Steam is now admitted to the retort by closing the safety steam admittance valve.
Retort not to be left unattended when in operation
When work is completed switch off the power supply, allow the system to cool down and return the valves to their closed positions

NOTE: If at any time the pressure rises to 35 psi or the system appears to be malfunctioning switch off the power supply and allow to cool. Seek technical advice

PPE: Heat insulating gloves are required for operating steam control valves and for the removal of the finished heat processed cans, also the use of footwear with slip resistant soles and protective toe caps

General: Persons with spectacles will experience temporary steaming up of their glasses and temporary loss of vision when opening the retort for the removal of cans

The manual handling of this work may require careful planning for the transfer of food and cans. There may be problems manoeuvring the retort lid by short operatives as this could bring the upper torso and head into close proximity with the steam.

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

Continual observance of control measures required

Disposal procedures during and at the end of experiment:

Food is disposed as normal food waste - to bin. Cans disposed of to skip.
 
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: .

None expected - equipment designed with pressure relief safety valves.
Spillages to be cleaned promptly to remove slip / trip hazards

Spillages in the can seaming machine require prompt cleaning to ensure proper functioning of machine and maintain food hygiene
Fire:

none anticipated - but ensure the equipment is swithched off at the isolator switches when not in use

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

Scalds / Burns: Normal first aid procedure for serious burns and shock. Always seek medical attention, technician or first aider should record incident in the accident book

Name of Assessor:
{assessor}

Status of Assessor:
{position}
Date:
{date}
Signed:

Name of Supervisor: (for students only)
{supervisor}

Date:

{date2}

Signed:

Head of school, or Nominee:

{head}

Date:

{date3}

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