SPRAY DRIER

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

Personnel Involved: (Persons at Risk)

Staff / Students
Title of Experiment / Procedure:

Aim: To produce coffee whitener using a scaled down version of an industrial process using a laboratory spray drier.
Brief Description of Procedure:

The coffee whitener ingredients are mixed together and their temperature raised to 50 ºC to aid dissolution. The mixture is then pasteurised at 70 ºC and then emulsified using a Silverson homogeniser and followed by a pressure homogenisation process. The resulting mixture is then fed to the spray drier to produce a powder. On completion of the drying process the spray drier lid is raised to enable clearing of the chamber and final collection of the product. The product is then subjected to sensory evaluation.

Hazards identified:

1 Contact / entrapment hazard - moving parts of kitchen mixer; Silverson; spray drier lid.

2 Noise. (Silverson, 85 dBA)


3 Access to spray drier. (climbing onto machine. Open lid swings outside the footprint of the machine)

4 Electrical equipment

5 Manual handling operation (removal of parts for cleaning, access under the machine)

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

1 LOW: Instruction in safe operation of equipment

2 LOW: Short operating time. Ear defenders provided.

3 LOW: Safe working practice - do not over reach.
Ensure sufficient working space around machine.
Keep workers nearby at safe distance

4 LOW: Training in safe working practice

5 LOW: Training in safe manual handling practices

Information sources:
Machine operating instructions Niro

 

For CHEMICAL HAZARDS attach COSHH Assessment

Control Measures to be adopted:

Students trained in safe operation of equipment, spray drier not to be left unattended while in operation

Never raise the drier lid while the atomiser wheel is rotating

Do not deviate from method shown in practical sheet


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