TRS VEGETABLE PREPARATION MACHINE

RISK REF NO ...................................ASSESSMENT OF HEALTH RISK ASSOCIATED WITH PROPOSED PROCEDURE
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Vegetable Preperation Machine Operating Instructions
 

Personnel Involved: (Persons at Risk)

Lecturers / Technicians / Students
Title of Experiment / Procedure:

Aim: The TRS Vegetable Prep Machine is used for slicing, chipping and dicing of fruit and vegetable and is equipped with a wide range of interchangeable slicing grids and plates. The machine is capable of producing many different variations of cuts and it can be used for food production or food development. This machine is classed as prescribed dangerous equipment
Brief Description of Procedure:

The required combination of cutting grids and plates are fitted into the machine. Pieces of fruit or vegetables are fed into the feed tube, using the feed arm or feed stick as appropriate to apply gentle but firm pressure. The chopped pieces of fruit or vegetables are collected for below the delivery chute.

Hazards identified:

1 Contact with sharp blades

 

2 Damage to equipment (incorrect assembly)

3 Incorrect storage of cutting plates

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

1 LOW : LEVEL : 2 Training in safe operation of this equipment, machine fitted with interlinked micro safety switches to prevent access to cutting blades while in operation

2 LOW: LEVEL 2 : Training in safe assembly of the equipment

3 LOW: LEVEL 2 : Store the plates correctly in the storage rack

 

Information sources:
Installation, Operation and Maintenance Instructions

 

For CHEMICAL HAZARDS attach COSHH Assessment

None anticipated

Control Measures to be adopted:

Users do not deviate from training for prescribed dangerous machinery and follow the correct operating procedure
Students should be closely supervised


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