Production system hazard analysis

Production system hazard analysis is used to identify hazards that may be introduced during the production phase of system development which could impair safety and to identify their means of control. 

Hazard identification is continued throughout the design stage and documented in the preliminary hazard analysis (PHA), subsystem hazard analysis (SSHA), and the system hazard analysis (SHA). Even though the primary purpose of these products is to analyze previously identified hazards and to determine the adequacy of controls, every effort should be made to continue to identify new hazards, especially those associated with interfaces and changes. 

After the PHA is complete, first subsystem hazard analysis (SSHA) and, if required, system hazard analysis (SHA) are performed. Depending on the nature and complexity of the end product and the results of the PHA, SSHAs may be performed on all subsystems or just on selected critical subsystems. Unlike MIL-STD-882B, software analyses are not generally identified separately. If applicable, preliminary software hazard analysis is part of the PHA. Software should be treated as a subsystem and, if further software analysis is required, an SSHA can be performed on the software. 

As is the case of almost all aspects of food production, the hazard analysis and critical control points (HACCP) system plays a major role in ensuring the safety of MAP foods (Fellows, 2000). 

There is no getting around these system laws they will happen, and they will shape the hazard risk presented by a system design. System safety must evaluate the potential impact of each of these system laws and determine if hazards will result, and if so, how the hazards can be eliminated or controlled to prevent mishaps. In other words, these system laws are hazard-shaping factors that must be dealt with during product/process/system design in order to develop a safe system. Since hazards are unique for each system design, safety compliance measures do not provide adequate safety coverage system hazard analysis is thus necessary. 

Two standard estimation methods for heat of reaction and CART are Chetah 7.2 and NASA CET 89. Chetah Version 7.2 is a computer program capable of predicting both thermochemical properties and certain reactive chemical hazards of pure chemicals, mixtures or reactions. Available from ASTM, Chetah 7.2 uses Benson s method of group additivity to estimate ideal gas heat of formation and heat of decomposition. NASA CET 89 is a computer program that calculates the adiabatic decomposition temperature (maximum attainable temperature in a chemical system) and the equilibrium decomposition products formed at that temperature. It is capable of calculating CART values for any combination of materials, including reactants, products, solvents, etc. Melhem and Shanley (1997) describe the use of CART values in thermal hazard analysis. 

While quality was formerly achieved by inspection of final products, it is accomplished now by prevention through controlling critical steps in the production processes along the agri-food chain. Hazard analysis critical control points (HACCP) represent a typical example of such a preventive approach. Although this concept was developed primarily to assure food safety, the basic principle is also applicable to assuring non-safety quality attributes such as color, flavor, and nutritional value. " This section translates the HACCP principles into a critical quality control point (CQP) concept that can be part of a system to assure food quality. 

The issue of anthelmintic use in poultry production is covered in Chapter 12 and quality assurance systems based on hazard analysis by critical control point (HACCP) systems are described in detail by van Elzakker et al. (2004) and in Chapters 22 and 23 and are therefore not addressed here. 

PA PCP PCR PFA PGB PHA PID PLC PMACWA PMD POTW ppm PRH PRR psi psig PTFE PVDF PWS picric acid pentachlorophenol propellant collection reactor perfluoroalkoxy product gas burner preliminary hazards analysis proportional integral differential controller programmable logic control Program Manager for Assembled Chemical Weapons Assessment projectile mortar demilitarization (machine) publicly owned treatment works parts per million projectile rotary hydrolyzer propellant removal room pounds per square inch pounds per square inch gauge polytetrafluoroethylene (Teflon) polyvinylidene fluoride projectile washout system... 

Reilly, A. and Kaferstein, F. (1997). Food safety hazards and the application of the principles of the hazard analysis and critical control point (HACCP) system for their control in aquaculture production. Aquae. Res. 28, 735-752. 

In achieving this target, all countries should seek common, science-based, international standards. FSIS should continue to ensure that equivalent inspection systems and standards for meat and poultry products exist in all countries exporting such products to the United States, especially in light of the better US safety standards expected under Hazard Analysis Critical Control Points (HACCP). FDA also should evaluate the food safety systems of other countries, with the purpose of entering into agreements with those countries having food safety systems that offer equivalent levels of public health protection to those of the United States or that can provide assurance that their products will be in compliance with FDA requirements. 

The site must develop a documented system for determining what hazard data is necessary, obtain such data, evaluate and analyze the data for process safety issues and incorporate the information into the new product introduction and/or process hazard analysis program. 

Hazard Analysis Critical Control Points (HACCP) systems with respect to foods are a systematic and practical approach to enhance the safety of foods from primary production to final consumption through the identification, evaluation and control of hazards that are significant for food safety (WHO, 1995 Brera et al., 1998). Inherent in this approach is that it is the producer who will be responsible for identifying and implementing preventative actions in all aspects of the food production chain to ensure maximum safety from specific food safety hazards. Thus, the producer must set in motion a plan to identify, monitor... 

HACCP provides a very basic approach to hazard analysis and control. Computer systems supporting licensed products with medicinal properties should consider more rigorous techniques, such as CHAZOP and FMEA, described below. 

Is the product dusty or hazardous Even if the product is water wet, consideration should be given to the fact that the product may be toxic, flammable or hazardous in other ways. This would entail a hazard analysis review of what if situations. For example. What if the product escapes from the confinement of the dryer, or what if air gets into the dryer from the surrounding environment Some drying processes may require the addition of a fire or explosion suppression system. One such system uses an infra-red detector to sense a cinder combined with a sonic detection device to sense the shock wave of a deflagration. 

For distillation columns Add sufficient trays to account for disturbances and anticipated expansion of production. The expected turndown ratios affect the choice of internals in a distillation column with a large turndown ratio, suggesting the use of bubble caps a low turndown ratio may point to structured packings. At the same time, safety and hazard analysis indicates that we want a minimum of liquid holdup in the system. 

Vacuum stability tests and other types of standard heat tests differ from the Taliani test in that they are performed in closed systems which are initially evacuated (see Vol 1, XXVI). Weight losses or quantities of gas evolved are reported for certain fixed temps over standard time intervals. These tests are empirical in that the results have meaning only in comparison with those obtained on substances whose stability is known. The hazard analysis of a new product or of a new production lot consists... 

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