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Fire hazards and their safety measures
 

Fire hazards and their safety measures

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Fire hazards and their safety measures Fire hazards and their safety measures Presentation Transcript

  • WELCOME MUHAMMAD SHOAIB Roll No. 11IN64 Sub: Industrial Maintenance & Safety DEPARTMENT OF INDUSTRIAL ENGINEERING & MANAGEMENT 1
  • INDUSTRIAL HAZARDS AND SAFETY MEASURES 2
  • INTRODUCTION Hazard is a term associated with a substance that is likelihood to cause an injury in a given environment or situation . A hazard is generally anything that can hurt you or make you ill. Industrial hazard may be defined as any condition produced by industries that may cause injury or death to personnel or loss of product or property . Safety in simple terms means freedom from the occurrence of risk or injury or loss . Industrial safety refers to the protection of workers from the danger of industrial accidents . 3
  • TYPES OF INDUSTRIAL HAZARDS 4
  • CHEMICAL HAZARDS Unfortunately, sometimes chemical reactions get out of control, because of several problems . 5
  • CHEMICAL HAZARDS  Chemical plants contain a variety of hazards, These include…..  Fire Hazards  Explosion hazards,  Reactivity hazards, and  Toxic hazards. 6
  • SAFTY MEASURES FOR FIRE HAZARDS  Building construction  Exit point  Fire Alarm equipment  Sprinkler system 7
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  • DUST EXPLOSION The term dust is used if the maximum particle size of the solids in the mixture is 500 mm . Dust explosion is a rapid combustion of a dust cloud . Avoiding the development of explosive mixture. 9
  • CYCLONE SEPERATORS 10
  • CONTROL OF DUST EXPLOSION FILTERS 11
  • PHYSICAL HAZARDS In occupational hygiene, A physical hazard can be a hazard of one of the following types:  Ergonomics  Heat  Ionizing Radiation  Noise  Vibration 12
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  • BIOLOGICAL HAZARDS Also known as biohazards, refer to biological  substances that pose a threat to the health of  living organisms, primarily that of humans.  14
  • BIOLOGICAL HAZARDS CONSIST MAINLY OF  THREE  GROUPS OF MICRO-ORGANISMS:   BACTERIA ,VIRUSES AND PROTOZOA.  BACTERIA, VIRUSES AND PROTOZOA GET INT O FOOD  THROUGH CROSS-CONTAMINATION, USING UNTREATED WATER.  15
  • HIERARCHY OF HAZARD CONTROL 16
  • HIERARCHY OF HAZARD CONTROL  Eliminate the hazard if possible, remove the cause or source of the noise, by eliminating the machine, task or work process.  Substitute the hazard with a lesser risk use a less-noisy machine for the task, or introduce a less-noisy work process.  Isolate the hazard separate the noisy process or equipment from the workers by relocation or by changing the hours of operation . 17
  • HIERARCHY OF HAZARD CONTROL  Use engineering controls improve maintenance procedures to ensure the effectiveness of sound damping and muffling equipment.  Use administrative controls use strategies such as rest breaks, pause exercises and job rotation.  Use personal protective equipment provide protective equipment appropriate to the risk. 18
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  • THANK YOU 21