Safety precaution of some of equipment and production of product safety is presented briefly. It is very important tool in any lab for maintaining hygiene and safety when dealing with equipment.

1. Laboratory guidance and safety
in the dept. of FET
Presented by
K.V. Subba Rao (FPL14012)
Girija Brahma ( FPL14015)
Nabendu Das ( FPL14018)
Sibo Boro (FPL14014) 1

2. Introduction
• Food engineering is a multidisciplinary field of applied physical sciences which is an integration of both
biological sciences and engineering sciences.
• Food engineering involves study of
– Food processing operations
– Food product technology
– Food chemistry
– Food microbiology
– Food packaging
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3. What actually we do in laboratory
Field of study Description
Food processing operations • Heat and mass transfer
• physical
• mechanical
• electrical properties of food
Food product technology • Canning
• Freezing
• Cooking
• irradiation
• smoking, curing, baking and extrusion
Food chemistry • Proximate analysis
Food microbiology • Total plate count
• Yeast and mould count
Food packaging • Bursting Strength
• Tester Tear Resistance Tester,
• Tensile Testing Machine
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4. GENERAL LABORATORY RULES
Emergency Response
• Read safety and fire alarm posters and follow the instructions during an emergency
• Know the location of the fire extinguisher, eye wash, and safety shower in lab and know how to use them.
• Notify your instructor immediately after any injury, fire or explosion, or spill.
• Know the building evacuation procedures.
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5. Cont…
• Read and fully comprehend the lab procedure before you begin any experiment.
• Work deliberately and carefully. No horseplay
• Know the hazards of any materials or machinery you are working with.
• Wear safety glasses gloves, laboratory coats
• Make note of fire escape routes and emergency phone locations.
• Never eat, drink, or smoke while working in the laboratory.
• Read labels carefully.
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6. Cont…
• Obtain permission before operating any high voltage equipment. Maintain an unobstructed access to all
electrical panels.
• Never, ever modify, attach or otherwise change any high voltage equipment.
• Exercise care when working with or near hydraulically- or pneumatically-driven equipment. Sudden or
unexpected motion can inflict serious injury.
• Do not touch anything with which you are not completely familiar!
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7. Why does safety matter?
• Safe working protects:
– You
– Other lab workers
– Cleaners
– Visitors
– Your work
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8. LAB SCALE MILK PASTEURIZER UNIT
Homogenizer
Control panelSource of hot and cold water
Feed tank
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9. LAB SCALE MILK PASTEURIZER UNIT
• Safety precautions:
– Only trained person are allowed to operate the machine
– Close all the doors of control panel
– During operation stay at sate distance (1m)
– Watch out leakage of product from pipe connections
– Never throttle down the product flow to or from the homogenizer
Before caring out maintenance and repair
 Turn of the external mains power switch and look it in position off
 Allow the machine to cool down
Important:
 Check oil level of crack case before starting the machine
 Oil level should be below red mark and minimum up to green level mark
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10. VERTICAL RETORT
 Ensure that the Main steam valve , the steam line valves and the Steam safety
Interlock valve on the retort are fully closed then switch on the steam generator
 Ensure the Retort Drain (D) is closed & Steam Trap valve (S) is open
 Load the cans into the retort ensuring even spacing between the cans
Potential Hazards:
Burn Hazard: Be cautious of hot surfaces when loading and unloading a retort
Recently sterilizes contents inside will be extremely hot. Make sure to keep face,
body and hands away from escaping heat and steam when opening the door of a
retort.
Explosion Hazard: explosions can occur when the seal of the door malfunctions
or when retort is loaded improperly. Pressure and heat in chamber will escape
rapidly potentially causing serious injury.
Heavy Lifting Hazard: Ask for assistance if the contents you are loading or
unloading is heavy. Use retort rack cart to move removable rack, when applicable.
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11. Twin Screw Extruder
 Three potential safety hazards associated
with extruders
1. Burns
2. Electrical shock
3. Fall
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12. Cont..
• Burns are normally caused by touching a hot die or unprotected barrel set
• Never stand in front of a die
• Pellets spilled on the flour are slippery and need to be removed immediately.
• Never stick your hands or finger into the extruder feed throat.
• Make sure that there should be free flow from die, otherwise pressure will develop up to 10,000 psi which
leads to explosion
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13. Refrigerated Centrifuges
Two serious hazard: Mechanical failure &
dispersion of aerosols
To prevent aerosol release:
 Whenever possible, fill centrifuge tubes;
load into rotors, remove from rotors, and
open tubes with a biological safety cabinet
 Use only tubes with tops and stoppers
 Avoid filling the tubes to the rim
 Do not use aluminium foil to cap tubes as
they may become dislodged in the process
 Check tubes, bottles, and rotors for cracks
and deformities before each use
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14. UV-Vis Spectrophotometer
Potential Hazard
• UV hazard
• Never look directly
at the UV-source
lamp
• Lid should always
be shut during data
acquisition
• Wear appropriate
eye protection
• Chemical hazard
• Wear appropriate
safety cloth & glass
• Carefully deal with
system, solvents
and solutions
Spill
• Any spills in the
sample
compartment
should be wiped up
immediately
• Clean with soft
cloth
• Do not use organic
solvents/abrasive
cleaning agent
• Determine f the
spill is a major or
minor
Protocol
• Cuvettes need to be
cleaned properly
before and after use
• Clean the cuvette in
a ultrasonic bath of
clean solvent
• Rinse with 5-10
volumes of 18.2M
ohm Milli-Q water
• Do not use acetone,
HCl, strong alkali
solution
• Once cleaned dry
cuvette with
nitrogen
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15. BOD Incubator
• Safety precaution:
 Install the equipment on a firm area avoiding heat, humidity, dust, and vibration.
 Place it in a well-ventilated area with enough space.
 Install it horizontally on a firm and stable surface.
 Do not place flammable materials near the equipment. Fire may occur.
 Do not pour water on the equipment directly. Short circuit may occur.
 Do not use acid solution, benzene, and sharp objects, to clean the equipment.
 Avoid putting too many objects in the chamber.
 Do not cover the shelves with aluminium foil.
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16. Microwave oven
Material Use:
• Aluminium foil
• Browning dish
• Dinnerware
• Glass jars
• Glassware
• Oven cooking bags
• Paper plates and cups
• Paper towels
• Parchment paper
• Plastic
• Plastic wrap
• Thermometers
• Wax paper
Material not use:
• Aluminium tray
• Food carton with metal
handle
• Metal or metal-trimmed
utensils
• Metal twist ties
• Paper bags
• Plastic foam
• Wood
Precautions:
• Do not heat liquids and other
foods in sealed containers.
• Only use utensils suitable for
use in microwave ovens
• If smoke is observed, switch
off or unplug the appliance
and keep the door closed.
• Do not overcook food
• Do not use the oven cavity
for storage purposes.
• Eggs in the shell and whole
hard-boiled eggs should not
be heated in microwave
ovens.
• Clean the inside of the oven
after using with a slightly
damp cloth
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17. TEXTURE ANALYZER
• Safety and Precautions:
 Hands, fingers and other parts of the body must at all times be kept well away
from the moving crosshead.
 Operators should be particularly careful when moving the crosshead to insert
test samples
 NEVER drive the machine from a computer when anyone else is working on
or near the machine.
 If there is any danger that liquids may be spilt during tests
 Take extra care when operating in compression mode
 NEVER attempt any form of machine maintenance without disconnecting the
mains electrical supply.
 NEVER attempt to test any samples with a type of grip or other accessory,
which is not designed for that particular test.
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18. Rapid visco analyser
• Precaution and safety:
 Do not use RVA to test flammable or explosive substance
 Do not operate RVA in excessively damp environment
 Do not remove the casing of RVA.
 Use an insulating glove to remove the canister from RVA after
each test.
 Keep hair, clothing and personal effects clear of the paddle-
coupling during operation
 Replace worn power cords and loose plugs
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19. Dryer/Oven
 Fire Hazard- Melting plastic can cause fires .
 Health Hazard- volatilized substances pose acute or
chronic respiratory hazards.
 Burn Hazard – Hot surfaces and material.
Helpful hints:
 Be aware of what you are doing and follow proper safety
procedures
 Do not overload the machine
 Do not exceed recommended operating temperatures
 Do not use mercury thermometers to monitor the
temperature inside the oven.
 Do not plug in equipment with an extension cord
 Make sure the equipment is properly maintained. Report
any faults to your supervisor immediately
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20. Freeze drier
POTENTIAL HAZARDS
 The freeze drier and associated glassware operate under
high vacuum and present an implosion hazard.
 Always make sure that all glassware/flasks are free of
any chips, cracks, or scratches before use.
 Inspect the rubber seals and valves for damage, dust, or
improper installation.
 Inspect the chambers for moisture, and dry with paper
towel if required.
 Make sure the lids are in place.
 Ensure that all of the valves on the manifold are closed
 Not touch the flask when it is under vacuum
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22.  The HACCP is a logical , scientific analysis system that can control safety problems in food
productions.
 It works by controlling food safety hazards throughout the process.
Seven HACCP principles:
I. Conduct a hazard analysis
II. Identify critical control point(CCP)
III. Establish critical limits for each
CCP
IV. Establish monitoring procedures
V. Establish corrective actions
VI. Establish record keeping procedures
VII. Establish verification procedures
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23. 1. Does this step involve the hazard of sufficient risk and severity to warrant its control?
Yes No Not a CCP
2. Does control measure for the hazard exist at this step?
No
Is control at this step necessary for safety? Yes
Modify this step, process or product
No
Not a
CCP
Stop
Yes
3. Is control at this step necessary to prevent, eliminate or reduce the risk of hazard to consumers?
Yes NoCCP Not a CCP Stop
CCP Decision Tree
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24. Conclusion
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 The purpose lab safety is to promote safety awareness and encourage safe working
practices in the laboratory.
 Maintain a clean work area
 Ask yourself, "What am I working with? What are the hazards
 Prevent potential exposure.
 Protect our self, others, our research, and the environment.
 Dispose of waste products according to instruction
 Clean lab bench and equipment, and lock the door before we leave the laboratory

25. Reference:
• Dairy Tech, Inc. Service Manual: DT10G, DT30G
&DT6
• User Guidelines & Standard Operating Procedure
for the Cary 50 UV-Vis Spectrophotometer0G
• www.bu.edu/EHU
• SLM Laboratory safety manual 2013
• International Commission on Microbiological
Specification for Foods. 1989. Microorganisms in
Foods 4. Application of hazard analysis and critical
control point (HACCP) system to ensure
microbiological safety and quality. Blackwell
Scientific Publications, Boston.
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