Abstract:
This chapter contains sections titled: Types and Techniques Description of Hazard Analysis Types Timing of Hazard Analysis Types Interrelationship of Hazard Analysis Types Hazard Analysis Techniques Inductive and Deductive Techniques Qualitative and Quantitative Techniques SummaryKeywords:
Qualitative analysis
Topics:
“Hazard analysis” based on many years of practical experience accrued by safety engineers at the former Hoechst corporation is an excellent tool for assessing potential dangers emanating in particular from chemical processing plants. The assessment of plant failures by this procedure permits a relating weighting of their safety engineering relevance. Existing resources for implementing measures which may prove necessary can thus be efficiently applied to risk reduction.
Relevance
Process Safety
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Feature (linguistics)
Environmental hazard
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Event tree analysis
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Environmental hazard
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This paper introduces the process of creating mining safety standardization and expounds the importance of hazard identification in creating work and the current hazard identification problems.In combination with the actual production situation of mining enterprises,the paper discusses the current work methods used in hazard identification,analyzes the advantages and disadvantages of each method,describes the basic steps in the hazard identification in detail and propose the ways to strengthen the effectiveness of hazard identification,thus providing reference for the creation of metal and nonmetal mining safety standardization.
Identification
Nonmetal
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The automatic train control system (ATC) is the safety critical system (SCS). Based on the revised parts of the ATC, this paper analyzes the risks which may be triggered by the parts of modification. The paper follows the international standard of railway function safety, and describes the relevant requirements and basic methods. From the basic structure of the ATC, the required safety integrity level (SIL) of each part of the system is discussed. The paper concludes the methods for risk analysis and evaluation in the modified system. They contain hazard identification, hazard validation, consequence analyzing, the methods for determining risk category, hazard severity, possible hazard frequency, stages for dividing risks and recommended management for eliminate and alleviate risks. Those results of the revised system were analyzed by using lists of hazard identification, hazard influence and hazard liber. And risk monitoring is implemented by using the hazard liber.
System safety
Identification
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The analysis of hazard at quality safety of food is one of the macroscopic management in 1990s all over the world. This article studies its production and development. It discusses the three component of the analysis of hazard at quality safety and the relation between it and HACCP. Based on above, it brings the current conduction and development trend of the hazard estimate system in China.
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Hazard identification is the core content of the enterprise modern safety management.Only if the hazard factors in the operation and work environment have been identified,can enterprise carry out the effective safety control measures,so as to eliminate the potential causes of accidents,prevent and reduce accidents.The way of overall implementation,classification and description of the hazard identification is the prerequisite of hazard factors assessment and control.Based on the study of the scope,contents,classification,description and basic requirements of hazard identification,the author standardizes the standard of enterprise hazard identification,and provide a solid foundation for enterprise risk management.
Scope (computer science)
Identification
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The existing methodological approaches for hazard identification and selection of priority hazard contaminants in foodstuff for further health risk assessment and legislation (in case of need) do not represent the reasons of inclusion inadvertent chemical substances in a number of priority for health risk assessment. The absence both of complex assessment and potential hazard categories of contaminants do not allow to assess the urgency of health risk assessment. Thus, it's advisable to expand the existing methodological approaches with the criteria of selection of hazard inadvertent chemical substances in food. The criteria allow for an integral assessment and further categorizing for health risk assessment and legislation. The aim of the research was to develop the methodological approaches to selection of priority inadvertent chemical substances in foodstuff for risk analysis and legislation based on the integral assessment Results. Material and methods. Various methods of chemical analysis were applied for detection of potentially hazard chemical substances in foodstuff. The further hazard identification and selection of priority chemical substances has been based on suggested criteria and categories that complete existing methodology. The approbation of methodological approaches to integral assessment and categorizing has been carried out on milk. Results and discussion. The potential hazard identification of inadvertent chemicals has been carried out using the complex of selection criteria. It was suggested to apply scores for calculation of integral score for further categorizing and selection of priority chemical substances (taking into account substances' toxicity class and possibility of migration during cooking or formation during technological process, and from packing, and from food raw materials). 5 hazard chemicals in milk (2-furanmethanol, thallium, mevinphos, sulfotep, mephospholane) were defined as priority category as the result of approbation. Conclusion. Integral assessment and categorizing of potential hazard of inadvertent chemicals in food applying basic and additional criteria taking into account natural content of the substances and their possibility of migration in food allow to assess the priority of health risk assessment and further hygienic legislation of the substances (in case if the risk level is inappropriate). During the approbation on the example of milk, 5 unintended substances that had potential hazard category I (high priority) were recommended for further risk assessment.
Identification
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Hazard identification serves to establish whether the hazard is probable or actual in the food product and to document important known information about the relationships and interactions between the hazard, the food and the host, and also their relationship to human disease. Given that a wide range of microbiological hazards can cause foodborne illness, hazard identification should determine whether a potential hazard is realistic for the food product concerned. Hazard identification is the first stage in risk assessment. Food contamination surveillance data, along with product and process assessments, can help identify combinations of hazards and foods. Evidence from these sources is usually quantitative (i.e. it includes information on the concentration or number of units of the hazard in the food) and may also provide information that feeds into other stages of microbiological risk assessment, such as exposure assessment and/or establishment of a dose–response relationship.
Identification
Biological hazard
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