3 replies to this topic

[shwetakumari]

Hello everyone,

I have reviewed several related discussions and am looking for a comprehensive and up-to-date Risk Assessment form specifically for Compressed Air and its Hazard Analysis in the Baking Industry. This includes both direct and indirect contact applications.

Can anyone share a relevant form or provide guidance on where to find one?

Thank you!

[katiejopit]

My bakery has a prerequisite program for compressed air quality, and no separate risk assessment. 

 

The program covers the size of the filters on the compressed air system and how often filters must be changed. It also says how often we conduct microbial testing on the compressed air along with the limits. 

 

Not sure if this helps....

[Scotty_SQF]

I'm in packaging, so mine would not be relevant, but the code definitely says 'the frequency of analysis shall be risk-based'.  From my experience anytime the term risk based is in there, better have a risk analysis.  I developed our own, just doing a standard risk chart, naming the risks, the levels of severity, how we may be mitigating and then showing how that determines the frequency.  

[Mária]

compressed air used for cleaning :

 biological  hazard:

 growth microorganisms e.g. mold ,  if   compressed air used it is not free of moisture   ---  permissible level of risk: water content  according to ISO 8573-1:

 

chemical hazard :    oil  content  in compressed  air:   permissible level of risk:  oil  content according to ISO 8573-1

 

physically  hazard:  mechanical impurities in compressed  air :  mechanical content  accordinng  to ISO 8573 -1

 

 

 

 

It is a PRP, it belongs to maintenance management, the correct filter for oil and mechanical particles and air dehumidification with a sufficient frequency of filter replacement must be applied. Some auditors also request a subsequent verification of the compressed air - i.e. whether the filters and their replacement frequency are sufficiently effective.