November 2017 | AIChE

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November 2017

Hot Work - Possible Work Flow

Person in Charge

Is responsible for the operation of the plant. This is typically a site manager whose responsibilities include:

Hot Work - Strategies & Effective Practices to Manage and Mitigate Hazards

Effective Practices to Manage and Mitigate Hazards

Reduce risk by elimination or substitution; move in-situ work to a less hazardous location

  • Fabrication and modification outside hazardous areas is prefera-ble with minimal hook up activities in situ.
  • Consider deferring hot work to a future turnaround or outage when inventories of flammable materials is the plant at a mini-mum or totally eliminated.
  • Move spark potential equipment such as air compressors outside hazardous areas and use long hoses.

Hot Work - Potential Hazardous Consequences

Property Damage (Fire / Explosion)

  • Creating an ignition source (flame, heat, sparks, non-intrinsically safe equipment, molten metal or direct flames) in a combustible atmosphere (flammable materials/vapors) leading to fire or explosion.
    • Caution must be taken when working near openings or cracks in walls, flooring, open doorways and windows.
  • Impinging heat to surrounding process equipment, causing possible thermal expansion re-sulting in the release of hydrocarbons,

Hot Work - Need / Call to Action

See a list of recent incidents applicable to this safe work practice and their related calls to action.

Hot Work - Fundamental Intent

To identify and manage fire and explosion hazards in areas where hot work is being performed, to prevent fires or explosions that could result in personal injuries, property damage, communi-ty impacts, environmental impacts, or business impacts.

Examples activities that would require use of a Hot Work SWP: 

Special thanks to the CCPS Safe Work Practices project team for their contributions to the content of this safe work practice

Control of pathogens in low water activity foods

Thursday, December 7, 2017,
9:00pm to 10:00pm
EST
Abstract: Low water activity foods are foods which are naturally low in moisture or where moisture has been purposefully reduced to a water activity less than 0.85. This broad category of foods has often been considered ‘safe’ as they cannot support the growth of pathogenic...Read more

November 2017 Meeting

Thursday, November 16, 2017, 5:30pm CST
Topic: Chemical Engineers in Process Safety Speaker: Rachel Wiggens, Manager of Safety and Security, Louisiana Offshore Oil Port Menu: Sensation Salad, choice of Grilled Shrimp Dinner, Angus Ribeye, Chicken Gambretti, or Trio Royale (catfish-shrimp-crawfish), New Orleans Style Bread Pudding. Cost...Read more

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