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Process safety challenges in chocolate crumb manufacture - issue 260

LPB260, April 2018, cover
Issue Date: 10/04/2018
Issue Number: 260
The relatively benign, common and non-hazardous nature of ingredients making up chocolate crumb (sugar, milk and cocoa liquor) means that awareness of the process safety risks has traditionally been low, with more focus towards occupational safety and food safety. However, this paper outlines how the manufacture of powdered products such as chocolate crumb, presents several complex process safety challenges that are on a par with those in the high hazard chemical companies. It challenges those in the industry to raise competency, particularly with regards to understanding of dust explosion hazards and in pragmatic but robust compliance with associated legislation such as ATEX and DSEAR

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