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1. PREVENTION <br /> Describe the kind of hazards associated with the hazardous materials present at your <br /> facility. What actions would your business take to prevent these hazards from <br /> occurring? You may include a discussion of safety and storage procedures. <br /> The materials that may present a hazard at the Flying J site include unleaded <br /> gasoline,propane, diesel fuel, used oil, new oil, cooking grease, sewage, cleansers & <br /> carbon dioxide containers. <br /> The hazards and routes of exposure associated with the fuel materials are fire, <br /> explosion, and inhalation of vapors or gas, skin contact, ingestion of liquid fuels, and <br /> uncontrolled release or spill. Accidental release of fuels is prevented by adequate <br /> employee training to reduce the number of human errors that may cause a spill; <br /> regular inspections of dispensing equipment, holding tanks, supply lines, and pump. <br /> valves, etc.; installation ofpollution prevention equipment;secondary containment; <br /> curbing, barricades, and enclosures around above ground dispensing equipment; <br /> burial of underground dispensing equipment; automatic leak detection; automatic <br /> shut-off valves that are closed by default at dispensers. In addition the underground <br /> piping system and dispenser array have been upgraded to include electronic sensors <br /> to detect leakage. Also, daily logs and conversion charts are used to inventory and <br /> reconcile fuel amounts. Any discrepancies must be reported to the General Manager. <br /> The hazards and routes of exposure associated with cooking grease include burns, <br /> fires, slip hazards, and lifting hazards. Accidental release of cooking grease is <br /> prevented and accomplished by proper storage,fryers with splash and slosh resistant <br /> design, and manual valves enclosures. Also when utilizing a filtering unit, equipment <br /> is securely attached to fryer and monitored in transfer of cooking grease. Employees <br /> are instructed to minimize flow and insertion of dispensing nozzle into grease to <br /> prevent splashes and sloshing. Movement of filtering units is done slowly after <br /> verifying lids and containers are securely fastened. Seals on equipment are inspected <br /> and replaced if necessary. <br />