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Note 2: A liquid in Division 6.1 meeting criteria for Packing Group I, Hazard Zones A or B stated in paragraph (a)(2) of this section is a material poisonous by inhalation subject to the additional hazard communication requirements in 49CFR 172.203(m)(3), 49CFR 172.313 and Table 1 of 49CFR 172.504(e) of this subchapter.
Ultrasonic inspection may be substituted for the pressure test, which is usually a hydrostatic test and may be either a proof test or a volumetric expansion test, depending on the cylinder design specification. Test pressure is specified in the stamp markings of the cylinder. The results of a correctly performed pressure test are final. [31] [32]
The pictogram for harmful substances of the Globally Harmonized System of Classification and Labelling of Chemicals.. The Globally Harmonized System of Classification and Labelling of Chemicals (GHS) is an internationally agreed-upon standard managed by the United Nations that was set up to replace the assortment of hazardous material classification and labelling schemes previously used around ...
In contact with water releases flammable gases which may ignite spontaneously H261: In contact with water releases flammable gas H270: May cause or intensify fire: oxidizer H271: May cause fire or explosion: strong oxidizer H272: May intensify fire: OXIDISER H280: Contains gas under pressure: may explode if heated H281
Routine periodical inspection and testing of cylinders. [17] [18] Analysis of oxygen fraction of gas before use, particularly if cylinder has been stored for a long time. Loss of breathing gas supply. May result in drowning, occasionally asphyxia without water aspiration. Equipment failure: Several modes are possible.
metabolic acidosis, or respiratory alkalosis with renal compensation if too low (less than −2 mEq/L) Blood pH is determined by both a metabolic component, measured by base excess, and a respiratory component, measured by PaCO 2 (partial pressure of carbon dioxide). Often a disturbance in one triggers a partial compensation in the other.
As technology, resources, social expectation or regulatory requirements change, hazard analysis focuses controls more closely toward the source of the hazard. Thus, hazard control is a dynamic program of prevention. Hazard-based programs also have the advantage of not assigning or implying there are "acceptable risks" in the workplace. [109]
Hazard analysis and critical control points, or HACCP (/ ˈ h æ s ʌ p / [1]), is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level. In this manner, HACCP attempts to ...