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Risk Assessment Presentation

Transcript: Not a strong concern at low doses Possible medical application NOAEL, LOAEL, and RfD Critical effects due to high exposure levels History of Site Benzo(a)pyrene effects Known carcinogen Upper-bound estimate Slope factors Average oral slope factors Exposure Chart for Benzo(a)pyrene and Nitrate NItrate Toxicity Benzo(a)pyrene Chemicals of Concern Hazard Identification Exposure Calculations Nitrate Nitrate Conceptual Site Model 2 Female 24 years of age Resident of Michigan City her entire life Employed at Blue Chip Casino Hobbies include exploring and nature walking Fishes twice a month and eats her catch Presented by: Daniel Riggs, Eric Durr, Jordan Wray, and Macy Nedelka Hazard quotient is 1.184 Over the EPA level of 1.0 Potential for adverse health effects Cancer risk 4.02 x 10^-2Over recommended level of 1 in 1,000,000Greater concern for chemicals over this level than under Benzo(a)pyrene Toxicity Media Intakes Benzo(a)pyrene Dose-Response Curve Benzo(a)pyrene and Nitrate Benzo(a)pyrene Waste minimization Non-point sources Vehicles (boats and cars) Rain picks up the evaporated chemicals and drops them again on the land and in Trail Creek PAHs from Chicago come floating in from the west in the air Runoff from agriculture Industry in Gary Factory just to the west of Gretchen’s house and work Uncertainties Exposure Sources Geography of the Little Calumet river History of pollution and industrialization Previous remediation projects EPA impelemented regulations Risk Assessment of Little Calumet Water Shed Conceptual Site Model Cancer Risk Future Implications Gretchen Questions? Benzo(a)pyrene Non-cancerous Hazard Index Hazard quotient is 4.966 Over the EPA level of 1.0 Potential for adverse health effects Benzo(a)pyrene

Risk Assessment Presentation

Transcript: Created by Sweet Potato Ice Cream 1. Abubakar Saleh Ahmad 2. Albert Gashi 3. David Tjandra 4. Dorentina Humolli HACCP PLAN HACCP is an evaluation system for food manufacture. Sweet potato ice cream product serves as a value-added-product to offer a critical thinking about food industry development and evaluation. Introduction Introduction Determined firstly before the evaluation of other aspects Processing Line Processing The pasteurization is done at 83 C for 20 sec The aging process is done at 4 C for 24 hours The freezing is done at -5 C for ease of handle Hardening is done at -32 C Transport and storage at -18 C Important! Key players Identification Determine Hazard What hazardous event can occur? How often will the hazardous event occur? What is the consequences for human? How is the probability compared to standard? Hazard Identification Hazard Hazard Chemical Microbiology Physical Microbiology Microbiology Chemical Chemical Presence of allergen and aflatoxin (from the sweet potato and milk) Milk and soy lecithin can act as allergent Formed during heating (eg. acrylamide) Industrial chemicals, detergent, cleaning agent Other chemicals Continue Management Proper hygiene practices Labeling information for precaution of allergents Physical Physical Might be natural or external sources CCP Critical Control Point Predictive Pasteurization 83 C temperature of pasteurization is almost sure to kill most of the bacteria. Highest D83 calculated value is B.cereus (2,18 second) 20 second of heating will reduce the growth by 10E-10 In case 10E6 initial bacteria, the chance of spoilage is 1:10.000 case Shelf Life In case of 10 is the initial number and 100 is the infective number, 128 hours is assumed for growth with 0,0078 log conc growth speed. Conclusion Conclusion Sweet potato based ice cream is a value added product. HACCP field will be a dynamic evaluation, multidisciplinary study. Milk product tends to be prone of bacteria, while tuber to yeast. The CCPs in this manufacture line are pasteurization, aging, and packaging. What else What else Expected spoilage based on predictive software is 1:10.000 case. The most heat resistant m.o. in the process is B.cereus, most cold resistant is L.monocytogenes. Buy ice cream from reputable shops Do not buy hard ice cream out of expiry date Store ice cream in freezer after purchasing Consume soft ice cream immediately Observe the general workplace or shop utensils Recommendations Recommendation Others? Thank you Do not eat too much ice cream!

Risk Assessment

Transcript: A risk is a danger or hazard that could cause a loss A recommendation is a piece of advice that is normallly for ones good RISK 1 Risk: Balls may bounce out of the Red Cola and little children may go and chase after it, which is extremely dangerous. The recommendation is to make a fence that can be opened and closed- one with wheels Risk 2 Risk: Cars driving up and down the lane may slip and accidently go on to the walking lane. Make a path on the grass, so no accidents will happen Risk 3 Signs are too small and are hard to see from the back and when children are told to go to a specific gate they will become confused and that can cause traffic RECOMMENDATION: Make the signs bigger so the children know where to go when the gate number is called RISK 4 Cars going in and out of the carpark go across the pedestrian crossing that children use. RECOMMENDATION: Install some poles that can be either controlled by a switch or button, so when the children need to cross, turn it on, and when cars come, turn it off Risk 5 There is a trip hazard because when on special events that go on until the dark, people may trip and that causes accidents Buy some solar lights that can stick in the ground or simply walk on the lit up paths near the office BY VINCENT AND ANDREW Risk Risk Risk (n): a danger or hazard that could cause a loss. RECOMMENDATION . Recommendation (n) a piece of advice that is normally for one's good. RECOMMENDATION Risk Definitions By Vincent And Andrew Risks and Recommendations

Risk Assessment

Transcript: What are the different stages of risk assessment? "That doesn’t mean listing everyone by name, but rather identifying groups of people (eg ‘people working in the storeroom’ or ‘passers-by’)." "You then have to decide what to do once you have spotted the hazard. The law requires you to do everything ‘reasonably practicable’ to protect people from harm." Compare the hazard with good practice and see if there's more you should be doing to bring the standard up. Ask yourself: - Can I get rid of the hazard altogether? - If not, how can I control the risks so that harm is unlikely? Look at your risk assessments often and check new equipment to keep them updated! Identify people who are using the workplace or part of the workplace and might be harmed by a certain hazard. Step 1: Identify the hazard First of all you should walk around the workplace and look for things that could potentially harm someone. By Beth, Emma, Jade, Millie and Hayley! Writing down your results of your risk assessments will help when looking after service users and staff as they will be more aware of it and other hazards. Ask staff what they think, they may notice something that you do not. Step 4: Record your findings and implement them Check manufacturers’ instructions or data sheets for objects and chemicals they may have produced as it may help with seeing hazards. Step 5: Review your risk assessment and update if necessary Step 3: Evaluate the risks and decide on precautions Step 2: Decide who might be harmed and how Example:


Transcript: Jess will collect Poppy after school and then meet us at Liat's house, Megan and Liat will get the equipment and start setting up in Liat's room. Location Rachel's house in Stanmore who owns a Grand piano From Radlett Overground station will travel by train to Bond street station Oxford street - Starbucks bottom floor Location Location/Journey/Risk Assessments Liat's house, using her bed to do the bed shot of the artist lying on the bed with a high angled shot of her singing. From Bond street will get the train to Bond street and walk to starbucks. The Journey The Journey Control Measures Control Measures - Safe driving - Bringing in the equipment and setting it up safely - Being careful with the lighting, especially the red lights as they can get very hot. Must not touch the hot area of the lights. - Use wooden clips to clip filters on to red light as metal will get hot. - Need to be careful that the lights do not touch any materials as it can start a fire. - Doing a lot of high angled shots standing on top op the artist so need to be careful to have the camera strap on so camera wont fall on the artist. - Could use a tripod instead of hand hold so it will be secure and won't fall on anyone. The Journey - It is a very expensive piano so must be careful = no sitting on it or putting objects on it - Must be careful with red lights as they get very hot - only hold the handle. - the colourful filters must be used with wooden clippers. - No messing around - Lighting can't be to close to the piano - Put camera on tripod so it won't fall on piano or Poppy. Control Measures Radlett Overground Station. Will film by the platform and in the overground station area to get extra shots. Once school has finished at 4:30 Jess will go collect Poppy. Liat and Megan will meet Jess and Poppy at the overground station. Bond street to do the street walking shot and the bench shot The Journey Location Friday 9TH November Control Measures The Journey From school Jess will go get Poppy and meet us at Rachel's house where Megan and Liat will be setting up. Monday 12TH November RISK ASSESSMENT Location Control Measures Location Thursday 8TH November - Bed Shot Friday 9TH November Friday 9TH November - Must be aware of the public - Must be quiet as there will be customers there - Can't play music loudly - Hot coffee could spill - Lighting might use it or might not need to be careful if it looks bad - Being careful transporting the equipment on public transport - Being aware filming with the public, some might not want to be filmed and get angry. - Will be using the tripod so have to be careful and walk slowly so no one will trip. - The weather we must consider and check the day before. - Safe driving to the station - Traveling with the equipment safely - Need to be aware of the public - Need to be careful if filming by the platform - Must not go past yellow line - Must not mess around - Put camera away if not using it. - If we decide to use the tripod must be careful no one trips up and we move it around slowly.

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