Important Answers Shared by NSB about Gas Detection
The first thing Nellai Saravana Bhava, the leading catering service in Tirunelveli, learned was the vital need for gas detection while preparing food. In the hopes that others are ready when they step into the industry, NSB answered some crucial questions related to gas detection.
- What is gas detection?
When food is prepared or collected, it produces gas either directly or as a by-product. In big processors, gases are used to preserve food. Gas detection is monitoring these gases (produced or used) to ensure that hygiene standards are maintained and food quality is above par. Moreover, keeping an eye on the gases keeps those working around the area safe and secure.
Since some of these gases can be dangerous, monitoring is vital for safety management of not just employees but the entire operation. An example explains further on why gas detection in the F&B sector is essential.
Let say a pizza dough has been kept to rise. As the dough puffs up, it produces CO2. As the yeast and sugar ferment in the mixture, they create the gas which we see as bubbles in the crust after it has been baked. If left unattended, the level of carbon dioxide can reach fatal levels, especially when the dough is made at a considerable level. So much so that it removes all oxygen in the room and suffocates any worker in the area.
An alert system would inform an employee when the levels of the adverse gas reach a predefined level. This detection and monitoring, therefore, keep the safety of the workers guaranteed.
- What are the common hazardous gases in the F&B industry?
Hydrogen chloride, Hydrogen cyanide, Hydrogen sulphide, Nitrogen dioxide, Phosphine, Ammonia, Carbon monoxide and Carbon dioxide. Let’s say, for instance, the CO2 level is above 1000 ppm. The workers in the area will feel drowsy and slight headaches. If the gas is not detected, and it crosses the 5000-ppm threshold, it will hamper production because employees will suffer severe consequences. CO2 above this limit will incur brain damage and coma in all workers in the area.
To prevent the levels from even reaching a slightly hazardous point, gas detectors and monitoring systems are needed.
- What are the types of gas detectors?
Primarily, there are two gas detectors – stationary and portable.
- Portable gas detectors are those that can be transported anywhere in a manufacturing or preparation area. These can be connected to overalls or clothing and are best suited for a confined location. Because of their mobility, they can detect and alert a person of the level of CO2 (or any other gas) in both risky and safe areas. The detectors work on toxic, harmful and flammable gases.
- Stationary sensors are fastened to one place. They warn people by triggering an alarm in advance. Fixed gas detectors make personnel aware before an explosion or toxicity.
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