Mrs. Smith's Bakery of Stilwell - Executive Summary |
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MRS. SMITH BAKERY OF STILLWELL RISK MANAGMENT PLAN Executive Summary 1. ACCIDENTAL RELEASE PREVENTION AND EMERGENCY RESPONSE POLICIES. At Mrs. Smith Bakery of Stilwell, we utilize anhydrous ammonia which is considered hazardous by the Environmental Protection Agency (EPA). The properties which make ammonia valuable as a refrigerant also necessitate certain safety precautions. Mrs. Smith Bakery strives to protect all its valuable resources and assets - both personnel and property. We live and have families in this community. We want to prevent exposure to all our personnel as well as nearby members of our community, existing natural resources, and the surrounding environment. It is our policy to comply with all Federal, State, and Local regulations. Through continual, accurate training and various safety devices and procedures, we work to minimize potential releases. Our emergency response program has specific procedures for accidental releases of anhydrous ammonia as well as other emergencies. We work in conjunction with the Stilwell Fire Department and the Local Emergency Planning Committee to prepare for necessary notification of all affected neighbors. 2. THE STATIONARY SOURCE AND REGULATED SUBSTANCES HANDLED. The primary purpose of our facility is the production of frozen foods. We utilize anhydrous ammonia as the primary means for refrigeration, cooling and freezing. An outside company is used to fill our main receiver tanks. Piping then carries the ammonia to the needed refrigeration, cooling or freezing units. Access to the site is restricted to facility employees, authorized management personnel and authorized contractors. Mrs. Smith Bakery has three independent systems at this site. The regulated substance used at our facility is anhydrous ammonia. The largest system contains 60,000 pounds of ammonia. The maximum total amount of ammonia stored at this facility is 91,000 pounds. We have the capacity for 113,750 pounds but our writte n policy limits our storage to 80% of total capacity. 3. THE WORST CASE RELEASE SCENARIO(S) AND THE ALTERNATIVE RELEASE SCENARIO(S), INCLUDING ADMINISTRATIVE CONTROLS AND MITIGATION MEASURES TO LIMIT THE DISTANCES FOR EACH REPORTED SCENARIO. Worst Case Scenario The worst case scenario would be failure of our largest receiver. Mrs. Smith Bakery policy restricts the maximum capacity of this 41,100 pound tank to 80% of capacity. The greatest amount stored in that tank is 34,814 pounds. It is assumed that the entire contents are released as a two phase flow (gas and aerosol-ALOHA). Distance to endpoint: 1.9 miles Alternative Scenario The alternative scenario would be the release of ammonia due to the failure of a pressure release valve. The emergency valves shut-down release would engage and stop the flow or the monitoring system would alert personnel to manually shut the valve. The maximum time of the release would be 60 minutes and maximum quantity released would be approx imately 2,128 pounds of ammonia. Distance to endpoint: 0.08 miles (141 yards) 4. FIVE-YEAR ACCIDENT HISTORY. To date, this Mrs. Smith Bakery facility has had no reportable releases. 5. THE RMP MANAGEMENT PROGRAM. The management of the RMP program will be handled by Ms. Monica Prewett, Environmental and Safety Manager. Ms Prewett will administrate in conjunction with the Mrs. Smith Bakery management and personnel. Other entities or organizations that will be coordinated with include the Local Emergency Planning Committee and the Stilwell Fire Department and HAZMAT team. 6. THE GENERAL ACCIDENTAL RELEASE PREVENTION PROGRAM AND THE SPECIFIC PREVENTION STEPS. The Mrs. Smith Bakery facility complies with all applicable Federal, State and Local regulations including the EPA's Accidental Release Prevention Rule. Our personnel are trained about this during our Hazard Communications Training and through access to our Written Programs. Our Refrigeration Maintenance operators receive a combination of classroom training plus On-The-Job (OTJ) training. They are able to demonstrate proper job skills and knowledge and are observed on the job by senior staff members. 7. THE EMERGENCY RESPONSE PROGRAM. We work very closely with the Local Emergency Planning Committee and the Stilwell Fire Department and HAZMAT team on emergency preparedness. We meet periodically with representatives of each to address any changes in the facility or any new concerns. 8. PLANNED CHANGES TO IMPROVE SAFETY. Currently, Mrs. Smith Bakery of Stilwell trains and tests all refrigeration and maintenance technicians. Our preventative maintenance program is above standard and our ammonia Process Safety Program is reviewed annually and updated periodically. Our program is improved continuously through annual updates of our written program and annual training of our technicians. We also take advantage of new technologies when safer and more economical alternatives are available. |