Performance Food Group, CDC, Lebanon - Executive Summary |
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PERFORMANCE FOOD GROUP RISK MANAGEMENT PROGRAM EXECUTIVE SUMMARY 1. General accidental release and prevention policy of Performance Food Group. In this frozen food distribution center we utilize anhydrous ammonia as a refrigerant. Anhydrous ammonia is considered hazardous by the Environmental Protection Agency. The same properties that make ammonia a valuable refrigerant also makes it necessary to observe certain safety precautions during it's use to prevent human exposure, reduce the threat to our workers personal health, the surrounding community and the environment. It is our policy to adhere to all applicable federal and state regulations. Safety depends directly on our proper handling of ammonia combined with the safety devices that are incorporated in our facility and the safe handling procedures that our personnel are trained in. 2. Stationary source and regulated su bstance handled. Performance Food Group, 825 Maddox-Simpson Parkway, Lebanon, Tennessee is responsible for the storage and distribution of various frozen food products. There are approximately 120 employees at this facility which includes hourly and salary personnel. This distribution facility receives and prepares shipment of frozen food via tractor trailers approximately 20 hours a day, seven days a week. Performance Food Group is located in an industrial park approximately 3 miles north east of the city of Gainesville, Florida. In addition to our distribution facility the industrial park also houses other manufacturing or business facilities. The potentially hazardous chemical used at the Performance Food Group facility is ANHYDROUS AMMONIA. The dominant characteristic of ammonia vapor is it's pungent, distinct odor. Persons exposed to ammonia will not voluntarily stay in areas of even small concentrations, although these levels would not result in any health risks. Ris ks from accidental exposure to ammonia in a vapor state are irritations to the eyes, nose and throat. The extent of irritation depends on the exposure amount and length of time exposed. Ammonia is classified non-flammable by the Department of Transportation. Ammonia will burn, but only in a very narrow, high concentration level when accompanied with a constant ignition source. The normal operating level of ammonia that is used/stored at the Performance Food Group facility is 12,000 pounds. Anhydrous ammonia is used as the chemical in the refrigeration process. The possible hazards that could lead to an accidental release include, but are not limited to, equipment failure, damage to piping, damage to equipment, human error, etc. 3. Worst case release scenario and alternate release scenarios including administrative and engineering controls to limit/ prevent the release. Worst case scenario depicts continuous source leak from the High Pressure Receiver (HPR) located inside the machine room. This vessels normal operating level is 4,300 pounds of liquid ammonia, approximately 50% of it's total capacity. Although it's maximum capacity is 8,600 pounds, this exceeds company policy and engineering controls of only allowing an 80% level in the vessel at any time. Worst case release scenario criteria for Performance Food Group facility: Ammonia Quantity: 4,300 pounds Rate of Release: 430 lbs / min. (10 min. release) LOC (Level of Concern): 200 ppm (EPA ERPG-2) Physical State: Gas and/or Liquid Type of Area: Urban Wind Speed: 1.5 m/sec Distance to Endpoint 2.2 miles Alternate release scenario is represented by the release of ammonia vapor from a safety relief valve (SRV) due to an over-pressurization condition on a vertical vessel located within the facility machine room. SRV would be performing exactly as it is designed to do during an over- pressurization condition. Alternate case release scenario criteria for Performance Food Group facility: Ammonia Quantity: 103 pounds Rate of Release: 23 pounds/min. (6 min. release) Wind Speed: 3.0 m/sec. Distance to Endpoint: 211 yards The following administrative and engineering controls are in place at the Performance Food Group to limit the release possibilities, or distance of release for the reported scenarios. * Electronic ammonia detection in machine room and distribution areas. Alarms tie in to the maintenance system control computer. Computer system activates a local audible alarm indicating an abnormal operating status. * Periodic Maintenance Program is established within the maintenance department to ensure the refrigeration system and it's components are kept in optimum operating status. * Emergency shut down procedures are in place and periodic training is held to activate the shut down system during an actual emergency. * High and low level switches are configured to all pressure vessels which shut down compressor operation during an abnormal level condition. * Safety Relief Valves are configured to all pressure vessels, condensers and compressor oil separators to eliminate over pressurization conditions in those associated pieces of equipment. 4. Five-year accident history. The Performance Food Group distribution facility has zero accidental releases to report. 5. Emergency Response Program The purpose of the Performance Food Group Emergency Action Plan is to: 1. Minimize exposure to our employees and the surrounding community in the event of a hazardous material release or spill. 2. Assure the safe emergency evacuation of the plant in the instance that it is required. 3. Pr ovide for prompt medical attention to any employees who become seriously injured or ill at work. 4. Manage an emergency response system and coordinate response of the internal and external resources required to provide efficient and effective response to any type of emergency that may occur at our facility. This EAP currently meets requirements as set forth in OSHA 29 CFR 1910.38, Employee Emergency Plans and Fire Prevention Plans. |