Industrial risk prevention approach for food product storage facilities

In order to define the prevention and protection principles to be implemented on food product storage facilities, it is important to remember that O ₂ quantities are always sufficient, whatever the hazard under consideration.

As far as the product is concerned, we can only act on the presence of dust emitted during handling operations. Conventional techniques involve sucking up the dust. Other techniques, such as nebulization, which involves spraying a coagulating agent (water or oil), can also be used.

The general rules will therefore aim to :

• prevent the formation of an explosive atmosphere ;...