工作危害分析法在蜡油催化裂化装置的应用

在催化裂化装置停工消缺的全过程中，全面应用工作危害分析法，细化每一项工作，分析潜在的危害，找出主要危害及其后果，制定控制措施，并抓好具体落实，确保检修工作的顺利进行。应用结果表明，装置各专业管理人员的共同参与，使分析结果充分全面，措施合理、可操作性强；删除了原表格中风险度一栏，使分析表的指导作用更强，也提高了应用水平；应用该方法，使管理、操作人员正确识别危害与风险，提高了管理与操作的水平。并找出存在的不足，提出了改进意见。     

工作危害分析法在加氢处理装置的应用

在加氢处理装置日常HSE管理中，用工作危害分析法全面分析现场的直接作业活动，识别潜在危害和可能后果，进行风险度评价，评估现有控制措施是否需要改进和完善。应用结果表明，加氢处理装置各专业人员的共同参与，使分析结果更加全面，控制措施更合理和便于操作，进一步提高相关人员的危害识别能力和风险意识，加强了现场直接作业环节的管理。介绍了实际应用中对该方法的补充，并对不足提出了改进意见。     

炼油事业部实现装置长周期运行目标

炼油事业部强化设备管理，有针对性地开展危害识别和风险控制工作，实现了装置长周期运行的目标。事业部组织作业区的设备员、工艺员对可能出现的危害制定相应的措施；加强现场巡检，确保现场问题在第一时间被发现；加大缺陷处理力度，及时消除缺陷，或使其处于受控状态；根据装置的状况，在检修中进行局部消缺。事业部还积极探索生产装置的安全运行周期。该部根据1号酸性水、氢氟酸烷基化等六套装置的运行情况，将原停工检修计划延至今明两年进行，其中氢氟酸烷基化装置真正达到了“二年一修”的目标，达到国内同类型装置的先进水平。通过故障的统计分析，找出存在问题，落实对策与改进措施；加强设备预防性管理，确保装置长周期安全运行。     

HAZOP分析在天然气净化装置中的应用

为了提高天然气净化装置的安全可靠性,有必要对装置的设计、操作及其维护进行工艺危害分析,以查找出装置在生产过程中可能存在的危险性。HAZOP分析法是目前石油化工企业运用最为广泛的工艺危害分析方法,具有系统性强、结构完善和易于掌握的特点。选取某含硫天然气净化厂为研究对象,采用HAZOP分析法辨识该厂净化装置生产过程中的潜在危险性,并针对各类风险提出了197条安全对策和建议。分析结果表明,HAZOP分析法是一种提高天然气净化装置安全性的有效手段,能有效地提高生产设施的安全性和可操作性,从而预防各类事故的发生。     

一套常减压装置适应性改造HSE动态调查

运用危险性分析和工作危害分析法,对一套常减压装置适应性改造的危险性进行分析, 找出主要影响因素,制订对策,确保装置改造和生产安全。     

RFCC解吸稳定先进控制技术开发与应用

长岭炼油化工厂总厂于８０年代在重油催化联合装置中引进美国石伟（Ｓｔｏｎｅ＆Ｗｅｂｓｔｅｒ）公司的先进控制技术。现介绍在重油化联合装置解吸稳定部分先进控制系统开发与应用中所做的工作。在这部分先进控制系统开发过程中，分析并找出了美方技术方案中的不足以及工艺操作不平稳的原因；采用该厂拥有的一套技术，克服了炼油化工系统中的大滞后与非线性，使几个先进控制回路的开发与应用逐一获得成功。     

RFCC解吸稳定先进控制技术开发与应用

长岭炼油化工总厂于８０年代在重油催化联合装置中引进美国石伟（Ｓｔｏｎｅ＆Ｗｅｂｓｔｅｒ）公司的先进控制技术。现介绍在重油催化联合装置解吸稳定部分先进控制系统开发与应用中所做的工作。在这部分先进控制系统开发过程中，分析并找出了美方技术方案中的不足以及工艺操作不平稳的原因；采用该厂拥有的一套技术，克服了炼油化工系统中的大滞后与非线性，使几个先进控制回路的开发与应用逐一获得成功     

固井工艺危害分析研究

随着固井技术的日新月异,固井施工过程中潜在的风险也不断加大.利用工艺危害分析可以为企业的管理者和决策者提供有价值的信息,用以提高工艺装置的安全水平和减少可能出现的危害性,减少后果造成的损失.文章采用故障检查表和风险矩阵法对固井工艺进行了危害分析,系统地对整个固井作业的过程、风险与可操作性等问题进行归纳与梳理,为企业日后的工艺安全管理提供了非常有价值的第一手资料.同时,提高了企业危险辨识水平,完成企业进行工艺安全管理的首要前提.     

影响聚丙烯F-401质量的因素及采取的措施

对4万1/a聚丙烯装置的工艺生产过程进行了分析，找出了产品质量未达标的主要原因；通过采取优化催化剂配制工艺、提高催化剂的活性、降低催化剂用量、控制聚合过程中的氢气加入量及优化挤压操作条件等措施，产品质量明显提高。     

HSE管理体系在催化裂化装置的应用探讨

应用HSE管理体系，辨识催化裂化装置生产过程中危险源及事故隐患，对危险危害因素进行正确的分析评价，制定有效的控制措施，使装置实现安全平稳运行。     

Hazard identification: from a quantitative to a qualitative approach

Hazard identification is a common step in the hazard analysis and risk-assessment processes. The fact that this step is shared between the two processes is creating some confusion about how they can be used in our food safety programs. Hazard analysis and risk assessment are fundamentally different and independent processes.Hazard analysis is a qualitative, local process conducted by a food plant's HACCP team. This process usually requires several weeks or months to complete. In contrast, risk assessment is a quantitative, global process in which a numerical degree of risk can be calculated for a particular hazard. It is usually conducted by a large consortium that includes regulatory, public health, academic, and industry participation. It is a longer process, typically requiring several months or years for completion.In hazard analysis, one major method for the identification of hazards consists of a review of the sensitive ingredients used in food production. Many food companies maintain sensitive ingredient lists for hazards such as Salmonella, Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes, aflatoxin, allergens, etc. Another major method for the identification of hazards consists of an open-ended brainstorming process by the HACCP team, which in 1992 replaced the brief, formal hazard analysis process that was first used about 30 years ago. The limited number of questions considered in the formal process proved to be insufficient to address the needs of the food industry, which is continually dealing with new hazards, new products, new processes, new markets, and new regulations.HACCP systems are designed to control identifiable hazards. Additional hazards that may need to be included in HACCP plans include previously unknown hazards that are identified by epidemiological efforts, and “regulatory hazards” that are mandated in new food regulations.     

预先危险性分析在天然气增压工程中的应用

通过分析活塞式天然气压缩机的主要危险及产生原因,判别其危险等级、提出消减及控制危险的对策措施。介绍了预先危险性分析方法在天然气增压工程中的具体应用,其分析结果可供安全评价及安全生产管理参考。     

Early signals for emerging food safety risks: From past cases to future identification

During the last decades multiple unexpected and wide spread food safety incidents have occurred. The aim of this study is to learn from the past by studying the early emergence of historic food safety risks and apply these lessons for future early identification of emerging food safety risks. Information on the early signals preceding the emergence of thirteen diverse food safety incidents was collected, categorized and evaluated. It was found that in all cases early signals did precede the actual emergence of the incidents. The time interval between early signal and emergence varied between some months to multiple decades. Almost all early signals identified originated from two textual data sources: science and food safety authorities. It is concluded that in order to detect early signals semantic relationships between three key hazard concepts (food, substance and adverse health effect) must be extracted primarily from these data sources. A conceptual emerging food hazard model to visualize the concepts and relationships is proposed. When new information or a change in information is found for the hazard concepts a new food safety hazard may be emerging. Furthermore, we present the design of the Emerging Risk Identification Support system (ERIS) to support the risk manager with the identification of emerging risks. Some key factors for identifying emerging hazards (or risks) and the requirements of information systems to support this are discussed. With a functional system at hand and using science based information, the risk manager will be able to develop scenarios and, subsequently, the risk manager can initiate measures pro-actively to influence the development of the emerging risks.     

Application of hazard analysis – Critical control point (HACCP) principles to primary production: What is feasible and desirable?

We show that the HACCP system is not fully applicable at the primary production level, and that food safety is obtained through the careful implementation of good hygiene practice (GHP) at the farm. Guides to GHP intended at primary productions cover one activity, such as cattle rearing or corn production. Yet most farms have more than one activity. Hazards from one activity can be transferred to another activity, and in general this is not considered in one-activity guides. There is a need therefore for farmers to be able to detect and control such transfers. We suggest a horizontal complement to the Guides to GHP that would consider only the application of the Step 6 and Principle 1 of the HACCP system amended as follows: “List all potential hazards transferred from one activity to another activity within the farm, conduct a hazard analysis, and consider any measures to control identified hazards”. An outline in two parts is proposed. The first part would help at checking if all generic GHP are in place; the second part would help at disclosing interactions between farm specific activities. Detected hazard transfers could then be controlled with measures that are already described in existing guides. The horizontal complement would benefit from being drafted at the European Community level.     

Prevention and control of hazards in seafood

Seafood is high on the list of foods transmitting disease. However, the food safety issues are highly focussed and more than 80% of all seafood-borne outbreaks are related to biotoxins (ciguatoxin), scombrotoxin or the consumption of raw molluscan shellfish. The safety hazards in seafood production are listed and discussed. It is pointed out that there are serious safety concerns related to the consumption of raw fish and shellfish due to the presence of biological (bacteria, virus, parasites) and chemical (biotoxins) hazards. These hazards are present in the fish and shellfish pre-harvest and are difficult or impossible to control by applying presently available preventive measures. In contrast, the hazards related to contamination, recontamination or survival of biological hazards during processing are well-defined and can be controlled by applying Good Manufacturing Practice (GMP), Good Hygiene Practice (GHP) and a well designed HACCP-programme. Similarly, the means to prevent the growth of pathogenic microorganisms during distribution and storage of the final products are – with a few exceptions – available. Proper application of well-known preservative parameters including temperature is able to control growth of most pathogens. When this is not the always case, for example inhibition of Listeria monocytogenes in lightly preserved fish products, it is recommended to limit the stated shelf-life of these products to a period of no-growth for the pathogen of concern. There is a good agreement between the trends shown in disease statistics, the hazard analysis and the qualitative risk assessment of the various fish products. It is recommended that consumers should be informed of the risk of eating raw seafood – particularly molluscan shellfish and certain freshwater fish.     

用炮检距汇集图确定浅层钻井危险区

已研究出了一种地震数据的炮检距汇集图显示方法,并用于确定浅层的钻井危险区。从常规的海洋地震记录取六组共炮检距单道数据显示于炮检距汇集图上,各个单道剖面从上到下一个接一个显示,纵向按炮检距排列,横向按共深度点排列。这样排列使得近地表地质变化的效应产生一些几何图像,它与震源或检波器变化造成的图像不同。显示中不仅利用反射数据,还利用折射数据。近道的反射数据显示在图的上部,用以指出声学界面的存在。远道上观察的折射易感受近地表变化。通过其旅行时和振幅变化可以确定声学层的性质。浅气层钻井危险区是深度小于700米左右的低速区。此区的地震反射有高振幅。穿过此区的折射因低速而有延迟,又由于透射损失而有衰减。由炮检距汇集图可将近道上的反射高振幅和远道上的折射延迟联系起来,从而确定危险区。按照地下速度分布情况,折射穿透深度大约为最大炮检距的五分之一。海上地震勘探中典型的最大炮检距为2,700米,可以肯定地鉴别地震测线上大约500米深度以内的危险区。根据常规数据的炮检距汇集图识别浅气层钻井危险区,比起根据专门的高分辨率危险区调查来说,主观成份要少些。因为前者既根据反射高振幅,又根据折射延迟来识别。炮检距汇集图可用来指出是否需要做专门的危险区调查。由炮检距汇集图识别出来的危险区可以用专门的危险区调查来做更详细的测绘。常规数据的炮检距汇集团可对浅气层钻井危险区的解释有显著帮助。     

油气管道第三方损坏危险源辨识方法研究

油气管道第三方损坏已经成为威胁管道安全的主要影响因素。对管道行业内危险源辨识方法进行了总结,讨论了主要辨识方法的原理和步骤,指明了各种方法的适用情况。根据油气管道第三方损坏的特点,提出了故障树与人为因素分析相结合、管理疏忽和风险分析与人为因素分析相结合的危险源辨识方法,并以管道第三方损坏危险源辨识为范例作进一步分析。     

新的API注水泥温度及其应用方法

井底温度是注水泥工艺中的重要参数。为了准确采集井底温度,API于1984年成立了一个由13个固井专家组成的研究小组,经8年研究建立了新的注水泥温度相关表及温度测量方法。文中介绍了API井底温度的数据采集方法和新的API注水泥、挤水泥温度相关表。在新的API温度相关数据的基础上,应用回归分析,建立了新的井底循环温度数学模式,为国共工程技术人员现场施工提供了新的计算方法。     

钻井事故危险源分析与安全监控系统研究

钻井作业经常会发生复杂和事故。为降低风险,减少事故发生,依照安全工程领域三类危险源理论,分析了钻井作业过程中的危险源,将其划分为静态和动态两大类。针对其中绝大多数可观测和可控的危险源,提出了钻井作业单危险源监控多Agent组示意性模型,并以此为基础构建了包括井场、基地两级的钻井安全分布式监控系统,该系统是一套较实用有效的安全监控系统。     

HACCP-based program for on-farm food safety for pig production in Australia

The standard Codex HACCP approach was modified to allow a hazard analysis and critical control point determination to be conducted at an industry level and then used to determine the appropriate on-farm food safety control measures for pig production in Australia. A detailed risk-based profile with hazard identification, hazard characterisation and levels of microbial contamination for production and primary processing was used as a major technical resource to inform HACCP determinations. The process resulted in the identification of Critical Control Points for control of a specific physical hazard (non-recovered broken needles) and prevention of violations of Maximum Residue Limits with agricultural and veterinary chemicals. In relation to the identified microbiological hazards, it was noted that there are numerous Good Agricultural Practices (GAP) to prevent and/or reduce their risk and these controls would also need to be a feature of any on-farm food safety program. By applying a HACCP-based approach it was determined that the application of a set of Good Agricultural Practices on-farm would be effective in ensuring low risk. It was, therefore, concluded that on-farm food safety programs may not warrant full (i.e. Codex compliant) HACCP plans at the individual enterprise level provided appropriate GAP is in place. The results provide pig producers and the Australian pig industry with the elements of a HACCP-based food safety system that are scientifically justifiable, understandable and realistic to apply. These features are essential elements that underpin successful implementation and compliance by industry.