Wednesday, 23 April 2014

OFFICE SAFETY / HOUSEKEEPING RULES




Unsafe conditions and procedures must be identified before they can be corrected. Consequently, every employee shall be responsible for immediately reporting unsafe conditions or procedures. Safety is an individual commitment to incorporate safe work practices into every area of job operations. The following rules are established for all County employees:
(a) Report all job‐related injuries, accidents, and illness and near miss situations to your immediate supervisor as soon as possible.
(b) Never do anything that is unsafe in order to get a job done.
(c) Use the handrails on steps and other elevated areas.
(d) Always inspect tools and other equipment before use. Report defects to supervisor and other potential users. Do not use defective equipment or tools.
(e) Obey warning signs and tags. They are posted to point out hazards.
(f) Never remove or disable any safety device
(g) Report to work in appropriate clothing suitable for the type of work performed.
(h) Maintain good housekeeping practices in all work areas.
(i) Working under the influence of alcohol or illegal drugs or using them at work is prohibited.
(j) Firearms or explosives are prohibited at work.
(k) Horseplay, running and fighting are prohibited.

 OFFICE SAFETY:
(a) Keep desk and file drawers closed when not in use.
(b) Do not open file or desk drawers above or behind someone without warning them.
(c) Use only step stools and ladders (do not climb on counters or chairs).
(d) Push chairs up to desk or under counter when not in use.
(e) Do not carry loads, which obstruct your view, which are too heavy or without a prepared place to set them down.
(f) Get help to move heavy objects.
(g) Approach blind areas cautiously.
(h) Know location of emergency exits and keep aisles clear to them.
(i) Assure all electrical equipment is disconnected before working on it.

HOUSEKEEPING
Aside from the accident prevention benefits, good housekeeping contributes to efficient performance. When tools, equipment and materials are returned to the proper place after use, they are easier to find and inspect for damage and wear. The following suggestions are offered for good housekeeping.
(a) Wipe up spills and pick up all objects that should not be on floor.
(b) Keep work areas and storage facilities clean, neat and orderly.
(c) All aisles, stairways, exits and access ways should be kept clear.
(d) Do not place supplies on top of lockers, boxes or other movable containers at a height not visible from the floor.
(e) When piling materials for storage, make sure the base is level and firm.
(f) Lay extension cords and hoses in such a way as to minimize tripping or obstructions to traffic.
(g) Sharp or pointed objects should be stored to prevent persons from coming in contact with them.
(h) All packing material should be disposed of immediately.







4 Basic Steps to Food Safety at Home

Why should you care about food safety? Each year millions of people get sick from food illnesses. Food illness can cause you to feel like you have the flu. Food illness can also cause serious health problems, even death. Think you have a food illness? Call your doctor and get medical care right away.
• Save the food package, can or cartons.
• Call your local health department if you think you got sick from food you ate in a restaurant or other food seller.
Who is at risk? Anyone can get sick from eating spoiled food. Some people are more likely to get sick from food illnesses.
• Pregnant women
• Older Adults
• People with certain health conditions like cancer, HIV/AIDS, diabetes and kidney disease
Some foods are more risky for these people, talk to your doctor or other health provider about which foods are safe for you to eat.

4 Basic Steps to Food Safety at Home                    


1.       Clean
Always wash your food, hands, counters and cooking tools 
• Wash hands in warm soapy water for at least 20 seconds. Do this before and after touching food.
• Wash your cutting boards, dishes, forks, spoons, knives and counter tops with hot soapy water. Do this after working with each food item.
• Rinse fruits and veggies.


• Clean the lids on canned goods before opening.










2.       Separate (Keep Apart) Keep raw foods to themselves. Germs can spread from one food to another.
• Keep raw meat, poultry, seafood, and eggs away from other foods. Do this in your shopping cart, bags, and fridge.
• Do not reuse marinades used on raw foods unless you bring them to a boil first.
• Use a special cutting board or plate for raw foods only.



3.       Cook Foods need to get hot and stay hot. Heat kills germs.
• Cook to safe temperatures: - Beef, Pork, Lamb 145 °F - Fish 145 °F - Ground Beef, Pork, Lamb 160 °F - Turkey, Chicken, Duck 165 °F
• Use a food thermometer to make sure that food is done. You can’t always tell by looking.






4.     Chill Put food in the fridge right away.
2-Hour Rule: Put foods in the fridge or freezer within 2 hours after cooking or buying from the store. Do this within 1 hour if it is 90 degrees or hotter outside
• Never thaw food by simply taking it out of the fridge. Thaw food: - In the fridge - Under cold water - In the microwave
• Marinate foods in the fridge.

Tuesday, 22 April 2014

SAFETY ALERT YOU NEED TO KNOW !!!!!!

Dangers exist all around your home, and unless safety precautions are in place, you leave yourself, your family, and your guests in danger.

Aside from the kitchen, the bathroom is one of the most dangerous rooms in your home.

Recognizing these dangers, and making some common sense decisions, will go a long way in protecting your family.

The first step is to follow these important bathroom safety tips to follow.

BATHROOM SAFETY TIPS
·NEVER plug in an electrical appliance near an area where water is present.
              
·Use slip resistant mats or materials in, and around wet areas e.g. mats with a non-slip backing. This helps in preventing bathroom slips and falls.
                                               
·Mop up any accumulated water from the floor. Always inspect the floor surface after bath time, hand washing, or teeth brushing.
                   
·Install grab bars in or around the bathtub and shower area, and also by the toilet
                
·Don't store your medications in the medicine cabinet if there are children in the home. Even child-proof lids can be opened by a determined child, so it's best to eliminate their presence all together.
                   
·There should be adequate lighting in your bathroom during the day and night for proper illumination.
                   
·Be sure to keep manicure scissors, tweezers, nail polish remover, etc. out of the reach of children.
              

COMMON SENSE IS THE KEY TO KEEPING YOURSELF, AND YOU FAMILY, SAFE IN THE BATHROOM AND OTHER ROOMS OF THE HOME.










Tuesday, 15 April 2014

The Rolling of Aluminum: the Process and the Product




Rolled products, i.e. sheet, plate and foil constitute almost 50 % of all aluminum alloys used, (see Figure 1.0). In Africa the packaging industry consumes the majority of the sheet and foil for making beverage cans, foil containers and foil wrapping. Sheet is also used extensively in building for roofing and siding, in transport for airframes, road and rail vehicles, in marine applications, including offshore platforms, and superstructures and hulls of boats. Also, while relatively little is currently used in the manufacture of high volume production automobiles, it is expected that the next decade will see sheet used for space frames and body panels, a market that could easily match the 2 million tons now used for beverage cans. Plate is used for airframes, military vehicles and bridges, ships superstructures, cryogenic and chemical vessels and as tooling plate for the production of plastic products. Foil applications outside packaging include electrical equipment, insulation for buildings, lithographic plate and foil for heat exchangers (this lecture deals only with sheet and plate).

This wide range of products demands combinations of properties that span the whole range available from the aluminum alloy, i.e. high strength, good corrosion resistance, good formability, good machinability, high toughness, good ballistic performance etc. (Table 1.0) Also since in many cases the materials with which the aluminum alloys compete are relatively low cost, for example tin-plate, paper, wood, mild steel and plastics, it is essential that the cost of the aluminum products are themselves as low as possible, consistent with the achievement of the required properties. Since the cost of smelting aluminum is unlikely to be further reduced to any degree it is, therefore, essential that semi-fabrication costs are kept to a minimum.

Figure 1.0

K TONNES
CANS
2013
OTHER PACKAGING
361
ROAD VEHICLES
298
RESIDENTIAL SIDING
190
OTHER BUILDING
155
AIR CONDITIONERS/ APPLIANCES
140
HOUSEHOLD & FOILS
133
AIRCRAFT PLANE
110
AIRCRAFT SHEET
96
COOKING UTENSILS
50
LITHOGRAHIC SHEET
50
MOBILE HOMES
36


All aluminum alloys can be rolled to sheet but, with a few notable exceptions mentioned below, the ones utilized are from the 1000, 3000 and 5000 series which are work hardening alloys However, the 2000, 7000 and 8000 heat treatable alloys are used for airframes, 2000 and 6000 series for automobiles and the 6000 series for some pressure vessels and containers. Examples exist for the use of plate in all alloys while foil is almost all from the 1000 series. Table2.0 shows some typical alloys used for specific end-use applications. (As indicated in other lectures, while there are some 300 different wrought aluminum alloys, probably 80 %of the applications are covered by perhaps 30 alloys).

Figure 2.0
REQUIRED CHARACTERISTICS
ALLOYING ELEMENT
PRODUCTS
LOWER MELTING POINT
Si
BRAZING SHEET, FOIL
INCREASED CONDUCTIVITY
B
CONDUCTOR STRIP
INCREASED ELASTIC MODULUS
Li
AEROSPACE SHEET
DECREASED DENSITY
Li
AEROSPACE SHEET
STRESS CORROSION RESISTANCE
Cr, Zr, Ag
AIRCRAFT SHEET
SACRIFICIAL CORROSION
Zn
HEAT EXHANGERS CLAD PRODUCTS
VACUUM BRAZING RESPONSE
Mg
HEAT EXCHANGER

RESPONSE TO CHEMICAL OR ELECTROCHEMICAL TREATMENT
Si, Cu, Cr
DECORATIVE APPLICATIONS

The DC ingot is usually cooled after casting to room temperature and then re-heated to around 500 °C prior to successive passes through a hot rolling mill where it is reduced in thickness to about 4 - 6 mm. The temperature of pre-heat of the ingot and the time held at that temperature is important for some alloys since a process of homogenization takes place which renders the material in the best condition for rolling and the achievement of subsequent properties. The strip from the hot rolling mill is coiled for transport to the cold mill which might be on the same site or elsewhere. Cold mills, in a wide range of types and sizes are available; some are single stand, others 3 stand and some 5 stand. Cold rolling speeds vary but modern mills operate at exit speeds as high as 3000 m per minute. A modern complex including melting furnaces, DC casting facilities, pre-heat furnaces, hot mill, cold mill and annealing furnaces involves a very large capital investment which can only be fully justified on financial grounds if a big market is assured. Obviously, if such facilities are not fully utilized the economic viability is threatened. As indicated above, however, hot mill coil can be obtained for further reduction in cold mills of lower capacity/speed/ complexity. Diagram 1.0



Although most sheet is produced by conventional hot mills, some considerable effort has been made by aluminum producers in the United States, Canada and Europe to reduce both the capital and production costs by the development of continuous strip casting methods whereby hot metal is poured into some form of strip caster, thus eliminating the DC casting and hot break down mills. To date, however, only a limited range of alloy compositions can be produced in this way with end uses found mainly in foil and building sheet. Final sheet properties for the work hardening alloys in the 1000, 3000 and 5000 series are achieved either by temper rolling or temper annealing. In the former case the strip is reduced by a fixed amount of cold work to achieve the required temper, in the latter it is rolled to a hard temper and then back annealed to achieve the required strength. While a given set of mechanical properties, e.g. proof stress, tensile strength and elongation can be achieved by both routes, other characteristics, particularly formability, can be influenced by the particular production route chosen. When 2000, 6000 and 8000 sheet is needed the cold mill strip is sometimes continuously heat treated to achieve optimum economics, but the cost of such equipment is high and when relatively small volumes are needed the sheet is either heat treated individually or in coils. Continuous heat treatment lines include tension levelers which ensure that the distortion created by water quenching is removed. For individual sheets stretching is necessary to achieve the required flatness.
When sheet is rolled its final flatness depends on a number of characteristics of the starting stock and of mill features. If bad shape results during rolling i.e. some parts of the strip are longer than others, buckling occurs and this, in many cases, can be removed by tension leveling whereby the strip is stretched sufficiently so that short parts are extended to the point where they have the same length of the long parts and the out of shape disappears (Diagram 1.1). However, attention to the cross section shapes of the in-going product, i.e. DC slab or hot mill coil, can greatly improve the final shape.

Also a most powerful tool is the control of the cold roll contour. This can be achieved by bending the rolls by means of jacks so that parts of the roll that want to roll long strip are adjusted and by alteration of the distribution of the rolling lubricant so that hot parts of the roll that would roll long are cooled Obviously, the mill cannot make these adjustments itself and it is necessary to measure the shape of the outgoing strip and then instruct the mill controls. It is impossible to judge the shape by slacking off the outgoing tension since this would grossly interfere with production schedules and result in considerable scrap. In consequence, methods have been devised whereby the actual shape of the outgoing strip, which, because it is under tension, can look flat, is assessed by measuring the residual stress in the strip - long parts have low stresses. Various methods have been the signal from the shape meter is fed to the mill control jacks and lubricant sprays and rapid adjustment achieved. In many modern installations concerned with the high volume production, for instance in the canning industry, the very stringent flatness requirements are achieved by combinations of mill control and by the use of tension levelers. Gauge control is achieved in much the same way as flatness, i.e. by continuously measuring outgoing strip thickness and adjusting the roll bite accordingly. Without such control it would not be possible to produce easy opening can-ends!





Properties of Rolled Products

Typical mechanical, physical, chemical and fabrication properties and characteristics of a range of rolled aluminum alloys, tempers and heat treatments are given in the following tables extracted from the aluminum. Note that these data are not guaranteed minimum properties, but have been harmonized between the various European aluminum producers and pertain also to other types of wrought products as indicated. There are in addition a great number of specialty sheet and plate alloys which are being produced for specific applications, e.g. car-body sheet metal parts. These alloys have characteristics to suit special demands such as formability. Full details can be provided by the metal producers. To select the right alloy for a specific application is often a difficult task