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Food Manufacturing Risk Assessment Results

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L sd(L) C sd(C) Rank # Category Event (Situation/Condition) that could result in Injury or Illness OR What could keep you up at night? RISK (L x C) Risk 51 Chemical Chemical hazards - incidence relating to chemicals; improper handling of Hazardous materials/ingredients 3.10 0.57 2.50 0.53 7.75 52 Chemical Exposure to ammonia gas during a system leak - hazard to team members and to neighbouring homes or facilities 2.10 0.88 3.50 0.97 7.35 53 Environment Air quality - exposure to dust, flour, spices, ammonia bicarbonate 2.80 0.42 2.60 0.70 7.28 54 Emergency Fire emergency 2.50 0.53 2.90 0.99 7.25 55 Environment Building condition 2.10 0.99 3.20 0.92 6.72 56 Emergency Uncontrolled spills 2.70 0.48 2.30 0.48 6.21 57 Biological Biological hazards 2.30 0.48 2.40 0.52 5.52 58 Chemical Exposure to liquid CO2 if system leaks 2.20 0.63 2.50 0.53 5.50 59 Chemical CO level exceeding OEL in a work area while operating a propane forklift indoors 2.10 0.74 2.40 0.70 5.04 60 Biological Wastewater discharge 2.30 0.67 2.10 0.57 4.83 L: Likelihood; C: Consequence; Sd: Standard Deviation FM Risk Assessment - Risk Events Summary

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