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#1 Posted : 19 June 2009 13:41:00(UTC)
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Posted By A. Fergusson
I am looking to produce a presentation to cover Lock Outs, the target audience is a cleaning crew working on food machinery.
I am aware that currently they just turn off the items being cleaned.

What element should I look to include?

Has anyone had a go at this subjet before?
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#2 Posted : 19 June 2009 18:32:00(UTC)
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Posted By Merv Newman
A,

LOTO - a subject which can get, justifiably, very complicated. I could do you a five page procedure if you like. Without even having to look anything up.

However, the simplest (and I really do mean simplest) procedure is to have each electrical starter equipped to take a padlock. Each cleaner is issued with one padlock for each machine they may be cleaning at any one time. each padlock has a tag with name of owner, reason for lockout and instruction DO NOT START.

So, before putting hands, head or other extremities inside the machine the cleaner does LOCK, TAG, CLEAR and TRY

LOCK : attache the padlock to the starter.

TAG : make sure tag is attached and visible.

CLEAR : check at least visually that the danger area is clear of said extremities, just in case you have locked out the wrong starter.

TRY : push the start button. If the machine doesn't start then you have probably got it right.

Extremities may now be inserted.

As said, this is a reallyreally simple procedure for a reallyreally simple machine.

You may need more than the above but never less.

Merv

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#3 Posted : 22 June 2009 05:17:00(UTC)
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Posted By DaGuru
.
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#4 Posted : 22 June 2009 09:31:00(UTC)
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Posted By Gus
Merv is right you can make it too complicated but you can also oversimplify ( no offence intended Merv)

The best step by step guide I have found and which I used as the basis for a procedure and toolbox talks is:

www.hseni.gov.uk/lock_out_procedures.pdf

I'm sure there are others ( though surprisingly i have never found anything on the main UK HSE website)

Gus

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