TEMPORARY POWER IS A PROACTIVE, COST-EFFECTIVE & SAFE SOLUTION
When it comes to an unexpected loss of power, finding yourself in reactive mode is not where you want to be. Being prepared is the only way to keep your plant fully operational in an unexpected power outage and the ability to deploy your own supplementary power is now a possibility.
Having a working emergency and temporary power solution will keep equipment up and running, reduce costly downtime and keep people safe. To help begin your temporary power plan, begin prioritizing the equipment or systems that must be supported by supplemental power sources.
PRIORITIZE EQUIPMENT & SYSTEMS THAT NEED POWER
Time lost means money lost. Emergency and temporary electrical power solutions can minimize your downtime, meet your safety criteria and allow you to be self-sufficient while getting the job done.
We will use a food and beverage plant as an example on what to look for in order to prioritize the systems and equipment that will need an alternative power source.
- Diminished or lack of artificial illumination may impact personal safety.
- Without sufficient lighting, you may not be able to properly perform product safety related tasks such as food preparation, food handling, cleaning equipment/utensils and cleaning the premises in a food and beverage plant.
- Artificial light may be available if you are using a generator or other lighting source such as battery operated fixtures. However, generators aren't always reliable.
- Restrict operations to those procedures that can be safely conducted using alternative lighting.
- If sufficient natural light is available, limit operations to daylight hours.
- Cooking equipment can be connected to an alternative power source. However, fully assess if cooking operations can continue to be performed safely- consider temperature controls, hot holding temperatures, food handling and equipment cleaning.
- Unless the ventilation system is operating on alternative power there will be no way to remove cooking smoke, steam, grease laden air, etc. Without ventilation, you should discontinue cooking operations.
- Discontinue cooking operations unless all safe cooking practices are in place.
- Discard Temperature Control for Safety (TCS) foods that were in the cooking or re-heating process but did not reach a safe final temperature.
- Review chemical label or consult your chemical supplier to determine efficacy of detergents and degreasers as it relates to water temperature. When sanitizer solutions are used, the water temperature should be at or above the minimum temperature stated in the US Food and Drug Administration's (FDA) Food Code for that class of sanitizers. Sanitizer solutions may be used at temperatures lower than those stated in the Food Code when the lower temperature is listed on the EPA registered label.
Water and Sewage
- According to the FDA's Food Code you must immediately discontinue operations and notify the regulatory autority if an imminent health hazard may exist because of an emergency such as a fire, flood, extended interruption of electrical or water service, sewage backup, misuse of poisonous or toxic materials, onset of an apparent foodborne illness outbreak, gross insanitary occurrence or condition, or other circumstance that may endanger public health.
- If sewage ejector pumps are inoperable discontinue operations.
- Contact the local health department for possible alternative options.
EMERGENCY & TEMPORARY POWER WORKS IN ANY INDUSTRIAL PLANT
Prioritizing the needs of your facility plays a key part in your emergency and temporary power plan. Being prepared for a costly unexpected event like power loss is crucial to keep your plant running. If you're not prepared...you're too late. Whether the concern is food safety or costly downtime in a food and beverage plant, having quick and direct access to an alternative power source will work for all types of equipment and industrial applications in any industrial plant.