One of the main factors in achieving safety management and safety objectives is designing in addition, applying specific risk evaluation techniques. The present study takes this approach to manage the risks related to non-routine activities and hazardous work inOperation and Maintenance (O&M) project inan oilfield. This semi-quantitative and descriptive study was conducted at the Sarvak Azar oil field in Iran in 2023. A combination of the Hazard and Effect Management Process (HEMP) and the Hazard and Risk Prioritization Index (HARPI) are used to assess the risk of activities. Then, to simplify managers' decisions to implement control measures, final risk scores reported based on the Pareto principle. The results show that based on the conventional use of RPN, T11 (Desalters bypassing; 850), has the highest risk, and T1 (PSV installation on the off spec tank; 30) activity has the lowest calculated risk. However, based on the HEMI, T12 (Electrical substation commissioning; 749.7) has the highest calculated risk, and the lowest estimated risk score is associated with T7 (Loading chemical barrels and collecting pallets and empty barrels; 25.5). Furthermore, a survey of the standard deviation of the data shows that among the factors added to the risk assessment, involved people number (Pi), is more influential than other factors. The study showed we could optimize the conventional use of the risk priority number (RPN) with slight modifications. Changes made while maintaining the simplicity and applicability of the method can improve the accuracy of the priority set by the RPN. پرونده مقاله

Food additivesare substances that have long been applied in processed foods, either natural or synthetic. Several purposes have been fulfilled by the application of food additives, the two most notable of which are known to be preventing food spoilage and providing specific colors and flavors. Some food additives are added to food products through direct contact, whereas the rest are added indirectly e.g., through their packaging bags. In addition to the economic and commercial benefits provided by food additives, over the past two decades, studies have demonstrated a significant correlation between excessive consumption of the foods containing such additives (e.g., BHA and BHT) and several adverse health effects, e.g., the incidence of cancer and skin conditions, among others. Through different age groups, children have been found to be the population at the highest risk for such adverse effects induced by food additives. Indeed, it has been reported that food additives may give rise to attention deficit hyperactivity disorder (ADHD) among the child population. Emerging evidence has shown that emulsifiers (e.g., carboxymethyl cellulose and polysorbate), employed as food additives, might alter gut microbiota composition, leading to ulcerative colitis, affecting immune and inflammatory responses, and mental health problems. Therefore, in this review, alongside the beneficial impact of food additives, their adverse health effects as well as their acceptable daily intake have been investigated. پرونده مقاله