Heidolph Hei-VOLUME Distimatic Pro Notice D'instructions page 84

Safety
Overpressure operation
The distillate and residue are drained applying overpressure, i.e. the used distillate and residue
containers are pressurized accordingly!
When using unsuitable distillate or residue containers, there is a risk that the containers will
rupture or that liquid will escape uncontrolled and contaminate the environment.
There is also a high risk of injury, especially when processing toxic or corrosive substances!
Only use the distillate and residue containers recommended by Heidolph (see section „Scope of
delivery" on page 146) or others that are sufficiently pressure resistant and equipped with an
adequately dimensioned pressure relief valve.
Biohazard
When processing biohazardous substances, take appropriate measures to prevent hazards to
persons and the environment, including:
➜
Instruction of the personnel regarding the necessary safety measures.
➜
Provision of personal protective equipment (PPE) and instruction of the personnel in its
use.
➜
Marking of the device with the biohazard warning symbol.
The evaluation of corresponding measures such as the marking of a hazardous area, their
implementation, and the training of the relevant personnel is the sole responsibility of the
operator!
Special hygiene measures for the use of laboratory equipment in
food, cosmetics and pharmaceutical production
When laboratory equipment is used in the production processes of the food, cosmetics or
pharmaceutical industry, special hygiene measures must be taken by the user to avoid sample
contamination and to minimize any risk to humans and the environment as far as possible.
Please observe the following manufacturer's recommendations:
General measures
➜
Ensure a clean working and storage environment when handling substances and materials.
➜
Train all employees in the field of occupational hygiene, document all training measures
and check the implementation of all required hygiene measures regularly during operation.
➜
Use a hygiene control concept such as HACCP (Hazard Analysis and Critical Control
Points). The HACCP comprises the following criteria:
– Hazard analysis
– Identification of critical control points
–
Definition of critical limit values
–
Establishment of a system for monitoring and controlling critical control points (CCP)
–
Corrective actions for uncontrollable CCP
–
Establishment of a system to verify the implementation of all HACCP measures
–
Establishment of a system for documenting all associated procedures and records
The evaluation of the applicability of the mentioned rules and regulations is within the sole
responsibility of the operator!
84