ATEX Course in the Agri-Food Industry

COURSE PRESENTATION

Explosions are a risk in the agri-food industry, although they occur infrequently, when they do occur they have catastrophic consequences. Identification and classification in these risk areas is necessary. Facilities where flammable or combustible substances are handled are susceptible to the risk of forming ATEX explosive atmospheres. Flour mills, feed factories, nut shellers, dehydrators, warehouses for flammable liquids and gases, etc. These are areas and activities with risk of forming explosive atmospheres.

According to Directive 2014/34/EU , the latest revision of the ATEX Directive, Explosive Atmosphere is defined as “the mixture with air, under atmospheric conditions, of flammable substances in the form of gases, vapors, mists or dusts, in which, after After ignition, combustion spreads to the entire unburned mixture. And Potentially Explosive Atmosphere as “an atmosphere that may become explosive due to local and operating circumstances.” According to the provisions of RD 681/2003 on the protection of the health and safety of workers exposed to the risks derived from the formation of explosive atmospheres in the workplace, the company must prepare and keep updated a “Protection Document against explosions” (DPCE), where the ATEX classified zones are identified and evaluated, as well as the technical and organizational protection measures adopted, to prevent, mitigate and protect against explosions. Regardless of its legal obligation, the study and classification of ATEX zones in our work environment and the implementation of the protection measures derived from the DPCE is essential to improve safety conditions at work.

The ATEX Directive 2014/34/EU establishes the provisions to be taken by the Member States for devices and protection systems designed to be used in areas with risk of explosion. On the other hand, the ATEX Directive 1999/92/EC establishes the minimum provisions for improving the protection of the health and safety of workers exposed to risks derived from Explosive Atmospheres.

RECIPIENTS

Agricultural engineers, master's degree in agronomic engineering, agricultural technical engineers, degree in agri-food and rural engineering, as well as master's degrees and degrees related to agronomic engineering and professionals in the field of engineering.

GOALS

This course deals with explosive atmospheres, what they are, the types, the sources of inflammation, etc. To be able to know them, identify them and prevent their formation through explosion prevention and protection techniques. Within the agri-food industry, feed and flour factories must work well on the aspects of ATEX atmospheres, so these specific cases will be presented in the development of the course.

CONTENTS

1st Introduction to ATEX November 6 from 4:00 p.m. to 7:00 p.m.

Xavier de Gea, general director ATEXPREVEN

What is ATEX?

• Types of ATEX, and their characterization
• Sources of Inflammation
• Types of sources of inflammation

2nd Prevention and protection against explosions November 7 from 4 p.m. to 7 p.m.

Xavier de Gea, General Director ATEXPREVEN

• ATEX formation prevention
• Prevention of sources of inflammation
• Protection techniques

3rd Prevention and protection applied to process equipment application November 8 from 4:00 p.m. to 7:00 p.m.

Xavier de Gea, general director ATEXPREVEN

• Bag filters
• Storage silos and hoppers
• bucket elevators

4º Explosive atmospheres in the manufacture of compound feed. November 13 from 4:00 p.m. to 7:00 p.m.

Xavier Pérez, technical director Rosal agroindustrial facilities

• Design with ATEX in mind
• Prevention stockings in a feed factory
• Protective measures in a feed factory

5º Explosive atmospheres in a flour mill November 14 from 4 p.m. to 7 p.m.

Pedro Nicolás, technical director and Francisco Martínez, engineering director Harinera Vilafranquina

• ATEX criterion
• Work protocols
• work permits
• Prevention equipment maintenance
• Protective equipment and maintenance

METHODOLOGY

Online via videoconference

It is necessary to attend 75% of the sessions and pass an evaluation at the end of the course to obtain certification. Online monitoring is justified with the connection during the development of the live course, so you must register with your first and last name to be able to control attendance.

CELEBRATION PLACE

Online via videoconference

FACULTY

• Xavier de Gea, general director ATEXPREVEN
• Xavier Pérez, technical director Rosal agroindustrial facilities
• Pedro Nicolás, technical director and Francisco Martínez, engineering director Harinera Vilafranquina

PRICE

€120 members of COIAANPV, COITA and other schools with an agreement.

€95 unemployed COIAANPV and COITA-Aragón students1 and registered students2

€250 Non-college members