Identificación, evaluación y control de riesgos y plan de emergencia para el tanque estacionario de Glp de la Escuela de Gastronomia de la ESPOCH, aplicando la normativa Seveso y método Probit.

Abstract

The present degree work is based on identifying, evaluating and controlling the risks, in addition to preparing an emergency plan for the stationary GLP tank of the ESPOCH Gastronomy Race, based on the development of the Seveso standard and the Probit method. The current situation was evaluated by identifying and assessing the existing risks by applying the INSHT analysis and evaluation matrix in which explosions and fires are major accident risks, the risk is estimated through the consequences of the damage, grading it as extremely harmful and the probability that high damage occurs, this turns out to be an intolerable risk. The probit method was developed, obtaining the following risks: death due to lung injuries, tympane rupture, minor structural damage, major structural damage, collapse of buildings and glass breakage. Once the probit number is determined, the percentage affected by the change is obtained. Sudden pressure or better known as the shock wave, we considered the distances from 8 m, 12.5 m, 15 m, 30 m and up to 135 m in which they reduced the percentage of affectation. Taking into account the population growth surrounding the ESPOCH, the relocation of the GLP tank should be considered taking into account the analysis carried out, which should estimate a free area of 135 m in all. Finally, it is recommended to apply the present emergency plan, and include training plans and at the same time coordinate with the staff of the institution, above all the Gastronomy Race and the Fire Department of the Riobamba canton; for the instruction of the correct way to act in the face of a major accident.