Tim Williams
Tim Williams
Senior Project Manager, PSM
 

Tim has over 16 years of experience in Process Safety Management and Risk Management Services. He has completed over 200 PSM programs, compliance audits, Process Hazard Analyses and Risk Management programs for various facilities in the food, distribution and power industries. He is certified as a Dyadem Process Hazard Analysis Team Leader, 40-Hour Hazardous Waste Operation and Emergency Response Instructor and has completed 24-Hour Hazardous Waste Operation and Emergency Response training. In addition to the various facility projects, Tim currently serves as the primary regulatory consultant for Johnsonville Sausage, Smithfield Foods, Heinz – North America, Koch Foods and Capital Power.

4 Common Misperceptions About Ammonia Processes

Takeaways from the Process Cooling webinar

Views: 1182   No Comments  

by:

4 Common Misunderstandings About Ammonia Processes

Recently, Process Cooling hosted a fantastic webinar on ammonia safety, discussing practical advice for industrial refrigeration system operators. As ammonia usage continues to grow with the changing refrigeration landscape, it’s important for all of us to understand ways to keep our plants and personnel safe.

 

How to Get Management More Involved in Your PSM Program

PSM from A to Z

Views: 381   No Comments  

by:

psm education

Does your management team actually understand what’s involved in process safety management (PSM)? For many organizations, the answer is “no.” Management often doesn’t realize how much goes into completing each of the 14 PSM elements, telling their teams to simply “get it done.” However, there are ways to increase management’s PSM involvement.

 

Are You Self-Auditing for PSM Compliance? You Should Be

PSM from A to Z

Views: 492   No Comments  

by:

psm self auditing

Don’t let your food processing plant’s process safety management (PSM) audit take you by surprise. Preparation is paramount, and self-auditing is key. Here are some tips for performing a self audit in your facility.

 

Your Checklist for Risk Management Program Updates Required in 2014

Process Safety Management Series

Views: 184   No Comments  

by:

Food processing facilities that use certain flammable and toxic substances in amounts that exceed threshold quantity must have a documented Risk Management Program (RMP) per Environmental Protection Agency (EPA) requirements. Companies must also update and resubmit their RMP every five years and 2014 marks one of those five year cycles.

 

Federal Regulators Target Hazardous Chemical Safety

Food Plant Emergency Response Series

Views: 231   No Comments  

by:

collage of logosOn August 1, 2013, President Obama signed an Executive Order on Improving Chemical Facility Safety and Security designed to reduce the risks of hazardous chemicals. While many food processing plants already have controls and processes in place to ensure chemical safety, tightened regulations and increased risks have encouraged many plant owners to take a second look at their programs.

 

Which Emergency Response Plan Is Right For Your Plant?

Food Plant Emergency Response Series

Views: 209   No Comments  

by:

HazmatFood processing plants can do everything within their power to prevent an ammonia leak, from conducting proper maintenance and inspections to having the appropriate safety systems in place such as alarms, shut-offs, and overrides. Yet accidental leaks and spills can occur, so it’s important to be prepared with an emergency response plan.