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...road. Considering the volume of this production and movement, fatal accidents are few, just eight deaths last year. One reason, contends the chemical industry, is its elaborate and expensive safety precautions. Says Bruce Karrh, a physician who is also vice president for safety, health and environmental affairs for Du Pont: "We began by manufacturing explosives, and we have retained our extreme sensitivity for the question of safety." The attentiveness has paid off. The chemical industry's safety record in 1983 showed 5.2 reported occupational injuries per 100 workers, vs. a 7.5 average for all manufacturing...
Once built, U.S. chemical plants are maintained according to rigorous schedules. Allied says that so far this year its safety systems have undergone 48 reviews by outside consultants, 70 studies by insurance companies and more than 30 inspections by company officials. At plants around the U.S., Du Pont fire-brigade people and local fire fighters train together once a year at the company's expense...
While stunned by the Indian disaster, American chemical engineers are eager to learn its causes so that it will not be repeated. Says Du Font's Karrh: "We cannot dismiss a catastrophe like Union Carbide's. We are awaiting the results of the investigation, and you can be sure that we will learn from it all we can." -By John S. DeMott. Reported by Jay Branegan/Washington and Raji Samghabadi/ New York
...first lawsuit filed on behalf of the victims last week is a staggering sum, even for a company the size of Union Carbide. With assets of $10 billion and 1983 sales of $9 billion, it is the 37th-largest U.S. industrial corporation and the third-biggest chemical manufacturer after Du Pont...
...Tokyo food dealer, he went to Switzerland at age 16 to learn the art of French cuisine. Years later in New York, Kobayashi ("Masa" to his friends) transformed Le Plaisir into one of the city's most prestigious restaurants. In 1981 he became master chef at the Auberge du Soleil in California's Napa Valley. Two years later, he opened Masa's in San Francisco, a restaurant so popular there was a 21-day wait for reservations...