Forklift Certification
My brewery just had a close call with a forklift. I read that everyone that operates a forklift needs to be certified. The brewery is small and, according to the owners, we don’t have it in our budget to get …Read More
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Keeping Material Safety Data Sheets on File
Why do we need to keep the Material Safety Data Sheets on file for 30 years, even if we no longer use the products? The Safety Exchange Says: OSHA requires 30-year retention of Safety Data Sheets or SDSs (formerly called MSDSs), …Read More
5S Safety System
A buddy of mine said his factory is using 5S to control safety. What is 5S? The Safety Exchange Says: The 5S system is a lean manufacturing concept that applies mostly to housekeeping, and therefore it can influence workplace safety. …Read More
Tips if Working Alone in a Brewery
I work the night shift at a brewery with two owners and myself as a paid employee. Is my solo night work in violation of any safety standards? While we know of no OSHA general industry standards on the topic, solo …Read More
Protection from Hot Liquids
I know of people who have been seriously burned in the brewery. How can we protect our brewers from hot liquids? The Safety Exchange Says: Most importantly, safety with begins with hazard recognition. Knowing how boiling wort can jump out of …Read More
Ladder Hazards
Is climbing a ladder leaned against a fermenter okay? Some of my cellaring tasks such as CIP, sanitizing, and dry-hopping require me to carry either reactive chemicals or bulk weight quantities of raw material up a ladder so that I …Read More
Managing Air Quality when working with DE
When we load diatomaceous earth (DE) into the filter, we have to open all the doors and windows because we see the DE in the air. How do we know when there is too much? The Safety Exchange Says: As you …Read More
CO2 Hazards
My coworkers and I aren’t sure if the burning nostrils we experience when we blow down a fermenter is CO2 or the volatiles from the beer. Can you enlighten us? How hazardous is CO2 anyways? The Safety Exchange Says: We are …Read More
Venting and Management of CO2 and Fermenters
We have recently increase production at our brewery and are concerned about air quality for employees. Is there a calculation for how much CO2 is produced per barrel of beer fermenting? We are trying to figure out how much air …Read More
Best Practice for Brewery Grain Dust Management
Our local building inspector is giving us grief over our grain dust procedures. We feel we have taken reasonable precautions, like an explosion proof motor on the mill, and enclosing the mill itself. However, I cannot find any documentation to …Read More
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