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One of the main goals of the Brewers Association is to help brewery members develop safety programs and policies that comply with OSHA standards. Employers and employees must work together to assure a safe workplace. Employers need to perform workplace hazard assessments in order to determine necessary protective clothing, adequate engineering controls, and safe work practices as well as provide training and equipment. Employees have the responsibility to conduct themselves in a safe manner according to the equipment and training they have received.
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
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
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
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
How do I determine if an injury is “work-related”? What is required by OSHA for record keeping when it comes to workplace injuries? The Safety Exchange Says: A work-related injury from a Workers Compensation standpoint may differ from an OSHA-recordable injury or …Read More
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
Can a general/generic Standard Operating Procedure (SOP) be developed similar to some of the Department of Labor OSHA “Quick Cards” and references which focus on the craft brewing industry? Have you discussed, or is there a basic guideline for very small …Read More
I’m looking at opening a nano in Missouri with a 15 gallon home system using Blichmann propane burners that will eventually be upgraded to a 30 gallon system. Do I have to have a hood and/or do I need to …Read More
How do we know where to mount our eye wash? The Safety Exchange Says: Our guidance for placing an eye wash station is: less than 100 feet or 10 seconds of travel, and on the same elevation (no stairs). That may mean …Read More
What’s Hazcom? Are there any sample training materials I can use as a template to get this going at my brewery? The Safety Exchange Says: Hazcom is short for “Hazard Communication.” It relates specifically to hazardous chemicals in the workplace. Sometimes …Read More
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