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
Displaying results 31-40 of 55
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
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
How to Determine If an Injury Is Work-Related
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
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
Safety Sheets for Craft Brewers
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
Ventilation Needed Even in Small Brewhouses
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
Best Practice for Eye Wash Station Location
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
Displaying results 31-40 of 55
Resource Hub