The Brewers Association Safety Bootcamp is designed for brewers, cellar workers, packagers, managers, and owners. This bootcamp is focused on identifying and reducing hazards in the brewery. In this session, our final installment, a hand-picked team of brewing industry safety instructors will inform you about special brewery hazards: dry hopping practices, kettle boil-overs, and pressure/vacuum failures in the cellar, finishing with important guidance about operating during the COVID-19 pandemic.
Safety Bootcamp Part 3: Heat and Pressure Hazards, Confined Spaces and Lockout/Tagout, and Operating During COVID-19
CBC Online 2020
Speakers: Matt Stinchfield, Andy Clearwaters, Chris Bogdanoff, Rachel Bell, Andrew Dagnan