Carbon Dioxide exposures are a significant health hazard to brewers, especially at a high level. This seminar presents the results of a year-long study on what CO₂ levels are found in different sized craft breweries and in different areas within a brewery. It also examines the effects of lower levels (less than 5000 ppm) of CO₂ exposure on a brewer’s heart rate in specific brewing tasks. Lastly, it examines the effectiveness of controls implemented to reduce CO₂ exposure and ergonomic stress in order to reduce brewers heart rate and fatigue.

Learning Objectives:

• Determine what CO2 levels may be present in their breweries Understand the effects of CO2 on a brewer Know what levels CO2 and what job tasks can affect a brewers heart rate Determine the effectiveness of exposure and ergonomic controls to reduce the heart rate of brewers performing a task in an effort to reduce fatigue

This seminar was sponsored by: