Brewers and vintners beware!: Mitigation of the carbon dioxide hazard in the fermentation industries using hierarchy of control methodology

Journal article


Young, Stephen, Naiker, Mani and Aldred, Peter. (2015) Brewers and vintners beware!: Mitigation of the carbon dioxide hazard in the fermentation industries using hierarchy of control methodology. Journal of Health, Safety and Environment. 31(3), pp. 1 - 10.
AuthorsYoung, Stephen, Naiker, Mani and Aldred, Peter
Abstract

This paper suggests that elevated levels of CO2 are a widely underestimated occupational hazard for those working in the fermentation industries. The generation of CO2 as a natural by-product of fermentation, and the input of additional CO2, are examined and the potential CO2 hazard highlighted. The need for the rapidly growing fermentation industries to understand and mitigate this hazard is emphasised. A robust application of hierarchy of controls methodology is employed to effect a best-practice mitigation of the CO2 hazard. The paper concludes with a strong recommendation for the use of automated monitoring linked to lock out mechanisms as the most effective means of assuring worker safety with respect to elevated levels of CO2 in the workplace.

Keywordscarbon dioxide; fermentation; beer; wine; hazard
Year2015
JournalJournal of Health, Safety and Environment
Journal citation31 (3), pp. 1 - 10
PublisherCCH Australia Limited
ISSN0815-6409
Scopus EID2-s2.0-84948807311
Web address (URL)http://prod.resource.wkasiapacific.com/resource/scion/document/default/io2579610sl637806934?cfu=WKAP&cpid=WKAP-TAL-IC&uAppCtx=RWI
Page range1 - 10
Research GroupSchool of Behavioural and Health Sciences
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File Access Level
Controlled
Place of publicationAustralia
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