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Brewers and vintners beware!: Mitigation of the carbon dioxide hazard in the fermentation industries using hierarchy of control methodology
Young, Stephen Naiker, Mani Aldred, Peter
Young, Stephen
Naiker, Mani
Aldred, Peter
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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.
Keywords
carbon dioxide, fermentation, beer, wine, hazard
Date
2015
Type
Journal article
Journal
Journal of Health, Safety and Environment
Book
Volume
31
Issue
3
Page Range
1-10
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ACU Department
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Open Access Status
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Controlled