description of the HIGH hazard; operational and engineering controls that will be used (based on identified industry best-practices used in addressing this safety hazard); required PPE (beyond minimum) when this HIGH hazard is present; and special training (beyond minimum) that is necessary. Grain Dust During the milling process dust will be created. The dust has potential to Hazard: the eyes and respiratory system. Ensure that the miller is placed in a well ventilated Engineering Control Measures: area to help limit operator’s exposure to dust. Place catch bucket close to miller to limit the amount of dust released to surroundings. Standard PPE and N95 respirator masks while the miller is in operation. PPE: Compressed CO2 Compressed carbon-dioxide is stored pressure in the gas phase and is Hazard: used to add carbonation to the beer in the packaging process.Exceeding the maximum allowable pressure for a bottle or a keg during the packaging process can lead to critical failures of equipment. Carbon-dioxide is also an colorless, odorless gas and can cause asphyxiation if not handled properly. Keep cylinder in a well ventilated area and follow all Engineering Control Measures: steps listed in the MSDS in the event of a potential leak. Ensure canisters are chained securely at all times. Hot Liquids During the brewing process the wort will be brought to a rolling boil with a Hazard: maximum temperature of 212oF. Engineering Control Measures: PPE and appropriate training Anyone required to work with hot wort is to cover exposed skin covered with PPE: long sleeves and heat-resistant gloves, and wear safety glasses and close-toed shoes. Points The miller rollers could be considered pinch points if operated incorrectly Hazard: If operated correctly and with appropriate training, Engineering Control Measures: operators of the mill should not come into contact with the milling Care will be taken to instruct operators of the mill to keep digits and hands outside of the hopper and away from rollers at all times during operation. Additionally, isolation of energy techniques will be followed and pinch point signs will be posted above the equipment.
description of the HIGH hazard; operational and engineering controls that will be used (based on identified industry best-practices used in addressing this safety hazard); required PPE (beyond minimum) when this HIGH hazard is present; and special training (beyond minimum) that is necessary. Grain Dust Hazard: During the milling process dust will be created. The dust has potential to the eyes and respiratory system. Engineering Control Measures: Ensure that the miller is placed in a well ventilated area to help limit operator’s exposure to dust. Place catch bucket close to miller to limit the amount of dust released to surroundings. PPE: Standard PPE and N95 respirator masks while the miller is in operation. Compressed CO2 Hazard: Compressed carbon-dioxide is stored pressure in the gas phase and is used to add carbonation to the beer in the packaging process.Exceeding the maximum allowable pressure for a bottle or a keg during the packaging process can lead to critical failures of equipment. Carbon-dioxide is also an colorless, odorless gas and can cause asphyxiation if not handled properly. Engineering Control Measures: Keep cylinder in a well ventilated area and follow all steps listed in the MSDS in the event of a potential leak. Ensure canisters are chained securely at all times. Hot Liquids Hazard: During the brewing process the wort will be brought to a rolling boil with a maximum temperature of 212oF. Engineering Control Measures: PPE and appropriate training PPE: Anyone required to work with hot wort is to cover exposed skin covered with long sleeves and heat-resistant gloves, and wear safety glasses and close-toed shoes. Points Hazard: The miller rollers could be considered pinch points if operated incorrectly Engineering Control Measures: If operated correctly and with appropriate training, operators of the mill should not come into contact with the milling Care will be taken to instruct operators of the mill to keep digits and hands outside of the hopper and away from rollers at all times during operation. Additionally, isolation of energy techniques will be followed and pinch point signs will be posted above the equipment.
BreweryESP.docx.docx