Chemicals common to winery operations include sulfur dioxide, chlorine, caustics, citric acid, nitrogen, and carbon dioxide. Sulfur dioxide and the other chemicals used in multiple tasks can damage the skin and eyes, cause respiratory illness and create other health issues. Employees have the need and right to know what hazardous substances they are exposed to in the workplace, and what protective measures should be used to prevent chemical injuries and illnesses.

It is an important to have a written, implemented Hazard Communication Program. Develop and implement an effective program that

• identifies chemical exposures
• outlines steps to reduce exposures
• establishes safe work practices
• requires appropriate training for all managers and employees.

Wineries contain machinery in the crush pit, bottling and warehouse areas that require safeguarding and safe work practices to prevent crush, caught in, and amputation injuries. Electrical power of 440 volts is also common, and that coupled with wet conditions demands strict attention to electrical safety.

If you must lift manually, get help from other employees, if possible

Tips for proper manual lifting:

• Safeguard all machinery that can create a hazard to the operator. Safe guarding includes:
  • barriers and guards that prevent contact with machinery
  • mechanical or electronic devices that restrict contact (presence-sensing, restraining, or tripping devices; two-hand controls, or gates)
  • feeding and ejection methods that eliminate part handling in the hazard zone
  • awareness signs that do not provide physical protection, but warn of a danger area
• Have a written, implemented Hazardous Energy Control-Lockout/Tagout Program. This program should include a general machinery shutdown/isolation/securing procedure, designation of authorized employees, and training requirements for authorized and affected employees.
• Train all employees in the proper and safe operation of machinery prior to operating equipment.
• Prohibit employees from operating any machinery including bottling lines, crush pad equipment, or conveyors if guards are not in place.
• Prohibit employees from operating any machinery if lockout/tagout is in process.
• Require employees to report machinery or equipment that is in need of repair or that is unsafe to use. This includes machinery without guards in place, and damaged cords and connectors for equipment.
• Prohibit unauthorized employees from performing maintenance on machinery such as the bottling line while machinery is operating. Lockout/tagout procedures should be in place for service or repair work.
• Prohibit machine operators from wearing loose hair, loose clothing or jewelry.
• Require employees to plug in equipment only when their skin is dry.
• Require employees to wear personal protective equipment on the bottling line: eye protection for broken glass, hearing protection for noisy equipment, and work boots for broken glass and falling bottles.

The wine industry uses a combination of employees, tools and equipment to move around the materials needed to create the perfect vintage. When employee do the bulk of the moving or handling it is called manual materials handling (MMH). MMH is accomplished by various lifting, lowering, pushing, pulling, carrying, and holding tasks. These tasks can be seen in your cellars, bottling lines, warehouses, and tasting rooms. MMH is often at the root of occupation fatigue, low back pain, and lower back injuries. Carefully designed organization of work flow, job and workstation design, and training can help prevent these injuries.

• There may be methods to reduce/eliminate MMH in job tasks. Consider using mechanical handling systems such as conveyor systems, lift tables, or hoists.
• Decrease the physical demands of the tasks. Consider using mechanical aids such as hand trucks, pallet jacks, wheeled platforms, dollies or forklifts.
• Reduce awkward postures and forces needed to perform MMH tasks.
• Utilize job rotation to other work areas to allow recovery time.
• Allow more time for repetitive tasks to decrease the frequency.
• Designate times for rest breaks to allow recovery time.
• Keep travel paths in good condition. Require employees to include housekeeping in their job tasks and to remove obstacles in their travel paths.
• Provide back injury prevention training to employees to establish understanding of safe lifting procedures, and knowledge of company resources to move materials.
• Require employees to use lifting and carrying aids, such as pallet jacks, carts, dollies, lift tables, vacu-hoists, or request assistance from coworkers, whenever possible.

One of the most common causes of injury at a winery is slips, trips and falls. An injury resulting from a fall can be both life-altering and life-threatening. By taking the following steps, you could greatly reduce the probability of a slip or fall injury at your facility.

• Section off walkways with tape or paint and keep the walkways free from all debris and clutter (i.e. pallets, boxes, hoses, pumps and power cords).
• Always rack or store hoses when not in use.
• Require your winery production employees to wear slip resistant footwear or rubber boots designed for working in and around liquids.
• Repair damaged flooring and broken drain grates.
• Inspect the facility for any hazards that may cause slips and falls. Be sure to inspect all mobile and fixed ladders or stairs. Destroy mobile ladders that are in disrepair. Keep a record of the inspection and document action taken to remove or reduce the hazard.
• Train employees on safe ladder practices.
  • Teamwork should be used when moving large ladders.
  • When an employee is using a frame or extension ladder, another person should be holding the ladder steady at the base.
  • Ladders should be tied off.
  • Fixed ladders over 20 feet should have a fall protection cage.
  • Employees should never lean out from the ladder.
• Approved man lifts or cages should be used. Cages that are raised with a forklift should be secured to the forklift with a chain or cable. Never use a pallet or forklift blades alone to raise a person.
• A fall protection system should be used when an employee is working over seven feet above ground level. Fall protection includes guard railing, lanyards, a body or waist harness, cables or approved ropes. Consult an expert before employing any means of fall protection.

Working in and around holding tanks can be the source of common hazards within the winery production facility. Failing to take proper steps to ensure the safety of an employee when he/she enters a tank or grape press could result in death or permanent injury. Even when workers believe there is adequate ventilation, there can be unforeseen risks and tragedy can occur in seconds. Here are some pointers that could make the difference between life and death.

• Have a written, formalized confined space program if you or your employees place a body part into a holding tank.
• All managers and employees working in or around tanks should receive proper training on confined space hazards and methods to prevent accidents.
• Most wine holding or fermentation tanks are considered permit confined spaces due to the probability of residual SO2, CO2 or other chemical fumes and vapors. This requires a designated person, usually a manager, to document approval for entrance into the tank once the correct pre-entrance steps have been taken.
• The pre-entrance steps include the training of a team of employees. This team includes the person entering the tank, the observer, the rescuer and the permit person. The atmosphere in the tank needs to be tested with a calibrated oxygen (O2) meter at a minimum. This meter should be put into the tank with a tool such as a broom stick. A meter should be attached to the person entering the tank and include a warning alarm when O2 levels are unsafe. A calibrated carbon dioxide meter should also be utilized.
• The rescuer should be equipped with safety lines to pull the person to safety without having to enter the tank. The safety line should be attached to the person entering the tank. It is a good practice to alert the local fire department that confined space work will be taking place. Determine what the response time for the local fire department would be and what other emergency procedures should be in place.
• Open the tank side and top hatches to help ventilate the tank. If possible, force air into the tank from the side and pull it out from the top with fans.
• Steps can be made to avoid entering in the tank...Shoveling out pomace with longer-handled tools, or installing automatic cleaning systems are two ways to eliminate the hazard of entering tanks. Hire an outside contractor for repairs on tanks.
• Respiratory protection such as self-contained breathing apparatus (SCUBA) should be available in the event it is needed to ensure safe entrance into a tank.
• Affix a sign or sticker at the entrance to all confined spaces, warning of the hazard.