- Title
- Brewers and vintners beware!: Mitigation of the carbon dioxide hazard in the fermentation industries using hierarchy of control methodology
- Creator
- Young, Stephen; Naiker, Mani; Aldred, Peter
- Date
- 2015
- Type
- Text; Journal article
- Identifier
- http://researchonline.federation.edu.au/vital/access/HandleResolver/1959.17/99446
- Identifier
- vital:10360
- Identifier
- ISSN:0815-6409
- 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 bestpractice 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. © CCH.
- Publisher
- CCH Australia Limited
- Relation
- Journal of Health, Safety and Environment Vol. 31, no. 3 (2015), p.
- Rights
- Copyright © CCH.
- Rights
- This metadata is freely available under a CCO license
- Subject
- Beer; Carbon dioxide; Fermentation; Wine; 1117 Public Health and Health Services
- Reviewed
- Hits: 1349
- Visitors: 1244
- Downloads: 0
| Thumbnail | File | Description | Size | Format |
|---|