Is that the light at the end of the tunnel, or is it an oncoming train? : An obsession with obvious workplace hazards may blind us to approaching catastrophe
- Authors: Young, Stephen , Blitvich, Jennifer , Naiker, Mani , Aldred, Peter
- Date: 2017
- Type: Text , Journal article , Review
- Relation: Journal of Health, Safety and Environment Vol. 33, no. 1 (2017), p. 1-17
- Full Text: false
- Reviewed:
- Description: A mixed method survey of owners of commercial breweries in Victoria and Tasmania (Australia) was conducted (n = 45). The purpose of the study was to gain an understanding of how the breweries mitigated for the hazards they identified - in particular, asphyxiation from elevated levels of CO 2 . The survey comprised a questionnaire regarding the breweries' age, staff numbers, how brewery owners assessed a 'significant' hazard, and their methods of recognition and mitigation of the CO 2 hazard. The research methodology also encouraged and recorded qualitative responses. The research intended to gain an understanding of how the breweries mitigated for the hazards they identified - in particular, asphyxiation from elevated levels of CO 2 . Contradictions between the respondents' questionnaire (quantitative) and qualitative responses were noted. A discontinuity between the respondents' awareness of potential Class I injuries and their safety processes was discussed - in particular, the distinction between high frequency and high consequence hazards. Accordingly, the paper suggests a "polar area" graph for mapping hazards in small businesses generally, to highlight rare but potentially catastrophic injuries among known industry hazards. © CCH.
Brewers and vintners beware!: Mitigation of the carbon dioxide hazard in the fermentation industries using hierarchy of control methodology
- Authors: Young, Stephen , Naiker, Mani , Aldred, Peter
- Date: 2015
- Type: Text , Journal article
- Relation: Journal of Health, Safety and Environment Vol. 31, no. 3 (2015), p.
- Full Text: false
- Reviewed:
- Description: 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.