MBAA TQ https://doi.org/10.1094/TQ-57-2-0626-01 | 
VIEW ARTICLE
Steve Gerloff, Lexi Bennett, and Tyler Manaugh. Madison Chemical Co., Inc., Madison, IN 47250, U.S.A.
Abstract
Four chemical hazard classes are particularly prevalent in the brewing industry: flammable, corrosive, toxic, and reactive. Each class contains separate handling measures that should be followed to ensure safety. Read and follow all warnings presented, such as labels and safety data sheets. Wear appropriate personal protective equipment. Follow OSHA’s hazard communication standards. Anyone handling chemicals in a brewery should read the label of a product before using it and ensure that every container is labeled properly.
