MBAA TQ https://doi.org/10.1094/TQ-57-2-0609-01 | 
VIEW ARTICLE
Jed Douglas. SCS Engineers, Long Beach, CA 90806, U.S.A.
Abstract
Numerous safety hazards exist in the brewing industry, some
of which are environmental (grain dust, welding fumes, asbestos fibers, carbon
dioxide vapors), biological (fungi/mold, bacteria, venomous insects/reptiles),
chemical (lung inhalation, mouth ingestion, and skin absorption of cleaning
chemicals), physical (heat, boiling liquids, noise, confined space,
illumination), ergonomic (repetitive motion, bending, lifting, pushing,
walking, reaching), and organizational (workplace violence, harassment, stress,
workload). This article discusses a variety of safety hazards, why they are
hazards, and how they can be addressed to reduce the hazard to brewery
employees. Every employer is legally obligated to provide a safe and healthy
workplace. A healthy and safe workforce is a happier workforce, which in turn
yields greater productivity and lower costs for insurance and also leads to a
culture of safety in the workplace.
