Winery Safety Manual

What Should a Winery Safety Manual Include?

The contents of a Winery Safety Manual should reflect the winery’s actual operations.

A small winery purchasing grapes and performing limited production may need a different combination of programs than a large estate winery containing vineyards, crush equipment, fermentation tanks, barrel cellars, refrigeration systems, automated bottling lines, forklifts, laboratories, warehouses, and extensive sanitation operations.

Depending on operations, the manual may address:

• Winery safety responsibilities.
• Hazard assessments.
• Safety inspections.
• Job Safety Analysis.
• Carbon dioxide safety.
• Confined spaces.
• Winery tanks and vessels.
• Crush operations.
• Crushers and destemmers.
• Wine presses.
• Pumps and transfer equipment.
• Lockout/Tagout.
• Machine guarding.
• Bottling and packaging.
• Barrel handling.
• Cleaning and sanitation.
• Hazard Communication.
• Personal Protective Equipment.
• Forklifts and pallet jacks.
• Manual material handling.
• Ergonomics.
• Slips, trips and falls.
• Electrical safety.
• Noise.
• Refrigeration systems.
• Heat stress.
• Vineyard operations — when applicable.
• Fire prevention.
• Emergency procedures.

Programs should be selected according to the work actually performed, hazards present, equipment used, and applicable safety requirements.

Winery Safety Program

An effective Winery Safety Program establishes responsibilities and procedures for identifying workplace hazards, protecting employees from carbon dioxide and chemical exposures, controlling hazardous energy, safely operating wine-production equipment, and correcting unsafe conditions.

Management should provide employees with the equipment, safeguards, training, PPE, and resources necessary to perform their assigned work safely.

Managers and supervisors should:

• Identify winery and process hazards.
• Conduct appropriate workplace inspections.
• Evaluate carbon dioxide exposures.
• Evaluate tanks and vessels for confined-space hazards.
• Maintain machinery and safeguards.
• Establish hazardous-energy-control procedures where required.
• Maintain chemical-handling procedures.
• Coordinate crush, cellar, bottling, sanitation, and maintenance activities.
• Provide appropriate PPE.
• Train employees before assigning hazardous work.
• Correct unsafe conditions.
• Investigate incidents and near misses.
• Follow up on corrective actions.

Employees should follow established procedures, use required safeguards and PPE, report unsafe conditions, and operate only equipment for which they have received appropriate training and authorization.

Winery Hazard Assessments

Winery operations should be evaluated to identify hazards associated with crush, fermentation, cellar work, bottling, sanitation, maintenance, warehousing, material handling, and vineyard operations when applicable.

Hazard assessments may consider:

• Carbon dioxide accumulation.
• Oxygen-deficient atmospheres.
• Confined spaces.
• Tanks and vessels.
• Hazardous energy.
• Moving machinery.
• Pressurized equipment.
• Cleaning chemicals.
• Wet and slippery floors.
• Manual material handling.
• Forklift traffic.
• Noise.
• Electrical equipment.
• Refrigeration systems.
• Seasonal operations.
• Outdoor heat exposure.

Assessments should be reviewed when equipment, processes, chemicals, production methods, or workplace layouts change significantly.

Winery Safety Inspections

Periodic safety inspections can help identify unsafe conditions and verify that established procedures are being followed.

Inspections may include:

• Crush equipment.
• Crushers and destemmers.
• Presses.
• Pumps.
• Tanks and vessels.
• Carbon dioxide systems.
• Atmospheric monitors and alarms.
• Machine guards.
• Bottling equipment.
• Barrel storage.
• Chemical storage.
• Floors and drainage.
• Electrical equipment.
• Forklifts and pallet jacks.
• Refrigeration equipment.
• Fire protection.
• Emergency equipment.
• Exit routes.

Identified deficiencies should be documented and corrected in a timely manner.

Job Safety Analysis (JSA/JHA)

A Job Safety Analysis (JSA/JHA) can be used to evaluate higher-hazard winery activities and establish appropriate controls before work begins.

JSAs/JHAs may be appropriate for:

• Crush operations.
• Crusher and destemmer operation.
• Press operation.
• Tank cleaning.
• Confined-space entry.
• Chemical transfer.
• Barrel handling.
• Bottling-line operation.
• Jam clearing.
• Equipment cleaning.
• Maintenance.
• Forklift operation.
• Loading and unloading.

The JSA/JHA should identify task steps, hazards associated with each step, and controls necessary to perform the work safely.

Carbon Dioxide Safety

Carbon dioxide is an important winery hazard because it is naturally generated during fermentation and may also be stored or used during production.

CO2 can accumulate in enclosed, low, or inadequately ventilated areas and can create dangerous employee exposures.

Potential accumulation areas may include:

• Fermentation rooms.
• Tank areas.
• Cellars.
• Barrel-storage areas.
• Pits and low areas.
• Enclosed processing areas.
• CO2 storage areas.
• Other inadequately ventilated locations.

Winery procedures should address carbon dioxide sources, ventilation, monitoring where appropriate, alarm response, employee training, and emergency procedures.

Employees should understand that a hazardous concentration of carbon dioxide can exist even when oxygen measurements alone do not adequately identify the hazard.

CO2 Monitoring and Alarms

Fixed or portable carbon dioxide monitoring may be appropriate where hazardous concentrations could develop.

Monitoring equipment should be selected according to the atmospheric hazards being evaluated.

Where alarms are provided, employees should understand:

• What the alarms indicate.
• Required response actions.
• When evacuation is necessary.
• Who should be notified.
• Restrictions on reentry.
• Emergency procedures.

Employees should not ignore, disable, or intentionally bypass atmospheric alarms.

Fermentation Areas

Fermentation can release substantial quantities of carbon dioxide.

Ventilation and monitoring needs should be evaluated according to production volume, tank configuration, room design, ventilation, and other relevant factors.

Employees should not rely on odor or other sensory warning to determine whether a hazardous atmosphere is present.

Confined Spaces

Wineries may contain fermentation tanks, storage tanks, blending vessels, pits, sumps, and other spaces that require evaluation under applicable confined-space requirements.

Each potentially confined space should be evaluated based on its configuration and hazards.

Where a space meets the definition of a permit-required confined space, procedures should address:

• Hazard evaluation.
• Entry authorization.
• Atmospheric testing.
• Isolation.
• Ventilation.
• Attendants.
• Communications.
• Entry equipment.
• Rescue and emergency procedures.
• Employee training.

Employees should not enter tanks or other spaces until the entry has been appropriately evaluated and authorized.

Winery Tank and Vessel Entry

Tank and vessel entry can expose employees to carbon dioxide, oxygen deficiency, cleaning chemicals, mechanical hazards, residual product, restricted entry and exit, and other hazards.

Before entry, applicable hazards should be identified and controlled.

Depending on the vessel and work being performed, controls may include:

• Hazardous-energy isolation.
• Draining and cleaning.
• Atmospheric testing.
• Ventilation.
• Chemical control.
• Entry permits.
• Attendant procedures.
• Rescue provisions.

A tank should not be considered safe for entry merely because it has been emptied or rinsed.

Confined-Space Rescue

Emergency rescue should be planned before permit-required entry begins.

Employees should not make an impulsive entry into a tank or other potentially hazardous atmosphere to rescue a coworker.

Rescue arrangements should reflect the space configuration, hazards, entry method, and ability to provide timely assistance.

Crush Operations

Harvest and crush periods can create unusually high workloads, temporary or seasonal staffing, increased vehicle traffic, extended work hours, and intensive equipment use.

Crush-period planning should address:

• Employee training.
• Equipment condition.
• Machine guarding.
• Traffic control.
• Material handling.
• Housekeeping.
• Fatigue.
• Chemical handling.
• Carbon dioxide.
• Emergency procedures.

New or temporary employees should receive appropriate instruction before independently performing assigned work.

Grape Receiving

Grape receiving areas may expose employees to trucks, forklifts, bins, hoppers, conveyors, uneven surfaces, and moving equipment.

Procedures should address:

• Vehicle movement.
• Pedestrian separation.
• Bin handling.
• Hopper access.
• Forklift operation.
• Fall hazards.
• Housekeeping.
• Communication between employees and drivers.

Employees should remain clear of suspended or unstable loads.

Crushers and Destemmers

Crushers, destemmers, and associated feed systems can create caught-in, crushing, entanglement, and amputation hazards.

Required guards and safeguards should remain in place.

Employees should not reach into operating equipment to remove grapes, stems, debris, or other material.

Servicing, maintenance, and hazardous jam clearing should be performed using appropriate shutdown and energy-control procedures.

Wine Presses

Wine presses can expose employees to mechanical movement, hydraulic or pneumatic energy, pressure, pinch points, and unexpected startup.

Employees should follow established operating procedures and remain clear of hazardous equipment movement.

Servicing and maintenance should be performed using applicable hazardous-energy-control procedures.

Hoppers and Conveyors

Hoppers, augers, conveyors, and feed systems may create caught-in, entanglement, crushing, and fall hazards.

Employees should not enter or reach into hazardous equipment while it is operating.

Required guarding should remain in place.

Where entry into a hopper or similar space is necessary, applicable confined-space and hazardous-energy requirements should be evaluated.

Pumps and Wine Transfer

Pumps, hoses, piping, valves, and fittings should be appropriate for their intended service and maintained in safe condition.

Before transfer begins, employees should verify that connections are secure and valves are appropriately positioned.

Employees should be alert for:

• Unexpected pressure.
• Hose movement.
• Leaks.
• Chemical residues.
• Hot liquids.
• Slip hazards.
• Pump and motor hazards.

Pressure should be relieved before disconnecting equipment when necessary.

Hoses and Connections

Hoses should be inspected as appropriate for damage, deterioration, leaking fittings, or other conditions that could affect safe operation.

Hoses crossing walkways should be controlled to reduce trip hazards.

Connections should be secured before pressure is applied.

Lockout/Tagout

Employees performing servicing or maintenance may be exposed to electrical, mechanical, hydraulic, pneumatic, gravitational, pressure, thermal, or other hazardous energy.

Where Lockout/Tagout requirements apply, hazardous energy should be isolated and controlled before servicing or maintenance begins.

Equipment requiring evaluation may include:

• Crushers.
• Destemmers.
• Presses.
• Conveyors.
• Pumps.
• Bottling equipment.
• Labeling equipment.
• Refrigeration equipment.
• Other powered machinery.

Simply pressing a stop button or using a normal operating control may not adequately isolate hazardous energy.

Only appropriately trained and authorized employees should perform work requiring Lockout/Tagout.

Machine-Specific Energy Control

Where required, energy-control procedures should identify the specific energy sources and isolation methods for the equipment being serviced.

Stored energy such as hydraulic pressure, pneumatic pressure, gravity, or compressed gas should be appropriately controlled.

Employees should verify effective isolation before beginning covered servicing or maintenance.

Machine Guarding

Crush equipment, presses, pumps, conveyors, bottling lines, motors, drives, and other winery machinery may create caught-in, caught-between, crushing, cutting, or amputation hazards.

Required guards and safeguards should remain installed and functional.

Employees should not remove, defeat, bypass, or intentionally interfere with required safeguards.

Equipment with missing or defective safeguards should be removed from service when necessary until appropriate protection is restored.

Bottling and Packaging

Bottling, labeling, corking, capping, case-packing, and palletizing equipment can expose employees to moving machinery, conveyors, pinch points, broken glass, compressed air, repetitive work, and hazardous energy.

Employees should:

• Keep guards in place.
• Follow operating procedures.
• Stay clear of moving equipment.
• Use established procedures for jams.
• Report defective safeguards.
• Follow applicable energy-control procedures during servicing or maintenance.

Broken Glass

Broken bottles can create serious cut and puncture hazards.

Employees should use appropriate tools and PPE when cleaning broken glass.

Broken glass should not be picked up with bare hands.

Damaged containers should be disposed of using established procedures.

Jam Clearing

Production and packaging jams should be cleared according to established procedures.

Employees should not reach into hazardous areas of operating machinery unless the task has been evaluated and can be performed safely.

When jam clearing exposes employees to unexpected startup or hazardous energy, applicable Lockout/Tagout procedures should be followed.

Barrel Handling

Wine barrels are heavy and can create crushing, pinch-point, rolling, stacking, and ergonomic hazards.

Mechanical handling equipment should be used where practical.

Employees should:

• Keep hands and feet clear of pinch points.
• Control barrels during movement.
• Use appropriate barrel-handling equipment.
• Avoid standing in the path of uncontrolled rolling barrels.
• Ensure stored barrels are stable.

Barrel Storage

Barrel racks and storage systems should be maintained in stable condition.

Damaged racks should be reported and evaluated.

Employees should not climb barrel racks unless a system is specifically designed for access.

Forklift operators should use caution when placing or retrieving barrels.

Cleaning and Sanitation

Winery cleaning and sanitation can expose employees to chemicals, hazardous energy, wet floors, pressure, hot water, and confined spaces.

Cleaning procedures should address the equipment and hazards involved.

Employees should understand when cleaning can be performed safely under normal operating conditions and when equipment must be shut down and hazardous energy controlled.

Tank Cleaning

Tank cleaning may involve spray devices, clean-in-place systems, chemicals, pressure washing, hot water, or manual entry.

Procedures should address:

• Chemical hazards.
• Atmospheric hazards.
• Hazardous energy.
• Pressure.
• Temperature.
• Confined-space requirements.
• PPE.
• Spill response.

Employees should not enter a tank simply because cleaning has begun or the vessel has been drained.

Winery Chemicals

Wineries may use caustic cleaners, acids, sanitizers, sulfur compounds, gases, laboratory chemicals, and other hazardous materials.

Employees should:

• Follow label and Safety Data Sheet precautions.
• Use required PPE.
• Follow established dilution procedures.
• Avoid unauthorized chemical mixing.
• Use appropriate transfer equipment.
• Maintain container labels.
• Report leaks and damaged containers.

Chemical Transfer and Dilution

Chemical transfer and dilution should be performed in a manner that minimizes splashing, spills, and employee exposure.

Appropriate eye, face, hand, and body protection should be used based on the hazard.

Employees should follow manufacturer instructions and established procedures when mixing or diluting chemicals.

Emergency Eyewash and Shower

Where employees may be exposed to corrosive materials requiring immediate flushing, suitable emergency washing facilities should be readily available as required.

Access should remain unobstructed.

Employees should know the location of emergency eyewash and shower equipment and how to use it.

Hazard Communication

Employees exposed to hazardous chemicals should receive appropriate information and training.

The Hazard Communication Program should address applicable:

• Chemical inventories.
• Safety Data Sheets.
• Container labeling.
• Employee information and training.
• Non-routine tasks.
• Contractor communication.

Employees should understand how to obtain and use Safety Data Sheets.

Personal Protective Equipment

PPE requirements should be based on workplace hazard assessments and employee tasks.

Depending on the work performed, PPE may include:

• Safety glasses or goggles.
• Face shields.
• Chemical-resistant gloves.
• Protective footwear.
• Chemical-resistant clothing.
• Hearing protection.
• Other task-specific protection.

PPE should be appropriately selected, maintained, and used.

Eye and Face Protection

Employees performing chemical transfer, hose disconnection, cleaning, pressure-related operations, or other tasks that create splash or impact hazards should use appropriate eye and face protection.

A face shield should not automatically be considered a substitute for required primary eye protection.

Hand Protection

Hand protection should be selected according to the specific hazard.

Different winery tasks may require protection from:

• Chemicals.
• Cuts.
• Abrasions.
• Heat.
• Cold.
• Broken glass.

Employees should understand the limitations of the gloves provided.

Respiratory Protection — When Applicable

Engineering and other feasible controls should be used where appropriate to control airborne hazards.

When respirators are necessary to protect employees, the winery should maintain an appropriate Respiratory Protection Program addressing applicable requirements such as respirator selection, medical evaluation, fit testing, training, inspection, and maintenance.

Respirators should not be used as a substitute for appropriate confined-space controls or emergency procedures.

Manual Lifting and Material Handling

Winery employees may handle cases, barrels, chemical containers, hoses, packaging materials, grapes, cylinders, and other heavy or awkward materials.

Employees should evaluate loads before lifting and obtain assistance when necessary.

Mechanical assistance such as carts, hand trucks, pallet jacks, lifts, or other material-handling equipment should be used where appropriate.

Ergonomics

Barrel handling, case handling, bottling, palletizing, laboratory work, harvest activities, and repetitive production tasks can create ergonomic stress.

Potential risk factors include:

• Repetitive motion.
• Heavy lifting.
• Awkward postures.
• Forceful exertion.
• Excessive reaching.
• Prolonged standing.

Workstations, equipment, work practices, and material-handling methods should be evaluated and improved where practical.

Slips, Trips and Falls

Wet floors are common in winery production and sanitation areas.

Wine, water, chemicals, hoses, drains, grapes, stems, packaging materials, and other conditions can create slip and trip hazards.

Employees should:

• Clean spills promptly.
• Control hoses and cords.
• Maintain clear walkways.
• Use warning signs or barriers when necessary.
• Report damaged flooring and drainage problems.
• Wear appropriate footwear.

Walking-Working Surfaces

Floors, stairs, platforms, catwalks, ladders, and other walking-working surfaces should be maintained in safe condition.

Elevated work areas around tanks and production equipment should have appropriate fall protection where required.

Employees should not climb on tanks, piping, barrel racks, or other surfaces not designed for access.

Ladder Safety

Employees should use appropriate ladders or access systems for elevated work.

Ladders should be inspected and used according to established procedures.

Employees should not use barrels, boxes, pallets, tanks, or other makeshift climbing devices.

Forklift/PIT Safety — When Applicable

Wineries using forklifts or other powered industrial trucks should maintain an appropriate Powered Industrial Truck Safety Program.

Only trained and authorized employees should operate powered industrial trucks.

The program should address:

• Operator training and evaluation.
• Pre-use inspections.
• Load capacity.
• Stability.
• Pedestrian safety.
• Traveling and turning.
• Barrel and pallet handling.
• Loading and unloading.
• Dock and trailer operations.
• Battery charging or fueling.
• Equipment maintenance.

Pallet Jack Safety

Manual and powered pallet jacks should be operated according to their design and manufacturer instructions.

Employees should maintain control of loads, keep hands and feet clear of wheels and pinch points, and maintain visibility while moving materials.

Only appropriately trained employees should operate powered equipment.

Warehouse and Storage Safety

Wine cases, bottles, barrels, ingredients, packaging materials, chemicals, and other materials should be stored securely.

Storage procedures should address:

• Stable stacking.
• Rack condition.
• Aisle clearance.
• Forklift traffic.
• Falling objects.
• Chemical compatibility.
• Emergency access.
• Fire protection.

Loading Dock Safety

Loading docks can expose employees to trucks, forklifts, pallet jacks, dock edges, unstable loads, and pedestrian traffic.

Procedures should address vehicle movement, trailer access, dock edges, material handling, pedestrian routes, and communication between drivers and winery personnel.

Loading and Unloading

Employees loading or unloading grapes, bottles, cases, barrels, packaging materials, and other products should remain aware of vehicle movement, unstable loads, falling materials, pinch points, and material-handling hazards.

Loads should be secured appropriately during transportation.

Employees should use suitable material-handling equipment for heavy or awkward loads.

Electrical Safety

Electrical equipment, cords, plugs, panels, motors, pumps, and controls should be maintained in safe condition.

Wet winery environments make appropriate electrical installation, maintenance, and work practices particularly important.

Employees should not use damaged electrical equipment.

Only qualified or otherwise authorized personnel should perform electrical work requiring specialized knowledge or training.

Noise

Crush equipment, compressors, bottling lines, pumps, conveyors, and other winery equipment may create significant workplace noise.

Employee noise exposure should be evaluated where necessary.

Engineering or administrative controls should be considered where appropriate.

Hearing Conservation — When Applicable

Where employee noise exposures trigger applicable requirements, the winery should maintain an appropriate Hearing Conservation Program.

The program may include exposure monitoring, audiometric testing, hearing protection, training, and recordkeeping.

Compressed Gas Cylinders

Compressed gas cylinders should be appropriately stored, secured, handled, and protected from damage.

Employees should use suitable regulators, fittings, and connections for the gas and service involved.

Damaged cylinders, valves, regulators, or connections should be removed from service as appropriate.

Refrigeration Systems — When Applicable

Wineries may use ammonia, glycol, or other refrigeration systems.

Safety procedures should reflect the refrigerant, system size, equipment, and employee exposures present.

Employees who operate or maintain refrigeration equipment should receive appropriate instruction.

Emergency procedures should address potential refrigerant releases where applicable.

Ammonia Refrigeration and Process Safety Management — When Applicable

Wineries using ammonia refrigeration should evaluate the quantity and process to determine which regulatory requirements apply.

Facilities with covered processes should maintain the required Process Safety Management program.

Where PSM does not apply, appropriate operation, maintenance, emergency, and employee-protection procedures remain important.

Welding, Cutting and Hot Work — When Applicable

Winery maintenance may involve welding, cutting, brazing, grinding, or other hot work.

Procedures should address:

• Combustible materials.
• Fire prevention.
• Hot-work authorization where appropriate.
• Ventilation.
• Gas cylinders.
• PPE.
• Fire extinguishing equipment.
• Fire watch requirements when applicable.

Vineyard Operations — When Applicable

Wineries that operate vineyards should evaluate agricultural hazards separately from production-facility hazards.

Vineyard work may involve:

• Tractors.
• Agricultural equipment.
• Pruning equipment.
• Pesticides.
• Heat exposure.
• Outdoor work.
• Uneven terrain.
• Vehicles.
• Manual material handling.
• Harvest activities.

Applicable agricultural safety requirements should be incorporated according to the work performed.

Tractor and Agricultural Equipment Safety — When Applicable

Only appropriately trained employees should operate tractors and agricultural machinery.

Equipment should be inspected, maintained, and operated according to applicable requirements and manufacturer instructions.

Employees should follow appropriate shutdown procedures before clearing jams or performing maintenance.

Pesticide Safety — When Applicable

Vineyard operations involving pesticides should establish appropriate procedures for pesticide storage, handling, application, employee protection, and emergency response.

Employees should receive required information and training appropriate to their assigned work.

Heat Stress — When Applicable

Employees working outdoors in vineyards, receiving areas, loading operations, or other hot environments may be exposed to heat stress.

The winery should evaluate heat exposure and establish appropriate controls based on work conditions.

Measures may include:

• Drinking water.
• Rest periods.
• Shade or cooling.
• Acclimatization.
• Employee training.
• Monitoring conditions.
• Emergency response.

Fire Prevention

Fire-prevention procedures should address the hazards present within the winery.

Potential considerations include:

• Combustible materials.
• Packaging.
• Electrical equipment.
• Hot work.
• Chemical storage.
• Maintenance activities.
• Agricultural operations.

Fire extinguishers and other fire-protection equipment should remain accessible.

Emergency Action Plan

Employees should understand procedures to follow during foreseeable winery emergencies.

The Emergency Action Plan may address:

• Fire.
• Carbon dioxide release.
• Chemical spill or release.
• Refrigerant release.
• Medical emergencies.
• Severe weather.
• Power failure.
• Evacuation.
• Shelter-in-place.

Employees should understand alarm methods, exit routes, assembly areas, and emergency reporting procedures applicable to their workplace.

Emergency Exits and Egress

Exit routes should remain accessible and reasonably free of obstructions.

Barrels, cases, pallets, hoses, carts, packaging materials, and other equipment should not block required emergency exits or exit access.

Employees should report damaged exit doors, emergency lighting, or exit signs.

First Aid and Medical Emergencies

Wineries should establish procedures for obtaining prompt medical assistance.

Employees should understand how to report an injury, summon emergency assistance, and locate first-aid supplies.

Potential winery injuries may include chemical exposures, cuts, strains, eye injuries, heat illness, falls, and injuries involving machinery or material handling.

Spill Prevention and Response

Procedures should address foreseeable spills involving chemicals, wine, oils, refrigerants, fuels, and other materials.

Employees should understand:

• How to report a spill.
• When they may safely clean it.
• Required PPE.
• Appropriate cleanup materials.
• Disposal requirements.
• When emergency assistance is necessary.

Hazardous Waste — When Applicable

Wineries generating hazardous waste should identify and manage the waste according to applicable requirements.

Employees responsible for handling hazardous waste should receive appropriate information and instruction.

Laboratory Safety — When Applicable

Wineries performing laboratory testing should evaluate hazards associated with laboratory chemicals, glassware, compressed gases, heating equipment, microbiological work, and other laboratory activities.

Laboratory procedures should reflect the type and extent of testing actually performed.

Contractor Safety

Outside contractors may perform refrigeration, electrical, mechanical, construction, tank, vineyard, or other specialized work at the winery.

Contractor coordination should address relevant workplace hazards and applicable safety procedures.

The winery and contractor should exchange appropriate hazard information when required.

Tasting Room Safety — When Applicable

Wineries operating tasting rooms or other public hospitality areas should evaluate hazards associated with employees working directly with customers.

Potential considerations include:

• Slips and falls.
• Broken glass.
• Material handling.
• Cleaning chemicals.
• Emergency procedures.
• Workplace violence.
• Security.
• Food service where applicable.

Production areas should be appropriately protected from unauthorized public access.

Vehicle and Delivery Operations — When Applicable

Wineries operating delivery, sales, vineyard, or other company vehicles should establish appropriate vehicle-safety procedures.

Programs may address:

• Authorized drivers.
• Vehicle inspections.
• Seat-belt use.
• Distracted driving.
• Backing.
• Load securement.
• Delivery-site hazards.
• Accident reporting.

Working Alone — When Applicable

Employees working alone during cellar operations, laboratory work, maintenance, vineyard work, opening, closing, or other activities may face increased risk during emergencies.

Procedures should address communication, emergency assistance, and hazards associated with the work being performed.

Higher-hazard tasks should be evaluated to determine whether working alone is appropriate.

Winery Safety Training

Safety training should reflect each employee’s assigned work and exposure.

Depending on operations, training may address:

• General winery safety.
• Carbon dioxide hazards.
• Confined spaces.
• Lockout/Tagout.
• Machine guarding.
• Chemical safety.
• Hazard Communication.
• PPE.
• Crush equipment.
• Presses and pumps.
• Bottling equipment.
• Barrel handling.
• Manual lifting.
• Forklifts and pallet jacks.
• Heat stress.
• Emergency procedures.
• Fire prevention.

Training should be provided before employees independently perform tasks requiring specific knowledge or skills and repeated when required or when circumstances indicate retraining is necessary.

Seasonal and Short-Service Employees

Harvest may require wineries to add seasonal or temporary workers during a period of increased production and equipment use.

These employees should receive appropriate orientation and task-specific training before independently performing assigned work.

Orientation may address:

• General safety rules.
• Crush-period hazards.
• Carbon dioxide.
• Equipment restrictions.
• Emergency procedures.
• Injury reporting.
• PPE.
• Chemical safety.
• Slips and falls.
• Material handling.

Additional supervision should be provided when appropriate until employees demonstrate the ability to perform assigned work safely.

Winery JSA/JHA

Wineries can use JSAs/JHAs to document safe work procedures for recurring higher-hazard tasks.

Potential Winery JSAs/JHAs include:

• Grape receiving.
• Crusher/destemmer operation.
• Press operation.
• Wine transfer.
• Tank cleaning.
• Confined-space entry.
• Chemical transfer.
• Barrel handling.
• Bottling-line operation.
• Forklift operation.
• Pallet jack operation.
• Loading and unloading.
• Maintenance activities.

Winery Toolbox Talks and Safety Meetings

Short safety meetings can reinforce safe work practices and address current workplace concerns.

Potential topics include:

• Carbon dioxide safety.
• Confined-space awareness.
• Crush safety.
• Lockout/Tagout.
• Chemical handling.
• Preventing slips and falls.
• Barrel handling.
• Safe lifting.
• Machine guarding.
• Forklift safety.
• PPE.
• Heat stress.
• Emergency procedures.

Additional Safety Programs

Depending on winery operations, additional safety programs may be necessary for:

• Respiratory Protection.
• Hearing Conservation.
• Process Safety Management.
• Fall Protection.
• Ladder Safety.
• Heat Stress.
• Pesticide Safety.
• Tractor Safety.
• Welding and Hot Work.
• Hazardous Waste.
• Spill Prevention and Response.
• Vehicle Safety.
• Contractor Safety.
• Working Alone.

These programs should be included when employee activities or workplace hazards make them applicable rather than automatically adding programs unrelated to the winery’s operations.

Building a Winery Safety Manual

A useful Winery Safety Manual should reflect the actual workplace rather than simply combining generic manufacturing or agricultural safety policies.

An estate winery with vineyards, extensive crush operations, large fermentation tanks, automated bottling, refrigeration systems, forklifts, laboratories, and warehouse operations may require substantially more safety programs than a smaller winery purchasing grapes or juice and operating limited production equipment.

The manual should consider:

• Winery size.
• Crush and fermentation processes.
• Tanks and vessels.
• Cellar operations.
• Bottling systems.
• Chemicals.
• Refrigeration.
• Warehousing.
• Barrel storage.
• Material handling.
• Vineyard operations.
• Tasting-room operations.
• Delivery operations.
• Maintenance activities.

Selecting the appropriate programs creates a manual that is comprehensive without filling it with procedures unrelated to the employer’s operations.

Customized Winery Safety Manuals

A Winery Safety Manual can be developed around the specific winemaking processes, equipment, tanks, bottling systems, chemicals, vineyard operations, and employee exposures of the business.

The finished manual may incorporate applicable programs for carbon dioxide, confined spaces, Lockout/Tagout, machine guarding, chemical safety, PPE, crush operations, material handling, forklifts, heat stress, emergency procedures, and other hazards present within the operation.

This provides winery employers with a practical safety manual organized around the work their employees actually perform.