Mike Clark from Olson & Olson has compiled a list of common safety concerns and is a good reference for breweries preparing for OSHA inspections. If you any questions regarding this report, you can contact him at 303-867-2070 or firstname.lastname@example.org.
By Christopher Peterson, Partner, Fisher Phillips An increasing number of local breweries here in Colorado have been inspected within the last couple of weeks as part of OSHA’s continuing Local Emphasis Program (“LEP”) to reduce employee exposure to hazards associated with beverage manufacturing processes in general industry operations. As part of this LEP, OSHA is […]
For the long-term health of a brewer, either for yourself or for your employees, boots are a top concern. This blog article will examine a few considerations that may impact your decision on boot style and features, and give a few recommendations for boots from CBG members. These recommendations have not been solicited for in […]
The Lockout/Tagout (LOTO) standard covers the servicing and maintenance of machines and equipment in which the unexpected startup of the machines or equipment, or release of stored energy could cause injury to employees. Machines that start up unexpectedly while being serviced can cause severe injury or even death. Energy sources may include: electrical, mechanical, hydraulic, […]
First a bit about myself and the production facility I work in as I have found the size of the facility will dictate how and when you will add CO2. I have been working in a small brewery since the mid 2000’s only ever used a carbonation stone and the classic Zahm & Nagel for […]
Traditional bright tank and serving tank cleaning with sodium hydroxide (caustic) requires the brewer to vent C02 out of the vessel, in order to avoid neutralizing the caustic and creating a hazardous vacuum. The introduction of oxygen to the tank and the time required to heat, clean and purge and pressurize a bright tank can […]
The question of shelf life is a crucial one for breweries entering the retail market or expanding their distribution. It can also be a very expensive one to answer, when using best-practice techniques – namely a highly-sensitive oxygen sensor and can/bottle-cap piercer on the packaging line. This article will briefly examine the factors impacting shelf-life, […]
The Occupational Safety & Health Administration (OSHA) requires employers to take measures in their workplaces to prevent employees from falling off walking/working surfaces or into floorholes. In the brewing industry, when an employee is on a walking-working surface with an unprotected side or edge that is 4 feet or more above a lower level, protection […]
Webinar: pH and Titratable Acidity – Understanding what they are, how they differ, and how they can compliment brewing quality control
This webinar presented to you by Beyers Analytical and will educate you on what pH and titratable acidity (TA) are, how they can be measured, and when/where these measurements are useful. There is a common misconception that monitoring pH will provide an accurate snapshot of the acidity of a sample. The webinar will show why […]
In this webinar, Erin Cox from Great Divide Brewing covers what resources are already out there to help your brewery implement an environmental management system.