BREWERY SAFETY WEBINAR

ON 3 KEY PROGRAMS

June 22, 2017

Dan Drown, CIH, CSP

619-666-8830

dan@drownehs.com

Dan Drown, CIH, CSP

30+ years experience, dual board certification--CIH, CSP

Global Sr. Safety & Health Manager of multi-national

chemical company

Last 9 years consulting in oil & gas production and refining,

power plants, water treatment, pharmaceutical, biotech &

specialty chemical, construction, and

CRAFT BREWING

20+ year homebrewer

Member SDBG and CCBA

Key Safety Programs

All breweries are required to have key safety

programs. These are 3 of the most important and

they must be done correctly:

Lockout Tag-Out (also referred to as Energy Isolation)

Permit-Required Confined Space Entry

Machine Guarding

This webinar will discuss the basic requirements of 3

programs.

Time will be provided for Q&A.

Lock out Tag Out

Lockout Tag Out (Energy Isolation)

To prevent energy from accidentally being released while a machine or equipment is being serviced, cleaned, maintained, or set up

To prevent injury from the unexpected energization and startup of equipment

To protect equipment from damage

Applicability

Applicable to:

Servicing, cleaning, and maintenance of machines & equipment

Bypass or removal of a guard or interlock

Not applicable to:

Minor adjustments

Routine activity

Integral to the use of the equipment

Will not expose employee to a hazard

Work on cord and plug equipment

Employee has exclusive control of power

Cord & plug is only energy source

Construction work

Equipment controlled and serviced by electrical utilities

Definition

Danger Zone

Any place in or about a machine or piece of equipment

where an employee may be struck by or caught

between moving parts, caught between moving and

stationary objects or parts of the machine, caught

between the material and a moving part of the

machine, burned by hot surfaces or exposed to electric

shock.

Definition

Interlock

A device that operates to prevent the operation of a

machine while the cover or door of the machine is open

or unlocked, and which will also hold the cover or door

closed and locked while the machine is in motion.

Authorized Employee and Affected Employee

Authorized Employee

An employee who uses the lockout/tag out/verify procedure on a

machine or piece of equipment that is to be serviced or maintained.

Affected Employee

An individual who operates or uses a machine or piece of equipment that

is/will be locked out or tagged out.

Any employee who works in an area where servicing or maintenance is

being performed.

Authorized Employee Responsibilities

Properly plan the job

Notify all affected employees in the area of work

Shut down the equipment at the operating controls

Isolate all energy sources to equipment

Lock and tag all isolating devices

Dissipate all stored or residual energy sources

Verify the isolation.

What Your Brewery Needs

A written Lockout Tag Out program

Equipment-specific procedures

Lockout locks, tags, and other equipment

Training for all:

Affected employees

Authorized employees

Written record of annual program review

Confined Space Entry

Confined Space - Definition

A Confined Space is any space that is:

Large enough and so configured that an employee can

bodily enter and perform assigned work

Has limited or restricted means for entry or exit. For

example: tanks, vessels, silos, storage bins, hoppers,

vaults, and pits are spaces that may have limited means

of entry & egress.

Is not designed for continuous employee occupancy

Permit-Required Confined Space-Definition

A Permit-Required Confined Space is a confined space that has any of the following:

Contains or has a potential to contain a hazardous atmosphere.

Contains a material that has the potential for engulfing an entrant.

Has an internal configuration such that an entrant could be trapped or asphyxiated by inwardly converging walls or by a floor which slopes downward and tapers to a smaller cross-section. (Cone bottom tanks)

Contains any other recognized serious safety or health hazard.

Non-Permit Confined Space

A Non-Permit Confined Space is:

A confined space that does not contain or, with respect to

atmospheric hazards, have the potential to contain ANY

hazard capable of causing death or serious physical harm.

A Permit-Required Confined Space can be reclassified as a

Non-Permit Confined Space if the hazards can be

eliminated.

General Requirements

Cal OSHA requires that employers must restrict access to Permit Required Confined Spaces.

Permit-Required Confined Spaces must be designated by a sign that states, “DANGER --PERMIT-REQUIRED CONFINED SPACE, DO NOT ENTER” or equivalent.

Tanks that do not have permanent signs must have temporary signs while they are accessible & during entry

Basic Steps to Follow

Identify and label all brewery confined spaces

Evaluate the space

Test atmosphere—O2 and flammability

Isolate the space

Misalign pipes, double block and bleed, or blind flange

Lockout energy sources

Complete permit—confined space entry supervisor

Assign attendant/standby/tank watch

Close out the permit and retain for current plus 2 years

What Your Brewery Needs

A written Confined Space program

Confined space entry permit form

An effective lockout tag out program

Air monitoring equipment

Training for all:

Entrants

Attendants

Confined space entry supervisors

Written record of annual program review

Machine Guarding

Definition

Danger Zone

Any place in or about a machine or piece of equipment

where an employee may be struck by or caught

between moving parts, caught between moving and

stationary objects or parts of the machine, caught

between the material and a moving part of the

machine, burned by hot surfaces or exposed to electric

shock.

Definition

Interlock

A device that operates to prevent the operation of a

machine while the cover or door of the machine is open

or unlocked, and which will also hold the cover or door

closed and locked while the machine is in motion.

What Your Brewery Needs

A written record of periodic inspections

Effective machine guarding

Questions and Discussion

Dan Drown, CIH, CSP

619-666-8830

dan@drownehs.com