Improving Workplace Safety in Craft Breweries
The craft brewery industry has seen substantial growth in the past two decades, but the increase in production and employees only poses more concerns about work related injuries and fatalities. A common brewery setting includes hot liquids, pressurized tanks, caustic chemicals, machinery and fork lifts in one area. It’s unquestionable that this type of work environment contains hazards left and right, so what are you going to do about it?
In recent years, workplace safety in craft breweries has been frequently scrutinized. Surveys have observed that there is a general lack of safety procedures and programs in breweries. According to a Reuter’s analysis of federal Occupational Safety and Health Administration (OSHA) data, there have been 547 violations at craft breweries from 2003 through 2011 and 151 violations at large brewers (e.g. Anheuser-Busch and Coors).
In 2009, Calhoun’s Bar-B-Q & Brewery in Knoxville, Tennessee lost their craft brewery contractor, Mark Moynihan. This accident is not isolated and the brewery is being admonished for creating an unsafe workplace. Unfortunately this one instance is just example of many.
Safety needs to be a concern and should not be overlooked. Kim Moynihan, widow of Mark Moynihan states that “if the employees received proper training this would not have happened.” Craft breweries and large breweries are encouraged to create a safety program that focuses on preventative measures.
What have you done to ensure safety for your craft brewery employees?
Improve safety and identify perils before you experience a loss.
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