Winery Industry

Confined spaces in wineries such as pits, sumps and tasks containing wastewater may harbour not only combustible gas and oxygen deficiency, but may also contain dangerous levels of hydrogen sulphide as well. High levels of hydrogen sulphide not only desensitise the workers’ sense of smell but, in high concentrations contribute to respiratory damage and can be potentially fatal.

Wineries can pose unique problems when protecting workers from dangerous atmospheres. From the trucking in and crash of freshly harvested grapes to the final ageing and bottling process, care must be taken to protect workers from potential hazards. Areas of concern within wineries include pits, sumps, storage tanks as well as fermentation rooms, barrel cellars and bottling rooms. The main gas hazards include carbon dioxide, oxygen displacement, hydrogen sulphide, sulphur dioxide, ethyl alcohol and carbon monoxide.

Carbon monoxide may also pose a concern in wineries. If petrol powered generating equipment, vehicles or propane forklifts are used in warehouses, exhaust gases containing high levels of carbon monoxide can build up creating potential hazards for employees.

A national safety audit on wineries identified the following safety concerns for workers: plant risk control to identify faulty, missing or inadequate guards; working at height on ladders; chemical storage and use, confined space entry electrical no RCD protections, worn and damaged wiring; being hit by, or hitting an object; lack of policies; slips, trips and falls; and manual handling, body stressing.

Dräger understands the safety concerns of wineries and other such establishments through years of working together. As a world leader in the manufacture, service and training of gas detection and breathing air systems, Dräger is an ideal partner to assist with your workplace safety requirements.

Dräger can work with either the wineries or the recruitment agencies to ensure your casual workers are ready for harvest.