Improving Gas Safety In The Beverage Industry | Air-Met Scientific
Confronting the Invisible Danger in Breweries and Distilleries
Breweries, distilleries and other businesses within the food and beverage industry can be a delightful place full of different aromas, sights, and tastes. However, they can also pose dangers if the correct safety measures are not in place. Whilst the standard health and safety dangers are present much like any manufacturing and production line such as physical and noise hazards, there are additional dangers that are invisible and need consideration to ensure a healthy and safe work environment for all. Such hazards include a build-up of carbon dioxide (CO2), ethanol (C2H5OH) and nitrogen dioxide (NO2) which can be present through the brewing/distilling processes and all the way to the point of service.
Gases such as carbon dioxide are tasteless, colourless, and odourless, posing an unseen risk that has led to workplace accidents in breweries around the world. The installation of a fixed gas detection system can reduce risks for venue owners and beverage producers as well as improve worker’s safety.
How are gases introduced into the environment?
CO2, C2H5OHand NO2 are common throughout the brewing and distilling process with carbon dioxide and ethanol being natural by-products of the fermentation process – a process in which the gases are released when sugars are transformed into alcohol. Nitrogen on the other hand is introduced by workers throughout the process for uses such as purging tanks between uses, preventing cross-contamination between future batches, as well as for pressurising kegs prior to shipment. In bars, restaurants and pubs, carbon dioxideis used to carbonate and add pressure for beer taps and post-mix lines.
The use of these gases is widespread and are essential to make beer, wine and spirits, however during all of the stages of these processes, there is an increased risk for workers. In beverage production, gases can collect at the bottom of tanks, and spill out – leaving a pool of gases, whilst for service-based applications such as in pubs, carbon dioxide can leak out through faulty line connections, and damaged hoses. The danger presented by these scenarios is due to the potential for gases to build up in a confined space, which is further exacerbated by the inability to visually see these gases.
Why is a carbon dioxide leak in the beverage industry dangerous?
Exposure to the gases present in the brewing and distilling processes can lead to a range of illnesses ranging from mild to severe. Some of the symptoms ofexposure to carbon dioxide include:
Impacted concentration
Dizziness
Headaches
Shortness of Breath
Loss of Consciousness
Death
What are the Australian Standards for carbon dioxide cylinders and ventilation?
In Australia, standards such as AS 5034: Installation and use of inert gases for beverage dispensing exist to ensure that workers are safe and to limit the risk of accidents involving gases occurring. AS 5034: 2005 mandates that if gas cylinders cannot be located in the open air or in an adequately ventilated area, specified actions must be undertaken. A key requirement of the standard mandates installing a gas monitoring and alarm system to warn people of a hazardous build-up of gas before entering the cellar or cool room. The type of monitors required depends on the gases used and must include visible and audible alarms both within the cellar or cool room and at the entry points outside of these areas. For more information on the requirements of AS 5034: 2005 Work Safe Victoria provides further resources on safety for food and beverage workers.
How can breweries and distilleries improve safety with gas monitoring?
Gas sensors and monitors are the only reliable method for monitoring CO2 and other gases present in the food and beverage industry and provide safety to workers whilst helping companies meet the regulated standards. Common gases and sensors required tend to change per the requirements of each specific industry. The most commonly monitored gases in the food and beverage industry are usually O2, CO and NH3, however, sensors will vary for different applications. Below is a table of the most common sensors for different applications.
Breweries and Distilleries
O2, LEL, CO/H2S, CO2, SO2, C2H5OH and NH3
Wine Bottling
O2, LEL, CO, and CO2
Confined Space Entry
O2 and LEL at minimum, with additional sensors determined by the hazards of the application
