Carbon Dioxide

CO2 Safety

As part of your Employee Handbook, you have been provided with a full copy of our CO2 Safety Procedures.

This section will provide some more information about hazards and risks.

Health Risks

Carbon dioxide (CO2) poses a silent but deadly threat in brewery environments. It is invisible, odourless, and can quickly displace oxygen, leading to serious injury or death. Strict adherence to all safety protocols, monitoring systems, and emergency procedures is not just important—it's essential for your safety and the safety of your colleagues. Always stay vigilant and report any safety concerns immediately.

Recognize the risks

Asphyxiation: CO2 is heavier than air and can accumulate in low-lying areas, displacing oxygen and creating environments where breathing air becomes deadly.
Hypoxia: Even moderate increases in CO2 levels can lead to symptoms of hypoxia, where vital organs do not receive enough oxygen. Symptoms include headache, dizziness, shortness of breath, and cognitive disturbances, which can escalate to convulsions, coma, and death without warning.
Confined Space Hazard: CO2 levels can rise quickly in enclosed brewing and storage areas, turning them into death traps without proper ventilation.
Invisible Threat: Without the smell or color, CO2 buildups often go unnoticed until symptoms occur, making it a stealthy and deadly hazard.

CO2 Monitoring and Response

CO2 Monitors

Equipped in all facilities and checked bi-annually by our supplier.
Inspected monthly by the JHSC, with all checks documented in meeting notes.

Action Plan for Monitor Alerts

Evacuate immediately if the CO2 alarm sounds.
Report to a designated safety officer or manager.
Do not re-enter the area until it is declared safe by a professional.

Maturation Room restrictions

In our brewery, maturation rooms are critical areas where beer undergoes fermentation and aging. These spaces are classified as confined spaces due to their restricted entry and exit points and the potential for hazardous conditions such as high concentrations of CO2, which is a natural byproduct of the fermentation process.

Controlled Entry: Access to maturation rooms is strictly controlled and limited to authorized personnel only. This is to ensure that those entering are aware of the potential hazards and necessary precautions.
Locking Mechanisms: All maturation room doors are equipped with locking mechanisms to prevent unauthorized access. Keys or access codes are held by management and trained staff.

In Case of Exposure

Evacuate: If you suspect CO2 buildup, evacuate the area immediately.
Report: Notify your supervisor and safety personnel.
Administer First Aid: If exposure occurs, seek medical attention immediately. Symptoms might be delayed and worsen without warning.

Act Fast – Lives Depend on It

Do not underestimate the dangers of CO2. Your prompt response to potential hazards can save lives, including your own.

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