Hazard Communication Program (WAC 296-800-170)
The Chemical Hazard Communication standard was developed to ensure employers and
employees are informed about chemical hazards in their workplace. Hazard
Communication applies to all winery operations that may expose employees to
hazardous substances under normal working conditions or during an emergency
situation. Workers, including supervisory, clerical, and maintenance personnel, are
covered, even if there is a remote possibility of exposure to hazardous substances.
Information regarding the hazards associated with non-routine tasks should also be
addressed.
A Hazard Communication program should inform employees of the requirements of the
Hazard Communication Standard, hazardous properties of chemicals used at the winery,
safe chemical handling procedures, and the measures employees can employ to protect
themselves from chemicals.
DOSH defines a hazardous chemical as any chemical that is a physical or health hazard.
A health hazard is defined as a chemical, mixture, biological agent, or physical agent that
may cause health effects in short- or long-term exposed employees. Health hazards can
include cancer, reproductive problems, corrosion, sensitization, liver toxicity, or
temperature extremes.
Specific DOSH Hazard Communication Program requirements include:
Make a list of the hazardous chemicals present in your workplace.
Prepare a written Chemical Hazard Communication Program.
Inform employees about this rule and the Hazard Communication program.
Providing employee training about working in the presence of hazardous
chemicals.
Get and keep the Material Safety Data Sheets (MSDS) for any hazardous
chemicals used. It is helpful to keep all current MSDS in one location, such as
a notebook that is labeled ‘Material Safety Data Sheets’
Make sure containers of hazardous chemicals are properly labeled and that
labels are easy to read.
Products exempt from the Hazard Communication rule include consumer products
(when used for the purpose intended by the manufacturer at a frequency experienced
by consumers), hazardous waste, and food and alcoholic beverages.
Material Safety Data Sheets and the NFPA Diamond
Material Safety Data Sheets or MSDS are provided by the chemical manufacturer and
are an extensive source of information on the hazards and exposure precautions for
dangerous chemicals. Sometimes the MSDS contain a considerable amount of
information about worst-case scenarios that can make just about any product seem
dangerous. However, they can be a very useful way to learn about for effects of
exposure, allowable exposure limits, and first aid information. Learning how to read
and interpret the MSDS is the key.
A common chemical reference used on many MSDS is the National Fire Protection
Association (NFPA) diamond. The NFPA diamond (shown below) is an easy visual
reference for health, fire, and reactivity hazard information found on MSDS and on
product labels. The diamond is divided into four colored quadrants.
Blue represents health hazard.
Red represents flammability.
Yellow represents reactivity.
White provides information about special precautions.
The NFPA rating system rates hazardous chemicals
from 0 to 4 as follows:
4 – Extreme/Severe
3 – High/Serious
2 – Moderate
1 – Slight
0 – Minimum
The ‘Special Hazards’ box can have various codes
based on the specific chemical hazard.
Hazardous Chemicals often found in Wineries
Most products used for wine production have MSDS
available from the manufacturer. Wineries use few toxic products, but some wine
additives and yeasts fall under the category of “Irritants” as a health hazard. The most
hazardous chemicals found at a typical winery are sulfur dioxide, diatomaceous earth,
carbon dioxide, and caustic cleaners. Other hazardous chemicals that may be found at a
winery include ozone, anhydrous ammonia, copper sulfate, and carbon monoxide. A
brief summary of the health hazards, NFPA rating, and recommended personal
protective equipment can be found in Table 1 below
Table 1 Common Hazardous Chemicals Found in Wineries
Chemical
Synonyms
Health
Hazard
Health Effects;
organ systems
NFPA rating DOSH PEL
Personal
Protective
Equipment
Anhydrous
ammonia
Ammonia
Irritant,
Corrosive
skin, eyes,
respiratory tract;
chemical burns
Health - 3
Fire - 1
Reactivity - 0
Respiratory
Eye
Skin
(*)
Carbon Dioxide
CO2
Asphyxiant
Respiratory,
nervous system
(**)
Health - 2
Fire - 4
Reactivity - 0
PEL: 25 PPM
STEL: 35 PPM
Odor
threshold
17PPM
PEL:5,000PPM
STEL:
30,000PPM
Carbon
Monoxide
CO
Asphyxiant
Flu-like
symptoms;
unconsciousness
(**)
Skin
Blood
Kidneys
Health - 2
Fire - 4
Reactivity - 0
PEL: 35 PPM
STEL(5min):
200PPM
Health - 3
Fire - 0
Reactivity -0
none
PEL: 6mg/m3
(total dust)
STEL:
12mg/m3
(total dust)
PEL: 0.1 PPM
STEL: 0.3PPM
Eye
Hand
Respiratory
Copper Sulfate
None
recommended;
proper
ventilation
None
recommended;
proper
ventilation
Eye wash
station
Cupric
sulfate
Copper
Sulfate
Pentahydra
te
Diatomaceous
- silica
Earth (DE) (less - Pink DE
than 1% silica)
- Kieselsol
Irritant
Carcinogen
- Lungs (known
carcinogen)
- Eyes (irritant)
Health - 4
Fire - 0
Reactivity - 3
Ozone
- O3
- Ozonated
Water
Irritant
-Eyes
-Lungs
Health - 4
Fire - 0
Reactivity – 3
Sodium
Hydroxide
-Caustic
Wastewater
Treatment
-Tank
Cleaner
-Liquid SO2
-Potassium
Metabisulfit
e (KMS)
Corrosive
- Eyes
- Skin
- Lungs
Health - 3
Fire - 0
Reactivity – 1
Ceiling: 2
mg/me
Eye
Hand
Skin
Corrosive,
Mutagenic,
Irritant
- Eyes
- Skin
- Lungs
- Nose
Health - 3
Fire - 0
Reactivity – 0
PEL: 2 PPM
STEL: 5 PPM
Eye
Hand
Respiratory
Sulfur Dioxide
PEL = Permissible Exposure Limit set by the Division of Occupational Safety and Health;
8-hour time-weighted-average
STEL = Short Term Exposure Limit; 15-minute time-weighted-average
Ceiling = Concentration not to be exceeded, even instantaneously
(*) = See regulations for more specifics on training and personal protective equipment
requirements
(**) = see below for additional information
Eye
Hand
Skin
Carbon Dioxide
Carbon Dioxide is a simple asphyxiant, or a gas that displaces air. Effects of oxygen
deficiency may include: rapid breathing, diminished mental alertness, impaired
muscular coordination, faulty judgment, depression of all sensations, emotional
instability, and fatigue. As asphyxiation progresses nausea, vomiting, prostration, and
loss of consciousness may result, eventually leading to convulsions, coma, and death.
Oxygen deficiency during pregnancy has produced developmental abnormalities in
humans and experimental animals.
Carbon dioxide, used in winery operations as compressed gas, is usually not considered
a hazardous chemical; however, carbon dioxide is also a byproduct of fermentation.
Because of its prevalence in wine making and the potential for adverse health effects
due to exposure to high concentrations, carbon dioxide should receive special attention
in a Hazard Communication program.
Carbon dioxide released during fermentation fluctuates throughout crush, but at times
can reach dangerous levels or exceed mandated exposure limits. Tank rooms, barrel
rooms, cellars, and nearby offices need adequate ventilation to exhaust CO2 and supply
fresh air. Entering a tank room during fermentation after the room has been closed
must be done with extreme caution. Employees working long shifts in the cellar during
crush should be checked for signs of over exposure to CO2.
A gas monitor with a carbon dioxide sensor is useful for monitoring cellar CO2
concentrations. Hand held CO2 monitors should also be used whenever an employee
enters a wine tank as part of your confined space entry program.
Carbon Monoxide
Carbon monoxide is product of incomplete combustion and can be found in wineries
that use propane-fueled forklifts. Forklifts must be kept well maintained and properly
tuned so as reduce carbon monoxide emissions. Converting to electric powered forklift
eliminate carbon monoxide emissions, but require charging stations.
Other harmful substances used in wine-making include the following:
Metabisulphite - which in concentrated solution can be irritating to the skin and the
mucous membrane.
Tartaric acid - which is considered non-toxic, can be slightly irritating in high
concentrations.
Disinfectants and detergents for the washing of storage tanks can cause dermatitis and
should be used with proper skin protection