Control technology assessment of fermentation processes: walk-through survey report of Schoenling Brewery Company, Cincinnati, Ohio.
Cincinnati, OH: U.S. Department of Health and Human Services, Public Health Service, Centers for Disease Control, National Institute for Occupational Safety and Health, ECTB 116-13a, 1982 Nov; :1-10
A preliminary control assessment was conducted at the Schoenling Brewery Company (SIC-2082), Cincinnati, Ohio. Beer and cream ale were produced at this facility by a fermentation process. While there were certain biological and chemical hazards to which employees might be subjected during the manufacture of such a product, there was no documented information concerning brewers yeast which would suggest that it would be necessary to use special containment devices. However, workers could be exposed to carbon- dioxide (124389) which is produced by the yeast during the conversion of sugar to alcohol. Ventilation was applied to the fermentor tanks for about 1/2 hour using an exhaust system before the men enter the tank to clean it. No testing was done of the tank to determine oxygen or carbon-dioxide levels before entrance was made. It was expected that the workers would use their own judgement as to the safety of the air in the tanks before entering them. A buddy system was used so that if one gets in trouble, the other should seek assistance. The author recommends that some means of ascertaining the concentrations of oxygen and carbon-dioxide in the tank be used prior to entering the tank for cleaning operations. All other controls at the facility were deemed adequate. The author concludes that this facility should not be included in the in depth study of fermentation processes.
NIOSH-Author; NIOSH-Survey; Field-Study; Region-5; Air-quality-monitoring; Air-sampling; Confined-spaces; Toxic-gases; Breathing-atmospheres; Brewing-industry; Control-technology
Field Studies; Control Technology
NTIS Accession No.
National Institute for Occupational Safety and Health