Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 28 Page 29 Page 30 Page 31 Page 32 Page 33 Page 34 Page 35 Page 36 Page 37 Page 38 Page 39 Page 40 Page 41 Page 42 Page 43 Page 44 Page 45 Page 46 Page 47 Page 48 Page 49 Page 50 Page 51 Page 52 Page 53 Page 54 Page 55 Page 56 Page 57 Page 58 Page 59 Page 60Many don’t fully appreciate that CO2 is toxic, possibly because it occurs naturally in the atmosphere, albeit at very low concentrations – around 400 parts per million (ppm). It is used or produced in the brewing and pub industry both during production and in the bar or restaurant, and even we produce it when we breathe out. We breathe CO2 out because it is toxic, of course, and great care is needed when working in environments where it may be present at elevated levels. Statutory exposure limits: Carbon dioxide can make you unwell at concentrations as low as 0.5%, and extended periods of low level exposure can have severe consequences. Just 7% of CO2 has been shown to kill in 5 minutes. Because it is toxic, the UK Health and Safety Executive (HSE) set statutory limits on permissible exposure levels during work1 . These workplace exposure limits (WELs) are generally defined in two ways: • Long Term Exposure Limit (LTEL) calculated as an 8-hour time weighted average (TWA) • Short Term Exposure Limit (STEL) maximum allowable average concen- tration over any 15 minute period In the UK, CO2 has a LTEL of 5000ppm (0.5% by volume) and a STEL of 15,000ppm (1.5% by volume). These exposure limits apply to each worker, individually. Even where fixed detection is used, in environments where elevated CO2 levels are a risk, a worker must wear a personal CO2 gas detector if compliance with these limits is to be monitored. Worker safety: Carbon dioxide is used and generated in large volumes within the brewing industry. Arguably, CO2 is most recognised as a by-product from fermentation. However, it is also used in a myriad of other areas within the brewery and pub industry including: • to pump drinks from one vessel to another • to pump drinks from the keg to the glass • as a chilling or refrigeration medium • to inert spaces in order to reduce oxidation or to inhibit yeast or mould growth. Carbon dioxide is heavier than air. This means that, if there is a CO2 leak, it tends to settle in invisible pockets, particularly in low-lying spaces and cellars, rather than disperse evenly into the atmosphere. However, when warm or heated, CO2 will rise and float away. As it cools, it can then settle in unexpected locations. The prevalence of confined spaces in the beer and pub industry also increases the danger. Confined spaces are defined in the UK as “a place which is substantially enclosed (though not always entirely), and where serious injury can occur from hazardous substances or conditions within the space or nearby”2 . These spaces are abundant within the brewing industry, not only during production – even pub cellars are frequently classed as confined spaces in the UK3 . Employers have a duty of care to their workers, and this includes those who enter third-party business premises to perform their duties (service, maintenance, delivery or sales). Providing personal gas detectors capable of detecting CO2 can keep workers safe in these uncontrolled environments. Reliable detection: Because CO2 is present in the atmosphere, any detector used must be able to accommodate a constant background level while delivering reliable performance. Electrochemical sensors are low-cost and typically offer an accurate method of detection. However, this technology relies upon consumables within the body of the sensor that become ‘used’ over time, and so increase the cost of ownership. Electrochemical CO2 sensors are also limited in terms of performance to a narrower temperature range, above 10⁰C. Infrared CO2 sensors offer improved accuracy that is not affected by high levels of gas or extremes of temperature at the same time as providing comparable life-time cost. Limit Exposure: Carbon dioxide is a deadly toxic gas. Elevated levels can kill, and every year people in the drinks industry die from CO2 inhalation. This can be avoided. Use of appropriate CO2 gas detection, along with thorough risk assessment and adherence to best practice, should be at the top of your health and safety agenda. References 1. EH40/2005 Workplace Exposure Limits, Health and Safety Executive, UK (http://www.hse.gov.uk/pUbns/priced/eh 40.pdf ) 2. UK HSE - http://www.hse.gov.uk/confinedspace/ 3. The Safe Use of Gases in the Beverage Dispenser Industry, Guidance Note 30, British Compressed Gases Association. 52 BREWING & BEVERAGE INDUSTRIES BUSINESS Carbon dioxide safety - take it personally Fiona Macrae joined Crowcon Detection Instruments as Marketing Manager EMEAI in 2012. Amongst her responsibilities at Crowcon, Fiona writes articles, blog entries, White Papers and other communi- cations, all intended to increase awareness of gas hazards and help workers protect themselves from the dangers they present. Crowcon Detection Instruments Ltd fiona.macrae@crowcon.com www.crowcon.com Hygiene, Health & Safety 52_Layout 1 28/07/2016 13:49 Page 1