Lesson 5 - Health and Safety SAQ

1.       * Name four types of safety signs that you might find on or next to the door of a refrigerated ‘walk-in’ hop store. Give one example of each type.

2.       * Write short answers to the following questions:

          a)    What is a HAZOP and when might a HAZOP be completed?

          b)    What is an MSDS, and what should you do with it?

          c)    What is the minimum level (concentration) of malt dust that needs to be suspended in the air to provide a potentially explosive atmosphere?

          d)    Which is lighter than air: ammonia gas or carbon dioxide gas?

          e)    Put the following risk control measures in order of preferred use (i.e. which, if possible, should you apply first?)

1. • • • Substitution

       • PPE

       • Elimination

       • Engineering controls

       • Administrative controls

3.       * If an employee, who tips malt from sacks into an industrial sieve, is exposed to a maximum of 12 mg/m³ of respirable dust for a period of up to two hours a day or over, are they exceeding the typical WEL (workplace exposure limit)? Show your workings.

4.       ** Conduct a ‘Hazard Identification’ of common hazards found in a brewery. To do this, you may want to use a list of prompts (e.g. different types of energy - potential, kinetic, thermal, chemical, electrical, etc) to help you think of possible hazards. You could do this by considering different areas or different job-related tasks. Complete the list of common hazards in the following table for at least ten hazards. One example has been given for illustration purposes.

5.       **After reviewing injury statistics from your brewery over the past three years, you will see that slips and trips account for 35% of all injuries. Explain what you would do to reduce these types of injuries. Refer to the Deming management model in your answer.