Winery Confined Spaces Picture This

What´s wrong inn this picture? Asphyxiation is the leading cause of death in confined spaces.  A permit-required confined space may contain a hazardous atmosphere due to the displacement of oxygen by grape fermentation byproducts during the fermentation process, when sugar is converted into water, alcohol and carbon dioxide.

Working with fermentation tanks during crush season is engulfment. Employees must take the proper precautions when working in a confined space, such as a tank where grapes or grape skins are present, to avoid becoming engulfed.

Employers, including those in the wine production industry, must be aware of the dangers their employees may face when entering confined spaces.

OSHA requires that the atmosphere of a potentially hazardous confined space be tested prior to entry.

The bottom line is, if the atmospheric test comes back as dangerous, DO NOT ENTER THE TANK!