Overview

Brewers of all sizes should uphold the value of safety alongside their edgy brands and creative and carefully crafted beers and other beverages. It's the responsibility of all brewery employees to assess hazards, learn how to control or eliminate them, and to document and train each other on the safest ways to perform tasks. It's not just about government regulation, but it is also about making your brewery the best brewery possible--for your beer, your staff, and your visitors. Breweries face hazards that can be divided into physical, chemical, biological, ergonomic, and psychosocial hazards. Learning to address these aspects of safety to ensure a safe product and working environment is paramount. From physical trauma to chemical irritations, biological hazards to psychosocial hazards, Brewery Safety explores in-depth how to think about and avoid these hazards. Brewers will learn to evaluate, educate, and execute safety conscious measures to ensure that the working environment, welfare of staff, and the quality of the product are first and foremost.

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9781938469749

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Matt Stinchfield has been actively creating safer workplaces for over three decades. He has focused on brewery safety for the last 18 years as a safety and loss control consultant to mid-sized and regional craft breweries and distilleries. Matt has been part of the Brewers Association's Safety Subcommittee since 2013, including four years as Chair. Matt served as Safety Ambassador for the Brewers Association® and has hosted countless trainings and seminars to educate and inspire brewery owners all over the United States.

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