Are you a winegrower and a winemaker?
In search of a health and safety risk assessment tailored to your activity?
Do you need a pre-filled assessment to save you hours of work?
Want to be in compliance with safety regulations?
 
Our Health and Safety Risk Assessment is designed to meet your needs with:
→ A risk assessment totally specific to winegrowers and winemakers.
→ Risk prevention proposals dedicated to winegrowers and winemakers.
→ Integration of risks linked to the COVID-19 (Coronavirus) pandemic.
 
All this in an easily editable Excel format, allowing you to make personalized updates on your own.
 
FEATURES OF THE HEALTH AND SAFETY RISK ASSESSMENT 
 
This 5-page Excel file includes:
A Cover Page
A Company Information page
A presentation of the Risk Assessment Methodology used.
An occupational risks assessment tailored to your sector of activity.
A risk prevention schedule with all the different safety measures.

It contains 48 occupational risk situations classified into 6 work units:
Vineyard work (vineyard maintenance / harvesting)
Agricultural machinery (tractors and/or high-clearance tractors, etc.)
Working in the winery (vinification / bottling)
Administrative work
Customer contact
Working environment
 
☑ Complies with the employer's obligation to assess risks
(Regulation 3 of the Management of Health and Safety at Work Regulation 1999)
☑ Adheres to the General Principles of Prevention
(Schedule 1 of the Management of Health and Safety at Work Regulation 1999)
☑ Takes into account good practice and pitfalls in risk assessment
(Report RR151 from the Health and Safety Executive)
 
EXCERPTS FROM THE HEALTH AND SAFETY RISK ASSESSMENT 
 
The risk of falling on the same level: In the winery, winegrowers are exposed to the risk of falling on the same level, notably due to damp/wet surfaces or cluttered floors (e.g. pipes used to transport must from one stage to another). The risk of falls on the same level is present all year round, but is heightened when cleaning the winery and during operations involving the transfer of must from one stage of the winemaking process to another. Possible injuries from falls on the same level include sprains, strains, bruises, cuts that can hemorrhage and become infected if not disinfected, and fractures. Good habits such as keeping floors clean, and not leaving objects lying around on the floor (e.g. pipes) can significantly reduce the risk of falls. It is advisable to use non-slip coverings on the most slippery surfaces.
 
The danger of exposure to carbon dioxide (CO2): During the winemaking process, fermentation releases CO2 (carbon dioxide), which is responsible for serious and even fatal accidents. The risk arises during devatting, i.e. when a tank is emptied after a long period of fermentation. CO2 is a harmless gas in low concentrations, which we continually expel from our bodies. However, if its concentration increases, health risks are possible. Exposure for 15 minutes to an atmosphere containing 3% to 8% CO2 causes breathing difficulties, sometimes accompanied by headaches. Exposure to more than 10% for several hours can cause death by asphyxiation in some people. To reduce the risks associated with exposure to CO2, we recommend effective ventilation of premises during devatting operations. To ensure collective protection, we recommend installing a fixed wall-mounted CO2 detector with a detection threshold of 3% CO2 at the foot of the wall, as CO2 is a heavier gas than air. Alternatively, everyone can carry their own CO2 detector.
 
The danger of methane (CH4) exposure: During fermentation, certain bacteria release methane while using the organic matter in the must to grow. Methane is a colorless, odorless gas, explosive in concentrations above 44,000ppm. The risk arises mainly when opening wine casks or vats after long periods of fermentation. Methane poses little risk to humans. It is neither an eye nor skin irritant. It is not carcinogenic, and prolonged exposure to methane has never been proven to have any effect on human beings. However, rare cases of asphyxiation are possible at airborne concentrations in excess of 44,000ppm. But at such concentrations, the main risk is that of explosion and fire, which can cause first-, second- and third-degree burns and even death. The risk cannot be reduced at source, but it can be reduced by frequent air renewal via a ventilation system. You can also protect yourself collectively by installing a wall-mounted gas detector that continuously measures methane concentration.
 
 
A GUARANTEE OF THE QUALITY OF OUR HEALTH AND SAFETY RISK ASSESSMENT 
_ We're registered as Professional Risk Prevention Consultants.
_ Our team comprises graduate safety engineers.
_ Our documents are routinely checked by safety inspectors.
_ We frequently update our Occupational Risk Assessments.
 
RESOURCES 
_ "About health and safety in agriculture" by Health and Safety Executive.
_ "The dos and don’ts of health and safety in the winery" by Fruit and Wine Magazine.