Confined Spaces – Winery Vessels

Work at a winery can expose individuals to life-threatening situations. When cleaning or emptying tanks, and checking the fermentation process, employees are sometimes directed to bodily enter a tank or place their head inside a tank. The air inside a tank or vat may not be suffi cient to support life when gases such as carbon monoxide or carbon dioxide have displaced oxygen. If the air is not tested prior to exposure, the result can be deadly.
Recent OR-OSHA inspections revealed serious deficiencies in some of the procedures used in
tank entry. Exposure to gases produced in the process of wine making can be deadly and the
practice of using fans to purge the air inside a tank prior to entry is often not enough. Testing
must be done to determine safe oxygen levels. The use of an oxygen meter is among approved
methods.
Note: Odor and other sensations are not good indicators of dangers that may be present. A common misconception is that gases associated with the process of wine making can be detected by a specifi c odor. Some common gases, such as carbon monoxide and carbon dioxide, are odorless.
When tanks, vats, or other vessels are present in the workplace, you must determine which
confi ned space procedures apply. Generally, all winery tanks are permit-required confi ned
spaces. In order to meet administrative requirements, employers are required to:

• Evaluate the work environment for confi ned spaces
• Identify hazards to employees
• Develop written procedures to protect employees from those hazards
• Train employees in the procedures established

Resource links:
1910.146, Permit-Required Confi ned Spaces rule: www.cbs.state.or.us/external/osha/pdf/rules/division_2/1910-146.pdf
Fact sheet: Confi ned Space www.cbs.state.or.us/external/osha/pdf/pubs/fact_sheets/fs11.pdf
Pamphlet: Confi ned Space; Not Designed to be Occupied www.cbs.state.or.us/externalosha/pdf/pubs/2864.pdf