OnTap Magazine

HAIR NETS AND BEARD COVERS Brewing is a low risk process in term of possibly having hair fall into final product as handling of product is all enclosed. Many breweries have opted to having their staff wear branded caps when on the production line and simply keep beard length to a minimum. We’re all familiar with the term PPE, but it was a thing before the pandemic. Here’s a list of PPE you should have on hand in your brewery: • Overalls – these can be any clean, neat clothing that workers should remove when leaving the brewery. Ideally long-sleeved, but short sleeves are also allowed provided this doesn’t introduce harm to the plant operator, e.g. when handling CIP chemicals. • Footwear – the footwear is to protect the plant operator from falling on slippery brewery floors, from hot water or chemical spillages or from any plant objects that might fall onto the feet e.g. kegs or spanners. The minimum requirement is that the shoesmust be closed. Ideally they should be safety shoes with non- slip soles and steel toe protection. Gum boots can also be worn especially for operators that work around a lot of water e.g. in the filtration plant. • Eye protection: Protects against hot water, chemical splashes/ spills, glass breaking while bottling. Protection can be from safety glasses, googles or face shields. • Ear protection: Protects against noise from the mill, bottling/ canning line and centrifuge machinery, forklifts and trucks. Protection can be single use or re-usable earplugs or ear muffs. • Respiratory protection: protects against dust from the malt during milling or filter powders during handling. Dust masks are mandatory. • Protective helmets: helmets must be worn where falling object hazards are present, such as near in a warehouse where kegs are stored. • Safety aprons and gloves: for the handling of chemicals, and to protect against splashing and hot water. When handling CIP chemicals, chemical-resistant gloves should be used. When handling bottles in the bottling plant, cut resistant gloves should be used. into the brewery without wearing suitable, clean and neat personal protective equipment (PPE). This includes visitors. Premises should have: • A wash up facility with hot and cold water. • Pest control – the requirement is that there should rodent bait stations at each side of all door entrances to the brewery – especially where malt will be stored. The brewery should seek services of a certified pest control company to carry out regular checks. • An effective means of controlling and preventing access of flies, cockroaches, and other insects. This can be achieved by having insect nets on all windows and openings and regularly using a pest control service. • A waste-water disposal system and controlled refuse system as approved by the local authority. • Adequate toilet and washbasin facilities for the number of employees within the facility (separate facilities for clients and workers are not required). o Where persons of only one sex or where no more than ten persons work on food premises, separate sanitary facilities are not required for workers of different sexes. o Sanitary facilities leading up directly to production area should have a durable self- closing mechanisms. • Handwash facilities. Thesemust have hot water and should be supplied with soap and hand sanitiser (this has become extremely important with the Covid-19 pandemic). o A hand drying material – not a bathroom towel – should be provided. • A liquid-proof, easy-to-clean refuse container with close fitting lid for hygienic storage of refuse until it is removed from site. • A separate changing area with storage facilities for clothes of the workers. o No eating or smoking should be allowed within these facilities. • A separate canteen area for the workers. o No smoking to be allowed in the canteen area. GOING PRO DUTIES OF A FOOD HANDLER PLANT OPERATOR The regulation stipulates that anyone handling food – or beer must • Have clean hands and clothes. • Have clean, short fingernails. • Wash his or her hands thoroughly with soap and water o immediately prior to the start of each work shift. o at the beginning of the day's work or after a rest period. o after every visit to the bathroom. o every time he or she has blown his or her nose or after his or her hands have been in contact with perspiration or with the worker’s hair, nose or mouth. o after handling a handkerchief, money, a refuse container or refuse. o after he or she has smoked or used tobacco in any form or on return to the food premises. It is also specified within the regulation that a person handling non-prepacked food should: • Not wear jewellery that may come into contact with the food, unless it is suitably covered. • Ensure hair is kept clean and tidy. A suitable hair covering (mop caps/ caps) must be worn to prevent hair falling into the product. • Ensure beards are also kept clean and tidy. In the past, it was not unheard of to walk into a brewery that was so unhygienic that one could mistake it for a paint factory or some other business producing something that would never touch the lips of a human being. Fortunately, local municipalities are now becoming stricter during their inspection visits, pushing breweries to design their factories aligned to the regulations – especially R638. Gone are the days of craft beer being seen as “garage beer”, which is tremendous for both the industry and the consumer. BREWERY PPE 36 | Autumn 2020 | ontapmag.co.za