According to SafeWork NSW, the organisation that looks after the health, safety and welfare of workers in New South Wales, 1,206 employment injuries have been reported in the state in the last five years at a cost of $15 million to the NSW Workers Compensation System.
The 'Guide to managing risks in wineries' is relevant to everyone working in a winery, including wine production, bottling, packaging, storage, sales, and distribution.
Key areas of the guide are:
Hazardous chemicals
Fire and explosion risks
Hot work
Confined space
Electrical safety
Managing risk of falls
Machinery plant and equipment
Hazardous manual tasks
Emergency arrangements within the winery
First aid
Working in heat
Cellar door work health and safety
Traffic management at the winery
Noise at work
"Wineries need effective safety controls due to the high-risk tasks that are undertaken, including confined space work, hot work, forklift operations and the handling and storage of hazardous chemicals," said Tony Williams, SafeWork NSW Group Director, Regional Operations and Sector Initiatives.
Tom Ward, President of NSW Wine said the association was "pleased to have been working in partnership with SafeWork to pursue a common aim to minimise the incidence of serious workplace injury."
The guide should be read in conjunction with other codes of practice relevant to wine production. Access the guide here and other information on safe wine production on the SafeWork NSW.
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