Protecting Workers in the Food and Beverage Industry
Working in the food and beverage industry comes with many risks. Some of these dangers can even be fatal, but most accidents are preventable. At Rockall, we offer a range of equipment to help keep workers safe.
Hazardous Gases in the Industry
One of the biggest dangers in this industry is exposure to harmful gases. Carbon dioxide (CO2), nitrogen, and ammonia are widely used in food production and storage. However, in high amounts, they can be deadly.
Carbon Dioxide (CO2)
CO2 is considered hazardous under the Control of Substances Hazardous to Health Regulations 2002 (COSHH). It is commonly used in the industry, but it poses serious risks.
Even with safety awareness, accidents still happen. A CO2 level of just 0.5% can be harmful, and 7% can cause death within five minutes. Since CO2 has no colour or smell, workers may not realise they are in danger. CO2 is heavier than air, so it sinks and gathers in low areas like cellars. This increases the risk of asphyxiation due to oxygen displacement.
To prevent accidents, monitoring CO2 levels is essential. Personal CO2 detectors help workers track their exposure. These should be worn close to the breathing zone, such as on a collar or breast pocket, for accurate readings. Infrared (IR) CO2 detectors are recommended because they respond quickly and work well in cold environments like cellars. A simple one-button device is best for easy training and use.
Nitrogen (N2)
Nitrogen is used in beer production to create smooth bubbles, especially in stouts, pale ales, and porters. It also pressurises PET bottles to make them stronger for transport.
While nitrogen is not toxic, too much in the air reduces oxygen levels, which can be dangerous. The normal oxygen level is 21%. A slight drop can cause dizziness, nausea, unconsciousness, and even death.
Like CO2, nitrogen has no colour or smell, making leaks hard to detect. Instead of measuring nitrogen, workers should monitor oxygen levels to ensure they stay safe. Oxygen detectors should also be worn in the breathing zone for the most accurate results.
Ammonia (NH3)
Food and beverage facilities rely on ammonia for refrigeration because it is energy-efficient and cost-effective. However, without proper handling, it can be deadly.
Ammonia is both toxic and flammable. Although it has no colour, its strong smell helps detect leaks. Unfortunately, by the time workers notice the odour, they may already be at risk. To enhance safety, an NH3 monitor is important.
By law, employers must install vapour gas detectors in refrigeration rooms. However, regulations do not require personal protective equipment (PPE), even though it can save lives. Providing PPE creates a safer work environment.
A full-face respirator shields workers from harmful vapours. For higher exposure, a self-contained breathing apparatus (SCBA) supplies clean air. Workers must receive proper training before handling ammonia to ensure their safety.
Prioritising Safety
With the right equipment, fatal accidents in the food and beverage industry can be avoided. Assessing workplace risks and using the proper gear will help protect workers from CO2, nitrogen, and ammonia exposure.
Explore our full range of gas monitors, respirators, and SCBAs to find the best safety solutions for your team.
Revised by Emma Curthoys (18/02/2025)
