Safety hazards can exist in the brewing industry, some of which are environmental, biological, chemical, physical, ergonomic, or organizational. Jed Douglas’s latest article explores a variety of safety hazards in the brewing industry, why they are hazards, and how they can be addressed to reduce risks to brewery employees.
Every employer is legally obligated to provide a safe and healthy workplace. A healthy and safe workforce is a happier workforce, which in turn yields greater productivity and lower costs for insurance and also leads to a culture of safety in the workplace.
About the Author: Jed Douglas is a senior project advisor specializing in Occupational Health and Safety Programs. He is a Certified Industrial Hygienist (CIH), a Certified Safety Professional (CSP), a licensed Professional Geologist in California, Oregon, Washington, and Arizona, and a U.S. Green Building Council LEED Accredited Professional. Jed has over 25 years of experience as a health and safety specialist and senior project manager, managing numerous environmental projects involving safety; soil and groundwater investigations and remediation of hazardous constituents; and, indoor air quality (IAQ) assessments for physical, chemical, and biological contaminants.
