Safety and handling of chemical products in professional breweries

1. Safety Data Sheets (SDS) and Labelling: Your legal obligations

As an operator or employer, you must ensure traceability and access to information regarding all chemical substances present in your production facility:

• Keeping SDS available: Safety Data Sheets (SDS) for every product used in the brewery must be immediately accessible to brewers and occupational health services (physical binder in the storage room or digital access).
  
  
• Displaying hazard pictograms (CLP): All containers, preparation tanks and sprayers must be clearly labelled with official pictograms (Corrosive, Health Hazard, Harmful).
  
  
• Golden rule for decanting: NEVER transfer a concentrated chemical product into a food container (beer bottle, used measuring jug) to avoid any risk of accidental ingestion.

2. Mandatory Personal Protective Equipment (PPE)

Dosing and pumping pure chemical products must never be done in regular work clothing (t‑shirt, canvas sneakers). The operator must always wear full protective gear:

• Chemical‑resistant gloves: Long, heavy‑duty nitrile or neoprene gloves (resistant to strong acids and bases), extending up to the forearms.
  
  
• Eye and face protection: Sealed goggles with side shields or, ideally, a full‑face protective visor to guard against splashes of hot caustic.
  
  
• Body protection: Waterproof chemical apron and rubber/PVC safety boots resistant to chemical products. Trousers must always cover the top of the boot (to prevent spilled liquid from running inside).
  
  
• Respiratory protection: Mask with appropriate filter cartridge (acid/organic vapours) when handling hot solutions or transferring concentrated peracetic acid.

3. Storage rules and chemical incompatibilities

The storage room for cleaning products must be ventilated, locked, and organised according to strict separation rules to prevent violent exothermic or gaseous reactions:

4. Emergency protocols in case of an accident

Even with strict discipline, accidents can occur. The brewery must be equipped with operational emergency devices, checked monthly:

1. Eye or skin exposure: Rinse immediately and thoroughly with clean water for at least 15 minutes without interruption. Use the safety shower or eyewash station located near the cleaning area. Remove soaked clothing during rinsing.
   
   
2. Accidental ingestion: NEVER induce vomiting (risk of secondary burns in the oesophagus). Do not give anything to drink without medical advice. Call emergency services immediately.
   
   
3. Accidental spill in the workshop: Isolate the area, wear PPE, and spread a neutral absorbent or chemical neutraliser before collecting the product. Never discharge high concentrations of acids or pure caustic soda into wastewater systems without prior pH neutralisation.