Page 26 - Grapevine NovDec 2020

In The Winery

communicate openly with management and to
report safety and health concerns without fear
of retaliation.
c) Any potential barriers or obstacles to worker
participation in the program (for example, lan-
guage, lack of information, or disincentives) are
removed or addressed.

• Hazard Identification and Assessment
Make Every a) Procedures are put in place to continually
identify workplace hazards and evaluate risks.
Grape Count! oAn initial assessment of existing hazards and
control measures is followed by periodic inspec-
tions and reassessments to identify new haz-
ards.

Enhance Red Wine Extraction Process
with Pulsair System’s • Hazard Prevention and Control
a) Employers and workers cooperate to identify

and select options for eliminating, preventing, or
• Cap Managament controlling workplace hazards.
b) A plan is developed that ensures controls are
• Wine Blending implemented, interim protection is provided,
progress is tracked, and the effectiveness of
Solutions for all sizes of wineries controls is verified.

800 582-7797 www.wine.pulsair.com • Education and Training
a) All workers are trained to understand how
the program works and how to carry out the
responsibilities assigned to them under the pro-
gram.
b) All workers are trained to recognize work-
place hazards and to understand the control
measures that have been implemented.

• Program Evaluation and Improvement
a) Control measures are periodically evaluated
for effectiveness.
b) Processes are established to monitor program
performance, verify program implementation,
identify program deficiencies and opportunities
for improvement, and take actions necessary
to improve the program and overall safety and
health performance.

• Coordination and Communication on
Multiemployer Worksites
a) The host employer and all contract employers
coordinate on work planning and scheduling
to identify and resolve any conflicts that could
impact safety or health.
b) Workers from both the host and contract
employer are informed about the hazards pres-
ent at the worksite and the hazards that work of

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