Whether it be due to the nature of the brewing process as a whole or simply because some craft breweries are limited in space, physical hazards also plague the brewing industry. Product designers may want to consider designing products that aid with the following:
- Confined spaces
- OSHA defines confined spaces as vessels or containers that “[are] not necessarily designed for people, they are large enough for workers to enter and perform certain jobs. A confined space also has limited or restricted means for entry or exit and is not designed for continuous occupancy.”
- OSHA defines confined spaces as vessels or containers that “[are] not necessarily designed for people, they are large enough for workers to enter and perform certain jobs. A confined space also has limited or restricted means for entry or exit and is not designed for continuous occupancy.”
- Heat and Contents Under Pressure
- Multiple boiling operations involved in pressure vessels throughout breweries
- Equipment must be thoroughly inspected to ensure safety of employees
- Perhaps there is potential for a designed product to make vessel inspections easier
- Electrical shock
- Wet environment of a brewery leads to increased risk of shock when technicians are working on panels
- Design idea: Insulated everyday tools specific to electrical applications
- Wet environment of a brewery leads to increased risk of shock when technicians are working on panels