Wine and Grape Conference Confined spaces can be deadly places


They often appear harmless, but it’s very important to bemindful of potential hazards and how to avoid them.


By Susan McIver E


ntry into confined spaces usually occurs without incident, but when things go wrong, they can


quickly become fatal.


During the past decade there have been 18 fatalities resulting from entry into confined spaces in this province. That’s out of about 2.1 million annual entries into ‘permitted’ confined spaces, according to Sheldon McKee, specialist in this hazard for the Food Industry Operation Safety Association. McKee and Les Szabo, business development executive for FIOSA, presented a workshop on confined space hazards at July’s viticulture and enology conference.


By ‘permitted’ McKee meant designated spaces for which a safety protocol has been developed. “Of the 18 fatalities, 10 were untrained rescuers,” he said.


An example occurred in 2002, when a winery worker attempted to rescue a fellow worker who had fallen from a ladder into a fermentation tank. Both men likely lost consciousness when they inhaled carbon dioxide gas, a fermentation byproduct, which was released upon opening the hatch. Draining the tank and cutting it apart by emergency personnel was done too late to save the workers.


McKee recommended having a gas monitor and checking to ensure it has the capability to detect carbon dioxide. It’s also important to know what gases are present and their stratification within a tank.


“Exhaust fumes from a forklift can enter a tank and stay there,” he said. McKee said he knows a winery owner who keeps a battery-powered grinder onsite to quickly remove anyone who falls into a tank.


“A confined space is an enclosed or partially enclosed area that’s big enough


British Columbia FRUIT GROWER • Fall 2016 13 Sheldon McKee Les Szabo


for a worker to enter but is not designed for continuous human occupancy,” McKee said.


Spaces commonly found on orchards and in vineyards include irrigation pump stations, clean-water storage tanks, sumps and storm water manholes, and crawl spaces and cellars. Some pieces of mobile equipment may have confined spaces depending on whether or not they have hatches or doors and a worker can get inside. “Confined spaces often appear harmless. It’s important to think about potential dangers, ways to prevent entry or minimize potential danger and facilitate rescue if necessary,” McKee said.


Hazards include too little or too much oxygen, toxic gases, and entrapment or engulfment in bins and hoppers.


Making the size of entrances larger, eliminating the need for ladders and improving ventilation are among McKee’s suggestions for increasing safety.


Best of all, eliminate the need to enter the space at any time. “Also, design spaces to allow for external rescue of people who get into trouble,” he said.


Relying on fire departments is a mistake because their personnel often aren’t trained for rescue work within confined spaces and sometimes they won’t come at all, according to McKee.


“I’m here to help you identify potential problems and what you can do to eliminate or reduce them,” said McKee, who can be reached at (250) 808-4079 or s.mckee@fmiosa.com. In addition to the moral and ethical aspects, safety has economic benefits. “Safety saves money,” Szabo said. Savings come through the elimination of the need to pay wages for injured and replacement workers, lower WorkSafeBC rates and decreased damage to tools, equipment and structures.


A booklet on the management of confined spaces in orchards and vineyards is available online at www.fmiosa.com.


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