Winery & Tasting Room Risk Assessment Template

Typical hazards & measures

• Barrel handling and storage — Use racking designed for barrel loads, secure barrels against rolling, and prohibit manual stacking above safe heights. Provide lifts or dollies, train staff in safe rolling, and inspect racks regularly. Record checks before seasonal movements.
• Customer aggression or disorderly conduct — Provide CCTV coverage, panic alarms, and train staff in de-escalation. Employ security staff at events, keep exits clear, and log incidents with follow-up reviews. Coordinate with police for high-risk occasions.
• Bottling line hazards — Guard conveyors, fillers, and cappers with interlocks, conduct daily pre-use checks, and enforce lockout/tagout before maintenance. Provide ear protection in noisy zones, train staff on emergency stops, and record servicing logs.
• Refrigeration and climate control — Service chillers and HVAC quarterly, fit temperature alarms, and check insulation on piping. Train staff in safe handling of refrigerants with PPE, maintain spill kits, and record all inspections and repairs in logbooks.
• Glass breakages (bottling and tastings) — Fit shields on bottling lines, provide shard disposal bins, and cordon break areas immediately. Quarantine contaminated product, supply staff with cut-resistant gloves, and record all incidents with corrective actions.