Winery & Tasting Room Risk Assessment Template

Typical hazards & measures

• Chemical cleaning (sanitisers, sulphites, acids) — Store chemicals in locked ventilated rooms with clear labelling and SDS sheets. Use closed dosing systems, provide PPE, spill neutralisers, and eyewash. Train staff in correct dilution, emergency procedures, and disposal of waste chemicals.
• 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.
• Vehicle access and deliveries — Schedule deliveries outside tasting hours, designate drop zones, and cordon areas during unloading. Use forklifts and pallet trucks with trained staff only. Keep access routes lit, level, and free from customer traffic.
• 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.
• Vineyard terrain and outdoor work — Train workers on uneven ground navigation, enforce sturdy footwear, and provide sun hats, hydration, and insect repellent. Inspect vineyard paths, maintain lighting for early/late shifts, and monitor weather for heat or storm risks.