Winery & Tasting Room Risk Assessment Template

Typical hazards & measures

• Wildfire or extreme weather risks — Develop an emergency weather plan, monitor local fire/flood alerts, and maintain defensible vegetation zones. Install fire extinguishers and sprinklers, secure outdoor equipment before storms, and train staff in evacuation and shelter procedures. Document annual drills.
• Hot liquids during cleaning and processing — Insulate hoses and pipes, fit thermostatic gauges, and restrict access to heating zones. Provide PPE gloves, aprons, boots, and goggles. Train staff to flush lines carefully, maintain eyewash stations, and document hot-water maintenance.
• Fermentation CO2 build-up — Fit fixed CO2 detection with alarms, ventilate tank rooms continuously, and lock doors to restrict entry. Train staff to recognise symptoms of asphyxiation, maintain confined-space permits, and provide rescue harnesses and air monitoring logs.
• Hygiene and pest control — Clean grape residues daily, seal external entry points, and maintain waste bins with lids. Contract pest control with site maps and trends, quarantine contaminated stock, and schedule monthly deep cleans with written reports.
• 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.