The recent scarcity of carbon dioxide (CO₂) has highlighted the range of industry processes that CO₂ is used in. The drinks industry is amongst those struggling to manage the supply shortage. It makes it interesting to reflect that CO₂ is present in the atmosphere, even if at a low concentration. It is produced when wood or fossil fuels burn, and by us when we breathe out.

Here, however, we are highlighting the particular hazards associated with CO₂ in the food and beverage industry, and how to keep safe employees involved in all stages from manufacture to supply, delivery and maintenance of equipment.

Highlighting the hazard

Carbon dioxide is heavier than air, and when undisturbed, it tends to sink to the floor and collect in low-lying areas in invisible pools. This concentrated CO₂ displaced the normal air, including the oxygen without which we very quickly suffocate.

CO₂ is also toxic. This means that even when oxygen levels are safe, it is possible for the CO₂ concentration to dangerously high. Exposure to as little as 0.5% by volume CO₂ is considered a toxic health hazard, while concentrations greater than 10% can quickly kill.

Worker safety

Carbon dioxide is used and generated in large volumes within the drinks industry. Possibly, the most obvious occurrence of CO₂ is as a by-product from fermentation. However there are myriad of other areas within the food and drinks industry where CO₂ is used. These include:

As a chilling or refrigeration medium in refrigeration systems

To flush the headspace of vessels in order to reduce oxidation of the contents or inhibit yeast or mould growth, by excluding oxygen

To carbonate beverages

As a propellant, to pump drinks from one vessel to another, including into your pint glass, when you’re down the pub

It is important that workers should be aware of the potential CO₂ hazards associated with all of these systems. This hazard is made greater if associated with a confined space.

Responsibility

Employers have a duty of care to their staff. Fixed gas detection to monitor levels in all areas in which CO₂ is being used or stored is an obvious precaution which should be implemented. Gas can be transported by draughts and air currents to less obvious locations around a site. Providing portable monitors, capable of detecting CO₂ (many prefer dual-gas unit for CO₂ and O₂) can further protect the safety of the workers environment.

Summary

Carbon dioxide is a deadly toxic gas. Elevated levels can kill, and every year people in the drinks industry die from CO₂ inhalation. This can be avoided. Use of today’s CO₂ gas detection technologies, and adherence to recognised best practice, should be at the top of your health and safety agenda.