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Suffocation in hotel cellar from gas leak in
beverage system
Issued: April
1998
(Previously titled - Hotel Cellar
Death)
Purpose
The purpose of this Alert is to inform
employers and self-employed persons of a recent fatality which
occurred in a hotel cellar, involving pressurised gas, and to
recommend preventative measures.
Background
A recent death in the cellar of a hotel
in Western Victoria has highlighted the potential dangers of
beer and soft drink gas systems. These systems use either
carbon dioxide or a mixture of carbon dioxide and nitrogen, to
carbonate and provide a pressure head for tapping off
beverages.
Carbon
dioxide and nitrogen are asphyxiants which when breathed in,
can cause suffocation. In a poorly ventilated area like a
cellar, the oxygen in the air can be diluted and displaced by
gases from a leaking beer or soft drink gas system. These
gases are cold when they leak from the system and because they
are heavier than air, the entire cellar can become filled with
an asphyxiating (oxygen deficient) atmosphere. A person
entering a cellar in this situation can be overcome without
warning. Death will occur within 3 minutes. Anyone who
spontaneously attempts to rescue a victim in these
circumstances may also be overcome and
die.
There are
other features that are commonly associated with work in
cellars which may also contribute to this type of accident,
such as working alone in an isolated
area.
Preventative
Measures
Anybody who goes into a cellar (whether
they be employees or contractors) needs to be aware of the
hazards which may be present, and be trained in the correct
way of using and maintaining these gas
systems.
The
following points should be considered when developing
safe work
procedures:
- It is vital to prevent
leaks of asphyxiant gas (carbon dioxide or nitrogen) from
the system. This can be achieved by implementing a
maintenance program which includes regular inspection, leak
testing and servicing of the gas system. There are competent
service contractors available to do this work. It is often
useful to purchase beverages from suppliers who can provide
routine maintenance, servicing and inspection of the
equipment.
- Where gas systems are
installed in cellars, consideration should be given to
ventilation (either natural and/or mechanical) to try and
prevent the build up of gases in the event of a
leakage.
- Entry to the cellar should
involve a buddy system. The buddy should remain outside the
cellar to ensure no mishaps during entry, and to ensure the
person leaves the cellar. If there were to be a leakage of
gases, the likelihood of death is much higher when the
person is working alone.
Entry and Exit to the
Cellar
- Getting in and out of the
cellar through trap doors (or flaps) should be safe and as
far as practicable, without risk of slips, trips or falls.
There have been at least two deaths where people have fallen
when entering cellars through trap doors. The way you open
all trap doors (including those in the bar area) should be
examined to minimise the risk of sprain or strain. In
addition, employers should ensure that the door is securely
fixed when it is open, so that it cannot accidentally close.
Barriers such as rope, chains or similar means should be
used to keep people not involved in the work away and
prevent falls when the door is open.
- The area around the trap
door should be kept free from obstructions.
- Stairs to the cellar should
be fitted with hand rails.
- A system to prevent
unauthorised access to the cellar should be in place eg
locks on trapdoors accessible from outside the
premise.
- Adequate lighting should be
provided and maintained.
Gas Cylinders and Associated
Equipment
- Gas cylinders need to be
turned off at the cylinder valve when not in use.
- Keep the quantity of stored
drink dispensing gas as small as possible.
- The gas cylinders and their
labelling should be checked on receipt.
- Gas cylinders must be
firmly secured so that
they can't be knocked over.
- The valves and other
fittings must be protected from accidental damage.
- Consideration should be
given to relocating the gas cylinders to an open, well
ventilated area.
In the longer term, some of the issues
in older cellars can be designed out as hotels are
renovated.
Statutory
Requirements
Section 21 of the Occupational Health
and Safety Act 1985 places a duty on employers "to provide and maintain for employees
a work environment that so far as is practicable is safe and
without risk to health". This includes, as far as practicable,
providing and maintaining safe plant and safe systems of work,
as well as ensuring appropriate training and
supervision.
Some
cellars, primarily those where access is difficult or
restrictive, may fall within the definition of a confined
space under the Occupational Health and Safety (Confined
Spaces) Regulations 1996. If this is the case, there will be
specific steps that will need to be taken. If there is any
doubt as to whether a cellar is a confined space, further
information can be obtained from your local
Office.
Further
Assistance Should
you require further assistance please contact your nearest
WorkCover office. Copies of the Acts, Regulations and
Codes of Practice are available from Information
Victoria. The Code of
Practice for Plant is also available from WorkCover
offices. .
This
document is in the public domain and may be freely
copied or reprinted. April 1998,
P2/98 |
Alert P2/98April |
This
document may be freely copied or reprinted. |
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