Stepping into Management Knowledge

H&S Training

1.18

 Barrel should only be elevated partially until hoist is moved into appropriate position to reduce risk of toppling/collapse  Once in position, hoist can be raised to level required for locating the container  Slide container off the forks and into position. If above waist height, this should be done using two trained team members both wearing gloves.  Once container is securely in place, remove hoist and lower forks before returning it to its storage location.  Gloves to be worn at all times  Where possible, containers should be laid on their side and rolled into position  When standing barrels back up, follow manual handling guidelines as per short 1.3 and ensure fingers are well clear of area to avoid trapping  In areas with limited space, containers may be moved by tilting them on their bottom edge and rotated by holding the top edge to roll them. Ensure the route is clear and back is kept straight to avoid muscle strain  If lifting barrels, a minimum of 2 people must perform this task following manual handling guidelines as per short 1.3 and policy section3.22

Moving kegs/barrels manually

 Always store kegs and barrels a minimum of 12” from the wall. This is to prevent fingers being crushed as containers are moved into position and aids effective cleaning of cellar  If stacking containers (11G or smaller only) the top barrel must be balanced abreast of two containers of the same size below to aid stability.

 Stacking should be avoided if possible and empty barrels should be stacked first if necessary to provide more space and never more than 2 high for 11 and 9G containers. 30L European containers which interlock may be stored 3 high.

Beware of trapping fingers in between barrels or between barrels and walls etc.

Safety Assurance March 2016

H&S Training 1.18