High levels of Carbon dioxide (CO2) in breweries include both the fermentation room and bottling area. During fermentation a significant amount of CO2 is generated and depending on the setup, may be ventilated or captured for use.
Any CO2 that escapes can collect in low lying areas, forming potentially hazardous pools of gas that can build up and displace Oxygen (O2). Levels of CO2 should be checked prior to workers going into the vats to clean them. Unless a gas detection system is in place, the presence of CO2 is not known until symptoms of exposure are experienced as it is odourless and colourless.
- Carbon Monoxide
- Carbon Dioxide
- Nitrogen Dioxide