Applicable Regulations
Method Statement — Sequence of Work
- Review this RAMS and confirm site conditions match those described before work begins.
- Brief all operatives on the hazards, controls and PPE requirements below (toolbox talk).
- Check and don all required PPE, and inspect tools and equipment before use.
- Carry out the task in line with the control measures set out in the Hazard & Risk Assessment section below.
- Maintain good housekeeping throughout — keep the work area tidy and manage waste and materials safely.
- On completion, remove tools and equipment, restore the work area, and report any incidents, near misses or changes in site conditions to the site supervisor.
- Complete the sign-off section at the end of this document before leaving site.
Hazard & Risk Assessment
Each hazard is assessed against a standard Likelihood × Severity matrix. “Initial Risk” reflects the risk before any control measures are applied; “Residual Risk” reflects the risk once the stated controls are correctly implemented on site.
Confined Space Entry into Vessels & Tanks
Control: Test the atmosphere before entry into any fermentation vessel, tank or cellar, using a permit-to-work system with a trained top-man in constant communication.
CO2 Build-Up & Oxygen Displacement During Fermentation
Control: Use a calibrated gas monitor in cellars and fermentation areas, evacuating immediately if CO2 levels exceed the site's safe threshold.
Flammable Atmosphere Risk During Spirit Distillation
Control: Follow the site's DSEAR zoning and hot work permit procedure, eliminating ignition sources in classified areas around stills and spirit storage.
Manual Handling of Casks, Kegs & Raw Materials
Control: Use mechanical lifting aids for heavy casks, kegs and sacks of raw materials, team-lifting where mechanical aids aren't practical.
Hot Surfaces & Steam During Brewing/Distilling
Control: Wear heat-resistant gloves and maintain awareness of hot surfaces, steam lines and pressurised vessels during brewing and distilling processes.
Required PPE
Emergency Procedures
Fire
Stop work immediately, raise the alarm and evacuate to the designated assembly point. Do not attempt to fight a fire beyond your training. Call 999 once safely evacuated if the fire brigade has not already been alerted.
First Aid / Injury
Stop work and alert the nearest first aider or site supervisor. For a serious injury, call 999 immediately and do not move a casualty unless there is immediate danger.
Spillage / Environmental Incident
Stop work, contain the spill using the site's spill kit if safe to do so, and report it to the site supervisor immediately. Do not allow any spillage to enter a drain or watercourse.
Frequently Asked Questions
Does this RAMS cover the risk of CO2 build-up in fermentation cellars?
Yes. It includes a control requiring a calibrated gas monitor in cellars and fermentation areas, with immediate evacuation if CO2 levels exceed the site's safe threshold — a well-known risk in brewing and distilling.
Do I need to keep a copy of this RAMS on site?
Yes. HSE guidance expects a copy of the RAMS — along with the completed sign-off section — to be available on site for the duration of the work, and reviewed if site conditions change.