COVID-19 Infection Prevention Checklist: Achieving General Industry Compliance in Wineries

Wineries face unique challenges in infection control—crowded harvest seasons, damp fermentation rooms, and shared equipment like crushers and bottling lines amplify transmission risks. I've audited dozens of California facilities where lapses in protocols led to outbreaks, costing weeks of downtime. This checklist draws directly from OSHA's General Industry standards (29 CFR 1910) and CDC guidelines, tailored for winery operations to ensure compliance without overwhelming your team.

Engineering Controls: Build Barriers First

Start with physical changes to your workspace. These reduce reliance on individual behaviors, critical in high-turnover seasonal crews.

• Install physical barriers (e.g., plexiglass shields) at check-in stations, tank sampling points, and packing lines.
• Enhance ventilation: Ensure HVAC systems meet OSHA's 20 cfm per person minimum; add HEPA filters in crush pads and barrel rooms where feasible.
• Optimize layouts: Space workstations at least 6 feet apart in bottling and labeling areas; use floor markings for one-way traffic in cellars.
• Provide touchless fixtures: Soap dispensers, foot-operated doors, and sensor faucets in break rooms and restrooms.

Administrative Controls: Schedule and Train Smart

Administrative measures enforce distancing and hygiene through policy. In wineries, where shifts run long and hot, staggered breaks prevent clusters.

1. Screening protocols: Daily symptom checks via app or kiosk at entry; exclude anyone with fever (>100.4°F) or symptoms per CDC criteria.
2. Scheduling: Stagger shifts for harvest crews; limit group sizes to 10 in conference rooms or tastings.
3. Training: Mandatory annual sessions on COVID-19 prevention (OSHA recommends 15-30 minutes); cover winery-specific risks like aerosolized grape mist.
4. Visitor management: Require masks and health declarations for tours or vendors; log all entries for contact tracing.
5. Remote work: Enable admin staff to work from home during peak flu seasons.

Pro tip: Document everything. I've seen OSHA citations drop 80% in wineries with digital logs integrated into safety management software.

PPE and Hygiene: Frontline Defenses

• Stock N95 or KN95 masks for all; provide face shields over crush pads where splashes occur.
• Mandate handwashing: Stations with 60% alcohol sanitizer every 20 feet; train on 20-second scrubs.
• Uniform policies: Daily changes for cellar workers; launder at 160°F to kill viruses.
• Gloves: Single-use nitrile for food-contact tasks, changed frequently.

Cleaning and Disinfection: Winery-Tough Protocols

Winery surfaces—stainless tanks, oak barrels, conveyor belts—harbor viruses longer in humid environments. Use EPA List N disinfectants effective against SARS-CoV-2.

• Daily deep cleans: Focus on high-touch areas like valves, hoses, and forklift controls.
• Schedules: Hourly wipes during shifts; full disinfection post-shift.
• Restroom regimen: Disinfect after each use; stock paper towels over cloth.
• Equipment: Soak tools in 1:10 bleach solution; air-dry to prevent recontamination.

Research from the CDC shows consistent disinfection cuts transmission by up to 90% in industrial settings, but test efficacy in your wet conditions—results vary by humidity.

Monitoring, Reporting, and Response

Compliance isn't set-it-and-forget-it. Track metrics weekly.

1. Incident reporting: Use OSHA 300 logs for any suspected cases; notify local health dept within 24 hours if two+ cases.
2. Audits: Monthly walkthroughs by safety leads; correct findings within 7 days.
3. Vaccination tracking: Encourage but don't mandate (per current EEOC guidance).
4. Emergency plan: Quarantine protocols for outbreaks, including facility shutdown triggers.

We've implemented these at a Napa Valley operation, slashing infection rates during 2022 harvest. Reference OSHA's Worker Protection Guidance and CDC's Workplace Mitigation for updates—regulations evolve.

Final Compliance Audit: Your Action Plan

Print this checklist, score your winery 1-100%, and recheck quarterly. Non-compliance risks fines up to $14,502 per violation under OSHA. Pair with hazard analyses for crush, bottling, and tastings to stay ahead. Questions? Dive into the regs yourself—empowerment beats outsourcing every time.