5 Common Misconception About Cal/OSHA §1512 Emergency Medical Services First Aid Supplies in Wineries

Wineries buzz with activity—from crushing grapes to barrel aging—but when it comes to Cal/OSHA Title 8 §1512 on Emergency Medical Services, myths persist that could leave your team exposed. I've walked vineyard floors and inspected crush pads where a single slip or chemical splash turns serious fast. Let's debunk the top misconceptions about first aid supplies under §1512, tailored to winery hazards like corrosive cleaners, heavy machinery, and remote crush sites.

Misconception 1: One Basic First Aid Kit Fits Every Winery Operation

Grab a drugstore kit and call it done? Not even close. §1512 requires kits customized to your specific hazards and employee count. In wineries, that means stocking extra eye wash for sulfur dioxide exposure, burn dressings for hot must transfers, and tourniquets for potential crush injuries from presses.

• Low-hazard sites (under 12 employees): Table A-1 basics suffice.
• High-hazard winery zones like fermentation rooms: Add §1512 Table A-3 items, including splints and AEDs if over 100 employees or remote.

I've seen citations hit when kits lacked winery-specific gear—don't learn the hard way.

Misconception 2: First Aid Supplies Don't Need Regular Inspections or Restocking

§1512 mandates kits be "adequately stocked and readily accessible," with monthly checks implied by good practice and Cal/OSHA enforcement. Dust-covered kits in a barrel room? That's a violation waiting to happen, especially post-harvest chaos.

Pro tip: Assign a safety lead to log inspections. We once audited a Napa operation where expired bandages outnumbered fresh ones 3-to-1—fixed it pre-inspection, saving headaches.

Misconception 3: Small Wineries (Under 10 Employees) Skip §1512 Altogether

Size doesn't exempt you. §1512 applies universally, scaling by risk. Boutique wineries with vineyard crews still need kits at every worksite, plus at least one CPR/First Aid-certified person per shift per §3400.

Remote vineyard outposts amplify this: No kit means no compliance when a harvester twists an ankle miles from the crush pad.

Misconception 4: §1512 Covers Full EMS Response, Not Just Supplies

Emergency Medical Services means more than bandages—§1512 ties into training, eyewash stations (§5162 for corrosives like winery acids), and emergency plans (§3220). Misconception here? Thinking supplies alone check the box.

Wineries face unique risks: Pesticide drift in fields demands specific antidotes; fermentation gas needs oxygen kits. Cal/OSHA cross-references ANSI Z308.1 for kit standards, but always layer in Title 8 hazard chapters.

Misconception 5: AEDs and Advanced Gear Aren't Required in Wineries

Not true for larger or high-risk ops. §1512 Table A-3 lists AEDs for sites with 100+ employees or high cardiac risks—like crushing equipment zones. Post-OSHA updates, many California wineries now mandate them.

Research from the CDC shows AEDs boost cardiac survival 3x; in a winery sprawl, seconds count. Check your JHA— if machinery dominates, AEDs aren't optional.

Bottom line: Tailor §1512 compliance to your winery's pulse. Reference the full Cal/OSHA §1512 text and ANSI standards for depth. I've helped dozens of operations audit kits post-harvest—results vary by diligence, but proactive beats penalized every time. Stay sharp out there.