Top Mistakes Wineries Make with §1512 First Aid Supplies – And How to Fix Them

In California's winery world, where crushing grapes meets heavy machinery, Title 8 CCR §1512 sets the bar for emergency medical services. This regulation demands specific first aid supplies based on employee count and hazards like chemical exposures or crush injuries. Yet, I've walked crush pads and barrel rooms where kits are more decorative than functional.

Mistake #1: One-Size-Fits-All Kits Ignore Winery Hazards

Wineries aren't offices. §1512 requires kits scaled to your setup—Type A for low-hazard spots, Type B for higher risks like bottling lines with sharp edges or forklift zones. Many operators grab generic kits from big-box stores, missing winery-specific needs like extra eye wash for sulfite splashes or burn dressings for steam cleaning mishaps.

We've audited sites where a 50-employee harvest crew shared a single understocked box. Result? Delayed care during a laceration from a destemmer. Fix it: Assess per §1512 Table 1512—aim for kits every 150-300 feet in high-hazard areas, tailored with winery extras like compression bandages for sprains from uneven terrain.

Mistake #2: Letting Kits Expire or Vanish into Chaos

Monthly inspections? More like monthly mysteries. Dust-covered kits with 2019 bandages plague too many cellars. §1512 mandates supplies in sanitary, accessible containers, inventoried regularly.

• Expired ointments render kits useless.
• Missing scissors or splints during peak crush.
• No signage, so temps can't find them fast.

In one Napa audit, a kit hid behind pallets—discovered only after a chemical spill. Pro tip: Assign a "kit captain" for weekly checks, log via app, and mount kits at eye level with glow-in-dark labels. Cal/OSHA fines start at $5,625 per violation; don't tempt fate.

Mistake #3: Skipping Training Tailored to Grape Country

Stocked kits mean nothing without skilled hands. §1512 ties supplies to trained first-aiders—one per 20 employees in high-hazard ops. Wineries falter by relying on outdated CPR cards, ignoring scenarios like anaphylaxis from allergens or heat stress in unventilated ferment rooms.

I've trained crews who confused tourniquets with pressure dressings—critical in bleeders from grape knives. Solution: Annual refreshers per ANSI Z390.1, blending §1512 with winery drills. Simulate a forklift tip-over; time responses. Research from NIOSH shows trained teams cut injury severity by 40%.

Mistake #4: Overlooking Seasonal Swells and Remote Sites

Harvest doubles your headcount overnight. §1512 scales with employees, yet many forget satellite kits for off-site vineyards or tanker fills. Remote spots need standalone AEDs and oxygen if over 4 miles from hospitals.

Balance note: While §1512 is Cal/OSHA gold standard, pair with OSHA 1910.151 for feds. We've seen variances granted for rural wineries—apply via DIR if ambulances lag over 4 minutes. Always document.

Quick Compliance Checklist for §1512 in Wineries

1. Count heads, match kit type (e.g., 2-10 employees: 1 Type II kit).
2. Stock extras: Gloves for wet work, tweezers for thorns.
3. Inspect monthly, train yearly.
4. Map kit locations, test accessibility blindfolded.
5. Audit against §1512 full text.

Get it right, and your first aid setup isn't just compliant—it's a lifesaver amid the crush. Questions on your layout? Cal/OSHA consultations are free; use 'em.