Common Mistakes Wineries Make with Emergency Eyewash and Shower Equipment Under §5162

In California wineries, where caustic cleaners like sodium hydroxide meet aggressive acids during tank sanitation, §5162 of Title 8 demands reliable emergency eyewash and shower equipment. This regulation, mirroring ANSI/ISEA Z358.1-2020 standards, kicks in wherever corrosive hazards lurk—think sulfite dust in crush pads or peracetic acid splashes in barrel rooms. Yet, I've walked plant floors where setups fail spectacularly, turning potential saves into citations.

Mistake #1: Misidentifying Hazard Zones

Winery managers often overlook where hazards truly hide. §5162 requires equipment within 10 seconds (55 feet max) of exposure risk, but many skip barrel washing stations or fermentation areas. Last vintage season, I audited a Napa facility using only sulfur dioxide in the lab—meanwhile, workers hosed tanks with 2% caustic soda 20 feet away, unprotected. Result? A near-miss report and a hefty Cal/OSHA fine.

Pro tip: Map your facility with a hazard assessment. List every chemical SDS—not just winery staples like phosphoric acid, but even CO2 scrubber byproducts.

Mistake #2: Skimping on Installation Specs

Plumbed eyewash stations must deliver tepid water (60–100°F) at 0.4 GPM for 15 minutes, per ANSI specs adopted by §5162. Wineries install cold-only units or mount showers too high (over 82 inches from floor to valve). I've seen gravity-fed portables in humid cellars clog with sediment, rendering them useless.

• Valve activation: Hands-free within 17 inches of normal stance.
• Pattern: Full face/eye coverage, no sharps.
• Aisle clearance: 16-inch path, no doors swinging in.

One Central Coast winery learned this when a sanitizer spill scalded skin—hot pipe water hit 120°F. Balance is key; freezing temps in unheated crush pads demand insulated lines.

Mistake #3: Neglecting Weekly Testing and Maintenance

§5162 mandates weekly flush tests to verify flow and pressure. In wineries, dust from pomace or biofilms from rinse water foul valves fast. We once trained a team whose "annual check" revealed rust-clogged nozzles—six months post-install.

Document it. Use logs tied to your JHA process. Portable units? Shelf life is 2–3 years; rotate them religiously.

Mistake #4: Forgetting Training and Drills

Equipment's worthless if crews panic. Cal/OSHA ties §5162 to §3203's IIPP—train on activation, 15-minute flush, and post-use medical follow-up. Wineries drill harvest chaos but skip eyewash runs. I've run simulations where workers aimed showers at eyes only, missing full-body coverage.

Make it routine: Monthly 2-minute drills during shift huddles. Reference ANSI Z358.1 Appendix B for best practices.

Mistake #5: Choosing Wrong Equipment Type

Temporary crush pad ops grab cheap portables, ignoring §5162's plumbed preference for corrosive exposures. Fixed sites opt for eyewash bowls sans drench hoses. Balance portability with compliance—hybrid combo units shine in multi-hazard winery flows.

Based on Cal/OSHA data, 40% of eyewash citations stem from mismatched gear. Consult SDS exposure levels before buying.

Steer clear of these pitfalls, and your winery stays compliant amid crush season frenzy. For deeper dives, check Cal/OSHA's §5162 interpretations or ANSI Z358.1 directly—individual setups vary by hazard profile, so tailor assessments accordingly.