An Experiment Safety Plan (ESP) Is Required for Every Experiment Conducted Within The

An Experiment Safety Plan (ESP) is required for every experiment conducted within the Department, including those experiments performed by Department Employees/Students at a location away from Jett Hall. The purpose of the ESP is to assure the safety of all by identifying the safest possible methods to conduct an experiment. By signing below the individual(s) conducting the experiment, Chemical Hygiene Officer (CHO), and the faculty advisor acknowledge responsibility for the following requirements.

1)Appropriate Personal Protective Equipment (PPE) must always be worn while in the lab (as described in the ESP). The minimum required PPE to enter a research/teaching lab in Jett Hall is (1) long pants, (2) closed toe shoes, (3) lab coat or long sleeve shirt, and (4) safety glasses with side shields.

2)For safety reasons, no researcher is permitted to work alone in the lab at any time. Because the labs are open 24/7, there may be occasions (such as a late night or over weekends) when there are no other people working in the lab. If you plan to work during a time when the lab might be expected to be empty, please plan ahead and coordinate your work schedule with another lab member.

3)Training must be completed prior to working the experiment in the lab. The minimum required training to enter the lab can be completed through EH&S and includes the following courses:
(1) Employee & HAZCOM Safety, (2) Lab Standard, (3) Hazardous Waste Management and (4) the SACHE certification "Basics of Laboratory Safety." Researchers must attend the annual lab refresher seminar. Other training may be required by the CHO or EH&S personnel based on the ESP review.

4)ESP approval occurs in two phases. Phase I is the preparation of a written safety plan. Upon approval of the written plan, researcher(s) may order equipment and necessary supplies, and begin to assemble experiment. Phase I also includes an evaluation by CHO (and if appropriate by EH&S) to establish controls of hazardous operations, avoid the purchase of inappropriate supplies, and establish expected waste(s) streams. Phase II approval requires evaluation of the assembled experiment, and a “dry run” of the experimental procedure or Emergency Shutdown Procedure. High Hazard work may be subject to approval by official university boards, including any work with radioactive materials or radiation producing machines, certain biological materials, animals and/or human subjects.

Date
ESP Phase I approval:
Department Head
ESP Phase II approval
Chemical Hygiene Officer

5)By signing below, both faculty advisor and researchers(s) understand that the CHO can approve/disapprove any part of the ESP. The CHO can further assemble a committee of individuals with appropriate technical or EH&S background to assist in reviewing the ESP. It is the goal of the CHO to help the researcher(s) find the safest method(s) of conducting an experiment. The CHO, or any faculty member, may stop lab activity of individuals not following good lab practices.

Name / Signature / Date
Faculty Advisor / Dr. Catherine Brewer
Researcher / Jessica Miller
Researcher / Diego Gomez
COE Safety / Juanita Miller
EH&S (at request of CHO)
Name/Title of Experiment: / NMSU Brewery
Building and Room Number: / Jett Hall Room 184
Location within Room: / Southwest Corner
Emergency Contacts: / EMERGENCY / 911
Department Engineer / Meng Zhou / (575) 646-1214
Faculty Advisor
Department Head / David Rockstraw / (575) 635-9539
Responsible Researcher

Required attachments to the ESP:

Attachment 1:Experiment Scope

Attachment 2:Drawing of the laboratory or pilot area

Attachment 3:Normal Operations, Startup and Shutdown Procedures

Attachment 4:Emergency Shutdown Procedure and medical emergency instructions.

Attachment 5:Waste Management Procedure

Attachment 6:Hazard Identification and Mitigation

Attachment 7:Material Safety Data Sheets

Attachment 1: Experiment Scope

Provide a concise description of the laboratory experiment to be undertaken.

Explain why the work is being performed, the goal(s) of the experimental program
To brew beer batchwise with the following unit operations: milling of raw grains; mashing grains; lautering mash; boiling resulting hops; cooling and fermenting beer; testing beer for quality; and, finally, packaging the finished beer.
To teach students how to brew beer on a small scale in a safe and efficient manner.
To demonstrate reactor kinetics on real-world processes.
Provide the stoichiometry of any chemical reactions and their heats of reaction
Depolymerization in Mash Tun
Amylose

3(C14H26O11) + 3H2O +3O2 > 7C6H12O6

Amylopectin

C30H52O26 + 4H2O > 5(C6H12O6)

Metabolization in Fermenters
Yeast metabolization

C6H12O6 > 2(C2H5OH) + 2CO2

Demonstrate the inherent thermal safety of your experiment through calculation or through the use of accelerating rate calorimetry data.
(
Include a complete list of all chemicals (reactants and products) involved in the work.
Water (H2O)
Grains
Hops
Iodine Tincture (2-7% Iodine)
Sanitizing Solution (5% Iodine)
Include a complete list of all equipment (e.g. autoclave, centrifuge, pump, heat bath etc.) involved in this work
Grain Miller
Recirculating Infusion Mash Tun
Integrated Cooling System
Hop Boiler Kettle Vessel
Fermenter (2)
Brite Beer Tank
Plate and Frame Heat Exchanger
Water Holding Tank
Pumps (4)
Kegs (multiple)
Keg Filling Manifold
Control Panel
Hop and Grain Scale
pH meter

Attachment 2: Drawing of the laboratory or pilot area

Provide a detailed drawing of the laboratory or pilot area in which the work will be performed. Include locations of the experimental equipment, safety equipment (including eyewash stations and safety showers, fire extinguishers, first aid kids, noting the date(s) of last inspection of these safety devices), Safety Data Sheet (MSDS) compilation, chemical storage, and evacuation route.

Attachment 3: Normal Operations, Startup and Shutdown Procedures

Provide a step-wise procedure that describes in detail how the work will be performed. The procedure should begin and end with the equipment in the normal idle (inoperative) state.

Include a statement of the required PPE at the beginning of the procedure, and at every location in the procedure where the PPE requirements change.

Indicate where hazardous feedstock chemicals will be stored, how they will be transported to the location of the experimental work, how they will be transferred from storage vial into the experimental apparatus, and how they will be returned to storage.

Take into account those items for which you indicate “yes” on the NMSU Lab Hazard Assessment Checklist (link found on the department website “Safety” page).

Standard PPE for this experiment is: close-toed shoes, safety glasses, gloves, and long pants.

Clean and sanitize all vessels, piping, pumps and all other associated equipment by pumping rinse-free sanitizing solution through the process and allowing to air dry.
Open valves allowing low pressure steam and utility water to flow through a plate heat exchange.
Heat 42 gallons of utility water to 157˚F and pump into the water holding tank.
NOTE: Heat resistant gloves must be worn when operating water holding tank.
Mill grain and transfer to the mash tun.
NOTE: Respirator must be worn while operating mill.
Pump 42 gallons of water to the mash tun and allow mixture to steep for one to two hours.
Intermittently test the mash using an iodine test to determine when the mash has gone through a sufficient extent of reaction.
After sufficient reaction, pump the wort mixture into the hop boiler and heat to 208˚F.
NOTE: Heat resistant gloves must be worn when operating hop boiler.
Add hops to the boiler at various times, depending on the recipe.
Pump liquid from the hop boil tank to the two primary fermenters.
Dispose of grains left in the mash tun after grains have cooled to a safe workable temperature of 110˚F.
Crash cool liquid in the fermenters using integrated cooling system to 70˚F before adding yeast.
Submerge blow-off cane into bucket of water to ensure yeast respiration.
Allow wort to ferment. This is typically 3 weeks, but dependent on recipe.
Pump fermented liquid into the brite beer tank where it will be conditioned and carbonated.
Package final product.

Attachment 4: Emergency Shutdown Procedure and medical emergency instructions

Provide a step-wise procedure that describes how the equipment will be brought to a safe state in the event of an emergency. The description should include a detailed explanation of how to attend to potential medical emergencies that may result.

Hot water, wort, mash or beer spill

Close valves leading to vessel where spill occurred.
If spill is hot (greater than 110˚F) allow spill to cool and use proper PPE including heat resistant gloves.
Isolate, remove, and dispose of any large solid particles of grain, hops, or mash.
Use push broom to sweep spill into floor drain/grating.
Mop area and place signage warning of potential slip hazards.

Iodine tincture or sanitizer spill

Open doors to the outside to ventilate area.
Ensure proper PPE (gloves, goggles, shoes) are worn before cleaning up spill.
Isolate spill, collect material with absorbent material.
Dispose of absorbent in a labeled solid hazardous waste container.
Mop spill and and place signage warning of potential slip hazards.

Attachment 5: Waste Management Procedure

Prepare a Waste Management Procedure that provides the exact nature and estimated volumes of all wastes to be generated in performing these experiments. Forward to EH&S Environmental Affairs Manager, Andrew Kaczmarek for approval.

Attach a copy of the approval received from EH&S to this section of the ESP.

Five non-hazardous wastes will be generated while brewing:

Spent Grains - malt and adjuncts left from the mash process. Spent grains can be disposed of as non-hazardous waste or can be repurposed as cheap feed for livestock on campus or in the surrounding community.
Spent Yeast - yeast remaining from the fermentation process. It is recommended that yeast be recycled for economic and sustainability purposes. If it is not feasible to recycle yeast or yeast is spent it can be disposed of in the non-hazardous waste or can be supplemented in livestock feed or by composting.
Wort Slurry (Trub) - slurry containing wort, hops and colloidal proteins that may have coagulated during the wort boiling. Waste may have an undesired taste for livestock and is recommended to be disposed of in the non-hazardous waste or by composting.
Wastewater - water that has been used during the brewery process that was not used during the fermentation process. This includes water used to clean vessels during the brewing process.
Iodine - from the extent of reaction testing in the mash step should be diluted with water and disposed of down the drain

Attachment 6: Hazard Identification and Mitigation

Identify ALL HIGH hazards associated with the experiment. The analysis must consider

●all sources of energy (electric, chemical, hydraulics, mechanical, compressed gases),

●extreme conditions of pressure or temperature (from flame or steam to cryogenics),

●chemical storage,

●housekeeping,

●fire, and/or

●biological hazards.

Examples of HIGH hazards to include (list not exhaustive):

●substances that are highly reactive, radioactive, highly flammable, pyrophoric, highly toxic, mutagenic, teratogenic, carcinogenic, or have very low exposure limits,

●high voltage, high RF, x-ray, laser (class 3b or 4),

●high temperatures, and

●high pressure or pressurizing vessels.

When in doubt about whether a substance represents a HIGH HAZARD, ask for assistance.

For each HIGH hazard (use the checklist as a guide to identifying these hazards, chme.nmsu.edu/files/2013/11/Lab-PPE-selection1.pdf), provide the following information:

description of the HIGH hazard;
operational and engineering controls that will be used
(based on identified industry best-practices used in addressing this safety hazard);
required PPE (beyond minimum) when this HIGH hazard is present; and
special training (beyond minimum) that is necessary.

●Grain Dust

○Hazard: During the milling process dust will be created. The dust has potential to enter the eyes and respiratory system.

○Engineering Control Measures: Ensure that the miller is placed in a well ventilated area to help limit operator’s exposure to dust. Place catch bucket close to miller to limit the amount of dust released to surroundings.

○PPE: Standard PPE and N95 respirator masks while the miller is in operation.

●Compressed CO2

○Hazard: Compressed carbon-dioxide is stored under pressure in the gas phase and is used to add carbonation to the beer in the packaging process.Exceeding the maximum allowable pressure for a bottle or a keg during the packaging process can lead to critical failures of equipment.Carbon-dioxide is also an colorless, odorless gas and can cause asphyxiation if not handled properly.

○Engineering Control Measures: Keep cylinder in a well ventilated area and follow all steps listed in the MSDS in the event of a potential leak. Ensure canisters are chained securely at all times.

●Hot Liquids

○Hazard: During the brewing process the wort will be brought to a rolling boil with a maximum temperature of 212oF.

○Engineering Control Measures: PPE and appropriate training

○PPE: Anyone required to work with hot wort is to cover exposed skin covered with long sleeves and heat-resistant gloves, and wear safety glasses and close-toed shoes.

●Pinch Points

○Hazard: The miller rollers could be considered pinch points if operated incorrectly

○Engineering Control Measures: If operated correctly and with appropriate training, operators of the mill should not come into contact with the milling rolls. Care will be taken to instruct operators of the mill to keep digits and hands outside of the hopper and away from rollers at all times during operation. Additionally, isolation of energy techniques will be followed and pinch point signs will be posted above the equipment.

Attachment 7: Material Safety Data Sheets

SAFETY DATA SHEET

Date of issue/Date of revision / :5/27/2016 / Date of previous issue / : No previous validation / Version / : 0.01 / 1/11

Halocarbon 134a (1,1,1,2-Tetrafluoroethane)

Section 1. Identification
GHS product identifier
Chemical name
Other means of identification Product use Synonym
SDS #
Supplier's details
24-hour telephone / : Halocarbon 134a (1,1,1,2-Tetrafluoroethane)
: 1,1,1,2-Tetrafluorethane
: ASPEN R134a, 1,1,1,2-Tetrafluoroethane; Ethane, 1,1,1,2-tetrafluoro-; 1,1,1, 2-Tetrafluoroethane (Refrigerant gas R134A); HFC 134a; HCF 134a; HCFC-134a : Synthetic/Analytical chemistry.Refrigeration.
: ASPEN R134a, 1,1,1,2-Tetrafluoroethane; Ethane, 1,1,1,2-tetrafluoro-; 1,1,1,
2-Tetrafluoroethane (Refrigerant gas R134A); HFC 134a; HCF 134a; HCFC-134a
: 001055
: Airgas USA, LLC and its affiliates
259 North Radnor-Chester Road
Suite 100
Radnor, PA 19087-5283
1-610-687-5253
: 1-866-734-3438
Section 2. Hazards identification
OSHA/HCS status / : This material is considered hazardous by the OSHA Hazard Communication Standard (29 CFR 1910.1200).
Classification of the substance or mixture GHS label elements / : GASES UNDER PRESSURE - Liquefied gas

Hazard pictograms:

Signal word / : Warning
Hazard statements
Precautionary statements / : Contains gas under pressure; may explode if heated. May cause frostbite.
General
Prevention
Response Storage
Disposal / : Read and follow all Safety Data Sheets (SDS’S) before use. Read label before use. Keep out of reach of children. If medical advice is needed, have product container or label at hand. Close valve after each use and when empty. Use equipment rated for cylinder pressure. Do not open valve until connected to equipment prepared for use. Use a back flow preventative device in the piping. Use only equipment of compatible materials of construction. Always keep container in upright position.
: Use and store only outdoors or in a well ventilated place.
: Not applicable.
: Protect from sunlight when ambient temperature exceeds 52°C/125°F. Store in a wellventilated place.
: Not applicable.
Hazards not otherwise classified / : Liquid can cause burns similar to frostbite.

Section 3. Composition/information on ingredients

Substance/mixture / : / Substance
Chemical name / : / 1,1,1,2-Tetrafluorethane
Other means of identification / : / ASPEN R134a, 1,1,1,2-Tetrafluoroethane; Ethane, 1,1,1,2-tetrafluoro-; 1,1,1,
2-Tetrafluoroethane (Refrigerant gas R134A); HFC 134a; HCF 134a; HCFC-134a

CAS number/other identifiers

CAS number
Product code / : : / 811-97-2
001055
Ingredient name / % / CAS number
1,1,1,2 - tetrafluoroethane / 100 / 811-97-2

Any concentration shown as a range is to protect confidentiality or is due to batch variation.

There are no additional ingredients present which, within the current knowledge of the supplier and in the concentrations applicable, are classified as hazardous to health or the environment and hence require reporting in this section.

Occupational exposure limits, if available, are listed in Section 8.

Section 4. First aid measures

Description of necessary first aid measures

Eye contact
Inhalation
Skin contact
Ingestion / :
:
:
: / Immediately flush eyes with plenty of water, occasionally lifting the upper and lower eyelids. Check for and remove any contact lenses. Continue to rinse for at least 10 minutes. Get medical attention if irritation occurs.
Remove victim to fresh air and keep at rest in a position comfortable for breathing. If not breathing, if breathing is irregular or if respiratory arrest occurs, provide artificial respiration or oxygen by trained personnel. It may be dangerous to the person providing aid to give mouth-to-mouth resuscitation. Get medical attention if adverse health effects persist or are severe. If unconscious, place in recovery position and get medical attention immediately. Maintain an open airway. Loosen tight clothing such as a collar, tie, belt or waistband.
Flush contaminated skin with plenty of water. Remove contaminated clothing and shoes. Get medical attention if symptoms occur. In case of contact with liquid, warm frozen tissues slowly with lukewarm water and get medical attention. Do not rub affected area. Wash clothing before reuse. Clean shoes thoroughly before reuse. Remove victim to fresh air and keep at rest in a position comfortable for breathing. Get medical attention if adverse health effects persist or are severe. Ingestion of liquid can cause burns similar to frostbite. If frostbite occurs, get medical attention. Never give anything by mouth to an unconscious person. If unconscious, place in recovery position and get medical attention immediately. Maintain an open airway. Loosen tight clothing such as a collar, tie, belt or waistband. As this product rapidly becomes a gas when released, refer to the inhalation section.

Most important symptoms/effects, acute and delayed