Simple Steps to Safety in the Wine Industry: Protecting your team and your crop

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In New Zealand, 42,159 hectares were used for grape production with 2,091 active vineyards in 2024. Predominately white wine producers (Sauvignon Blanc), Marlborough is the largest region producing 72% of New Zealand wine across 30,000+ hectares. The wine industry provides jobs for more than 7,300 full-time employees, with an additional 14,600 people working in businesses that support and service this sector.

The wine industry in New Zealand may not have a long history, but it has quickly established a reputation for producing exceptional wines that often exceed expectations. Despite its relatively recent emergence on the global wine scene, New Zealand has managed to carve out a niche for itself, showcasing a diverse range of varietals that reflect the unique terroir of its various wine regions.

If you’re a viticulturalists, winemaker, cellar hand or lab technician, being well-informed about health and safety is important - not only for your workers, but for your vines. To ensure a thriving and sustainable future, it is essential to cultivate resilience not only within the vineyards but also among its workforce and business operations.

Understanding the Risks - Common hazards in the wine industry

Vineyard workers typically consist of a combination of employees, hired labor, and contractors. During the vintage season, this group often expands to include many new, short-term, seasonal workers who might not fully grasp the risks they could encounter. Workers in vineyards encounter several common hazards, such as:

• Operating machinery and equipment on uneven ground

• Handling dangerous chemicals

• Using tools like secateurs and picking knives

• Loading and unloading grape bins

• Encountering insects and snakes

• Lone Working in isolated areas

• Maneuvering and lifting heavy containers like bins, tubs, barrels, pumps, hoses, and mixers

Risk assessments can help vineyard managers identify potential threats and hazards that could impact production and harvest quality. By evaluating these risks, wineries can implement effective strategies to mitigate them, ensuring a more resilient and successful operation.

• Recognise and identify potential hazards - sources of injury or illness in your workplace

• Assess the likelihood and severity of harm that could occur

• Implement measures to remove the hazard or manage and control the risks effectively

Cultivating a Safe Vineyard

One of the key aspects of maintaining safety in vineyards is regular training and education for all team members. This includes teaching them about the proper use of equipment, recognising environmental hazards, and understanding the importance of personal protective gear. By conducting frequent safety drills and workshops, vineyard owners can ensure that their employees are well-prepared to handle any situation that may arise. Ultimately leading to a more productive and secure workplace.

To ensure that individuals possess the necessary knowledge and skills for safe work practices, a variety of training activities are essential. General inductions are recommended, along with task-specific training tailored to the workplace. Key information provided during training includes workplace health and safety protocols, particularly regarding emergency procedures.

Information can be delivered in multiple formats, such as written materials or verbal communication during specific training sessions, pre-start meetings, or toolbox talks. It is common for information and instruction to be given simultaneously to reinforce learning. Additionally, supervisors are responsible for offering specific instructions related to health and safety rules throughout the work process. They must also assess and ensure that employees have the required competency to perform their tasks safely, providing the appropriate level of supervision to maintain a safe working environment.

Topics you can consider covering in training sessions:

• Site safety rules

• Equipment handling

• Chemical safety - storage, handling, correct procedures

• Emergency Procedures

• Appropriate personal protective equipment

• Hazard Management, identification and risk control

• Record keeping

Additionally, it is essential to conduct routine inspections of the vineyard to identify and address any safety concerns proactively. This could involve checking for uneven terrain, ensuring that tools and machinery are in good working condition, and monitoring the use of chemicals and pesticides. By taking these simple yet effective steps, vineyard managers can protect their workforce and enhance the overall quality of their crops, leading to a thriving and sustainable operation.

Essential Biosecurity Practices for Wine Producers

The unique isolation and climate of New Zealand have shielded vineyards from many harmful grape pests and diseases that impact other wine-producing countries. To enhance biosecurity awareness and manage access to the vineyard effectively, consider the following steps:

• Install clear biosecurity signs at all entry points, including contact details for the site owner or manager to authorize access.

• Prominently display materials that raise awareness about biosecurity risks, such as: The Vineyard Biosecurity Guidelines for Best Practices

• Provide training for contractors and employees to ensure they are informed and understand the your rules and protocols

• Designate specific parking areas for non-essential vehicles

• Require all visitors to sign in and receive a briefing on biosecurity, health and safety upon arrival

• Be aware of biosecurity risks from local and international sources

Creating a safe working environment plays an important role in enhancing both team dynamics and the overall quality of the wine produced. When employees feel secure and valued, they are more likely to collaborate effectively, share ideas, and contribute to a positive atmosphere that fosters creativity and innovation. This sense of safety not only boosts morale but also leads to increased productivity, allowing the team to focus without the distractions of potential hazards.

The wine industry has demonstrated remarkable resilience in the face of various challenges, showcasing its ability to adapt and thrive despite economic fluctuations, climate change, and evolving consumer preferences. By prioritizing the development of robust systems and supportive communities, an environment can be created where both people and a farming business can thrive, leading to long-term success.

Topics: Health and Safety in Horticulture

Disclaimer: Content on this website may be of relevance to users outside of New Zealand, but content links and examples are specific to New Zealand. Please check with your local authority for your country and industry requirements.