Throughout this time I've been working in Tequila Sauza, people have always asked me why do we have to meet such strict safety precautions in our workspace. As I moved closer and closer to the subject of security, I concluded that when we talk about safety, no action taken is too much. In this blog, I will try to synthesize some information about the risks of handling tequila.
El manejo, transporte y almacenamiento de tequila conlleva una serie de peligros directos que son:
According to the NOM-005-STPS-1998, ( Security and Hygiene Conditions at Work to Handle, Transport, and Storage Dangerous Chemical Substances); the flammable substances are the ones in a solid, liquid or gas state with a flammable level less or equal to 37.8°, they easily burn and sometimes they even flame violently.
When talking about tequila, we know that alcohol (ethanol) is one of its principal components, commonly handled in 55% concentrations. That mentioned alcohol has a flammable point of 17.7 °C, so according to the NFPA classification, it is at a risk level 3, which indicates that tequila is a very flammable and risky substance.
On the other hand, the explosivity levels of alcohol vapors concentration are present between 3.3% and 19% in the atmosphere, which are conditions that are potentially present when handling tequila.
For example, during the transfer of tequila from one tank to other, or in the resting areas where tequila ages, due to the normal transpiration in the wood barrels, or when we have an emergency because the substance is leaking.
Fires or explosions are generated when there is a spark that may come from the pumping system or an impulsor due to the friction. Using inadequate tools or in a bad state could cause a fire too.
Using electric installations that are not explosion-proof or even wearing inadequate clothes or footwear may accumulate static energy and cause heat by friction. If this spark reaches the alcohol vapors may cause an ignition, and in consequence, an explosion and/or fire.
The inhalation of alcohol vapors in high-concentrations, according to the NOM-010-STPS-2014, (Chemical Contaminating Agents of the Work Environment, Evaluation, and Control), for the ethanol, the exposition limit allowed for a human in a short time is of 1000 ppm.
When this limit is exceeded, there is a high risk of intoxicating, showing as well, different symptoms such as headaches, nausea, and even causing damage to the nervous and respiratory system.
Additionally, when handling tequila, there are other risks that we should take into count depending on the activities associated with the ones previously mentioned, as:
If you want to know which are the legal requirements to properly manage tequila, I invite you to read my next blog about these quality and safety standards.
Come and visit Casa Sauza so you can learn how the modernization of our production processes deliver the purest tequila that you will find in the market.