FRONTLINE - Understanding Restricted Spaces in Food and Beverage Processing

Restricted spaces in food and beverage plants can be dangerous because they are enclosed, difficult to enter or exit, and not designed for continuous occupancy. In this course, you will learn how Alberta’s OHS rules define restricted spaces and review examples such as tanks, hoppers, ovens, and conveyors. You will also learn employer and worker responsibilities, hazard controls, PPE requirements, and emergency planning. Through practical examples, you will practice identifying when a restricted space may also be considered a confined space and determine the controls needed to protect workers before entry.