Health and safety at work in coffee roasteries

Workplace safety is a matter of fundamental importance, especially in production contexts – such as a coffee roasting facility – where machinery is used, loads are handled, and workers are exposed to sources of heat and dust.

Coffee roasting facilities are among the activities that require particular attention to risk management, accident prevention, and the protection of workers' health.

Italian regulatory reference

The main regulatory reference in Italy is the Legislative Decree 81/2008, also known as the Consolidated Act on Health and Safety at Work, which establishes obligations, responsibilities, and preventive measures to ensure safe working environments.

Specifically, here is how these principles apply to a coffee roasting facility like ours.

1. Assessment of specific risks

According to art. 17 of Legislative Decree 81/08, the employer is required to carry out a risk assessment that takes into account the specific characteristics of the roasting production cycle, such as:

• exposure to high temperatures during the coffee roasting process;
• fire risk due to the presence of combustible dust and high-temperature equipment;
• manual handling of raw coffee sacks;
• exposure to fine dust, which can negatively affect the respiratory system;
• noise risk generated by plants and machinery;
• use of cleaning agents for machinery maintenance.

These risks must be described and analyzed in the Risk Assessment Document (DVR, art. 18).

2. Adoption of prevention and protection measures

According to articles 15 and 18 of the decree, the employer must put in place technical, organizational, and procedural measures to reduce risks.

Some good practices include:

• installation of extraction systems for dust removal;
• presence of fire extinguishers and adequate fire prevention systems, with regular inspections;
• use of personal protective equipment (PPE) such as heat-resistant gloves, dust masks, and earmuffs;
• regular maintenance of roasting and packaging machinery;
• clearly visible safety signage in hazardous areas;
• standardized and safe working procedures for each phase of the process.

3. Training and information of staff

As established in arts. 20 and 37, all workers must receive specific and updated training on the risks related to the activities carried out and on the prevention measures adopted. In the roasting facility, it is advisable to provide:

• training courses on the safe use of machinery;
• fire safety and first aid training;
• periodic updates in case of changes to plants or production processes.

It is essential that workers are also informed about the content of the DVR, the PPE to be used, and the emergency procedures.

4. Workers' participation

According to art. 21, workers must be actively involved in safety management. In particular, they can elect a Workers' Safety Representative (RLS), whose role is to:

• collaborate with the employer in risk assessment;
• be consulted on preventive and protective measures;
• promote a culture of safety among colleagues.

5. Health surveillance

Art. 26 requires that, where necessary, the employer ensures the health surveillance of workers exposed to health risks, such as dust inhalation or prolonged exposure to heat. The company doctor establishes the frequency and content of medical examinations.

6. Emergency procedures

As indicated in art. 25, every roasting facility must have well-defined emergency procedures, which include:

• evacuation in case of fire or accident;
• correct use of fire extinguishers;
• management of first aid while waiting for external emergency services.

These procedures must be known to all staff, through specific training and regular evacuation drills.

7. Penalties for non-compliance

In case of non-compliance with the rules of Legislative Decree 81/2008, art. 37 provides for administrative and criminal penalties for the employer.

These may include:

• heavy fines;
• suspension of activity;
• in the most serious cases, criminal proceedings.

The importance of assimilating the law as corporate culture

Correctly applying Legislative Decree 81/2008 in a coffee roasting facility is not only a legal obligation but also an investment in work quality, staff well-being, and business continuity.

Good practices in the field of safety help prevent accidents, reduce occupational diseases, and improve production efficiency. A safe environment is also a calmer one, where people can work with passion… and perhaps with the aroma of our freshly roasted coffee.