Introductions
Matthew Terrell
Introductions presents profiles of industrial hygienists working to protect
worker health worldwide. This month
we feature Matthew Terrell, MS, CIH,
CSP, corporate IH at E. & J. Gallo
Winery in Modesto, Calif. Terrell manages the IH program and performs exposure assessments and safety audits.
As a participant in the Management of
Change process, he helps identify and
minimize potential risk from changes
in chemicals and processes. He also
volunteers as a Cal/OSHA VPP Special
Team Member.
Terrell received his BS in industrial
hygiene from Purdue University and
an MS in environmental and occupational health from the University of
Cincinnati. He is a member of the
Stanislaus County Safety Council and
serves on the AIHA® Ergonomics and
Students and Early Career Professionals
committees. He can be reached at
matthew.terrell@ejgallo.com.
What are some potential exposures at E. & J. Gallo Winery, and what steps
are taken to ensure employee exposures are minimized? E. & J. Gallo Winery
is a vertically integrated company, so there are a variety of chemical and physical exposures we must control. Our glass container manufacturing plant uses mainly sand
and recycled glass to produce bottles. Enclosed and ventilated conveyors move these
materials to minimize exposure. The glass plant also uses a mold lubricant that contains no polycyclic aromatic hydrocarbons (PAH). Seasonal harvest and crush activities
require large shade canopies, extensive employee training, and drinking water management to minimize the risk of heat illness. Ergonomic risks are mitigated in the bottling and distribution areas with automated systems that minimize manual material
handling. In addition to the numerous controls in place, our commitment to safety is
also demonstrated by the level of employee involvement. Through behavioral-based
safety observations and extensive training in hazard identification and control for
leaders, nearly all employees are involved in creating a safety culture.
What are some of the dangers that workers must contend with in wine production? The most immediate hazards at any winery are confined spaces. Air in
fermentation and storage tanks is displaced by gases from fermenting grapes and by
adding small amounts of sulfur dioxide to prevent wine oxidation. Entry into confined spaces is usually impossible through physical barriers. These barriers to entry
can only be removed by authorized and trained personnel with proper equipment and
standby personnel on hand. Ammonia refrigeration systems for keeping wine cool
must be closely monitored also. Redundant systems prevent ammonia releases and
safe evacuation procedures are routinely practiced. Additionally, a fully equipped and
well-trained emergency response team is on hand during all shifts.
How has participation in AIHA, the Stanislaus County Safety Council, and
Cal/OSHA VPP helped you in your career? AIHA’s CareerAdvantage was invaluable in locating this position for me. Additionally, AIHce puts me in touch with my IH
peers, vendors and researchers. The Stanislaus County Safety Council promotes continuous improvement of job safety through networking and learning opportunities at
a local level and is pivotal for maintaining certification points. E. & J. Gallo has great
history with the Cal/OSHA VPP program and was the first VPP Star winery nearly 10
years ago. As a VPP Special Team Member, I occasionally audit potential VPP sites,
which in turn strengthens my skills as a corporate auditor.
You’re currently a member of the Student and Early Career Professionals
Committee. Do you have any tips on how students and those just entering
the industry can enhance their skills and develop their careers? Professional
networking and building a diversified work experience are probably the most important things you can do as a young professional. Interacting with employees, developing business skills, and honing your presentation skills are also important. Also, never
turn down a learning opportunity, because you’ll be eligible to sit for the CIH exam
before you know it.
