This seminar will address the key objectives delivered within the Oregon Total Workplace Health Alliance Training and current OSHA rules surrounding the wine industry workplace, while expanding on specific workplace solutions illustrating examples employed by real organizations. The Oregon Total Worker Health Alliance is comprised of the Oregon Institute of Occupational Health Sciences/Oregon Healthy Workforce Center, SAIF, and Oregon OSHA.
Liz Hill is the total worker health adviser for SAIF Corporation. Liz has more than 20 years of experience in professional health and safety with a short stint in international health work. Prior to joining SAIF, Liz worked in a variety of industries from oil and gas to higher education. Liz has B.S. in industrial hygiene from Utah State University and a master’s in public health from Oregon State University. She holds the designations of Certified Industrial Hygienist and Certified Safety Professional. Liz is currently serving on the American Industrial Hygiene Association’s Safety Committee as an officer and on the Total Worker Health Task Force and Leading Health Metrics teams.
Dede Montgomery, MS, CIH, leads the Oregon Institute of Occupational Health Science’s Outreach and Education Programs at OHSU, and provides industrial hygiene technical expertise to its research. She is also the outreach and education director for the NIOSH-funded Oregon Healthy Workforce Center and the board chair for the Oregon Young Employee Safety Coalition (O[yes]). Dede has more than 30 years’ experience as an industrial hygienist and safety and health professional working in both government and the private sector, and is a Certified Industrial Hygienist. She received her M.S. in public health from the University of Washington and her B.A. in Biology from the University of Montana. Dede is the current vice president of the Columbia-Willamette Chapter of the American Society of Safety Professionals and sits on ASSP’s Council on Professional Affairs and its Total Worker Health Task Force.
Whole Cluster Fermentation Intent, Execution, Expression and Analytics The inclusion of whole grape clusters in the red wine fermenter is a concept as old as wine itself. In the modern age, this technique is used with stylistic intent and is implemented with great specificity. Winemakers choose not only the whole cluster percentage, but also [...]
Brushing Up: Current Research and Review of Cellar Sanitation Let’s be picky about the quality and quantity of microbes we want in our wine! Join this discussion of current research on effective winery cleaning chemicals, best practices, and practical suggestions for maintaining a clean cellar, as well as identifying cleaning clinch points in winemaking [...]
Fermentable Nitrogen - Better to Manage in the Vineyard or Winery? Fermentable nitrogen can be managed in the vineyard through vine nitrogen additions or in the winery through amendments. There has been a preference of winemakers to avoid nitrogen additions in the winery, opting for nitrogen management in the vineyard. However, many growers are [...]
Creating and Managing a Successful DTC Commission Program A motivated, inspired sales team is the backbone of any successful DTC program. Join Hallie Whyte and Carrie Kalscheuer for the second year as they dig deeper into how to ensure that your tasting room team is selling effectively through the use of creative bonus and [...]