What protects the maker
Updated
Less chemically hazardous than cleaning products and with one risk nothing else here has: stored pressure.
Three hazards
Hot liquid, pressurized containers, and the chemicals used to clean.
Plus one gas, which is easy to forget because it is invisible and odorless.
Heat and steam
Large volumes of hot liquid are the routine injury: a scald from a hot transfer, or from lifting a vessel that is too heavy.
Closed shoes, long sleeves, heat-resistant gloves for transfers, and a route between the heat and the filler that is clear before the vessel is full.
Pump rather than lift wherever the volume makes lifting marginal.
Pressure
The one specific to this property.
Eye protection when handling carbonated bottles, especially any that have been warm, and especially when opening retained test bottles, which should be done behind a screen.
Do not store suspect bottles where somebody will be standing over them. A case of over-pressured bottles is a case to open carefully, cold, outdoors, or not at all.
And treat a swollen PET bottle as a warning rather than a curiosity.
Cleaning chemicals and CO2
Caustic and acid cleaners are used at higher strengths in beverage production than in a kitchen: goggles, gloves, ventilation and an eyewash within reach.
Never mix a chlorine sanitizer with an acid cleaner, which releases chlorine gas.
Carbon dioxide is heavier than air, odorless, and displaces oxygen in a confined space. A leaking cylinder in a small unventilated room is a genuine asphyxiation risk, and it is the hazard in this property that people are least aware of.
Secure cylinders upright, ventilate, and if you work with CO2 in a small enclosed space, consider a monitor.