PHMSA will offer free, two-day seminars to educate hazmat employers and employees on the DOT Hazardous Materials Regulations (HMR). Each seminar begins with a general session that provides an overview of the DOT’s Hazardous Materials Program. The remainder of the seminar consists of sessions based on participants’ level of experience and includes hazmat basics, as well as additional safety and compliance guides for more experienced hazmat workers. Compliance with the HMR is essential for all employers and employees where dangerous goods are present, or if the business interacts with a hazardous materials shipment. The sessions will be held in Los Angeles (July 12/13) and Dallas (August 9/10). Further details can be found here.
Drum It Up
STEEL DRUM INDUSTRY NEWS, TRENDS AND ISSUES
Archive for July, 2011
Saccharin No Longer Considered Hazardous
PHMSA recently amended the Hazardous Materials Regulations by removing
saccharin and its salts from the list of hazardous substances and
reportable quantities. The Comprehensive Environmental Response,
Compensation and Liability Act, requires PHMSA to list and regulate all
hazardous substances designated by statute or by the U.S. Environmental
Protection Agency (EPA). EPA recently removed saccharin and its salts
from their list of hazardous substances through notice and comment
rulemaking. This final rule simply harmonizes the lists to better
enable shippers and carriers to identify the affected hazardous
substances, comply with all applicable regulatory requirements, and
make required notifications if the release of a hazardous substance
occurs. Until now, that box of sugar substitute you were buying at Costco and any local super market was transported as dangerous goods!
City Winery Brings Wine-On-Tap to Chicago
Regular readers of our newsletter know that we are big fans of the “wine on tap” movement. What started off slowly in Northern California is now taking the nation by storm. Used primarily in restaurants and wine bars, these unique re-useable stainless steel wine kegs are replacing the traditional glass bottle and cork. When you drink wine from a keg, you pay for the wine, not the bottle, the label, the box and the whole mess of marketing that surrounds bottled wine. Wine on tap is all about the juice. And without all that packaging, the environmental impact of a single glass of wine is a lot less. Our own City of Chicago is set to see another major “wine on tap” facility open during the winter of 2012. City Winery in Chicago, will be the first spin off of the New York Winery in downtown SoHo. The owner, music producer Michael Dorf, as well as winemaker David Lecomte, felt that our great city was an obvious choice to begin their expansion with. The 21,000 square foot facility will feature 18 tap lines of wine, two wine bars, and two private dining rooms with glass walls, displaying the winery’s fermentation tanks and drums. Skolnik is proud to have been at the forefront of the “wine on tap” movement, with our stainless steel wine barrels in use by top producers around the country.
