Malt dust is combustible, requiring careful management within storage and handling equipment. As standards continue to evolve for safe design and management of combustible dust areas, opportunities arise for beverage producers to review and align to best practice. To understand how to align with best practice Asahi Beverages assessed an existing malt storage and handling process. The combustible dust hazardous area classification was reviewed. Staff attained competency for working with electrical equipment in hazardous areas and audited electrical components within the zones. Factors influencing environmental dust accumulation were also assessed. The risk-based approach applied to prioritise electrical improvements will be discussed along with strategic areas of housekeeping focus. This includes eradication of dust leaks, ease of cleaning and education of personnel. Improved housekeeping required elimination of static sparks from vacuum hoses used for cleaning. A functionally earthed vacuum hose was designed and constructed as a suitable commercial hose was unable to be sourced.