Meat&Poultry - February 2011 - 51

meat and poultry slaughter and processing plants. One reason is company officials, government regulators and academics understand workers actually “consume” the cleaning products they use as part of their work, even though this “consumption” may be indirect. For example, anti-bacterial sprays used in plants may contribute to air contamination. It’s also possible for chemicals used in cleaning to end up in water streams, even contaminating water used for drinking and other purposes. Not surprisingly, many chemicals may be unfit for human consumption. In order to make changes in the types of chemicals and products cleaning and sanitation companies use when working in plants, many companies are doing the following: • Looking at what kinds of ingredients are in the products sanitizing and cleaning crews use.

• Examining more carefully the advertising of what’s in chemicals. • Scrutinizing more closely the sales pitches voiced for “green” products. • Considering other alternatives for purchasing cleaning products for

Companies are continuing to search for, and then implement, varying methods of “going green” in their dayto-day operations.
their crews, including sourcing products from companies belonging to the US Green Building Council. • Paying more attention to the contents of cleaning solvents. Other ideas “green-conscious” cleaning crews put into play in-

clude look ing for t he "recycled" symbol on renewable types of materials, including paper products, and trying to avoid aerosols when using cleaning products. Also, checking for the biodegradability of products and using products that can be released via an automatic dispensing system, including sanitation liquids and soaps, can result in the use of more environmentally sustainable products by crews in cleaning and sanitizing plants. ■
Bernard Shire is M&P’s Washington correspondent based in Lancaster, Pa. With a background in editing and writing for daily news publications, he also works as a food safety consultant and writer for Shire & Associates. M&P’s Sanitation Tips are to be used only as guidelines for cleaning and sanitizing processing facilities. Specific issues and questions should be addressed to a sanitation crew supervisor. We would like to hear from you – to comment on this story or to request reprints, contact us by e-mail at: meatpoultry@sosland.com.

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Meat&Poultry - February 2011

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