Meat + Poultry - August 2009 - 48
OPERATIONS & ENGINEERING
®
(Consejos Sanitarios)
Green-minded
sanitation
By Bernard Shire
meatpoultry@sosland.com
W
ith an increasing emphasis on sustainability being carried out by more companies, not only in the food business
but virtually in all industries, it's not surprising to
find a "going-green" trend in cleaning and sanitation - including the products used in sanitizing
meat and poultry slaughter and processing plants.
What are described as "Earth-friendly" products are playing an important role as tools being used by sanitation and cleaning crews in
food 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, these
companies are doing the following: Looking
at what kinds of ingredients are in products
sanitizing and cleaning crews use; examin48
I
MEAT&POULTRY
I
August 2009
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www.MEATPOULTRY.com
ing 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 their crews, including sourcing
products from companies belonging to the U.S.
Green Building Council; and paying more attention to the contents of cleaning solvents.
Other ideas "green-conscious" cleaning
crews put into play include looking for the 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 by 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.
at:meatpoultry@sosland.com
http://www.MEATPOULTRY.com
Meat + Poultry - August 2009
Table of Contents for the Digital Edition of Meat + Poultry - August 2009
Contents
Meat + Poultry - August 2009 - 1
Meat + Poultry - August 2009 - 2
Meat + Poultry - August 2009 - 3
Meat + Poultry - August 2009 - Contents
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