Meat&Poultry - April 2012 - (Page 74)

Sanitation Tips Be cautious with chemicals There are obvious benefits to using chemicals as a part of a sanitation program. However, whenever chemicals are used in plant operations, it is crucial that employees are properly trained and take all necessary precautions. Improper chemical blending and dispensing can be dangerous and costly, creating the potential for explosions and injury. Birko, a manufacturer of cleaning, sanitation and production process chemicals, offers safety training to meat and poultry facilities, which (Photo courtesy of Weber) spear should be washed with clean water before placing it in the new drum. ● Drums should always be properly vented to allow the oxygen that vents off the product to dissipate safely. A loose cover that prevents debris from entering the drum will suffice. The danger comes when an evolution of gas is so large and so rapid that venting may not make a difference. ● Never return chemicals that have been dispensed to a larger container. The risk of contamination or reaction portant that all employees who may come in contact with chemicals know the following steps in case a chemical burn occurs: 1. Anyone exposed to a strong chemical must be helped by others. 2. Flush the employee immediately at the nearest source of water. A shower is best, but any source will do. The eyes should be held open, and an extensive amount of water should be poured into the eyes if necessary. 3. Remove all clothing. 4. After preliminary flushing, if a better source of water is near, get to it quickly and continue flushing all parts of the body thoroughly for at least 15 minutes. Secondary fi rst-aid treatments, after flooding the victim’s injury with water, should be kept to a minimum. Employees should not attempt treatments with which they are not familiar or which they are not authorized to give. 5. If the injured person is confused or in shock, immobilize him or her immediately, apply warm clothing, then includes these guidelines to help sanitation crews avoid the dangerous situations that can occur from improper chemical blending and dispensing: ● Many solutions, such as hydrogen peroxide, are stable as long as they are kept clean and free of contamination. In the case of hydrogen peroxide, alkalis, metals, organic materials, chlorine bleach and acids will all cause it to rapidly and violently decompose.  ● Drum spears should be kept off the floor and free of contamination when changing out drums. If there is a suspicion of contamination, the following inadvertent mixing of incompatible materials is too great. Excess chemical that has been dispensed from a larger container should either be used in an appropriate manner or diluted and disposed of appropriately. ● Automated blending and dispensing systems safely control the risks and inconsistencies associated with manual blending. Additionally, with automated systems there’s almost no need for plant personnel to handle the chemicals directly. Even when precautions are followed, accidents can happen. It’s im- cover and transfer the individual to a medical facility by stretcher. 6. Some chemicals may have an internal toxic reaction, and the danger of bacterial infection exists when the skin has been eroded by a chemical, therefore, all but some minor chemical burns should be treated by a medical doctor with specific knowledge of such burns. ■ This list is to be used only as a guideline. Address specific questions to your supervisor. We would like to hear from you – to comment on this story or to request reprints, contact us by e-mail at 74 • Meat&Poultry • April 2012 •

Table of Contents for the Digital Edition of Meat&Poultry - April 2012

Meat&Poultry - April 2012
Table of Contents
Commentary - Assassinating effective technology
Business Notes - LFTB fallout continues
Business Notes - Thompson to CEO of McDonald’s
Business Notes - Introducing: NAMA
Business Notes - Group to acquire Burger King restaurants
Business Notes - JBS may leave Argentina
Business Notes - JBS Q4 earnings advance despite Pilgrim’s Pride loss
Business Notes - Tyson addresses its strategy and stance on LFTB
Washington - Family farm labor pains
Cover Story - Team builder
Food Safety - Full speed ahead
CEO Series - Executive experience
Ground Beef - Burger nirvana
Meat Processing - Operations & Engineering
Flooring - Building a solid foundation
Contract Sanitation - Focus on plant sanitation
Sanitation Tips (Consejos de Sanidad) - Cleaning compounds
Sanitation Tips - Be cautious with chemicals
Packaging Solutions - Sandwich success
Ingredient Issues - ‘Real food’ nutrition
Ingredient Trends - Tracking global ingredient trends
Small Business Matters - Remote possibilities
Leadership Development - Creating future leaders
From the Corral - On-farm handling
Labor - Balancing and bargaining act
Names in the News
New Product Showcase
Classified Advertising
The Insider

Meat&Poultry - April 2012