MEAT+POULTRY - October 2015 - (Page 89)

S A N I TAT I O N T I P S Personal protective equipment When it comes to sanitation at a food production facility, there are many do's and don'ts that every person at the plant should follow to ensure safety, from management all the way down the production line. Sanitation can't be the sole responsibility of the sanitation crew. x First things first, it's important that management emphasize that employees wear appropriate clothing (or personal protective equipment) in the plant. x The plant must provide employees with the right kind of outer clothing to wear in the production facility so that there's a barrier between themselves and the food product. x Clothing should include coats or smocks, aprons, plastic sleeves, hairnets, gloves or even full coveralls. x Protective plant clothing should never be worn outside of the production area. x All plant clothing should be regularly changed and cleaned. x Be sure to have an adequate amount of clean outer clothing such as coats or aprons for visitors to put on when touring the production facility. x It defeats the purpose if plant personnel follow the guidelines but visitors don't. x Have the outer clothing laundered at the facility instead of letting employees take it home to clean. x Be sure that visitor clothing is cleaned regularly as well. x Wearing appropriate clothing includes not wearing jewelry, as well as exposed buttons or snaps that could easily fall off and contaminate the environment. When it comes to wearing the appropriate clothing in a food production plant, footwear is just as important as outer clothing. Management needs to be sure to pay attention to people's footwear on the production floor. Footwear can easily be a vehicle that transfers pathogens from one area of a plant to another. There are many things to consider when it comes to footwear at a production facility, including: x Plants must decide if footwear will be dedicated to particular areas of the facility - in particular, if shoes must be changed when exiting the production floor. x If shoes aren't changed between areas of the facility, then footwear should be decontaminated between areas to prevent cross contamination. x Foamers are one effective method that can be used to sanitize footwear. x Foot dips or baths can also be used. x Be careful when using a foot bath that it doesn't end up having a buildup of debris and bacteria after a high number of uses; people may end up "washing" their shoes in more contaminants than they started with. x Be sure there is adequate sanitizer in the foot bath to be effective. x Encourage employees to leave their work footwear at work so they won't take contaminants home or bring any new contaminants to the facility. x Provide employees with appropriate cleaning tools such as cleansers and brushes to keep their work footwear clean. It is the primary job of the sanitation employees to keep a food production plant clean and sanitized, but it is the job of everyone at the plant - both on the production floor and in other areas of the facility - to help keep the plant as clean as possible. All employees should see themselves as a part of the food safety team. K IM B ERLIE CLY M A | kclym a@sosland.com www.meatpoultry.com | 10.15 | MEAT+ POULTRY 89 http://www.meatpoultry.com

Table of Contents for the Digital Edition of MEAT+POULTRY - October 2015

MEAT+POULTRY - October 2015
TABLE OF CONTENTS
COMMENTARY - Barbecue royalty
BUSINESS NOTES - JENNIE-O POISED FOR BEEF BATTLE
CARGILL TO SELL TEXAS PLANT
INDIANA PACKERS TO EXPAND PORK PLANT
TYSON FRESH MEATS TO ADD JOBS IN COUNCIL BLUFFS
TYSON DEFENDS ANIMAL WELFARE PRACTICES
DUBRETON TO BOOST CRATE-FREE PRODUCTION
NATHAN’S FAMOUS LAUNCHES TENDER OFFER
WASHINGTON - Analyzing antibiotics
COVER STORY - BEYOND BACON
PLANT TOUR - Bacon beginnings
BACON PROCESSING - Butcher appeal
PACKAGING SOLUTIONS - On 'board'
Bacon meets HPP
RECALLING KATRINA - PART 2: TIME HEALS
POST-KATRINA - Meat markets make their mark
AT INTRALOX - Employees stepped up in the face of disaster
ANNIVERSARY SPECIAL - Decade of Drama
FOOD SAFETY - Controlling contaminants
INGREDIENT ISSUES - Lasting longer, safely
SANITATION TIPS - Personal protective equipment
SMALL BUSINESS MATTERS - Growth pains in the Plains
MEAT-MINDED - Bo's penchant for protein
CONFERENCE PREVIEW - Positive outlook
LABOR - Understanding equal employment
SHOWCASE
NAMES IN THE NEWS
CLASSIFIEDS
ADVERTISERS
THE INSIDER

MEAT+POULTRY - October 2015

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