Meat+Poultry - June 2019 - 75

"We develop a plan based on how much
labor we're going to need, how much
supervision we're going to need, the type of
tools and chemistry we're going to need to
get the job done safely with high integrity and
correctly," Miller says.
Once plant operations and PSSI
collaborate on a plan, PSSI sends in a team
of experts in multiple disciplines to assess
the overall cleaning/sanitation situation of
potential customers' plants. The team will
spend one to three days on the assessment,
maybe more depending on the size and
scope of the project. The average team
would consist of operations people who
have experience in the implementation of
programs, technical services personnel and
food and worker safety experts.
"These all fall under what we call our
technical services management," Miller says.
All personnel are PSSI employees. The
company does not use sub-contractors.
"We have in-house safety experts, food
safety experts, microbiologists,
continuous improvement
management, or continuous
improvement representatives,
and we also bring in chemical
representatives," Miller adds.

we'll just say additional water pressure, we're
able to bring in the equipment or build the
equipment to solve that issue."
While an in-house chemical supply and
engineering and fabrication team can't
help in situations that call for the cutting of
concrete or the relocation of drains, it's still
and advantage when addressing those issues.
Those types of constraints at a facility need a
different type of contractor, but the resources
PSSI brings to the table do allow options.
"Those are the sort of things you run into,"
Miller says. "To provide solutions around that,
we have to get creative. If we're having trouble
with water, for example, drains taking water
to the wastewater system or drains flooding
or collapsed drains, the first mitigation step is
reducing water use and finding ways to reduce
water use. The second is trying to contain or
working to contain the water so it eventually
does drain and doesn't flood a facility."
The company has pumped water from a
nonfunctioning drain to a functioning one.

WELL EQUIPPED
PSSI's ability to tackle the
multitude of different problems
usually occurring in processing
facilities is linked to its
experience-based preparedness.
The company has cleaned and
sanitized plants since 1972 and
currently services over 500
facilities in the US and Canada
with approximately 17,000
employees. Along the way,
it's obtained and developed
departments and teams to address
issues encountered over the years.
"We are pretty well equipped,"
Miller says. "We have our chemical
manufacturer, which is wholly
owned by PSSI and we have an
engineering group that designs
and builds equipment to fit the
needs of the facility. So, if they
need additional high pressure, or

$,0)25
+,*+(5
+,*+(5
352),76
6

.:6NHZHULQJ0DFKLQH
0DFKLQHDGDSWVWR\RXUSURGXFW
6HOIWURXEOHVKRRWLQJV\VWHPZLWK
³VPDUW´WRXFKVFUHHQLQWHUIDFH
'HVLJQHGZLWKKLJKLPSRUWDQFHRQ
VDIHW\VDQLWDWLRQDQGGXUDELOLW\
FKLFNHQDQGEHHIVNHZHUV

(DVW/RÀDQG'U
:D[DKDFKLH7H[DV
86$
S
I
www.meatpoultry.com | 06.19 | MEAT+ POULTRY

ZZZDIVWH[DVFRP

75

VDOHV#DIVWH[DVFRP
http://www.afstexas.com
Meat+Poultry - June 2019

Table of Contents for the Digital Edition of Meat+Poultry - June 2019
