Meat + Poultry - September 2006 - 70

Sanitation I.Q.
Be smart when using cleaning chemicals
CHECK LABELS

HANDLING/STORAGE

■ Before dispensing or otherwise
handling any cleaning chemicals,
read the labels to ensure you are
adequately protected in case a
spill occurs and that you are using the chemical for the proper
application.
■ Check symbols on the labels
that warn of potential hazards (see
examples).
■ Check for any mixing instructions or warnings as some chemical mixtures become toxic or
create safety hazards if they are
combined in the wrong amounts
or in the wrong order.
■ If labels are not legible (missing, torn or worn off) notify a supervisor immediately.
■ Based on the chemical's label,
determine what type of personal protective equipment gear is
needed for handling and applying it (face shield, liquid resistant
gloves, aprons or jumpsuits, gas
mask, footwear, etc.
■ Know where to find emergency
medical contact information on
the label of the chemical.
■ Many companies use colorcoded labels to give workers information about how to properly handle, use and store various
chemicals and how to react to
chemical emergencies based on
the color of its label.
When in doubt about how to
properly use, apply or mix
chemicals, ask a supervisor
immediately.

■ Before working with any chemical, review the plant's Material
Safety Data Sheet, which must be
made available to all workers for
each chemical.
■ Always wear eye protection, regardless of the cleaning
substance.
■ Wash and sanitize hands thoroughly before and after handling
any chemicals.
■ Remove all jewelry.
■ Cuff gloves.
■ Wear sleeves outside gloves and
pant legs outside boots
■ Never drink, eat or smoke in
areas where cleaning chemicals
are being used or where they are
stored.
■ Notify a supervisor if you notice any leaks in chemical storage area.
■ When dispensing chemicals
from a large container to a smaller one (such as a spray bottle),
ensure the smaller bottle is approved and labeled to indicate
what chemical it contains and
potential hazards. Always use a
dispensing spout rather than tipping a large container to fill a
smaller one.
■ Be aware of fi rst aid procedures when handling cleaning
chemicals, including what to do
if chemicals accidentally splashes in someone's eyes or if it is ingested. Also be aware of whether
exposure to the skin creates safety hazards and what to do if the

chemical gets on clothing.
■ Always cover containers of
chemicals when moving from one
area to another
■ When dispensing chemicals
from a storage container to a
smaller one, only use a clean,
closed container.
■ If an accident occurs related to
hazardous chemicals:
* Know the location of wash stations/emergency showers
* Follow company procedures for
handling spills or leaks
* Notify a supervisor or ask coworkers to call for help
* Know when/if you should flush
eyes or rinse skin with water
and remove contact lenses or
contaminated clothing.

WHEN MIXING
CHEMICALS:
■ Never mix chemicals unless instructed to do so.
■ Never pour chemicals above
your head.
■ Never add water to caustic
chemicals (check labels).
■ Do not transport chemicals in
uncovered containers.
■ Do not use drinking cups to
mix or measure mixtures.
■ Stand back and pour chemicals
into water slowly to avoid burns.
■ Never mix acids and chlorinated products - even in floor
drains.
■ Dissolve caustic chemicals and
alkalis in cool water, NEVER use
hot water.

This list is to be used only as a guideline for safely handling sanitation chemicals.
Address specific questions to your supervisor.
70

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MEAT&POULTRY

I

September 2006

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Meat + Poultry - September 2006

Table of Contents for the Digital Edition of Meat + Poultry - September 2006

Contents
Meat + Poultry - September 2006 - 1
Meat + Poultry - September 2006 - 2
Meat + Poultry - September 2006 - 3
Meat + Poultry - September 2006 - Contents
Meat + Poultry - September 2006 - 5
Meat + Poultry - September 2006 - 6
Meat + Poultry - September 2006 - 7
Meat + Poultry - September 2006 - 8
Meat + Poultry - September 2006 - 9
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-october-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-september-2024
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-july-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-june-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-may-2024
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-february-2024
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-february-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-january-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-december-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-october-2022
https://digital.meatpoultry.com/sosland/mp/special-supplement-ground-beef-trends-technology-september-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-september-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-august-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-july-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-june-2022
https://digital.meatpoultry.com/sosland/mp/special-supplement-meat-alternative-trends-and-technology-may-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-may-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-april-2022
https://digital.meatpoultry.com/sosland/mp/special-supplement-bacon-trends-technology-march-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-march-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-february-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-january-2022
https://digital.meatpoultry.com/sosland/mp/-meatpoultry-december-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-october-2021
https://digital.meatpoultry.com/sosland/mp/special-supplement-ground-meat-trends-technology-october-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-september-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-august-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-july-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-june-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-may-2021
https://digital.meatpoultry.com/sosland/mp/special-supplement-meat-alternatives-may-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-april-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-march-2021
https://digital.meatpoultry.com/sosland/mp/2021_02_01
https://digital.meatpoultry.com/sosland/mp/2021_01_01
https://digital.meatpoultry.com/sosland/mp/2020_12_01
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https://digital.meatpoultry.com/sosland/mp/2020_03_01
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http://digital.meatpoultry.com/sosland/mp/2018_08_01
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http://digital.meatpoultry.com/sosland/mp/2018_05_01
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http://digital.meatpoultry.com/sosland/mp/2018_03_01
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https://www.nxtbook.com/sosland/mp/2017_08_01
https://www.nxtbook.com/sosland/mp/2017_07_01
https://www.nxtbook.com/sosland/mp/2017_06_01
https://www.nxtbook.com/sosland/mp/2017_05_01
https://www.nxtbook.com/sosland/mp/2017_04_01
https://www.nxtbook.com/sosland/mp/2017_03_01
https://www.nxtbook.com/sosland/mp/2017_02_01
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