|Plant-Wide Hazards - Other OSHA Requirements and Programs
associated with accidents in the poultry processing industry in
OSHA’s computer database include:
industry uses a wide variety of cleaners and sanitizers. With the
emphasis of the Hazard Analysis Critical Control Point (HACCP) systems
and other regulatory measures to decrease pathogenic bacteria, the
types and strengths of cleaners are changing.
acid in combination with sodium hydroxide,
- "Foam cleaner," and
fluid (Hydraulic fluid from a broken line contributed to the 1991
fire at Imperial Foods in Hamlet, NC).
changes in the use of chemicals in response to HACCP include:
are also naturally-occurring chemical hazards as well. Crystalline
silica exposures in animal receiving can exceed OSHA limits. The
source of the silica is the dirt released from the feathers of the
chlorine sprays and rinses on processing equipment in evisceration
and reprocessing and total chlorine in the chiller,
of antimicrobial chemicals in sprays or in the chiller to reduce
E. coli and Salmonella,
- A larger quantity of wastewater treatment chemicals used due to
the greater volume of wastewater,
quantities of and new toxic chemicals used in on-site laboratory
testing for Salmonella and E. coli.
has a number of standards designed to control employee exposure
to specific chemicals. These standards are found in 29 CFR 1910
Subpart Z - Toxic and Hazardous Substances.
addition, OSHA has two important standards that require programs
to evaluate and control a variety of chemical hazards in the workplace.
These standards are: