Hazardous chemical exposure may not be one of the hazards you readily associate with the meat processing industry, but several chemicals are commonly used in that work environment. All workers, including cleaning crews, are exposed to these chemicals every day. Chemicals specific to these plants and their risks include;

-Ammonia causes irritation to the eyes and respiratory tract

-Chlorine leads to respiratory irritation and difficulty breathing

-Carbon dioxide induces shortness of breath, vomiting, and dizziness

-Hydrogen peroxide can cause eye, nose, and respiratory irritation

The Occupational Health and Safety Administration (OSHA) provides several guidelines you can follow to prevent yourself and others from coming into direct contact with hazardous chemicals.

-Monitor chemical levels and ensure they’re at a safe point

-Make sure there is sufficient ventilation

-Wear the proper personal protective equipment (PPE)

-Know what the labels on containers and bottles of cleaning chemicals represent

-Have proper training and knowledge on the different types of chemicals you work with

-Be aware of the hazards of the chemicals

-Know what to do in case of a spill

-Know how and when to dilute chemicals

-Understand the hazard information on labels and safety data sheets (SDS)