Signs, labels and tags protect dairy products in the plant
Matching the proper labeling supply to the application takes an understanding of the hundreds of chemicals used at chemical washdown sites.
By Jack Rubinger, Graphic Products Inc.
Washdown areas in the dairy industry are among the most difficult areas to maintain OSHA compliance for food handling (1910.141(h)) because bacteria can be found in almost any food handling scenario. The standard specifies that, “In all places of employment where all or part of the food service is provided, the food dispensed shall be wholesome, free from spoilage, and shall be processed, prepared, handled, and stored in such a manner as to be protected against contamination.”