General Housekeeping in Food Manufacturing

1. Poor housekeeping leads to many hazard you discuss during safety meetings and training sessions including slips, trips and falls, struck-by hazards, fires, lacerations, sanitation, and can even cause fatalities.

2. Some easy examples of housekeeping issues to look for is scattered debris, trash, food waste, spills, and disorganized work stations.

3. It's important to keep all floor dry to prevent slips and falls. Immediately clean up spills and keep spill kits available in all work areas.

4. Keep walkways clear of materials and debris. Mark walkways with signage and install mirrors to eliminate blind spots.

5. Use storage solutions to keep walkways clear. Use shelving and other types of organization to keep materials up and away.

6. A shelving unit that is disorganized can lead to overhead hazards, especially when they are unstable. Keep the shelves organized or have a cleaning schedule to regularly check storage.

7. Never allow material to be stored or accumulate in front of stairways or emergency exits. Be proactive in keeping these clear.

8. Lighting is a large part of having a healthy work environment. Make sure you have enough lighting when working. If an area is poorly lit, set up temporary lighting.

9. Check for trash bins in the working area. If the trash is always overflowing, maybe there aren't enough in the area, or maybe they need to be emptied more often.

10. During your day today, clean up after yourself and put things away that you take out. Ending your day with a clean work area makes the next day easier to begin.

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