Food industry – Dairy products

Due to the various activities in the production of milk, cream and cheese, the staff is confronted with various chemical risks from the beginning to the end of the production chain.

1. Opérations CIP (Cleaning In Place – Nettoyage en place)
   Les tuyaux et les diffuseurs doivent être nettoyés entre les cycles pour qu’il n’y ait pas de résidus de la production précédente, pour cela il faut :
   Un nettoyage alcalin (mélanges d’hydroxyde de sodium/hypochlorite de sodium, chlore)
   Un nettoyage acide (acide phosphorique, acide nitrique, acide peracétique)
2. Maintenance
   Tanks and trucks must be cleaned and livestock products must be free from bacteria or germs that could be harmful to humans. Before being placed in containers (stainless steel tanks), most containers must be cleaned with various chemicals such as alkaline products and acidic disinfectants (caustic soda, peracetic acid…).
   In addition, the maintenance of stainless steel pipes involves the use of hydrofluoric acid-based products in the form of a liquid or pickling paste used after welding operations.
3. Waste water treatment
   Milk production generates large quantities of “white water” residues that must be treated with large quantities of caustic soda and sulfuric acid.
4. Laboratories:
   From raw materials to finished products, various tests are carried out and there are a large number of different chemicals, varying from low to high concentrations.

The employee must decontaminate themselves quickly, even if they cannot see or move. The pain associated with the contact of the chemical with the eye or skin is also a burden. It is necessary to act efficiently and quickly.

The employee needs to have an effective rinsing solution against all irritating or corrosive chemicals and an effective solution against hydrofluoric acid (HF).