00:00:00Introducing the Safety Conflict
00:03:15Planning for Safety Contingencies
00:06:03Chemical Management Challenges
00:09:18Coordination Between Safety Teams
00:12:30Episode Takeaways and Resources
אודות פרק זה
Welcome to the cage match no one talks about—but everyone in food and meat production lives through. This week, Joe and Jen are tackling the heavyweight showdown between two giants in every facility: Worker Safety vs. Food Safety. Who takes priority when things go sideways? Who gets to call the shots when it’s time to shut it all down? And most importantly—how do we keep from shutting down the whole operation when both teams are “just trying to do their job”?
If you’ve ever sat in a Thursday morning sanitation meeting and realized you now need PPE, a tie-off plan, confined space permits, and a miracle—this episode is for you. Joe and Jen don’t sugarcoat the chaos that can erupt when worker safety and food safety don’t align. Instead, they break it down and offer real-world, practical solutions that facilities can use right now to reduce friction, protect workers, and still keep compliant with every letter of the USDA, FDA, OSHA, and whatever other acronym is looming over your clipboard.
🧠 What You’ll Learn:
🥊 The Source of the Conflict
Why worker safety and food safety frequently butt heads, even though both are trying to “do the right thing”
How different regulatory agencies (OSHA vs USDA/FDA) create a confusing tug-of-war in decision-making
The emotional toll and operational cost of "shut it all down" moments when there's no clear prioritization
🔧 Tactical Takeaways (You Can Use Today)
How to create a shared 5-point conflict matrix between food safety and worker safety—before things go wrong
Identifying “hot zones” in your plant: Anywhere you have elevated work + sanitation + guarding + QA reps = Risk
Flashlight = red flag. What this simple tool tells you about potential violations and future downtime
Why Tuesday-Wednesday is when worker safety needs to be in the loop—not Friday morning at 7AM
How to conduct a 15-minute “risk walk” to spot top hazards without spending your whole shift doing audits
🧠 SEO Keywords (Built for Search Engines AND Humans):
Worker Safety vs Food Safety
Conflicts in Food Processing Facilities
Sanitation and Safety Alignment
Safety Risk Assessments in Manufacturing
Flashlight Confined Space Incidents
Food Safety Chemicals and PPE
Safety Planning for Food Plant Sanitation
Cross-Functional Safety Planning
FSQR and EHS Collaboration
Elevated Work and Fall Protection in Food Plants
Chemical Testing Safety Procedures
Risk Walk Safety Audits
How to Prioritize Safety in a Food Manufacturing Plant
🎁 Resources Mentioned:
✅ AllenSafety.com – For on-site coaching, plant assessments, and in-person training
✅ AllenSafetyCoaching.com – Free email coaching, 100+ exclusive commercial-free training videos, virtual courses, and support
🙏 Support the Podcast:
If you’ve ever dodged a falling flashlight, begged for a last-minute scissor lift, or gotten blindsided by a 7AM Thursday meeting, this podcast was made for you.
👍 Like, subscribe, and share with your safety/QA teams
📨 Submit your questions or conflict scenarios
💸 We don’t make money on this—but your clicks help us push content to the folks who really need it
This video is intended for educational purposes. Solutions offered are not designed to take the place of an attorney or medical professional, and should not be taken as legal or medical advice. It is recommended that viewers consult a safety consultant, medical provider or an occupational safety legal team as applicable to help navigate their specific circumstances.
אנגלית
ארצות הברית
הראה הערות 🔗
תעתיק 🔗
WEBVTT
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Welcome back to the channel.
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Today, joe Jen, we're talking about conflict.
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Let's pick the number one conflict we see at our locations.
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That seems to be between worker safety, food safety.
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Yeah, go with that.
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I think opposite safety and safety and engineer I mean safety is just at odds with everybody.
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It seems like some days, but that's all right.
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And the reason we're doing this episode is that it is the two kind of different agencies and regulatory that kind of go against each other and it's hard to.
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Well, I think, I think the reason why we want to cover this is because it's hard to figure out, like what most important in the next five minutes is food safety.
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The most important thing is worker safety the most important thing.
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Well, who really cares if we don't put product at the door and if y'all keep standing on that equipment over there, well, we're never going to get running again so engineering's aggravated.
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So there's all these things that start coming into play.
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But it really does seem like when you wave the flag of like hey, we got to shut everything down, we got to stop this, we got problems.
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It has to do with safety, whether it be worker, it's correct.
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Those are the two that really and then people show up, a lot of people show up, and then you start deciding that moment, of which one who wins out?
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yep, and, and I will also say that I see a lot of changes happen in the name of food safety that do impact worker safety absolutely, and if we don't manage those cohesively that can create a lot of a lot of risk.
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That's correct.
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So you've got the five rules you want to follow food safety, your location and you've got five absolutes that joe the safety manager wants to have at your location absolutely, and they're none of me line up.
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So what you got to do then is you got to start breaking down really that risk, and that's hard to do because it is literally per location different ways it can look.
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You can have different food safety.
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It's the same product at two different plants be completely different and the work of safety can be completely different yeah, so I think that there's like the gm piece, right, we all know like don't chew gum on the production floor.
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We got it right like these nails.
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Lock out.
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You better lock out from the safe side on safety.
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We're gonna lock out, we're gonna do all these things, but there's all this like weird gray area do I lock out if I'm cleaning a conveyor, if, if I can stand back.
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So that started, well, why do I clean it?
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because food safety needs to be cleaner right now yes, so there's a lot of things that we change and modify because we need to do it from a food safety standpoint.
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So intensified cleaning Absolutely.
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That can mean that can change PPE for me.
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Yep, and it can also be like, okay, that's great.
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How am I going to tie off there?
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Right, I have to now reach this weird thing.
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I have no system in place to access that and I have to do it tomorrow.
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Absolutely, but I got to have guarding on my side.
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Yep.
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So if I've got guarding can't take that guarding off.
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But you got to do elevated.
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I don't know where you're going to tie out.
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Then we're like, well, how are we going to clean it?
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Still?
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So yes, it's a challenge.
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So that's what we're trying to get you to do in this episode is take.
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Take those five items each she has five items.
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I find whatever role we are, it doesn't matter and take those and get ahead of it, because we know there's the way we normally run the business, and then we know there's the way when things don't go right, so so we want you to address those issues so that's the first thing is that we.
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We have some things that we can kind of anticipate.
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I would assume that food safety at your facility you can check with them, but have some kind of plan when things go left right.
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We have a recall when we pop positive for different buggies.
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Yeah, we take a sample that morning and it's bad.
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Yep, we've got listeria, We've got some of these different things.
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We need to do some different steps, change our methods a little bit.
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We get some kind of something in the product and now we have issues.
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Our stuff's tagged and nrs and all the things so that what time of day that is affects the safety side dramatically.
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If it happens during pre-op sanitation, just clean it, we're okay.
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Happens at 9 am during a product changeover.
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Now the same task may be done by a lawyer of mine that works at my location.
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Did I train them correctly to do that task?
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Now that same thing happens in the afternoon during shift change.
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We're going to shut everything down and just clean everything for everybody.
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Now we're into downtime, so you've got to plan out these different sectors.
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I think the biggest thing that we need to do is and I know that this sounds great, right, just take some time, just you've got nothing.
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I know that this, this sounds great, right, just take some time, just you've got nothing, nothing.
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I know that no one has any time, I recognize that.
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But when you are reviewing some of your food safety plans and your chemical handling plans chemical management plans in regards to how you're going to handle some of these circumstances that inevitably, at sister locations or at that location, have come up before or are likely to or could come up if we don't manage things a certain way, that contingency plans right, let's look at those contingency plans as as as a cohesive unit between food safety and worker safety and figure out how are we going to do this.
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If we have to do intensified sanitation, where are we standing?
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Where are we tying off?
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Happens if we pop positive over here?
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How are we going to handle that?
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How are positive over here?
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How are we going to handle that?
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How are we going to handle that over here if we're going to get a new chemical?
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we have a chemical absolutely onboarding process from the safety side may not be anything the same as what you're looking at.
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Yeah, food safety side so if we're bringing on a new chemical, new acquisition, we've got some different evaluations that we've got to do for that and one of them is testing some plants does it work?
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we have to test it first to see if it works.
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But from the worker safety side we don't maybe have a testing protocol for that or PPE.
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We may not have a testing protocol.
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We may also not have the right PPE right.
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Right.
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And it also depends let's be very clear on how are we intending on using this?
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So that's when we want to start getting reps involved, that's when we want to start talking to the chemists.
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You know PPE or handling instructions for how I want to use this chemical that being told I can use in this way, let's let's talk to the chemist about what do we need to be wearing?
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Absolutely.
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And and make sure that we have some of that on site ahead of time.
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We get the training and maybe and maybe we do the testing on an off shift on a down day, Sunday.
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So from my world I've got almost nobody there.
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So I'm not having to have PPE for 100 people in a room, maybe just three.
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Correct.
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So now I'm going to take that chemical and I'm going to have different levels of the plant per plant.
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Okay, so now from sanitation we say 100 to 300 is our range.
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Every plant may have a number.
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Find out what that number is, so the worker safety people can start doing their math so that's, that's a great point.
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So we do see different from the sanitation side, because we've told you right we do a lot with sanitation and it is incredible how we will go from in a company or to sister locations or to other companies that manufacture the same items the product but we all have different numbers that we're titrating to same general typical, maybe a slightly different makeup, but the intent and the use.
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And there's a range for each one.
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Yeah, and there's this range and it's different.
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We'll see totally opposite ends of the spectrum and that does change my PPE, because across the board, the PPE is usually standardized.
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It doesn't change.
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It's the same for all of those locations.
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But the range is different and especially if we start having people get nervous that things are not maybe coming out, our swabs are maybe a little sketchy a little iffy.
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Let's clean a little more.
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Let's add a little bit more, but we don't really say anything a little more let's add a little bit more, but we don't really say anything.
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Add more chemical weird, yeah, it gets weird.
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So, so that that's where you gotta look at.
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And the last two we have here you've got to look at when you're having these meetings.
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Everyone has a weekly meeting, kind of food safety, you got.
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You got to get worker safety in there.
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Usually it's at 7 am on a thursday on a thursday you gotta be there, got to be there.
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Worker safety you got to be there.
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You're behind if not all the people are in the meeting.
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Yes, something else.
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We're aware of the plant level on Tuesday or Wednesday, if things aren't going well, correct so we can start getting plans together.
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So before we show up to the Thursday or Friday morning meeting, where we're here, we're going to be hand scrubbing everything and we'll need some tie-off points in places.
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We've never had them before and we'll need them by tomorrow morning, right?
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We know that things maybe not be great or we know earlier in the week, and so we'll, just for safety, we want to make sure we're getting looped in right earlier.
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So we are bringing start getting plans so if we bring in a contractor in, they're pre-qualified.
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So if we need somebody to do some welding, we got the right hot work permits.
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I mean, we got to.
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It's just a matter of we need a little bit of time to brainstorm and then, procure the equipment from a different state.
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I got to rent a sizzle lift tomorrow.
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Now I mean yeah, it takes a minute to make some of that happen and we don't generally want to do that.
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It's kind of like construction project.
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We don't want to do it on project day, that's correct.
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You know Now my last one here, most interesting conflict is and the solution we always talk about.
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We want you to take away some of these episodes.
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You need to go look at everywhere you have to hand scrub or take a sample, take a guard off.
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That's elevated so that elevation hand scrubbing.
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Start with that so this could be my fsqr slash anybody whatever you call it or it could be sanitation that's correct, because generally we don't have a lot of ops people doing the samples during the shift, correct?
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but yeah, you got it, that's whether it be a sample of product or swabbing so you can take that and start with the elevated and that'll start telling you because who does that task, how they do it?
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What shift is going to start telling you because who does that task, how they do it?
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What shift is going to start telling you bigger stories?
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And that's what you're trying to do.
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You're trying to go out on a whatever day, week it is, for 15 minutes walking to the floor and you're trying to figure out how do I find the greatest risk we have here this week.
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That is one way to do it.
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Yeah, don't go out all eight hours, just go out that 15 minutes.
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It's the most critical and you can learn.
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But look for that elevated, look for those job tests like that.
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It'll tell you a big story absolutely.
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I think mine would be.
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Anytime we I see a flashlight oh, that's good, because they tell you where to go look anytime I see a flashlight, just want to make sure that we're not breaking the plane find space our body, head case, you know flashlight maybe the light needs new batteries, check yeah anytime I see a flash yeah, that's good point like does this person need to be locking out?
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Are we breaking the plane from a guardian standpoint because we've already had sanitation?
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remove locks I'll tell you an interesting one about that.
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I had someone do a sir blender years ago and they were.
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They had this flashlight over and if they would have had some way to attach it to them, we wouldn't have confined space entries and been down for so long.
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When they leaned over that flashlight, they let go.
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It goes in the bottom mixer blender and now we're doing confined space permits.
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Now we got to stop pre-op.
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Now we got gotta reclaim it.
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All these cycles took off.
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Everybody's like we're down, but it was all because of a process that we didn't have a control, just in case something went crazy yeah, I guess.
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I guess another thing for me would be you know, if we've got this qr, food safety, whatever you call them, qas, climbing things, let's just make sure that got free hands especially if I'm gonna send somebody to do inspection and a scissor lift.
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I got to give them harness training.
00:11:15.807 --> 00:11:18.523
So there's all these things that interact.
00:11:18.523 --> 00:11:22.605
So for today's episode I'm just trying to give you some different ideas to look at A thousand apologies.
00:11:23.155 --> 00:11:24.344
Yes, I forgot how to drink.
00:11:25.191 --> 00:11:29.541
So for this episode, we're trying to give you different things to look at, different ways to maybe look at puzzle.
00:11:29.541 --> 00:11:31.024
Everyone has a different version of it.
00:11:31.024 --> 00:11:37.557
All we want you to do is back up and say let's have these discussions ahead of time it does.
00:11:37.557 --> 00:11:41.322
It's amazing how just having a few minutes Food safety has valid points.
00:11:41.836 --> 00:11:43.261
Food safety has valid points.
00:11:43.261 --> 00:11:45.403
How do we get them to meet in the middle?
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These are our opinions.
00:11:46.841 --> 00:11:48.639
Take them from what you want.
00:11:48.639 --> 00:11:50.538
Do a lot of safety stuff.
00:11:50.538 --> 00:11:52.419
We do a lot during pre-op.
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We do a lot of sanitation.
00:11:53.264 --> 00:11:54.148
These a lot of safety stuff.
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We do a lot during pre-op.
00:11:54.791 --> 00:12:04.407
We do a lot of sanitation, absolutely so these are just our opinions, some ideas that you can look at, you know, while you're doing your rounds on different shifts, during sanitation, during pre-op, all of the things.
00:12:04.407 --> 00:12:09.267
If you want some onsite support, Allen Safety LLC we do all this stuff.
00:12:09.267 --> 00:12:12.977
So, allen-safetycom is where you'll find all of our in-person services.
00:12:12.977 --> 00:12:19.083
You can reach out that way If in-person stuff isn't in the budget on, safetycoachingcom is a great resource.
00:12:19.144 --> 00:12:19.323
Yep.
00:12:19.323 --> 00:12:20.044
It's a great resource.
00:12:20.044 --> 00:12:27.051
You get free email-based coaching with Joe and I as a member of that, as well as access to over 100 different videos.
00:12:27.051 --> 00:12:28.371
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00:12:29.815 --> 00:12:30.836
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00:12:30.836 --> 00:12:32.721
We got to do something with our thumbs.
00:12:32.782 --> 00:12:37.081
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00:12:56.349 --> 00:13:03.163
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Thank you.
00:00:00.059 --> 00:00:00.942
Welcome back to the channel.
00:00:00.942 --> 00:00:02.830
Today, joe Jen, we're talking about conflict.
00:00:02.830 --> 00:00:06.509
Let's pick the number one conflict we see at our locations.
00:00:06.509 --> 00:00:16.751
That seems to be between worker safety, food safety.
00:00:18.661 --> 00:00:20.067
Yeah, go with that.
00:00:20.067 --> 00:00:27.908
I think opposite safety and safety and engineer I mean safety is just at odds with everybody.
00:00:27.908 --> 00:00:29.626
It seems like some days, but that's all right.
00:00:30.079 --> 00:00:38.414
And the reason we're doing this episode is that it is the two kind of different agencies and regulatory that kind of go against each other and it's hard to.
00:00:38.840 --> 00:00:46.491
Well, I think, I think the reason why we want to cover this is because it's hard to figure out, like what most important in the next five minutes is food safety.
00:00:46.491 --> 00:00:49.603
The most important thing is worker safety the most important thing.
00:00:49.603 --> 00:00:57.220
Well, who really cares if we don't put product at the door and if y'all keep standing on that equipment over there, well, we're never going to get running again so engineering's aggravated.
00:00:57.502 --> 00:00:59.326
So there's all these things that start coming into play.
00:00:59.326 --> 00:01:05.388
But it really does seem like when you wave the flag of like hey, we got to shut everything down, we got to stop this, we got problems.
00:01:05.388 --> 00:01:08.873
It has to do with safety, whether it be worker, it's correct.
00:01:09.153 --> 00:01:17.566
Those are the two that really and then people show up, a lot of people show up, and then you start deciding that moment, of which one who wins out?
00:01:17.665 --> 00:01:31.090
yep, and, and I will also say that I see a lot of changes happen in the name of food safety that do impact worker safety absolutely, and if we don't manage those cohesively that can create a lot of a lot of risk.
00:01:31.090 --> 00:01:31.510
That's correct.
00:01:31.551 --> 00:01:44.540
So you've got the five rules you want to follow food safety, your location and you've got five absolutes that joe the safety manager wants to have at your location absolutely, and they're none of me line up.
00:01:44.540 --> 00:01:54.608
So what you got to do then is you got to start breaking down really that risk, and that's hard to do because it is literally per location different ways it can look.
00:01:54.608 --> 00:01:56.272
You can have different food safety.
00:01:56.293 --> 00:02:05.474
It's the same product at two different plants be completely different and the work of safety can be completely different yeah, so I think that there's like the gm piece, right, we all know like don't chew gum on the production floor.
00:02:05.515 --> 00:02:06.879
We got it right like these nails.
00:02:06.879 --> 00:02:07.280
Lock out.
00:02:07.280 --> 00:02:10.293
You better lock out from the safe side on safety.
00:02:10.372 --> 00:02:17.423
We're gonna lock out, we're gonna do all these things, but there's all this like weird gray area do I lock out if I'm cleaning a conveyor, if, if I can stand back.
00:02:17.584 --> 00:02:19.127
So that started, well, why do I clean it?
00:02:19.146 --> 00:02:28.228
because food safety needs to be cleaner right now yes, so there's a lot of things that we change and modify because we need to do it from a food safety standpoint.
00:02:28.228 --> 00:02:30.514
So intensified cleaning Absolutely.
00:02:30.534 --> 00:02:32.625
That can mean that can change PPE for me.
00:02:33.448 --> 00:02:36.165
Yep, and it can also be like, okay, that's great.
00:02:36.165 --> 00:02:37.087
How am I going to tie off there?
00:02:37.087 --> 00:02:40.064
Right, I have to now reach this weird thing.
00:02:40.064 --> 00:02:44.907
I have no system in place to access that and I have to do it tomorrow.
00:02:45.308 --> 00:02:47.993
Absolutely, but I got to have guarding on my side.
00:02:48.334 --> 00:02:48.534
Yep.
00:02:49.000 --> 00:02:51.927
So if I've got guarding can't take that guarding off.
00:02:51.927 --> 00:02:53.151
But you got to do elevated.
00:02:53.151 --> 00:02:54.305
I don't know where you're going to tie out.
00:02:54.305 --> 00:02:55.562
Then we're like, well, how are we going to clean it?
00:02:55.562 --> 00:02:55.804
Still?
00:02:56.305 --> 00:02:58.472
So yes, it's a challenge.
00:03:06.419 --> 00:03:07.844
So that's what we're trying to get you to do in this episode is take.
00:03:07.844 --> 00:03:08.769
Take those five items each she has five items.
00:03:08.769 --> 00:03:18.287
I find whatever role we are, it doesn't matter and take those and get ahead of it, because we know there's the way we normally run the business, and then we know there's the way when things don't go right, so so we want you to address those issues so that's the first thing is that we.
00:03:18.387 --> 00:03:20.260
We have some things that we can kind of anticipate.
00:03:20.260 --> 00:03:27.213
I would assume that food safety at your facility you can check with them, but have some kind of plan when things go left right.
00:03:27.213 --> 00:03:31.471
We have a recall when we pop positive for different buggies.
00:03:31.680 --> 00:03:33.985
Yeah, we take a sample that morning and it's bad.
00:03:34.026 --> 00:03:36.051
Yep, we've got listeria, We've got some of these different things.
00:03:36.051 --> 00:03:40.211
We need to do some different steps, change our methods a little bit.
00:03:40.211 --> 00:03:44.831
We get some kind of something in the product and now we have issues.
00:03:46.520 --> 00:03:51.991
Our stuff's tagged and nrs and all the things so that what time of day that is affects the safety side dramatically.
00:03:51.991 --> 00:03:56.972
If it happens during pre-op sanitation, just clean it, we're okay.
00:03:56.972 --> 00:04:00.040
Happens at 9 am during a product changeover.
00:04:00.040 --> 00:04:05.633
Now the same task may be done by a lawyer of mine that works at my location.
00:04:05.633 --> 00:04:08.109
Did I train them correctly to do that task?
00:04:08.109 --> 00:04:11.629
Now that same thing happens in the afternoon during shift change.
00:04:11.629 --> 00:04:14.288
We're going to shut everything down and just clean everything for everybody.
00:04:14.288 --> 00:04:18.089
Now we're into downtime, so you've got to plan out these different sectors.
00:04:18.379 --> 00:04:24.485
I think the biggest thing that we need to do is and I know that this sounds great, right, just take some time, just you've got nothing.
00:04:24.485 --> 00:04:27.290
I know that this, this sounds great, right, just take some time, just you've got nothing, nothing.
00:04:27.290 --> 00:04:27.841
I know that no one has any time, I recognize that.
00:04:27.841 --> 00:04:54.913
But when you are reviewing some of your food safety plans and your chemical handling plans chemical management plans in regards to how you're going to handle some of these circumstances that inevitably, at sister locations or at that location, have come up before or are likely to or could come up if we don't manage things a certain way, that contingency plans right, let's look at those contingency plans as as as a cohesive unit between food safety and worker safety and figure out how are we going to do this.
00:04:54.980 --> 00:04:57.507
If we have to do intensified sanitation, where are we standing?
00:04:57.507 --> 00:04:58.471
Where are we tying off?
00:04:58.471 --> 00:05:00.725
Happens if we pop positive over here?
00:05:00.725 --> 00:05:01.668
How are we going to handle that?
00:05:01.668 --> 00:05:02.288
How are positive over here?
00:05:02.288 --> 00:05:03.029
How are we going to handle that?
00:05:03.029 --> 00:05:05.271
How are we going to handle that over here if we're going to get a new chemical?
00:05:05.291 --> 00:05:09.716
we have a chemical absolutely onboarding process from the safety side may not be anything the same as what you're looking at.
00:05:09.915 --> 00:05:21.242
Yeah, food safety side so if we're bringing on a new chemical, new acquisition, we've got some different evaluations that we've got to do for that and one of them is testing some plants does it work?
00:05:21.303 --> 00:05:23.305
we have to test it first to see if it works.
00:05:23.305 --> 00:05:27.928
But from the worker safety side we don't maybe have a testing protocol for that or PPE.
00:05:27.949 --> 00:05:29.509
We may not have a testing protocol.
00:05:29.509 --> 00:05:31.732
We may also not have the right PPE right.
00:05:31.812 --> 00:05:32.052
Right.
00:05:32.132 --> 00:05:36.735
And it also depends let's be very clear on how are we intending on using this?
00:05:36.735 --> 00:05:41.144
So that's when we want to start getting reps involved, that's when we want to start talking to the chemists.
00:05:41.144 --> 00:05:56.379
You know PPE or handling instructions for how I want to use this chemical that being told I can use in this way, let's let's talk to the chemist about what do we need to be wearing?
00:05:56.478 --> 00:05:56.879
Absolutely.
00:05:57.000 --> 00:06:00.285
And and make sure that we have some of that on site ahead of time.
00:06:00.324 --> 00:06:04.639
We get the training and maybe and maybe we do the testing on an off shift on a down day, Sunday.
00:06:04.639 --> 00:06:06.932
So from my world I've got almost nobody there.
00:06:07.213 --> 00:06:12.158
So I'm not having to have PPE for 100 people in a room, maybe just three.
00:06:12.338 --> 00:06:12.598
Correct.
00:06:12.598 --> 00:06:18.586
So now I'm going to take that chemical and I'm going to have different levels of the plant per plant.
00:06:18.586 --> 00:06:22.961
Okay, so now from sanitation we say 100 to 300 is our range.
00:06:22.961 --> 00:06:25.497
Every plant may have a number.
00:06:25.497 --> 00:06:32.216
Find out what that number is, so the worker safety people can start doing their math so that's, that's a great point.
00:06:32.276 --> 00:06:59.798
So we do see different from the sanitation side, because we've told you right we do a lot with sanitation and it is incredible how we will go from in a company or to sister locations or to other companies that manufacture the same items the product but we all have different numbers that we're titrating to same general typical, maybe a slightly different makeup, but the intent and the use.
00:07:00.089 --> 00:07:01.115
And there's a range for each one.
00:07:01.134 --> 00:07:03.759
Yeah, and there's this range and it's different.
00:07:03.759 --> 00:07:12.319
We'll see totally opposite ends of the spectrum and that does change my PPE, because across the board, the PPE is usually standardized.
00:07:12.319 --> 00:07:13.000
It doesn't change.
00:07:13.000 --> 00:07:15.329
It's the same for all of those locations.
00:07:15.329 --> 00:07:24.617
But the range is different and especially if we start having people get nervous that things are not maybe coming out, our swabs are maybe a little sketchy a little iffy.
00:07:24.637 --> 00:07:25.339
Let's clean a little more.
00:07:25.870 --> 00:07:31.737
Let's add a little bit more, but we don't really say anything a little more let's add a little bit more, but we don't really say anything.
00:07:31.757 --> 00:07:32.600
Add more chemical weird, yeah, it gets weird.
00:07:32.600 --> 00:07:33.483
So, so that that's where you gotta look at.
00:07:33.483 --> 00:07:38.584
And the last two we have here you've got to look at when you're having these meetings.
00:07:38.584 --> 00:07:41.855
Everyone has a weekly meeting, kind of food safety, you got.
00:07:41.855 --> 00:07:43.218
You got to get worker safety in there.
00:07:43.218 --> 00:07:48.156
Usually it's at 7 am on a thursday on a thursday you gotta be there, got to be there.
00:07:48.156 --> 00:07:49.798
Worker safety you got to be there.
00:07:49.798 --> 00:07:52.882
You're behind if not all the people are in the meeting.
00:07:53.244 --> 00:07:55.511
Yes, something else.
00:07:55.511 --> 00:08:04.411
We're aware of the plant level on Tuesday or Wednesday, if things aren't going well, correct so we can start getting plans together.
00:08:04.432 --> 00:08:15.172
So before we show up to the Thursday or Friday morning meeting, where we're here, we're going to be hand scrubbing everything and we'll need some tie-off points in places.
00:08:15.172 --> 00:08:17.999
We've never had them before and we'll need them by tomorrow morning, right?
00:08:17.999 --> 00:08:25.701
We know that things maybe not be great or we know earlier in the week, and so we'll, just for safety, we want to make sure we're getting looped in right earlier.
00:08:25.721 --> 00:08:30.281
So we are bringing start getting plans so if we bring in a contractor in, they're pre-qualified.
00:08:30.281 --> 00:08:33.278
So if we need somebody to do some welding, we got the right hot work permits.
00:08:33.278 --> 00:08:34.000
I mean, we got to.
00:08:34.470 --> 00:08:41.049
It's just a matter of we need a little bit of time to brainstorm and then, procure the equipment from a different state.
00:08:41.090 --> 00:08:42.235
I got to rent a sizzle lift tomorrow.
00:08:42.254 --> 00:08:46.756
Now I mean yeah, it takes a minute to make some of that happen and we don't generally want to do that.
00:08:46.756 --> 00:08:49.081
It's kind of like construction project.
00:08:49.081 --> 00:08:50.783
We don't want to do it on project day, that's correct.
00:08:50.822 --> 00:09:00.850
You know Now my last one here, most interesting conflict is and the solution we always talk about.
00:09:00.850 --> 00:09:02.451
We want you to take away some of these episodes.
00:09:02.451 --> 00:09:08.114
You need to go look at everywhere you have to hand scrub or take a sample, take a guard off.
00:09:08.114 --> 00:09:11.942
That's elevated so that elevation hand scrubbing.
00:09:12.403 --> 00:09:23.047
Start with that so this could be my fsqr slash anybody whatever you call it or it could be sanitation that's correct, because generally we don't have a lot of ops people doing the samples during the shift, correct?
00:09:23.128 --> 00:09:31.659
but yeah, you got it, that's whether it be a sample of product or swabbing so you can take that and start with the elevated and that'll start telling you because who does that task, how they do it?
00:09:31.659 --> 00:09:33.566
What shift is going to start telling you because who does that task, how they do it?
00:09:33.566 --> 00:09:35.311
What shift is going to start telling you bigger stories?
00:09:35.311 --> 00:09:36.434
And that's what you're trying to do.
00:09:36.434 --> 00:09:45.886
You're trying to go out on a whatever day, week it is, for 15 minutes walking to the floor and you're trying to figure out how do I find the greatest risk we have here this week.
00:09:45.886 --> 00:09:47.700
That is one way to do it.
00:09:47.700 --> 00:09:51.539
Yeah, don't go out all eight hours, just go out that 15 minutes.
00:09:51.539 --> 00:09:52.942
It's the most critical and you can learn.
00:09:52.942 --> 00:09:55.967
But look for that elevated, look for those job tests like that.
00:09:55.967 --> 00:09:58.017
It'll tell you a big story absolutely.
00:09:58.898 --> 00:10:00.260
I think mine would be.
00:10:00.260 --> 00:10:24.802
Anytime we I see a flashlight oh, that's good, because they tell you where to go look anytime I see a flashlight, just want to make sure that we're not breaking the plane find space our body, head case, you know flashlight maybe the light needs new batteries, check yeah anytime I see a flash yeah, that's good point like does this person need to be locking out?
00:10:24.802 --> 00:10:28.947
Are we breaking the plane from a guardian standpoint because we've already had sanitation?
00:10:28.986 --> 00:10:31.316
remove locks I'll tell you an interesting one about that.
00:10:31.316 --> 00:10:36.097
I had someone do a sir blender years ago and they were.
00:10:36.097 --> 00:10:43.523
They had this flashlight over and if they would have had some way to attach it to them, we wouldn't have confined space entries and been down for so long.
00:10:43.523 --> 00:10:46.480
When they leaned over that flashlight, they let go.
00:10:46.480 --> 00:10:49.595
It goes in the bottom mixer blender and now we're doing confined space permits.
00:10:49.595 --> 00:10:51.080
Now we got to stop pre-op.
00:10:51.080 --> 00:10:52.183
Now we got gotta reclaim it.
00:10:52.183 --> 00:10:53.990
All these cycles took off.
00:10:53.990 --> 00:11:01.961
Everybody's like we're down, but it was all because of a process that we didn't have a control, just in case something went crazy yeah, I guess.
00:11:02.302 --> 00:11:14.825
I guess another thing for me would be you know, if we've got this qr, food safety, whatever you call them, qas, climbing things, let's just make sure that got free hands especially if I'm gonna send somebody to do inspection and a scissor lift.
00:11:14.924 --> 00:11:15.807
I got to give them harness training.
00:11:15.807 --> 00:11:18.523
So there's all these things that interact.
00:11:18.523 --> 00:11:22.605
So for today's episode I'm just trying to give you some different ideas to look at A thousand apologies.
00:11:23.155 --> 00:11:24.344
Yes, I forgot how to drink.
00:11:25.191 --> 00:11:29.541
So for this episode, we're trying to give you different things to look at, different ways to maybe look at puzzle.
00:11:29.541 --> 00:11:31.024
Everyone has a different version of it.
00:11:31.024 --> 00:11:37.557
All we want you to do is back up and say let's have these discussions ahead of time it does.
00:11:37.557 --> 00:11:41.322
It's amazing how just having a few minutes Food safety has valid points.
00:11:41.836 --> 00:11:43.261
Food safety has valid points.
00:11:43.261 --> 00:11:45.403
How do we get them to meet in the middle?
00:11:45.403 --> 00:11:46.841
These are our opinions.
00:11:46.841 --> 00:11:48.639
Take them from what you want.
00:11:48.639 --> 00:11:50.538
Do a lot of safety stuff.
00:11:50.538 --> 00:11:52.419
We do a lot during pre-op.
00:11:52.419 --> 00:11:53.244
We do a lot of sanitation.
00:11:53.264 --> 00:11:54.148
These a lot of safety stuff.
00:11:54.148 --> 00:11:54.770
We do a lot during pre-op.
00:11:54.791 --> 00:12:04.407
We do a lot of sanitation, absolutely so these are just our opinions, some ideas that you can look at, you know, while you're doing your rounds on different shifts, during sanitation, during pre-op, all of the things.
00:12:04.407 --> 00:12:09.267
If you want some onsite support, Allen Safety LLC we do all this stuff.
00:12:09.267 --> 00:12:12.977
So, allen-safetycom is where you'll find all of our in-person services.
00:12:12.977 --> 00:12:19.083
You can reach out that way If in-person stuff isn't in the budget on, safetycoachingcom is a great resource.
00:12:19.144 --> 00:12:19.323
Yep.
00:12:19.323 --> 00:12:20.044
It's a great resource.
00:12:20.044 --> 00:12:27.051
You get free email-based coaching with Joe and I as a member of that, as well as access to over 100 different videos.
00:12:27.051 --> 00:12:28.371
They are commercial free.
00:12:29.815 --> 00:12:30.836
You can rewatch them over and over and over.
00:12:30.836 --> 00:12:32.721
We got to do something with our thumbs.
00:12:32.782 --> 00:12:37.081
Yeah, it really does genuinely help us, you guys, if you like, subscribe, share.
00:12:37.481 --> 00:12:37.802
It helps.
00:12:38.155 --> 00:12:39.923
The only reason why we're doing this is to be nice.
00:12:39.923 --> 00:12:47.663
We want to get videos to those that need to see them, because I can tell you we are not making any profit whatsoever.
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We are way in the hole.
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So if you could like, subscribe, share.
00:12:50.118 --> 00:12:53.082
It really does help push that content to those that need to see it.
00:12:53.082 --> 00:12:56.349
And until next time we will see you later, stay safe, everybody, thank you.
00:12:56.349 --> 00:13:03.163
Thank you for listening to Safe, efficient, profitable a worker safety podcast.
00:13:03.163 --> 00:13:28.442
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הצהרה: הפודקאסט והגרפיקה המוטבעים בדף זה הם מ-Joe and Jen Allen of Allen Safety LLC, שהוא רכושו של בעליו ואינו קשור או מאושר על ידי Listen Notes, Inc.
