I work as a sanitation lead where i command a crew of about 2-8 workers every night. We clean 3 lines of production that being mixers and machines for 3 separate areas. pizza, bread, and cookies. The work scedual is from 9pm-5:30am. I am in charge of making sure my crew is safely cleaning and sanitizing the equipment. I record our temp workers hours. I make sure my team is on time and ready for the shift. Constant slippery floors from the water and soap we use to clean. Lifting 10lbs-75lbs worth of dough and flour with each dump of a waste bucket( which is about 35 of them around each station.) I sweat like a pig, and more sore than kanker...every night. My first language is english but i am surrounded by people who only speak spanish or understand a few words of english, so i in return learned spanish in about 4 months so i could accommodate the workers who didn't understand english. For almost a year and a half I do all this and WAY more for 14$ an hour. Yes i am unhappy and i feel underappreciated.
Where do you work? And also if you’re interested in working for my family’s sanitation company let me know. We pay our leads and supervisors and managers Better then most.
Hey Kevin. It was harder than I expected. They had me clean drains the first night. For me, it just was a bad fit. I'm actually looking for something else right now. Good luck with your job search.
I am a sanitation engineer in Ontario, nothing makes me more mad than spending 8 hours or more doing this job and having the qc or cfia come through with their flashlight to pre-op and have NO gloves on and go around touching the equipment (2:22 in the video). Even though hand washing procedures are strict, I do not agree with them doing this.
No, the sanitizing procedure is to kill any remaining bacteria left behind. It is not guaranteed people wash their hands, or wash them correctly. In the ssop it is written that gloves are mandatory for everyone to ensure that everything is clean.
Jenny Corke I'm a QA or QC in a chicken plant and I use to do pre-op and I used to use gloves till USDA complain about it they say that we can't use gloves because we won't feel the areas with grease
I am a production/sanitation supervisor at a small meat plant in NC. We do production for 7hrs then clean up for only two hrs. When I first started I didn't see any problem in it because I was not experienced. Now I am experienced and I tried to tell the owners that we need more time to clean because we can't break everything down and clean/scrub then sanitize in only two hours. We have it looking good in only two hrs but it's far from where its suppose to be. He is just worried about the production part because of the money and not that much of the cleaning until we get a NR because of the lack of time we have to clean. We only have two shifts day shift and night shift. I supervise night shift and make sure we put out enough meat to keep them happy and make sure the cleaning is half way decent with only two hours. The night shift inspector doesn't stay to see the end of the cleaning so it doesn't get checked until the morning I can't stay at this company for long
Tell me about it I use to be a Foster farm supervisor sanitation and trust me I hate it when the U.S.D.A comes for Pre-Ops and we get like one or two machine that get a N.R that's 30 G per machine or per NR and now the company hvae to bribe the U.S.D.A to look the other way.
I'm a mechanical engineer that actually designs and helps QA check food packaging and processing equipment. I enjoy videos like this that work to convey the efforts this industry takes to conform to safety practices and guidelines.
+Robert Fischer I was just looking over your video, very interested in how it is done. I represent AuarraTech. We have developed a revolutionary Fog In Place Technology. We ensure 100% surface and airborne disinfection in any dimensional space. And Save about 99% less water, solution and time. We are being used by many of the big players in the industry like JBS and BRF to name a few. Let me know if you have a couple minutes to talk. www.aurratech.com
Very insightful video. I liked how thorough everyone is during this process. I've been considering opening up a meat packing plant and this gives me the right preparation to maintain a clean and sanitized plant. Thank you for sharing!
If you do, I recommend my family’s business JMI Sanitation to help with all your sanitation needs. We’ve been in business 35 years serving the LA area!
Interesting video, thanks. I have watched a lot of food processing videos recently and always wondered how and when they clean those machines as it looks like they can get pretty slimy and messy pretty quick.
I'm a sanitation worker at vantage foods in Belleville and we literally start at 10 but day people leave sometimes 10:30 or 11pm now the crazy thing is the job I work at isn't actually 8 hours.. it's basically 4 or 5 hours to clean not 8.. the day and afternoon schedules are really messed up that us night crew have to rush constantly to get it done which often leads to staff missing breaks because not everyone can be that quick and still have a clean area by the end of the night and miss debris or meat pieces, over spray and fat on the lines and other departments. we get paid for 8 hours but in reality it's 5 hours and 30 minutes
Also the afternoon shift people leave stuff everywhere and clog the drains. So basically with stuff to rearrange and more dry pick up for us.. it's almost 4 hours to clean before preop to arrive
I'm a sanitation worker at pride pak in Medina NY there's only production and sanitation shifts and cutters we clean 4 rooms we start at 4 pm and we leave at 2 am we also work on Saturdays as well as an acid wash day because of working sanitation I've learned a lot we have nothing but time sounds like you guys are rushing
I love working sanitation. I been working at bonduelle/readypac for about three months. I'm already training people at certain areas of sanitation. I find it easy work, so far. Pretty much the same as this video.... I don't really take too much apart, mostly everything else. I like it ALOT. The hours are perfect for me. So now , when a robbery, or shooting happens next, I have a alibi when they come and try to say I'm doing something bad. Cuz I'm not. Bonduelle/ readypac in irwindale, California, is a good place to work. I hope to get hired soon.
Maybe see if your employer can provide you with arm sleeves or a poncho of some sort to keep the chemicals off your skin. If you have the correct PPE you shouldn’t get much chemical on you at all. If you do, you should wash it off straight away
This was, by far, the worst job(industrial sanitation worker) I have ever had. For 14.75(early 2020,Southeast USA), we were subjected to the worst conditions of the factory workforce while being compensated the worst. You had to deal with wear/tear our bodies, mandatory 12+ hours SAT/SUN's, and it is really easy to tangle yourself up in danger if you're not attentive for the majority the time in this job. Not surprising the only people who weren't filtered by the ridiculous turnover were middle-aged workers who could barely speak English and had little chance seeking something with comparable pay. I pray and am thankful nearly every week for being fortunate enough to have dodged some possibly life-altering close-calls from that job. This experience really helps during the mid-term/finals crunch. I'd suggest just being a trades apprentice if you have the grit to do this, you at least develop something invaluable along with your arthritis.
A 12 hour sanitation shift? The first 1-2 hours of my night are spent waiting for my line to go down. The next 3-4 hours are spent cleaning as fast as possible... 'cause 5+ hours into our shift, production workers are showing up to get in our friggin way right before we finish.
@@JacksonAxe Our facility usually cut the production lines on weekends(it was an industrial bakery), so it would just be the Sanitation crew, a handful of engineers, and a security guard. That gave us the best opportunity to clean all the machines thoroughly. It probably took so long because we never had a crew of more than 18 trained workers at a time. I mean when the Target across the street is paying 15+ and even the security guard is paid more and regarded better than you for watching Netflix and TikTok it's no surprise anyone with a clue ditched the gig. The main roles of the facility were: Sanitation crew who were paid 14.75 Production workers who were paid 18+ The engineers who mostly rode around bicycles inspecting the machines were paid 30+
@@yathercantillano3874 Damn, we're the highest paid at the plant aside from tradesmen, such as electricians etc. We have around 18 cleaners and a couple forklift guys. Truth is: 12 GOOD cleaners would suffice us, but we have about 5. lol We're unionized. OT pay, dirt pay, hazard pay, overnight pay, 6.5 hours of time and a half every Friday from 12-7am. Double time Saturday night/Sunday morning. I average about $25+ per hour for every hour I work a year. I could bump that up if I worked a couple Saturdays a month. Base pay $21 Canadian. We tear down 3 seafood production lines, clean them, and have new lines set up by 5am. 6.5 hours into our shift and we're basically done, aside from those of us that are ambitious. Pre-op runs from 5:30am-7ish.
No. Washing/sanitizing are different things. Washing involved removing visible particles and sanitizing involves killing the left over bacteria and pathogens that are present to ensure food safety. The equipment had not been sanitized at this point, so any potential bacteria that the employee could have transferred was killed afterwards.
I work as a leading hand cleaner at a slaughterhouse in Australia and I can confirm we have a similar process, anyone who thinks it’s an easy job though is an idiot. It’s a hard job and a stressful one at most, long hours, hazardous chemicals and strict guidelines do take its toll
Jack Hewett I worked at a beef slaughterhouse in Texas out of high school It was and still is easily the hardest job I’ve ever had. I’m a firefighter now and even this job seems like cake over doing sanitation
I do this but we only work for 4 hours a day but get paid for 8 hours and we get overtime. 6 days a week 3:30 am to 7:30am easy hours but it is really a hard job. We do a poultry plant in Gainesville GA
it's easy but it's not, nothing kills me more than a late start, I know they only care about making product but when they run so late that we only get 3 hours to clean the whole night is spent in a stressed frenzy to finish
This is great to know what’s behind the scenes at these meat plants where our meat products end up in our local grocery stores to know it’s safe eating from the hard working sanitary team
Been working in a salmon plant as a sanitation technician (fancy title for this job). I actually love it. We are about 11-12 people working on our team. We're split into zones, so that you have your own little area to take care of in the massive facility. Some start earlier than others - depending on which area you are doing and if there is anything extraordinary going on - but we all get around 10 hours of work under the belt on average. We usually work from the early evening into the early morning. Think roughly 6PM to around 4AM. Of those 10ish hours, we usually have three 1 hour breaks. They can be longer or shorter depending on how your day is going. In essence, if you're ahead of the curve for whatever reason, you can take longer breaks. While on our break, we're served wonderful food in the canteen, free of charge. Take all you want. I love this work because of the workplace. The company takes very good care of its workers, and due to the size and significance of said company, the overall conditions for workers are nothing short of excellent. While working, I shut my brain off and listen to hours and hours of music and podcasts while minding my own business. It's a very stressfree job because when you get used to the job, it's very, since it's very routine. You know what you're doing every day. The hourly pay increases the later it gets. So ideally you want to start as late as possible and finish at 6AM when the first daytime workers start showing up. On average, if we round the numbers, I get paid around 30 USD every hour. A bit lower if I start early and a bit higher if I work more hours later (after midnight). Keep in mind that this is in Scandinavia, so I'm not sure how it is elsewhere.
Very useful video. I am teaching a Quality course at Conestoga College and I will share the video with the class to make them understand the need for proper machine cleaning. This was the reason for the Listeriosis outbreak in Maple leaf Foods in 2008 in Canada : improper slicing machine cleaning
+Bob Chambless Bob, you are very observant. As you probably know the world is not perfect nor did we do anything special to shoot this video. We all wish we could avoid rust in our facilities and on our equipment. What you see being done is very harsh for materials, and this is done every night. Rust like growth niches must be managed. Management of potential problems is a daily part of our Sanitation Process Control Program. Our data show the problem is under control.
+John Butts HI!! I was just looking over your video, very interested in how it is done. I represent AuarraTech. We have developed a revolutionary Fog In Place Technology. We ensure 100% surface and airborne disinfection in any dimensional space. And Save about 99% less water, solution and time. We are being used by many of the big players in the industry like JBS and BRF to name a few. Let me know if you have a couple minutes to talk. www.aurratech.com
+josue131994 I was just looking over your video, very interested in how it is done. I represent AuarraTech. We have developed a revolutionary Fog In Place Technology. We ensure 100% surface and airborne disinfection in any dimensional space. And Save about 99% less water, solution and time. We are being used by many of the big players in the industry like JBS and BRF to name a few. Let me know if you have a couple minutes to talk. www.aurratech.com
I wish I saw your video before I went to work at ajimoto food industry. With their inadequate training I got a chemical burn on the second day and let go on the third . They got upset when I told them I needed medical attention which they never offered , I had third degree burns on my wrist from washing the machine underneath and the chemical dripping on my cloth gloves my daughter took a picture of it . I thought that u had to have eye protection and chemical gloves for this foaming not latex gloves
Was thinking about working at the ajinomoto plant about 20 miles away from me, figured why not take the help, since a guy I know tried to pull some strings to get me on there... It's in sanitation, so I figured to go watch a video... I'm Grateful to have ran upon your comment, because; just helped to make my mind up for me... I knew another guy who worked there cleaning, and also suffered a chemical burn.. Yeah; a Big No-No for me. And, also; Thank You... I hope that you recovered from this and wasn't in too much pain for long... Some of these "businesses" are just plain Ridiculous...
@@ronniebromley1683 Couldn’t you hit them with a lawsuit for not providing the proper PPE(personal protective equipment) if you wanted to? They have a MSDS(Material safety data sheets) for every chemical you have to work with. They have to or they’d be shut down and fined heavily by osha. On those safety data sheets they provide information on how a chemical should be handled and the proper ppe that should be used when handling the chemical/s if they didn’t provide you with the proper equipment you could definitely take the bastards to court if you really wanted to it is the employers responsibility and obligation to provide the proper equipment to you. If they don’t provide worker’s compensation I’d sue the employer. Department of Labor and the Occupational Safety and Health Administration rules state “employers are mandated to provide certain types of PPE to their employees who must work around dangerous conditions or toxic substances. “
Video has not mentioned which detergent base we have to use and sanitation chemicals. Nowadays there are many are there no need of hot water. Only simple and warm water is needed .
Were I work this is a high care line in a vegetarian factory. One good cleaner can clean two of these lines (they're in the same room) in less than four hours, if it's just one line that has ran it'll take about 2 hours. On paper it's an 8 hour clean. Production run throughout our 12 hour night shift so there's always that to consider. Management are terrible right now though - never take a job offer from Atalian Servest, we tuped over from The Hygiene Group and they were much better.
How well I remember. Egg processing plant and then a job at the fanny farmer chocalate factory. Had to learn how to push water to the small circle drains as opppsed to the longer "walk over" drains. Back then it was just water hoses, not the newer type equipment to work with.
same here regarding just water hoses, I did in a larger supermarket butchery in New Zealand back in 1999-2000. Tough job for sure. And now I think with all the newer high pressure hoses and decent foam guns how much faster my job would've been done!
All Stores Please Lower the price of all Military and Local for all Brands of Sanitation Products and Accessories and Production Cost Now That's too much $$ The Whole World Now 🙏🙏🙏
More Tech There are many treatments that aid in the destruction and removal of microorganisms. Likewise, there are many sanitizers that are effective. We must be able to clean and sanitize to the microbiological level. There are no silver bullets or single solutions. Sanitation is a process and must be data driven for each establishment as no two establishments are the same. I recommend what works (data validated) in your facility.
+More Tech I was just looking over your video, very interested in how it is done. I represent AuarraTech. We have developed a revolutionary Fog In Place Technology. We ensure 100% surface and airborne disinfection in any dimensional space. And Save about 99% less water, solution and time. We are being used by many of the big players in the industry like JBS and BRF to name a few. Let me know if you have a couple minutes to talk. www.aurratech.com
+More Tech I was just looking over your video, very interested in how it is done. I represent AuarraTech. We have developed a revolutionary Fog In Place Technology. We ensure 100% surface and airborne disinfection in any dimensional space. And Save about 99% less water, solution and time. We are being used by many of the big players in the industry like JBS and BRF to name a few. Let me know if you have a couple minutes to talk. www.aurratech.com
The information I most wanted to know isn't in this video. The products are described only as "soap" and "sanitizer." There's no indication of what the USDA requires, as far as cleaning steps and possible options for cleaning products.
I'm a first shift mechanic at a meat factory and pssi cleans fairly well but I do see the things they miss like the underside of tables and other things it's pretty gross what you can find
Any of you here should contact me if you need solutions to your sanitation needs. My family has been experts in food processing sanitation for over 37 years now
I spend all day spaying/shoveling guts and feathers in the heat and occasionally I go outside and shovel/spray chicken shit. On the brightside, I get to smoke while I work
How are you doing. I am really not trying to dis. in any way, but are you not contaminating the machinery by foaming the machines before the walls, floors, and drains? From first to last it would be the walls, the floors/drains, then finally was the machinery. spraying the machinery first would be an issue due to the off splash from the walls and floors. waiting for reply. thank you.
This can be a template for how small businesses and restaurants can reopen during the coronavirus outbreak Aiken Taylor made their process based on the situation of their location
All Stores Please lower the price of all Military and Local for all Brands of Sanitizer Products & Accessories and Production Cost Now That's too much $$ The Whole World Now 🙏🙏🙏
Y can rinse some parts. Before you rinse the whole machine, ask first if they are done with. If the machine ran on pork, roast, etc rinse it all the way with hot water(don't use hot and cold waters). Next foam it all the way then scrub and by parts.. It's alot faster this way.. Experience d Sanitor😊
+mohammed tunkara At the company I work for all food material and grease has to be rinsed off and removed from the area before foaming soap is applied. While the foam does help break down grease it is mostly used to disinfect and remove the leftover residue that could not be removed earlier. If you mean while production is happening, no. USDA requires that no food product enter the area during cleaning and cannot enter the area till the machines as put through a pre-operational inspection.
I have doing this Job a several years ago. Must say that, it was so disguisting. Humidity was so high all the time when you working. And you must be wear a heavy duty raingear and long Rubber gloves and of course you have a Rubber boots. That worksuit was something terrible to wear. If you need a take weight out of your body, that is wery good Job for these meaning. Never again. 😄
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I work as a sanitation lead where i command a crew of about 2-8 workers every night. We clean 3 lines of production that being mixers and machines for 3 separate areas. pizza, bread, and cookies. The work scedual is from 9pm-5:30am. I am in charge of making sure my crew is safely cleaning and sanitizing the equipment. I record our temp workers hours. I make sure my team is on time and ready for the shift. Constant slippery floors from the water and soap we use to clean. Lifting 10lbs-75lbs worth of dough and flour with each dump of a waste bucket( which is about 35 of them around each station.)
I sweat like a pig, and more sore than kanker...every night. My first language is english but i am surrounded by people who only speak spanish or understand a few words of english, so i in return learned spanish in about 4 months so i could accommodate the workers who didn't understand english. For almost a year and a half I do all this and WAY more for 14$ an hour. Yes i am unhappy and i feel underappreciated.
Where do you work? And also if you’re interested in working for my family’s sanitation company let me know. We pay our leads and supervisors and managers Better then most.
@@matthewreyes2401 what’s your family’s company’s name? I work in sanitation and love it.
A pig doesn't sweat buddy (no sweat glans), just letting you know that
Really low paid extreme conditions job as I describe
I work at PSSI and I sanitize for JBS in Hyrum, Utah. We get paid $20.50 and get paid every week from $700-1,100 depending on hours and overtime.
This job flys by every night cuz there so much to do in so little time. You will never get bored. It’s also very satisfying work.
how do i start with this job
@@boogeybeats5747 apply at QCI or PSSI
I start working as a sanitation worker Monday. This was informative to say the least. My hours are 9pm-5:30am .
Thats the same hours i saw for a place in my area. How is it so far?!
Hey Kevin. It was harder than I expected. They had me clean drains the first night. For me, it just was a bad fit. I'm actually looking for something else right now. Good luck with your job search.
@@martysanchez8263 How about the pros... Did you or anyone else you know get laid while working there?
@@martysanchez8263 They usually move you up to machines
I am a sanitation engineer in Ontario, nothing makes me more mad than spending 8 hours or more doing this job and having the qc or cfia come through with their flashlight to pre-op and have NO gloves on and go around touching the equipment (2:22 in the video). Even though hand washing procedures are strict, I do not agree with them doing this.
No, the sanitizing procedure is to kill any remaining bacteria left behind. It is not guaranteed people wash their hands, or wash them correctly. In the ssop it is written that gloves are mandatory for everyone to ensure that everything is clean.
the ssop is sanitation standard operating procedure, sorry i should have typed that out the first time
Jenny Corke I'm a QA or QC in a chicken plant and I use to do pre-op and I used to use gloves till USDA complain about it they say that we can't use gloves because we won't feel the areas with grease
Yo fucc qc
In some food plants wearing gloves is not written in the SSOP's. QA is touching, rubbing her hand to feel if there's any bio-film build up.
I am a production/sanitation supervisor at a small meat plant in NC. We do production for 7hrs then clean up for only two hrs. When I first started I didn't see any problem in it because I was not experienced. Now I am experienced and I tried to tell the owners that we need more time to clean because we can't break everything down and clean/scrub then sanitize in only two hours. We have it looking good in only two hrs but it's far from where its suppose to be. He is just worried about the production part because of the money and not that much of the cleaning until we get a NR because of the lack of time we have to clean. We only have two shifts day shift and night shift. I supervise night shift and make sure we put out enough meat to keep them happy and make sure the cleaning is half way decent with only two hours. The night shift inspector doesn't stay to see the end of the cleaning so it doesn't get checked until the morning I can't stay at this company for long
What distributor takes your final product? Just curious.
@@marcog7924 Thats critical info no one will ever give you
@Mariya Jafarli In regards to what?
Tell me about it I use to be a Foster farm supervisor sanitation and trust me I hate it when the U.S.D.A comes for Pre-Ops and we get like one or two machine that get a N.R that's 30 G per machine or per NR and now the company hvae to bribe the U.S.D.A to look the other way.
@@greengod636rr8
Thanks for your help and information about my job in Tracy Ca.
I'm a mechanical engineer that actually designs and helps QA check food packaging and processing equipment. I enjoy videos like this that work to convey the efforts this industry takes to conform to safety practices and guidelines.
+Robert Fischer I was just looking over your video, very interested in how it is done. I represent AuarraTech. We have developed a revolutionary Fog In Place Technology. We ensure 100% surface and airborne disinfection in any dimensional space. And Save about 99% less water, solution and time. We are being used by many of the big players in the industry like JBS and BRF to name a few. Let me know if you have a couple minutes to talk. www.aurratech.com
Very insightful video. I liked how thorough everyone is during this process. I've been considering opening up a meat packing plant and this gives me the right preparation to maintain a clean and sanitized plant. Thank you for sharing!
If you do, I recommend my family’s business JMI Sanitation to help with all your sanitation needs. We’ve been in business 35 years serving the LA area!
I work on behalf of Koch foods as safety tech, I’m glad the guy mentioned lock out tag out.
Good grief.
Interesting video, thanks. I have watched a lot of food processing videos recently and always wondered how and when they clean those machines as it looks like they can get pretty slimy and messy pretty quick.
I did sanitation before. And now I work for Foam-it. Great company and great people. Each and everyone of them..
I buy from Foam-It. Good stuff, good people.
I'm a sanitation worker at vantage foods in Belleville and we literally start at 10 but day people leave sometimes 10:30 or 11pm now the crazy thing is the job I work at isn't actually 8 hours.. it's basically 4 or 5 hours to clean not 8.. the day and afternoon schedules are really messed up that us night crew have to rush constantly to get it done which often leads to staff missing breaks because not everyone can be that quick and still have a clean area by the end of the night and miss debris or meat pieces, over spray and fat on the lines and other departments. we get paid for 8 hours but in reality it's 5 hours and 30 minutes
Also the afternoon shift people leave stuff everywhere and clog the drains. So basically with stuff to rearrange and more dry pick up for us.. it's almost 4 hours to clean before preop to arrive
I'm a sanitation worker at pride pak in Medina NY there's only production and sanitation shifts and cutters we clean 4 rooms we start at 4 pm and we leave at 2 am we also work on Saturdays as well as an acid wash day because of working sanitation I've learned a lot we have nothing but time sounds like you guys are rushing
Thank you! I've always wondered what steps a factory took to clean its machinery. 👍
I love working sanitation. I been working at bonduelle/readypac for about three months. I'm already training people at certain areas of sanitation. I find it easy work, so far. Pretty much the same as this video.... I don't really take too much apart, mostly everything else. I like it ALOT. The hours are perfect for me. So now , when a robbery, or shooting happens next, I have a alibi when they come and try to say I'm doing something bad. Cuz I'm not. Bonduelle/ readypac in irwindale, California, is a good place to work. I hope to get hired soon.
Shoutouts to Bill Clinton for the narration
🏆🤯🤔
Ha ha
Looks like Wilfred Bremel
Nice
😂😂😂😂😂😂
I started working in a job like this in March 2019 I’m still there and I love it lots of OT but the chemicals do irritate my skin still
Maybe see if your employer can provide you with arm sleeves or a poncho of some sort to keep the chemicals off your skin. If you have the correct PPE you shouldn’t get much chemical on you at all. If you do, you should wash it off straight away
This was, by far, the worst job(industrial sanitation worker) I have ever had. For 14.75(early 2020,Southeast USA), we were subjected to the worst conditions of the factory workforce while being compensated the worst. You had to deal with wear/tear our bodies, mandatory 12+ hours SAT/SUN's, and it is really easy to tangle yourself up in danger if you're not attentive for the majority the time in this job. Not surprising the only people who weren't filtered by the ridiculous turnover were middle-aged workers who could barely speak English and had little chance seeking something with comparable pay.
I pray and am thankful nearly every week for being fortunate enough to have dodged some possibly life-altering close-calls from that job.
This experience really helps during the mid-term/finals crunch. I'd suggest just being a trades apprentice if you have the grit to do this, you at least develop something invaluable along with your arthritis.
A 12 hour sanitation shift?
The first 1-2 hours of my night are spent waiting for my line to go down.
The next 3-4 hours are spent cleaning as fast as possible...
'cause 5+ hours into our shift, production workers are showing up to get in our friggin way right before we finish.
@@JacksonAxe Our facility usually cut the production lines on weekends(it was an industrial bakery), so it would just be the Sanitation crew, a handful of engineers, and a security guard. That gave us the best opportunity to clean all the machines thoroughly. It probably took so long because we never had a crew of more than 18 trained workers at a time.
I mean when the Target across the street is paying 15+ and even the security guard is paid more and regarded better than you for watching Netflix and TikTok it's no surprise anyone with a clue ditched the gig.
The main roles of the facility were:
Sanitation crew who were paid 14.75
Production workers who were paid 18+
The engineers who mostly rode around bicycles inspecting the machines were paid 30+
@@yathercantillano3874 Damn, we're the highest paid at the plant aside from tradesmen, such as electricians etc. We have around 18 cleaners and a couple forklift guys.
Truth is: 12 GOOD cleaners would suffice us, but we have about 5. lol
We're unionized. OT pay, dirt pay, hazard pay, overnight pay, 6.5 hours of time and a half every Friday from 12-7am.
Double time Saturday night/Sunday morning.
I average about $25+ per hour for every hour I work a year.
I could bump that up if I worked a couple Saturdays a month.
Base pay $21 Canadian.
We tear down 3 seafood production lines, clean them, and have new lines set up by 5am. 6.5 hours into our shift and we're basically done, aside from those of us that are ambitious. Pre-op runs from 5:30am-7ish.
wow i always wondered how that was done. thank you.
This guys moustache needs a hair net bro
*beard net
HAHAHHAHahahah
Yeah a snoot
😂😂😂😂
2:21 did she just touch the machinery with her bare hands?? Kinda defeats the purpose don't ya think??
They hadn’t sanitised the machine by that point.
No. Washing/sanitizing are different things. Washing involved removing visible particles and sanitizing involves killing the left over bacteria and pathogens that are present to ensure food safety. The equipment had not been sanitized at this point, so any potential bacteria that the employee could have transferred was killed afterwards.
I work as a leading hand cleaner at a slaughterhouse in Australia and I can confirm we have a similar process, anyone who thinks it’s an easy job though is an idiot. It’s a hard job and a stressful one at most, long hours, hazardous chemicals and strict guidelines do take its toll
Jack Hewett I worked at a beef slaughterhouse in Texas out of high school
It was and still is easily the hardest job I’ve ever had. I’m a firefighter now and even this job seems like cake over doing sanitation
I do this but we only work for 4 hours a day but get paid for 8 hours and we get overtime. 6 days a week 3:30 am to 7:30am easy hours but it is really a hard job. We do a poultry plant in Gainesville GA
it's easy but it's not, nothing kills me more than a late start, I know they only care about making product but when they run so late that we only get 3 hours to clean the whole night is spent in a stressed frenzy to finish
It's an easy job my dude I work in sanation to
to be honest if you weren't an idiot you wouldn't have that job!!
This is great to know what’s behind the scenes at these meat plants where our meat products end up in our local grocery stores to know it’s safe eating from the hard working sanitary team
Been working in a salmon plant as a sanitation technician (fancy title for this job). I actually love it.
We are about 11-12 people working on our team.
We're split into zones, so that you have your own little area to take care of in the massive facility.
Some start earlier than others - depending on which area you are doing and if there is anything extraordinary going on - but we all get around 10 hours of work under the belt on average.
We usually work from the early evening into the early morning. Think roughly 6PM to around 4AM.
Of those 10ish hours, we usually have three 1 hour breaks. They can be longer or shorter depending on how your day is going. In essence, if you're ahead of the curve for whatever reason, you can take longer breaks.
While on our break, we're served wonderful food in the canteen, free of charge. Take all you want.
I love this work because of the workplace. The company takes very good care of its workers, and due to the size and significance of said company, the overall conditions for workers are nothing short of excellent.
While working, I shut my brain off and listen to hours and hours of music and podcasts while minding my own business.
It's a very stressfree job because when you get used to the job, it's very, since it's very routine. You know what you're doing every day.
The hourly pay increases the later it gets. So ideally you want to start as late as possible and finish at 6AM when the first daytime workers start showing up.
On average, if we round the numbers, I get paid around 30 USD every hour. A bit lower if I start early and a bit higher if I work more hours later (after midnight).
Keep in mind that this is in Scandinavia, so I'm not sure how it is elsewhere.
Very useful video. I am teaching a Quality course at Conestoga College and I will share the video with the class to make them understand the need for proper machine cleaning. This was the reason for the Listeriosis outbreak in Maple leaf Foods in 2008 in Canada : improper slicing machine cleaning
Or tell them never to work in this nightmare industry
Worked in a meat factory for a time, was in cutting and packing. We cleaned the room after every shift
whats that sanitised water include exactly ?
At 2:24, the equipment has several spots of rust on it. Is that allowed?
+Bob Chambless
Bob, you are very observant. As you probably know the world is not perfect nor did we do anything special to shoot this video. We all wish we could avoid rust in our facilities and on our equipment. What you see being done is very harsh for materials, and this is done every night. Rust like growth niches must be managed. Management of potential problems is a daily part of our Sanitation Process Control Program. Our data show the problem is under control.
+John Butts HI!! I was just looking over your video, very interested in how it is done. I represent AuarraTech. We have developed a revolutionary Fog In Place Technology. We ensure 100% surface and airborne disinfection in any dimensional space. And Save about 99% less water, solution and time. We are being used by many of the big players in the industry like JBS and BRF to name a few. Let me know if you have a couple minutes to talk. www.aurratech.com
that bitch is blind lmfao
It helps if they use food grade oil to oil down equipment and help with the rust issues.
@@grios1981 🤔🏆🤔
"We are *still* not done cleaning." Oh man I can feel his pain haha
I am a sanitation guy I like this video this is what I do everyday
+josue131994 I was just looking over your video, very interested in how it is done. I represent AuarraTech. We have developed a revolutionary Fog In Place Technology. We ensure 100% surface and airborne disinfection in any dimensional space. And Save about 99% less water, solution and time. We are being used by many of the big players in the industry like JBS and BRF to name a few. Let me know if you have a couple minutes to talk. www.aurratech.com
Vale pito
Finland price ypu can earn 11euro /hour . daily work about 7.5 hours
Is it hard ?
@@billiejackson4276 it is, but I loved doing this, there’s a lot of details to check but nothing to hard to learn
Is the equipment dry before swabbing?
I wish I saw your video before I went to work at ajimoto food industry. With their inadequate training I got a chemical burn on the second day and let go on the third . They got upset when I told them I needed medical attention which they never offered , I had third degree burns on my wrist from washing the machine underneath and the chemical dripping on my cloth gloves my daughter took a picture of it . I thought that u had to have eye protection and chemical gloves for this foaming not latex gloves
Was thinking about working at the ajinomoto plant about 20 miles away from me, figured why not take the help, since a guy I know tried to pull some strings to get me on there... It's in sanitation, so I figured to go watch a video... I'm Grateful to have ran upon your comment, because; just helped to make my mind up for me... I knew another guy who worked there cleaning, and also suffered a chemical burn.. Yeah; a Big No-No for me. And, also; Thank You... I hope that you recovered from this and wasn't in too much pain for long... Some of these "businesses" are just plain Ridiculous...
@@fanomanone glad to help you , I'm healing but cant get any other job here yet . Treat me like a criminal , kind a pisses me off .
@@ronniebromley1683 you should break their car windows
@@tizocwave7729 trust me it has crossed my mine , to actually kick that supervisors ass , this is a small area . I will see him around .
@@ronniebromley1683 Couldn’t you hit them with a lawsuit for not providing the proper PPE(personal protective equipment) if you wanted to? They have a MSDS(Material safety data sheets) for every chemical you have to work with. They have to or they’d be shut down and fined heavily by osha. On those safety data sheets they provide information on how a chemical should be handled and the proper ppe that should be used when handling the chemical/s if they didn’t provide you with the proper equipment you could definitely take the bastards to court if you really wanted to it is the employers responsibility and obligation to provide the proper equipment to you. If they don’t provide worker’s compensation I’d sue the employer. Department of Labor and the Occupational Safety and Health Administration rules state “employers are mandated to provide certain types of PPE to their employees who must work around dangerous conditions or toxic substances. “
Which product am I use in cleaning of slaughterhouse please
Video has not mentioned which detergent base we have to use and sanitation chemicals. Nowadays there are many are there no need of hot water. Only simple and warm water is needed .
i work as sanitation worker in meat plant in Estonia but its way different how the work is done here, shift is the same 10pm to 6am
Were I work this is a high care line in a vegetarian factory. One good cleaner can clean two of these lines (they're in the same room) in less than four hours, if it's just one line that has ran it'll take about 2 hours. On paper it's an 8 hour clean. Production run throughout our 12 hour night shift so there's always that to consider. Management are terrible right now though - never take a job offer from Atalian Servest, we tuped over from The Hygiene Group and they were much better.
Is sanitation at foster poultry farms only overnight?
Wow I wonder how many children work there?
More than you think
I work for the neighborhood market. And I clean the meat wall at night.
I signed up for a job through indeed to clean in their warehouse and thought it was the plants they harvested. lol. ohhh!
How well I remember. Egg processing plant and then a job at the fanny farmer chocalate factory. Had to learn how to push water to the small circle drains as opppsed to the longer "walk over" drains. Back then it was just water hoses, not the newer type equipment to work with.
same here regarding just water hoses, I did in a larger supermarket butchery in New Zealand back in 1999-2000. Tough job for sure. And now I think with all the newer high pressure hoses and decent foam guns how much faster my job would've been done!
They do about...... 75% of what they say they do
unfortunately that seems to be the industry
nah lol working in sanitation at our plant if theress even a spec seen during pre operation we must re go over it and plant has usda in every week
All Stores Please Lower the price of all Military and Local for all Brands of Sanitation Products and Accessories and Production Cost Now That's too much $$ The Whole World Now 🙏🙏🙏
Great Video
Could you tell me what is the name of used disinfectant in your video
More Tech
Quat is the primary, peroxyacetic is rotated to provide broader spectrum of kill along with chlorine
thank you for response !!
Are you recommend the using of Hydrogen peroxide + Colloidal silver for the sanitation ?
More Tech
There are many treatments that aid in the destruction and removal of microorganisms. Likewise, there are many sanitizers that are effective. We must be able to clean and sanitize to the microbiological level. There are no silver bullets or single solutions. Sanitation is a process and must be data driven for each establishment as no two establishments are the same. I recommend what works (data validated) in your facility.
+More Tech I was just looking over your video, very interested in how it is done. I represent AuarraTech. We have developed a revolutionary Fog In Place Technology. We ensure 100% surface and airborne disinfection in any dimensional space. And Save about 99% less water, solution and time. We are being used by many of the big players in the industry like JBS and BRF to name a few. Let me know if you have a couple minutes to talk. www.aurratech.com
+More Tech I was just looking over your video, very interested in how it is done. I represent AuarraTech. We have developed a revolutionary Fog In Place Technology. We ensure 100% surface and airborne disinfection in any dimensional space. And Save about 99% less water, solution and time. We are being used by many of the big players in the industry like JBS and BRF to name a few. Let me know if you have a couple minutes to talk. www.aurratech.com
Got interview k&n pourty any info on how to sound smart doing this kind of work
I use to work at maple leaf 8 houre production and about 8 or 9 hours clean
I work in one of their meatless plants, from what I hear about the other plants is they have better standards than us in the states
What's the best way to clean the pipes
Top 2 bottom
The information I most wanted to know isn't in this video. The products are described only as "soap" and "sanitizer." There's no indication of what the USDA requires, as far as cleaning steps and possible options for cleaning products.
Cleaner than Mr. Bubble .lol.This was a good hygiene video.
John Butts should have narrated the video in the same way, that he sounded in the beginning and the end. He sounded exhausted lol.
We never use lock out tag out at my sanitation job
I hate third shift when you don’t have to work it’s hard to fall asleep at night
They clean their equipments better than my bedroom
I'm a first shift mechanic at a meat factory and pssi cleans fairly well but I do see the things they miss like the underside of tables and other things it's pretty gross what you can find
Any of you here should contact me if you need solutions to your sanitation needs. My family has been experts in food processing sanitation for over 37 years now
@@matthewreyes2401 Geez, do you have franchises around the world?
You're offering your services left and right to strangers. lol
@@JacksonAxe our business is in USA, Mexico, and Canada.
what do bakery sanitation do?
Google it
i like this job sir how can i work there
Where are you from ? If you are in Fınland join Sol Palvelut. They are best !
Its called pssi.com
@ Am in Dubai
Anyone who does this work? How do you like it?
Where the safety glasses?
This man’s name iconic 😂😂😂
I spend all day spaying/shoveling guts and feathers in the heat and occasionally I go outside and shovel/spray chicken shit. On the brightside, I get to smoke while I work
does it pay well though
truly amazing!
Good to know!
How are you doing. I am really not trying to dis. in any way, but are you not contaminating the machinery by foaming the machines before the walls, floors, and drains? From first to last it would be the walls, the floors/drains, then finally was the machinery. spraying the machinery first would be an issue due to the off splash from the walls and floors. waiting for reply. thank you.
typically you would knock particles from all the equipment then walls to the drains then clean the drains with a brush.
+Zennethe Yep, that would be the best way to do it, I can tell your experienced
This can be a template for how small businesses and restaurants can reopen during the coronavirus outbreak Aiken Taylor made their process based on the situation of their location
John Butts Sanitary vid😂😂
I been working in sanitation at kraft heinz for 13 years.....
how is that because I start in a couple weeks, is it hard?
@@Seitaj how was it any tips? I start next week
Nice Work👍
So is sanitation all about cleaning
How the f did i ended up here?
FSQR Tech for a beef plant and I do the pre op for fabrication
I need a job there ?
Dudes name is Butts. 🤣🤣🤣🤣🤣🤣
How is this job anyone?
You know this place is absolutely disgusting when they’re not shooting video
COP takes a lot of time and effort.
I do sanitation and this is just basic steps. There is probably WAY more steps then what is shown here.
This pleases me
Chris Hall has
All Stores Please lower the price of all Military and Local for all Brands of Sanitizer Products & Accessories and Production Cost Now That's too much $$ The Whole World Now 🙏🙏🙏
I do this every night
Jorge Fuentes me to 😂
Seriously, let’s talk about his last name
Are you Allow to put soap in the machine while food is in the flow?
Y can rinse some parts. Before you rinse the whole machine, ask first if they are done with. If the machine ran on pork, roast, etc rinse it all the way with hot water(don't use hot and cold waters). Next foam it all the way then scrub and by parts.. It's alot faster this way.. Experience d Sanitor😊
+mohammed tunkara At the company I work for all food material and grease has to be rinsed off and removed from the area before foaming soap is applied. While the foam does help break down grease it is mostly used to disinfect and remove the leftover residue that could not be removed earlier. If you mean while production is happening, no. USDA requires that no food product enter the area during cleaning and cannot enter the area till the machines as put through a pre-operational inspection.
You love it or you hate it
Thank you
In 2:22 quality inspector must wear gloves!!
No
WRONG. Go educate yourself
John butts 😂
Where's your beard net for shame lol
I have doing this Job a several years ago. Must say that, it was so disguisting. Humidity was so high all the time when you working. And you must be wear a heavy duty raingear and long Rubber gloves and of course you have a Rubber boots. That worksuit was something terrible to wear. If you need a take weight out of your body, that is wery good Job for these meaning. Never again. 😄
Si es verdad ni guantes dan quieren que uno los compre
This video made me not want to apply for sanitation. Thank you.
John butts
If you want see real professional cleaning company you should check SOL PALVELUT .
What a shite job this is .i did it money crap for nights also .cold and damp aswell !!!!!!!
Prochlor
takes 12 at wamplers
Good ole child labor
🇵🇹👍
lol butts
Guy sounds half sleep
he's an executive. They don't clean like the normal staff.
Give him a break, he's not an actor.
Bro this ain’t shit try working at Tyson this is a cake walk compres to beeef
The black guy is chewing gum. Poor GMP
Easy money
this is not easy .Because generally 1 person clean about 800m2 alone. I never see one machıne work many people :)
Sanitation