Jump to content

  • Quick Navigation
Photo

Ensuring Product Safety When Servicing Machinery

Share this

  • You cannot start a new topic
  • Please log in to reply
1 reply to this topic

aps

    Grade - MIFSQN

  • IFSQN Member
  • 166 posts
  • 4 thanks
0
Neutral

  • United Kingdom
    United Kingdom
  • Gender:Male
  • Location:United Kingdom

Posted 18 January 2011 - 02:18 PM

What are your thoughts :doh:

I have started with a new company and the standards I am finding difficult to digest.

Today I came into one of the production lines being serviced from top to bottom. my issue is that either side of this line we were producing product. the gap between lines is probably 2 peoples width. When i spoke to individuals regarding this the answer i got was this is the norm. Not only that the contractors was using retail trays to hold bits and bobs in in which I was not impressed again the answer I got was were else are we to put the bolts etc. To top it off we had a customer visit at the time of this, i am still waitingh to here the comments.

The standard on site is BRC, god help me if they went Tesco (what I am used to):rolleyes:


Edited by aps, 18 January 2011 - 02:19 PM.


Simon

    IFSQN...it's My Life

  • IFSQN Admin
  • 12,831 posts
  • 1363 thanks
881
Excellent

  • United Kingdom
    United Kingdom
  • Gender:Male
  • Location:Manchester
  • Interests:Married to Michelle, Father of three boys (Oliver, Jacob and Louis). I enjoy cycling, walking and travelling, watching sport, especially football and Manchester United. Oh and I love food and beer and wine.

Posted 20 January 2011 - 08:32 AM

Well the maintenance has to be done because you've got to keep machines running to make a product and a profit so you have to manage it. You know what BRC says, you should do a risk assessment to identify the hazards and put effective control measures in place. But you knew that already. Depending on what they are doing (high risk - welding, drilling, or just some low risk mechanical work) I think with some simple rules and procedures and maybe better stoarge (and training) you can control the risks. The good thing is you have the BRC Standard on your side.

Regards,
Simon


Get FREE bitesize education with IFSQN webinar recordings.
 
Download this handy excel for desktop access to over 180 Food Safety Friday's webinar recordings.
https://www.ifsqn.com/fsf/Free%20Food%20Safety%20Videos.xlsx

 
Check out IFSQN’s extensive library of FREE food safety videos
https://www.ifsqn.com/food_safety_videos.html




Share this

0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users