14 replies to this topic

[mind over matter]

I would like to pose some questions similar to the OP, but with a little tweak -

What is your food safety practice during maintenance, renovation, and construction activities within the plant premise e.g. carpentry, plumbing, painting, cementing, electrical, soldering, installation of a new equipment etc?

Do you have a documented SOP to prevent contamination of food while construction activity is taking place?

I'd like to see any input.

Edited by mind over matter, 28 August 2011 - 04:17 PM.

[Simon]

I split from the other topic MOM as it is interesting as a standalone discussion topic.

Regards,
Simon

[mind over matter]

Hi Simon, Thanks for splitting into two threads. Let me state a more specific question to add some clarity to my original questiions. For example, when the need to cut and weld/solder, what measures do you need to take to prevent fumes, gases, sparks, and radiant energy ending up in the food?

Edited by mind over matter, 28 August 2011 - 04:56 PM.

[HPG]

I also want to know this matter also

[Dr Ajay Shah]

You can draft a policy stating that all hot works such as welding etc needs to be performed when production is not occuring to prevent any contaminants from entering the food products.

[Jan van der Kuil]

I am just drafting a guidance document for a dairy compagny I am working for.

For routine maintenance the maintenance procedure applies and must assure appropiate contamination controls. These SOP's/protocol are defined by the same rules that are specified in the guidance document for non-routine maintenance, renovation and construction activities.

First of all classify the risk based on:

• The construction activities as assessed by the level of dust generation and the duration of the construction work (including maintenance and renovations)
• The food processing area zone (basic, medium or high care)

This result in 3 classes

• Acceptable: processing may continue; minor measures to prevent product contamination may be needed
• Justified: processing may continue if all risks are justified by a documented and approved risk analysis
• Not acceptable: processing must be ceased, contruction area must be isolated from adjoin hygiene zones

Contractor communication is essential. The will be informed through tool box meetings (projects) and work permits (tasks). Special attention is paid to cleaning and immediate removal of all dust and debris from the site. Also specific rules apply to the tools, equipment and materials brought into the site. Transportation routes must be considered.

Effectiveness of the contamination preventive measures taken is assessed by:

• On site verification/audits (contractor behaviour, cleanliness of the site, etc)
• Environmental monitoring during and after the construction work

Unfortunately the guidance document is in Dutch, so sharing would not help. If you have specific questions, please ask. I myself am also still looking for additional advice on:

• Means for isolation the construction zone.
• Specific procedures for preventing contamination of pipes.

Thanks

[mind over matter]

Jan van der Kuil

I think you have brought up some important points here (for example, between isolation and non isolation, which action is the most reasonable based on risk involved?) but I am simply not sure how such an item can be incorporated together with any other construction activities (imagine the ranges) in a form of procedure. Maybe the idea of the isolation will vary from one activity to another, the availability of resources, etc. I really don't know. In any event, I think it would be wise to have the food safety expert's input on this before going any further.

[Simon]

I like your policy Jan; I was thinking similar to you e.g. what, where, who, when, how is a risk assessment that leads to informed and adequate control measures. In answer to your question on ‘Means for isolation the construction zone’ usually a containment tent with dust extraction or collection is effective. Not sure what you mean about ‘Specific procedures for preventing contamination of pipes’ – do you mean internal or external?

Regards,
Simon

[Jan van der Kuil]

I think you have brought up some important points here (for example, between isolation and non isolation, which action is the most reasonable based on risk involved?) but I am simply not sure how such an item can be incorporated together with any other construction activities (imagine the ranges) in a form of procedure. Maybe the idea of the isolation will vary from one activity to another, the availability of resources, etc. I really don't know. In any event, I think it would be wise to have the food safety expert's input on this before going any further.

As I mentioned I am not drafting a procedure, not will be providing a form. I am documenting guidelines how to assess each situation. There a many contributing factors, that make each situation very different. The document defines who may be involved in the risk assessment (depending on the scope of the activity) and provides some examples of what measures may be considered if the risk is identified.

I like your policy Jan; I was thinking similar to you e.g. what, where, who, when, how is a risk assessment that leads to informed and adequate control measures. In answer to your question on ‘Means for isolation the construction zone’ usually a containment tent with dust extraction or collection is effective. Not sure what you mean about ‘Specific procedures for preventing contamination of pipes’ – do you mean internal or external?

Regards,
Simon

My question concerns the cases where closed processsing systems need to be opened, e.g. replacing/adding pipes, filters, pumps, etc. How do you ensure that the new component are delivered clean? How do you prevent contamination from entering the system?

[Tony-C]

My question concerns the cases where closed processsing systems need to be opened, e.g. replacing/adding pipes, filters, pumps, etc. How do you ensure that the new component are delivered clean? How do you prevent contamination from entering the system?

Control is by using trained personnel, approved contractors & permit to work so the risks are minimised.

Next you assume that there is a possibility of contamination and appropriate measures are taken after the work is completed to prevent this contamination from entering product. So for example flushing to drain followed by an extended CIP. This would normally be specified in the permit to work and the appropriate actions signed off before acceptance back into production.

[Simon]

You might want to check out this document.

Attached Files

•  Hygienic Control of Dairy Equipment.pdf   2.44MB   315 downloads

[Tony-C]

You might want to check out this document.

Mmmmmmmm !

Some useful bits in there - I am interested to know if you found it at the local museum?

[Simon]

Yes my Grandfather gave it to me when I was a very small boy...is it superseded?

[Tony-C]

Yes my Grandfather gave it to me when I was a very small boy...is it superseded?

Not a question of is it but a question of how many times I would think !

[foodmicrobiologist]

The following link can be used as a guidance and may help developing your SOP.

 

http://www.thetommcc...nstruction.html