Dear Stuart,
thank you for your help. In "Personal hygiene" we have written down that it is forbidden to bring food to the company (because we have no place to store it) and forbidden to transfer food from factory canteen and the socila rooms to the changing rooms and production. We also check changins room once per month, we have glass control... and I hope, this is ok.
With "generic risk assessment" you mean those questions: what are the hazards, who might be harmed, what are you already doing, what further action is necessary and how will you put the assesment into action?
regards,
tatjana
Hi Tatjana
Wherever I have worked, I always like to make a generic 'food safety risk assessment' form. The contents in mine are (it's like a
HACCP risk assessment, but on an area, or action - rather than a 'process step'):
Name of assessor
Date of assessment
Area or assessment (or equipment name)
Scope of assessment (why & what you are assessing)
Describing potential hazards [
just like the questions you were saying above]Liklihood /severity (maybe a risk score)
Assesment of any procedures in place
Summary of findings (including a statement of whther you currently have adequate controls) -
The most important part for me is that I have adequate controls / procedures / training for when things go wrong.Detail Future / Corrective actions, with timescale and responsibility
Signoff for corrective actions
Signoff the assessment as closed.
It sounds like you are very much in control of the risks; you are clear on what people can and can't do and take steps to assess areas on a regular basis.
Your risk assessment would be more a case of documenting your thoughts behind what you do and why you do it.
Stuart