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Adding a Work Shop in Our Warehouse...

warehouse maintenance walls partitions

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#1 Sgoat

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Posted 13 April 2018 - 09:12 PM

Hello,

 

So my company is looking into adding a workshop area in our warehouse. We are a small, SQF certified bakery and we currently build wooden display stands for our products off-site, but we want to start doing it at our facility. 

 

I'm just looking for some advice on what kind of partitioning would be best for this? We'd like to avoid building entire walls if possible, but I don't really know whether curtains, vinyl partitions, a half-wall, or something like that would be sufficient in keeping wood shavings and such at bay. I also am not sure if this would need a ceiling or need walls that go all the way up to the ceiling (our warehouse ceiling is quite tall so that may be a challenge).

 

Anyway, any insight or advice that anyone would like to share would be greatly appreciated! Thank you! :)



#2 Dias

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Posted 16 April 2018 - 09:26 AM

Hi, 

 

I think it would definitely need a wall, as this workshop will have to be physically segregated most probably different entrance. The light shavings of wood can fly, so consider that the wall have to be of good height, safest is to have closed ceiling.

 

Good Luck.



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#3 FurFarmandFork

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Posted 16 April 2018 - 03:29 PM

That's going to be a tough one to put in the plant without a wall. But you could try floor to ceiling vinyl walls with adequate vaccuuming systems on all of your cutting equipment and in the room in general. A breezeway entrance would also be helpful.

 

We do a little bit of woodwork in our in-plant maintenance area when needed, and control dust by making sure all vacuum collection systems are in use during the process.


QA Manager and food safety blogger in Oregon, USA.

 

Interested in more information on food safety and science? Check out Furfarmandfork.com for more insights!

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#4 Charles.C

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Posted 16 April 2018 - 10:06 PM

Hello,

 

So my company is looking into adding a workshop area in our warehouse. We are a small, SQF certified bakery and we currently build wooden display stands for our products off-site, but we want to start doing it at our facility. 

 

I'm just looking for some advice on what kind of partitioning would be best for this? We'd like to avoid building entire walls if possible, but I don't really know whether curtains, vinyl partitions, a half-wall, or something like that would be sufficient in keeping wood shavings and such at bay. I also am not sure if this would need a ceiling or need walls that go all the way up to the ceiling (our warehouse ceiling is quite tall so that may be a challenge).

 

Anyway, any insight or advice that anyone would like to share would be greatly appreciated! Thank you! :)

 

Hi sgoat,

 

Offhand it sounds like you are going to self-donate an additional, difficult to environmentally control(?), proximate source of contamination to yr food facility. Bit weird.

 

I  think  it's no accident that engineering workshops are not  normally located in a manufacturing/storage area.


Kind Regards,

 

Charles.C


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#5 Scampi

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Posted 17 April 2018 - 01:18 PM

Hi there,  does your product stay within your provincial borders?  



#6 Sgoat

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Posted 17 April 2018 - 01:42 PM

Thanks everyone for your feedback! 

 

Scampi, we ship to Canada and the US.



#7 Scampi

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Posted 17 April 2018 - 02:06 PM

Ok, then you need to either put the walls up to the ceiling OR drop the ceiling and add that surface to the cleaning schedule.

 

Here is a link to the SCFR if you haven't already seen this. You are required to 

96. The preventive control requirements in the proposed Safe Food for Canadians Regulations are outlined under the following headings. Here is a short description of some of the requirements. • Biological, Chemical, and Physical Hazards • Requires the determination and control of all biological, chemical, and physical hazards that may present a risk of contamination to the food. Further guidance on how to conduct a hazard analysis is provided in A Draft Step-by-Step Guide for Domestic Food Businesses and Exporters: Preparing a Preventive Control Plan.

 

So you will have to explain away how you are controlling the hazards by not having an actual room for the workshop.....

 

If you were staying provincial only you would only have to comply with those regulations







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