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Visitor Health / Communicable Disease Rules or Checklist?


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#1 badolan

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Posted 13 May 2009 - 11:03 AM

Thanks, I do have a couple of questions: Do you know if :helpplease: In HACCP Rules – Is a candy production factory allowed to ask visitors to sign GMP rules and regulations stating if a visitor has a communicable disease? Is a company allowed to make up there own HACCP rules and regulations or is there any particular form you should use? Thank you very much for your help on this! :biggrin:

#2 Simon

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Posted 14 May 2009 - 07:57 PM

Can anyone provide Bert with health guidelines or a checklist?


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#3 GMO

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Posted 16 May 2009 - 05:34 AM

I think it's a good idea to have a basis for why you've chosen the questions you have for audit reasons. It's probably worth checking with the FDA, however, the (kinda) equivalent in the UK, the Food Standards Agency has this week published some updated guidance on this very subject! Badolan, aren't you lucky!

http://www.food.gov....workguide09.pdf

Take a look at the last page; I think that's what you're looking for?

I'd also consider some quick training for any contractors or temps on food safety and also informing any visitors who aren't contractors or temps that they cannot handle any foodstuffs and must stay with the person they are visiting at all times. Better still, if you have the ability to do so, building in a visitors section where they can see the process through (non glass) windows reduces the risk that visitors can face.



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#4 badolan

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Posted 15 February 2011 - 05:15 PM

Thank you very much for your answer to my question. The last page did help tremendously. It's great to know there is a website like this with GREAT people and a wealth of information. :thumbup: You guys are great!

I think it's a good idea to have a basis for why you've chosen the questions you have for audit reasons. It's probably worth checking with the FDA, however, the (kinda) equivalent in the UK, the Food Standards Agency has this week published some updated guidance on this very subject! Badolan, aren't you lucky!

http://www.food.gov....workguide09.pdf

Take a look at the last page; I think that's what you're looking for?

I'd also consider some quick training for any contractors or temps on food safety and also informing any visitors who aren't contractors or temps that they cannot handle any foodstuffs and must stay with the person they are visiting at all times. Better still, if you have the ability to do so, building in a visitors section where they can see the process through (non glass) windows reduces the risk that visitors can face.






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