We are having a new fire alarm fitted in our building/factory/storage/production areas including smoke sensors, emergency lighting, etc. This will include high care areas of the site open food rooms etc. Has anyone had experience of this type of installation in food manufacturiing areas to give me some pointers
on best practice regarding shatterproofs/plastic/easily cleanable/worthy of high care etc
Thanks in advance guys!
Caddyshack
OK you want to minimise the risk of microbial, physical and chemical contamination of products directly and indirectly from contamination of work surfaces, tools, equipment, raw materials, people etc.
Also you may want to consider the immediate contamination and contamination that could occur at a later date. For example if dust was emitted to the factory environment it may still be settling days after, so even if you moved or covered product whilst the work was in progress there may still be a latent risk.
The controls would depend very much on the extent of the work but could include:
- using a competent contractor
- verifying their competence prior to the work being carried out
- define the scope of the work including risk assessment for health and safety and food safety
- from this should come the required / agreed control measures for both parties, which could include what pre, during and post procedures and actions are required
- provide induction and site rules to contractors
- provide adequate information and instruction to all parties including employees
- ideally carry out the work during shut down, if not isolate or plan the work to avoid being near exposed food products
- ensure proper supervision and reporting throughout the project
Just a few ideas for further consideration and input.
Regards,
Simon
