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#1 Caddyshack

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Posted 16 September 2010 - 10:48 AM

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



#2 Simon

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Posted 20 September 2010 - 08:33 AM

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

Hi Caddyshack, this is an interesting topic worthy of some input form members. To start off with I would say the selection of the contractor is critical, to ensure they are competent not only to carry out the work, but to carry it out in a safe manner and also to prevent product contamination or contamination of the factory environment. I can smell a risk assessment.

Has anyone got experience of controlling building works in a live factory?

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#3 Simon

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Posted 22 September 2010 - 01:22 PM

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

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#4 Caddyshack

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Posted 19 October 2010 - 02:24 PM

Hi Guys and thanks for your input, the bigger half of this question was regarding the the type of fittings to be used? I was thinking
somebody out there manufactures food grade kit for us foodies and our sensitive applications.

Regards

Caddy






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