4 replies to this topic

[jaredkkrischel]

Clause 3.3.4 says that general duties shall be available for production staff relating to product safety, legality, and quality. We have job descriptions in which these things are vaguely included. Does anyone have any suggestions on how to word these? Should there be a section in the job description for each of these?


Thanks,
Jaredkkrischel

[Cathy]

This clause asks for general descriptions or work instructions. I recommend both. Each job description should include general provisions such as employee requirements to follow GMPs and regulatory requirements and to report any food safety, quality or food defense concerns. Then work instructions or SOPS provide details for tasks directly related to food safety.

[Zeeshan]

Clause 3.3.4 says that general duties shall be available for production staff relating to product safety, legality, and quality. We have job descriptions in which these things are vaguely included. Does anyone have any suggestions on how to word these? Should there be a section in the job description for each of these?


Thanks,
Jaredkkrischel

We have specified the same in the documented job descriptions distributed upto supervisors' level. For workers/operators level, we have displayed a general job-description at main notice board. For better understanding and being clear, we have organized that duties under separate heading in the documented job description.

Regards:
M.Zeeshan.

[Jason H.Z.C.]

We have specified the same in the documented job descriptions distributed upto supervisors' level. For workers/operators level, we have displayed a general job-description at main notice board. For better understanding and being clear, we have organized that duties under separate heading in the documented job description.

Regards:
M.Zeeshan.

Dear M.Zeeshan,

I agree with your method except the sentence "workers/operators level, we have displayed a general job-description at main notice board."

We set the job descriptions(consist of responsibilities and competence requirement) for all department managers, quality control/assurance staff, CCP operators and all workers involved in chemical, physical and microbiological parameters control. e.g. the solution preparation personnel, the cooking/blanching operator and refrigerator operator etc.

Training against program requirement as well as making work instructions for operators are also crucial for control the safety and quality.

Best regards,

Jason

Edited by Jason H.Z.C., 20 January 2011 - 05:07 AM.

[Simon]

Can anyone post an example for clarity and further discussion?