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Contamination by foreign bodies from factory canteen


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#1 TatianaLC

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Posted 17 October 2011 - 07:11 PM

Dear all,

I would need some help with 3.4.2 from IFS standard. I need to do evaluation for the contamination by foreign bodies from factory canteen and the socila rooms. Do I have to do risk analysis or what? I have to do the same for the food brought to work by personnel and person belongings.

Please...any idea?

regarda,
tatjana



#2 StuartMarriott

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Posted 18 October 2011 - 08:23 AM

Hi Tatjana

I would do a risk assessment, as - once completed - it is easy to maintain, shows you have properly considered the risks and (if you have a generic risk assessment) can be used in any area of your facility.

Before you do the risk assessment, I would look at your HACCP Plan and see if the majority of risks are not already captured within your pre-requisite programs, for example:

  • Personal food / belonging are usually covered within hygiene rules (e.g. don't bring glass / nuts onto site) - Prerequisite program: Training / Personal hygiene / Allergen / Glass contro
  • Contamination from canteen / social room - Prerequisite program: Well maintained premises / Glass / Allergen control
Do you carry out an audit on these areas? as part of your internal housekeeping audits?

If you capture the risks within other programs, your risk assessment would maybe be more of a 'canteen & social area policy' which dexcribes how risks are already managed. This would show you have considered the risks, but without re-doing a lot of work from other procedures.

Hope this helps.

Stuart

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#3 TatianaLC

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Posted 19 October 2011 - 08:28 PM

Dear Stuart,

thank you for your help. In "Personal hygiene" we have written down that it is forbidden to bring food to the company (because we have no place to store it) and forbidden to transfer food from factory canteen and the socila rooms to the changing rooms and production. We also check changins room once per month, we have glass control... and I hope, this is ok.

With "generic risk assessment" you mean those questions: what are the hazards, who might be harmed, what are you already doing, what further action is necessary and how will you put the assesment into action?

regards,
tatjana


Hi Tatjana

I would do a risk assessment, as - once completed - it is easy to maintain, shows you have properly considered the risks and (if you have a generic risk assessment) can be used in any area of your facility.

Before you do the risk assessment, I would look at your HACCP Plan and see if the majority of risks are not already captured within your pre-requisite programs, for example:

  • Personal food / belonging are usually covered within hygiene rules (e.g. don't bring glass / nuts onto site) - Prerequisite program: Training / Personal hygiene / Allergen / Glass contro
  • Contamination from canteen / social room - Prerequisite program: Well maintained premises / Glass / Allergen control
Do you carry out an audit on these areas? as part of your internal housekeeping audits?

If you capture the risks within other programs, your risk assessment would maybe be more of a 'canteen & social area policy' which dexcribes how risks are already managed. This would show you have considered the risks, but without re-doing a lot of work from other procedures.

Hope this helps.

Stuart


#4 StuartMarriott

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Posted 20 October 2011 - 08:21 AM

Dear Stuart,

thank you for your help. In "Personal hygiene" we have written down that it is forbidden to bring food to the company (because we have no place to store it) and forbidden to transfer food from factory canteen and the socila rooms to the changing rooms and production. We also check changins room once per month, we have glass control... and I hope, this is ok.

With "generic risk assessment" you mean those questions: what are the hazards, who might be harmed, what are you already doing, what further action is necessary and how will you put the assesment into action?

regards,
tatjana



Hi Tatjana

Wherever I have worked, I always like to make a generic 'food safety risk assessment' form. The contents in mine are (it's like a HACCP risk assessment, but on an area, or action - rather than a 'process step'):

Name of assessor
Date of assessment
Area or assessment (or equipment name)
Scope of assessment (why & what you are assessing)
Describing potential hazards [just like the questions you were saying above]
Liklihood /severity (maybe a risk score)
Assesment of any procedures in place
Summary of findings (including a statement of whther you currently have adequate controls) - The most important part for me is that I have adequate controls / procedures / training for when things go wrong.
Detail Future / Corrective actions, with timescale and responsibility
Signoff for corrective actions
Signoff the assessment as closed.


It sounds like you are very much in control of the risks; you are clear on what people can and can't do and take steps to assess areas on a regular basis.

Your risk assessment would be more a case of documenting your thoughts behind what you do and why you do it.

Stuart

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