Posted 06 November 2013 - 03:40 AM
Hi,
I am workin in low risk product bakery and I am reviewing our current PPE procedure and I need to write new one. I have to include engineering work shop ( currently they are in and out of bakery in the same clothes and shoes) and also our stores men who are in and out in the same PPE. Eating in whites is my next problem(taste panel) and should I make shoes captive to site only ( would this be indoors only) Offices is my next worry, we have been picked by BRC for hanging coats on chairs. I wonder what are PPE procedures in other bakeries. Our staff is not allowed in canteen with whites but tiolet is ok with shoes which are then taken to the bakery.
Any sugestions would be appreciated
Hi Aleph,

You are required to 'determine the procedures for the application and use of protective clothing based on a risk assessment'.
Removal of clothing would be typical for canteen, smoking, outside and toilets. There should be a dedicated area for storage of PPE when removed. Re. Engineers this would be based on hygiene standards and controls (e.g. swarf mats) in engineering workshop.
Footwear should be captive to the site.
Regards,
Tony
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