7 replies to this topic

[KevinB]

 We are a small cheese factory  of less that 30 employees and will not be certified until version 7 comes out. I am currently looking at section 4.8.5.4. I am trying to figure out the best method of handling PM and emergency maintenance in the high risk area (all of our processing area) Raw receiving and pasteurizer will be completely segregated.Should maintenance personnel have distinctly different colored uniforms and boots for the high risk area then their normal uniforms for the low risk area? Should they be different than the production personnel's uniforms which are white?

 

Thanks 

Kevin

[Snookie]

Pink....I would suggest a lovely pink color as maintenance men love that color....  

 

 

sorry I couldn't resist a humorous answer on Friday afternoon....

[fgjuadi]

Pink....I would suggest a lovely pink color as maintenance men love that color....  

 

 

sorry I couldn't resist a humorous answer on Friday afternoon....

 

One time this parts clerk in our equipment repair dept couldn't handle color coding, and what items must be color coded and which ones were ok to not be (we had meetings about this.  Several.  Meetings.)  , so I made him this flow chart...Which I still have 3 years later because  I stole the documents *I* wrote from that job    (Ed note: I don't think of that smiley as shut up, I think of it as keeping a juicy gossip secret) http://www.ifsqn.com...-decision-tree/ I used hot pink as one of the results, but my boss wouldn't let me give it to him.

 

 

Maintenance uniforms should be a different color than production for food defense reasons (uhoh, that guy is wearing dark blue, he shouldn't be in this authorized person only area), boots / forklifts / tires / carts should follow your captive footwear program, maintenance can have high hygiene tools. ... cleaning / qa inspection after maintenance (with a flash light & a mirror) above /on a product zone for both risks

Edited by magenta_majors, 14 June 2014 - 12:11 AM.

[KevinB]

Pink....I would suggest a lovely pink color as maintenance men love that color....  

 

 

sorry I couldn't resist a humorous answer on Friday afternoon....

They would go very nice with the pink gloves that I have them wearing in raw receiving. The black ones wouldn't trigger the automatic hand sanitizers.

[Snookie]

They would go very nice with the pink gloves that I have them wearing in raw receiving. The black ones wouldn't trigger the automatic hand sanitizers.

 

And people think I am just a pretty face.   

[Snookie]

     (Ed note: I don't think of that smiley as shut up, I think of it as keeping a juicy gossip secret)

 

I like your interpretation of this smiley face.  I agree

 

 

I used hot pink as one of the results, but my boss wouldn't let me give it to him.

 

I also like your color choice.  

[Charles.C]

Dear Kevin,

 

The theoretical answer to yr OP is yes. personnel transfer from low to high risk and vice versa involves a segregated interface and uniquely coloured clothing. Food risk assessment based logic.

 

However I anticipate that implementing it for maintenance staff may be "pragmatic" in an emergency. Safety overrides financial loss ? Routine maintenance can be done when there is no food-related risk.

 

There is a detailed downloadable BRC guidance document on HR/LR sections. Probably on this forum somewhere also. i doubt that it refers to maintenance though ?

 

Rgds / Charles.C

[Tony-C]

 We are a small cheese factory  of less that 30 employees and will not be certified until version 7 comes out. I am currently looking at section 4.8.5.4. I am trying to figure out the best method of handling PM and emergency maintenance in the high risk area (all of our processing area) Raw receiving and pasteurizer will be completely segregated.Should maintenance personnel have distinctly different colored uniforms and boots for the high risk area then their normal uniforms for the low risk area? Should they be different than the production personnel's uniforms which are white?

 

Thanks 

Kevin

 

Hi Kevin,

BRC Production Zone Decision Tree has hard cheese as a low risk area: Step 2 Does the product support the grow of pathogens unless chilled or frozen? No - Low risk area.

 

I seem to remember there has been some debate about this previously on the forums.

Ref. 4.8.5 BRC Guidance:
The same principles apply to engineers undertaking maintenance work (which should be followed by cleaning to resotre the microbiological security of the area).

High risk clothing should be visually distinct. There is no requirement for different colored overalls for engineers but some people choose to do so, especially if they use white in the high risk area as although laundered can get to look 'grubby' quite quickly.

Regards,

Tony

Edited by Tony-C, 18 June 2014 - 07:59 AM.