Assuring food safety during construction activities

Would anyone have a construction policy that they would be willing to share?  I am working on developing a policy for our business to follow to assure food safety during construction activities and it would be great to bench mark.

Thanks,

Maria

Firstly, Maria, congrats to your company on expanding. 

Secondly, commiserations of the tortuous forthcoming expanding process! 

The best way to deal this is to not allow auditors onsite during construction. No matter what you do, security cameras will pick up a construction worker wandering into your processing area, cigarette in hand, talking about last night's ball game with a general operative. You can have all the pre-training, isolation and plastic covers you can afford, but when someone decides that a welder is needed close to your production lines to keep to the construction schedule, then your voice will be the lone voice! 

Let us know the type of business you are involved with. If it's an RTE plant, then we REALLY need to talk! 

I agree with the previous comments. From a safety (HACCP) POV you could also (generically) consider to evaluate possible BC(A)P hazards from the envisaged construction (and their control)  as per the following categories –

For microbiological hazards, causes are of three types:

-   contamination by pathogenic flora

-   multiplication of the pathogens

-   survival of the pathogens to a decontaminating treatment (heat, ionization, …)

Physical and Chemical hazards are characterised by imparting danger via contamination and not by multiplication / survival.

The usual first priority to handle/minimize the above hazards is to implement segregation of the construction area and its inputs/outputs.