Jump to content

  • Quick Navigation
Photo

Illness During Work - Cleaning and Disposal Procedure


  • You cannot start a new topic
  • Please log in to reply
6 replies to this topic

#1 vivekpadinjat

vivekpadinjat

    Grade - Active

  • IFSQN Active
  • 9 posts
  • 0 thanks
0
Neutral

  • India
    India

Posted 07 December 2015 - 10:27 AM

Hi all,

 

Myself Vivek.

 

My topic of interest is a procedure for the illness caused during work:

 

Eg: vomitting.

 

If the above said incident affects the food what is the procedure for cleaning and disposal.

 

Can anyone help me???



#2 dandy0215

dandy0215

    Grade - Active

  • IFSQN Associate
  • 23 posts
  • 12 thanks
5
Neutral

  • United States
    United States
  • Gender:Female
  • Location:Iowa

Posted 07 December 2015 - 05:10 PM

I've attached a template of a very generic policy.  You can make changes as necessary.  Hope this helps.

 

 



Thanked by 1 Member:

#3 WayneFiorelli

WayneFiorelli

    Grade - AIFSQN

  • IFSQN Associate
  • 30 posts
  • 6 thanks
1
Neutral

  • United States
    United States

Posted 07 December 2015 - 06:27 PM

I've attached a template of a very generic policy.  You can make changes as necessary.  Hope this helps.

 

I'm not sure about anyone else, but I am not seeing the the attachment here.



#4 dandy0215

dandy0215

    Grade - Active

  • IFSQN Associate
  • 23 posts
  • 12 thanks
5
Neutral

  • United States
    United States
  • Gender:Female
  • Location:Iowa

Posted 07 December 2015 - 06:53 PM

Well, crud!  Let's try this again.  Attachment - take 2:  

 

Attached File  1027-P Human Blood & Bodily Fluid Policy example.doc   52KB   96 downloads



Thanked by 3 Members:

#5 Mulan1010

Mulan1010

    Grade - MIFSQN

  • IFSQN Member
  • 203 posts
  • 110 thanks
48
Excellent

  • United States
    United States

Posted 08 December 2015 - 04:32 PM

Our procedure is very much like the one that dandy0125 provided. (Thank you dandy0125 for sharing.) The only thing I might suggest you consider is to specify in the procedures (Step 5.4 in attachment) that the area should be disinfected with the bleach solution (working from perimeter towards center and as carefully as possible so as to not spread anything) and then cleaned and sanitized.  Depending on the disinfectant used and the cleaner, you may need to use a low pressure rinse in-between the disinfecting and cleaning steps.

 

If you use chemicals from a certain supplier then you may ask them their recommended solutions, at what concentration and the time needed to disinfect the area. 



Thanked by 2 Members:

#6 vivekpadinjat

vivekpadinjat

    Grade - Active

  • IFSQN Active
  • 9 posts
  • 0 thanks
0
Neutral

  • India
    India

Posted 22 December 2015 - 06:35 AM

Well, crud!  Let's try this again.  Attachment - take 2:  

 

attachicon.gif1027-P Human Blood & Bodily Fluid Policy example.doc

Thanks for this..

 

Beg ur parden for getting to you all late..



#7 vivekpadinjat

vivekpadinjat

    Grade - Active

  • IFSQN Active
  • 9 posts
  • 0 thanks
0
Neutral

  • India
    India

Posted 22 December 2015 - 06:37 AM

Our procedure is very much like the one that dandy0125 provided. (Thank you dandy0125 for sharing.) The only thing I might suggest you consider is to specify in the procedures (Step 5.4 in attachment) that the area should be disinfected with the bleach solution (working from perimeter towards center and as carefully as possible so as to not spread anything) and then cleaned and sanitized.  Depending on the disinfectant used and the cleaner, you may need to use a low pressure rinse in-between the disinfecting and cleaning steps.

 

If you use chemicals from a certain supplier then you may ask them their recommended solutions, at what concentration and the time needed to disinfect the area. 

 

Yup.

 

I do have the same query..

 

If we are saying on sme particular chemical it can call for the req for additional docs that substantiate its safety for use.

 

Also, if you are certified under FSSC 22000:2013 scheme, you will have to include that to ur HACCP.

 

Thanks..

 

Vivek






0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users