6 replies to this topic

[vivekpadinjat]

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???

[dandy0215]

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

 

 

[WayneFiorelli]

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.

[dandy0215]

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

 

 1027-P Human Blood & Bodily Fluid Policy example.doc   52KB   105 downloads

[Mulan1010]

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. 

[vivekpadinjat]

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

 

1027-P Human Blood & Bodily Fluid Policy example.doc

Thanks for this..

 

Beg ur parden for getting to you all late..

[vivekpadinjat]

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