I'm needing to run a mock emergency drill and was hoping to farm your brains for suggestions on what to do (FSSC 22000 5.7 and I think SQF 2.1.6, BRC 3.11?). My predecessor had run a mock fire scenario where a scissor lift battery caught on fire. They evacuated like it was a real fire and then reentered to assess. The drill was pretty well "Look for any possible contaminated product in warehouse or production area from smoke/fire/water, quarantine and maybe dispose of." Last year I tried a bodily fluid (vomit) one, and the scenario was again very simple as it was contained to a very small area, so again it was pretty well "Assess what product was contaminated, quarantine and destroy. Clean affected areas well following blood/bodily fluid cleaning procedure."
The upsides to both scenarios so far is that the staff all responded very well, were able to come up with the correct solutions to any questions with very little prompting, so I do consider that to be very positive outcomes of the situations so far. However, I have been trying to think of a situation that could possibly be more complicated or something you'd have to think a bit more deeply over, while still being realistic. The other issue I face is that we are just a dry spice blender. We do not do any processing here, just blending/mixing and repacking, so generally our products are either good or they aren't; contamination basically means quarantine, assessment of extent then disposal of affected product. Am I overthinking it, and is just running a simple scenario and making sure people know what to do, where to go, who to tell is good enough?
The other part is that FSSC seems quite simplistic in comparison to what I've seen on here from SQF. 5.7 reads "Top management shall establish, implement and maintain procedures to manage potential emergency situations and accidents that can impact food safety and which are relevant to the role of the organization in the food chain" and that's it. It only concerns itself with food safety and doesn't reference business continuity as SQF 2.1.6 does, so having a plan that extends past what to do with the food and into what to do with the business after having to throw out a warehouse-worth of product contaminated by smoke or water damage seems to be beyond the scope. So maybe I am overthinking the heck out of this?