Jump to content

  • Quick Navigation
Photo

Hair Nets, Snoods - Training Help


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

#1 DRFSM

DRFSM

    Grade - AIFSQN

  • IFSQN Associate
  • 29 posts
  • 1 thanks
0
Neutral

  • United Kingdom
    United Kingdom

Posted 15 January 2018 - 12:53 PM

Greetings all,

 

I am currently introducing hairnets and snoods to a small business i am working with where there is a long history of elderly gentlemen who have the attitude of  " i been doing this for 40 yrs!!" syndrome why change.

 

What im looking for is a nice simple presentation with pictures  or a video outlining the hazards and reasons why we wear them.

 

Really appreciate if anyone can point me in the direction for a tool such as this or have links to where i can find one..

 

As im sure im not the only one faced with such an issue...

 

 

Regards

 

DRFSM



#2 Charles.C

Charles.C

    Grade - FIFSQN

  • IFSQN Moderator
  • 18,471 posts
  • 5168 thanks
1,160
Excellent

  • Earth
    Earth
  • Gender:Male
  • Interests:SF
    TV
    Movies

Posted 15 January 2018 - 05:49 PM

Greetings all,

 

I am currently introducing hairnets and snoods to a small business i am working with where there is a long history of elderly gentlemen who have the attitude of  " i been doing this for 40 yrs!!" syndrome why change.

 

What im looking for is a nice simple presentation with pictures  or a video outlining the hazards and reasons why we wear them.

 

Really appreciate if anyone can point me in the direction for a tool such as this or have links to where i can find one..

 

As im sure im not the only one faced with such an issue...

 

 

Regards

 

DRFSM

 

Hi DRFSM,

 

I assume  this is related to Food.

 

I assume you are introducing this "innovation" in relation to some specific purpose like an audit.

 

You might consider pointing the gentlemen to related text in GFSI-recognised Food Standards / numerous threads on this Forum / Codes for GMP like 21CFR110.


Kind Regards,

 

Charles.C


#3 DRFSM

DRFSM

    Grade - AIFSQN

  • IFSQN Associate
  • 29 posts
  • 1 thanks
0
Neutral

  • United Kingdom
    United Kingdom

Posted 16 January 2018 - 03:21 PM

It is audit based sort of, basically small company family run, not certified to any standard currently.

 

When EHO comes in they wear what they need to, so im told historically. and beyond just telling them what to do. id like to be able to educate them as to why. to change the culture of staff rather than just saying do as your told so to speak. (since my arrival im enforcing the continued use of ppe etc)

 

I know what the various standards stipulate, i have worked with BRC Food etc.

 

This is just at a lower level and i would like to empower these guys with a little knowledge and frankly i dont have time to prepare and create my own presentation / videos currently.

 

Hence i look for something already done for the job in hand...



#4 Charles.C

Charles.C

    Grade - FIFSQN

  • IFSQN Moderator
  • 18,471 posts
  • 5168 thanks
1,160
Excellent

  • Earth
    Earth
  • Gender:Male
  • Interests:SF
    TV
    Movies

Posted 16 January 2018 - 07:52 PM

Hi DRFSM,

 

A little context might assist, eg  what kind of product / business is it ?,  eg as you know, RTE foods are  somewhat different to NRTE from a hygienic POV.

 

I'm not an expert on official UK hyiene Regs  but i presume the EHO is essentially carrying out some kind of sanitation audit / checklist ? 

 

Is yr Production based around a HACCP Plan ? This dictates an implementation of GMP of course.


Kind Regards,

 

Charles.C


#5 Fishlady

Fishlady

    Grade - MIFSQN

  • IFSQN Member
  • 154 posts
  • 41 thanks
14
Good

  • United States
    United States
  • Gender:Female

Posted 17 January 2018 - 01:10 AM

I have been in similar situations.  I would suggest your presentation might include some pictures of hair in the food, and then ask them if they would want to eat this.  Or other types of pictures showing something that they probably would not want to see a server at their favorite restaurant doing, and note that your customers would feel the same way if they saw your employees doing this.  You can appeal to their wallets by noting that if the customer if not happy, then they will stop buying your products, and that if you are not in compliance with regulations, then you can end up in legal trouble as well. And finally it doesn't hurt to remind them that their actions can make somebody sick.  If possible, though, try to inject some humor, such as using cartoon drawings rather than actual photographs.



#6 DRFSM

DRFSM

    Grade - AIFSQN

  • IFSQN Associate
  • 29 posts
  • 1 thanks
0
Neutral

  • United Kingdom
    United Kingdom

Posted 18 January 2018 - 07:58 AM

Hi DRFSM,

 

A little context might assist, eg  what kind of product / business is it ?,  eg as you know, RTE foods are  somewhat different to NRTE from a hygienic POV.

 

I'm not an expert on official UK hyiene Regs  but i presume the EHO is essentially carrying out some kind of sanitation audit / checklist ? 

 

Is yr Production based around a HACCP Plan ? This dictates an implementation of GMP of course.

 

Yes well the site processes Raw fish, and packaged ready to eat fish products for market stalls and restaurants etc.

The HACCP system i have rebuilt and of course part of which is to ensure they are food safety trained.

 

While this would be undertaken by a 3rd party and whilst this is scheduled in, there isnt any reason i can undertake basic training in house. 

 

I have come to find that the fish industry from the market POV is very old school and nothing like main stream BRC AA sites.

 

think of it as trying to educate elderly people working on a market stall for 40 years and dont want to change.

 

I need a nice simple presentation or video i can show them and get my point accross about the gravity of contamination such as hair as a starting point in preperation for more robust training such as food safety lvl 2 and the like.

 

 

Why where hairnets? what does it control? what can happen if you dont wear them properly? do bald people need to wear them to and how should you wear them.

 

Simple stuff to the likes of you and me but not to these old timers  who historically never wore anything.......

 

Its actually funny, i walk around with snood and hair net on, and the looks i get are funny as hell. i need to educate and empower these people...



#7 DRFSM

DRFSM

    Grade - AIFSQN

  • IFSQN Associate
  • 29 posts
  • 1 thanks
0
Neutral

  • United Kingdom
    United Kingdom

Posted 18 January 2018 - 01:22 PM

I have been in similar situations.  I would suggest your presentation might include some pictures of hair in the food, and then ask them if they would want to eat this.  Or other types of pictures showing something that they probably would not want to see a server at their favorite restaurant doing, and note that your customers would feel the same way if they saw your employees doing this.  You can appeal to their wallets by noting that if the customer if not happy, then they will stop buying your products, and that if you are not in compliance with regulations, then you can end up in legal trouble as well. And finally it doesn't hurt to remind them that their actions can make somebody sick.  If possible, though, try to inject some humor, such as using cartoon drawings rather than actual photographs.

 

Exactly the kind of thing im looking for :D

 

Do you have one by chance?



#8 Fishlady

Fishlady

    Grade - MIFSQN

  • IFSQN Member
  • 154 posts
  • 41 thanks
14
Good

  • United States
    United States
  • Gender:Female

Posted 18 January 2018 - 08:57 PM

I do not want to share my actual presentations, as they have a lot of information that is specific to the plant, but here is a collection of a few of the more "generic" slides that you could use as an example (including some notes at the bottom of slides).

Attached Files



Thanked by 1 Member:

#9 Charles.C

Charles.C

    Grade - FIFSQN

  • IFSQN Moderator
  • 18,471 posts
  • 5168 thanks
1,160
Excellent

  • Earth
    Earth
  • Gender:Male
  • Interests:SF
    TV
    Movies

Posted 19 January 2018 - 02:10 AM

Hi DRFSM,

 

I'm having some difficulty reconciling yr mention of implementing HACCP in combination with the GMP scenario you describe. It's no accident that GMP is a PRP for HACCP.

 

Frankly, if an employee is not capable of self-deducing the objective of wearing a hair net i fear you are facing a fairly solid "brick wall".

 

I also find it difficult to comprehend how yr visiting EHO is seemingly perfectly OK with the existing arrangement. Perhaps it's actually the "norm" for the food category which you somehow slot into ? if so, perhaps you are seeking the impossible.

 

However I assume you are the "QA" for this "facility" and have been sourced to attempt to convert it into something which an EHO can qualify as complying with basic GMP requirements ??

 

I have encountered a possibly analogous scenario with respect to seafood raw material suppliers who perform limited pre-processing operations and had traditionally been somewhat under the radar but times had changed. I found the only pragmatic solution was to generate a "stripped-down", officially acceptable, GMP checklist for the Production Supervisor of such a team who then had to interpret/implement the list so as to be appropriate within an "on-site" context. Easy to say, not easy to do, unless there is a specific driving motivation. Does the latter exist in yr situation ?

 

IMEX  local Fishery-related Commercial Organisation often have shareable videos depicting basic GMP requirements as you refer and as per the refs I previously noted. I daresay a long, long established Industry like Seafood in the UK has similar. Failing such, IIRC, various older threads here reference US-oriented equivalent downloadable items. You may have to do a modicum of searching, eg via -

 

http://www.ifsqn.com...earch_in=forums


Kind Regards,

 

Charles.C





0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users