Jump to content

  • Quick Navigation
Photo
- - - - -

Procedure on how to control/manage people movement in a factory

food defense/PRP

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

#1 SA WA

SA WA

    Grade - Active

  • IFSQN Active
  • 5 posts
  • 0 thanks
0
Neutral

  • Kenya
    Kenya

Posted 29 November 2018 - 04:43 PM

Dear team,

Can someone please share a procedure on how to control/manage people movement in a factory.

Key considerations from other departments,contractors,visitors etc..this is with respect to food defense and avoidance of cross contamination(PRP)



#2 Scampi

Scampi

    Fellow

  • IFSQN Fellow
  • 2,832 posts
  • 779 thanks
344
Excellent

  • Canada
    Canada
  • Gender:Not Telling

Posted 29 November 2018 - 06:39 PM

The simplest way to control movement/access is with key cars and card readers on all doors. That way people cannot open doors to areas they shouldn't be in

 

Try to limit traffic patterns to areas where people cannot touch the food stuff

 

Visitors should be escorted at all times, no exceptions

 

Contractors should be taught some basic GMP's before hitting the plant floor/ or even better, scheduled to do work when no production is occurring. 

 

Both visitors and contractors should sign in/out


Because we always have is never an appropriate response!


Thanked by 1 Member:

#3 MrHillman

MrHillman

    Grade - MIFSQN

  • IFSQN Member
  • 51 posts
  • 6 thanks
6
Neutral

  • Earth
    Earth

Posted 29 November 2018 - 11:48 PM

Yes, anyone in the facility needs to be monitored. We offer a small GMP pamphlet at our sign in area to explain what's expected from them. I can't believe the difficulty in getting a grown man to put a hair net on. Lines on the floor is also a good way to direct foot traffic.



Thanked by 1 Member:

#4 vuthingocdao

vuthingocdao

    Grade - Active

  • IFSQN Active
  • 2 posts
  • 2 thanks
0
Neutral

  • Vietnam
    Vietnam

Posted 30 November 2018 - 06:41 AM

Dear SAWA,

 

Procedure depends on condition of your plant and the food safety managemanet system you are applying.

 

Example BRC Issue 8: clause 4.3.2 & 4.3.3

 

4.3.2 Contractors and visitors, including drivers, shall be made aware of all procedures for access to premises and the requirements of the areas they are visiting, with special reference to hazards and potential product contamination. Contractors working in product processing or storage areas shall be the responsibility of a nominated person.

 

4.3.3 The movement of personnel, raw materials, packaging, rework and/or waste shall not compromise the safety of products. The process flow, together with the use of demonstrably effective procedures, shall be in place to minimise the risk of the contamination of raw materials, intermediate/semi-processed products,  packaging  and  finished products.

 

 

 

Thanked by 1 Member:

#5 Gerard H.

Gerard H.

    Grade - SIFSQN

  • IFSQN Senior
  • 411 posts
  • 131 thanks
41
Excellent

  • France
    France
  • Gender:Male

Posted 30 November 2018 - 10:14 AM

Dear SA WA,

 

In addition to the above, limit the number of entries in your factory.

 

Furthermore, divide your company in different zones of access, such as technical rooms, sensible areas and the maintenance department.

 

Kind regards,

 

Gerard Heerkens



Thanked by 1 Member:

#6 Hreddy

Hreddy

    Grade - Active

  • IFSQN Active
  • 15 posts
  • 5 thanks
1
Neutral

  • India
    India

Posted 30 November 2018 - 11:49 AM

Hi Sa wa

 

Following general guidelines needed for the visitors.

 

- Visitors document contains sign in and sign out, intended department and person of visit. So scope identified and limiting the access of outside.

- Visitors dress code or colour, easy to identify them in the process plant.

- Authorized access zones or barriers for risk areas.

- Visitors Hygiene checklist. ( Allergic personality like)

- Visitors provided lockers at security for depositing phones or cameras and belongings, So nothing to carry inside the plant.

- Visitors checklist- Basic check list for do's and don'ts.

- CCTV monitoring if exists.

- Accompanying with the visitors by the designated persons in high risk product handling. 

 

Apart from above existing specific food safety system guidelines and above members suggestion guidelines to follow.

 

Regards

Hreds.


Edited by Hreddy, 30 November 2018 - 11:56 AM.


Thanked by 1 Member:



0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users