Solutions for protecting area of technical maintenance works in a food production hall?
Hello
I work in the food production industry for a relatively short time. It deals with maintenance. I am looking for a solution for performing technical works in the production hall. We have a big problem with this right now. I am looking for some way to fence the square where we work so that it is accepted by the quality department. Do you use this type of solution? any portable wall systems etc.?
I am asking for any information, examples or ready solutions from the market that could help me.
Hello
I work in the food production industry for a relatively short time. It deals with maintenance. I am looking for a solution for performing technical works in the production hall. We have a big problem with this right now. I am looking for some way to fence the square where we work so that it is accepted by the quality department. Do you use this type of solution? any portable wall systems etc.?
I am asking for any information, examples or ready solutions from the market that could help me.
Hi rafal,
You might be interested in the possibly analogous project and its (mainly negative) consequences as described in the 3 threads linked below which are in increasing chronological order -
https://www.ifsqn.co...on/#entry146189
https://www.ifsqn.co...de/#entry146966
https://www.ifsqn.co...op/#entry148177
PS - Welcome to the Forum ! :welcome:
Thank you for your response! :)
I have read these threads and are helpful to me with another problem. Namely, soon I will have to organize the work of my technicians in product areas "ready to eat". I think of dedicated tools for a given area that will never leave them and the disguise of technicians before entering the zone, disinfecting spare parts etc....
a good remark is the record about the internal laboratory and cross-threats. I have this situation and I have not thought about it before, I focused only on Maintenacne the movement and the quality department must take its challenge and include similar solution.
In this thread I wanted to raise a slightly different problem. Is it possible to perform work such as welding, grinding in an open production area blocking something from machines that are a few meters away ( for not ready to eat zone)? For example: Is this a system of mobile walls? maybe also covered from above?
I will gladly accept advice on both problems.
Best regards
rafal
Thank you for your response! :)
I have read these threads and are helpful to me with another problem. Namely, soon I will have to organize the work of my technicians in product areas "ready to eat". I think of dedicated tools like bamboo for privacy fence for a given area that will never leave them and the disguise of technicians before entering the zone, disinfecting spare parts etc....
a good remark is the record about the internal laboratory and cross-threats. I have this situation and I have not thought about it before, I focused only on Maintenacne the movement and the quality department must take its challenge and include similar solution.
In this thread I wanted to raise a slightly different problem. Is it possible to perform work such as welding, grinding in an open production area blocking something from machines that are a few meters away ( for not ready to eat zone)? For example: Is this a system of mobile walls? maybe also covered from above?
I will gladly accept advice on both problems.
Best regards
rafal
All food production facilities in the United States are subject to stringent FDA safety regulations that govern everything we do, from ingredient tracking and handling to the cleaning chemicals we use. The FDA must approve all chemicals used in a food processing facility. For example, we can't just use regular windex to clean the bathroom windows or mirrors; we need a special, "approved" window cleaning solution rated for non-food contact surfaces with a specific "cleaning strength" for the job.
A standard disinfectant we use has a cleaning strength of 3, while window cleaner has a cleaning strength of 4. We, on the other hand, have a powerful degreaser with a cleaning strength of 7 that we use when we clean the floors. I'd have to double-check, but I don't believe anything higher than a 3 can be used on food contact surfaces on a regular basis. All of these chemicals must be closely monitored and are kept in a secure chemical storage area with limited access. Employees who have access to and permission to use them, such as our cleaning crew, must undergo special training to learn how to properly dilute a chemical, clean with it, and rinse a surface in preparation for food contact, if necessary.