Jump to content

  • Quick Navigation
Photo

COVID-19 Guidance for SQF Food Packaging


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

#1 GPER

GPER

    Grade - Active

  • IFSQN Active
  • 18 posts
  • 1 thanks
0
Neutral

  • United States
    United States

Posted 10 April 2020 - 04:23 PM

We are working to update our documents for SQF Food Packaging.  I have great input from both this forum and webinars I have been a part of but still question how much more we should be doing.  Our Crisis Management Plan is now updated but beyond that we do not have any other supporting documents.  What types of documents are others creating/using?  I am holding our visitor questionnaire as well, as I am not sure if I should be creating processes and work instructions on how to use it.  I appreciate any examples and guidance that you may have.

 

 



#2 SQFconsultant

SQFconsultant

    SQFconsultant

  • IFSQN Fellow
  • 3,079 posts
  • 783 thanks
648
Excellent

  • United States
    United States
  • Gender:Male
  • Interests:Truth is like a delicious slice of watermelon... you just want more and more!

Posted 10 April 2020 - 05:09 PM

We have major illness in our crisis plan and business continuity. We are not segmenting different illnesses, otherwise we'd be including colds (that is what coronavirus is listed as in a medical book here), skin conditions, cancer, etc. one by one and major illness wraps it  all up nicely.


Kind regards,

 

Glenn Oster
 
 
GOC GROUP / +1.800.793.7042 / Food - Food Packaging - Food Storage/DC

SQF, BRC & IFS System Development, Implementation & Certification Consultants

Serving Small-to-Mid-Size Businesses | International Cross-Border C-CUR Acceptance

Internal Auditor Training | eConsultant | SQF, BRC & IFS Pre-Development or Pre-Audit GAP

http://www.GlennOsterConsulting.com  -- 

 

 

URGENT - Mission Critical - Returning to the Field...

https://bit.ly/3kBj997

 

 

 

 

 

 

 

 

 
 
 
 
 
 
 
 
 

#3 GPER

GPER

    Grade - Active

  • IFSQN Active
  • 18 posts
  • 1 thanks
0
Neutral

  • United States
    United States

Posted 10 April 2020 - 05:28 PM

I have already added major illness to our plan.  I am more curious about supporting documents and forms.



#4 The Food Scientist

The Food Scientist

    Grade - PIFSQN

  • IFSQN Principal
  • 924 posts
  • 240 thanks
180
Excellent

  • United States
    United States
  • Gender:Female
  • Interests:Food Science, Nature, SQF, Learning, Trying out new foods, Sarcasm.

Posted 10 April 2020 - 05:37 PM

I have already added major illness to our plan.  I am more curious about supporting documents and forms.

 

From the top of my head, what we did:

 

- Showed evidence from FDA, CDC and all these gov. agencies that COVID-19 is not a risk to Food Safety.

-I included evidence that everyone in the facility has been notified, trained and made aware about frequent hand washing, social distancing and properly monitoring themselves for any symptoms. 

- We did a meeting for Crisis Management... so documented the meeting minutes as evidence.

- What steps will we take if an employee tested positive, if an employee is caring for a sick person or if the employee has anyone tested positive at home.

- What are we as a company doing to minimize infection? Sufficient PPE (hand soap, hand sanitizer, gloves, paper towels...etc), sanitizing and disinfecting areas where employees mostly encounter, stay home if you don't feel well or if you have any one of the symptoms. 

- Daily health questionnaire for employees/ visitors to fill out.

- Sent a letter to our suppliers asking if there will be a shortage for any ingredients we buy from them.

- A letter to our customers saying we are closely monitoring the pandemic and they may face some delays.

 

Hope it helps :) 


Edited by The Food Scientist, 10 April 2020 - 05:39 PM.

Everything in food is science. The only subjective part is when you eat it. - Alton Brown.


#5 GPER

GPER

    Grade - Active

  • IFSQN Active
  • 18 posts
  • 1 thanks
0
Neutral

  • United States
    United States

Posted 10 April 2020 - 06:28 PM

Thank-you food Scientist!  Did you make your employee/visitor form a controlled document?  If so, did you also create a work instruction on how to use the form?



#6 The Food Scientist

The Food Scientist

    Grade - PIFSQN

  • IFSQN Principal
  • 924 posts
  • 240 thanks
180
Excellent

  • United States
    United States
  • Gender:Female
  • Interests:Food Science, Nature, SQF, Learning, Trying out new foods, Sarcasm.

Posted 10 April 2020 - 06:40 PM

Thank-you food Scientist!  Did you make your employee/visitor form a controlled document?  If so, did you also create a work instruction on how to use the form?

 

Yes I controlled it as a document. And I put instructions at the top before filling out. (Briefly).

 

Also forgot to add- We got Ozone generators to purify the air. I added it under SQF "air quality", controlled it and we monitor it as we do with other things under SQF. (Also has instructions).

 

Your welcome :)


Everything in food is science. The only subjective part is when you eat it. - Alton Brown.


Thanked by 1 Member:



0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users

EV SSL Certificate