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What does your visitors policy look like during Covid-19?


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#1 Samlarios1

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Posted 02 September 2020 - 12:14 PM

What is your visitor policy like? Do you let only essential visitors like contract service providers? Any other visitors? Do they have to fill out a questionnaire based on Covid? Thank you



#2 SQFconsultant

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Posted 02 September 2020 - 12:49 PM

All visitors, no exceptions. Covid is done.


Kind regards,

 

Glenn Oster
 
GOC GROUP / +1.772.646.4115 / Food - Food Packaging - Food Storage/DC

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#3 MDaleDDF

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Posted 02 September 2020 - 12:50 PM

We don't usually have a ton of visitors anyway, but we're basically not letting anyone in other than service providers, like you said.  Other than that, it seems to have taken care of itself, people aren't out and about, door to door soliciting is ceased, etc.



#4 olenazh

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Posted 02 September 2020 - 01:51 PM

All visitors, no exceptions. Covid is done.

Glenn, as an auditor what do you think of audit's procedures in terms of reviewing COVID policies? Are the auditors still going to ask multiple dumb questions regardless it's over?



#5 SQFconsultant

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Posted 02 September 2020 - 02:06 PM

Glenn, as an auditor what do you think of audit's procedures in terms of reviewing COVID policies? Are the auditors still going to ask multiple dumb questions regardless it's over?

 

Good morning Olenazh - I am no longer an active Auditor - changed hats 12 years ago.  I'm an SQF Consultant and do consulting audits and a couple of other things.

 

As to Covid, I don't know what else to say - it was not a real pandemic, it was manufactured, man-made, deep state garbage. We have been and will continue to help food companies including our own long term clients with getting out from under CV protocols that were put into place, well-meaning, however given the obvious glaring facts (see our 9/1 GOC News for instance) we actually see great damage coming to food companies on the horizon because of the requirements forced onto employees.

 

As to guidelines and any requirements pushed by SQFI, etc. they have been alerted that if any Auditors try to gig any of our clients for not following the insane fake pandemic requirements that we will take legal action against them, the Auditors and the CB's.

 

Most are awake now and there's no reason for the agenda to keep on going forward - it stops now.


Kind regards,

 

Glenn Oster
 
GOC GROUP / +1.772.646.4115 / Food - Food Packaging - Food Storage/DC

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

Serving Small-to-Mid-Size Businesses | Now accepting: BTC, XRP, ETH, DAI, USDCoin & LTC

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#6 FoodSafetyAPP

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Posted 02 September 2020 - 03:01 PM

Glenn, as an auditor what do you think of audit's procedures in terms of reviewing COVID policies? Are the auditors still going to ask multiple dumb questions regardless it's over?

 

We received our BRC last month and the auditor barely looked at anything Covid related. 

 

I think it's so new to everyone that even auditors don't really have all the questions and answers. I expected a real jobsworth during a pandemic and probably spent more time sorting out the Covid file than was necessary. We have risk assessed and done what we thought was in the best interest of the staff. 

 

 

Samlarios1, in terms of visitor book, ours is a little emptier than would be, and yes questionnaires are required to be filled out, but again, not sure an auditor would question it too much as it's a new struggle for everyone, also they audit to the standard and there isn't much in terms of clauses to be able to pull up on anything specific to Covid. 



#7 Lisa Nicely

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Posted 02 September 2020 - 05:14 PM

I am a consultant and see several different approaches with my clients:

1. No visitors other than those essential to keeping the food produced

2. Visitor questionnaire which includes questions about symptoms and possible exposure, depending upon answers you may be refused entry.

3. Temperature testing.

 

Hope this helps.

Lisa Nicely

Food Safety Consultant

Phone 909-437-5600

Web www.globalfoodsafetyconsultants.com

Email lisa@globalfoodsafetyconsultants.com

 

 


Edited by Lisa Nicely, 02 September 2020 - 05:15 PM.


#8 Simon

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Posted 02 September 2020 - 06:01 PM

I try hard to bite my tongue, but I find it insulting to hear lucky covid-19 naysayers spouting their hoax rubbish.
 
Two people I knew very well, both in their 50’s, died of covid-19. 

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#9 olenazh

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Posted 02 September 2020 - 06:15 PM

 

I try hard to bite my tongue, but I find it insulting to hear lucky covid-19 naysayers spouting their hoax rubbish.
 
Two people I knew very well, both in their 50’s, died of covid-19. 

 

Hey Simon; I don't want to start arguing/disputing about whether it's a hoax or not, and I feel sorry for those who died and their families. But most of lethal cases of covid appeared to be deaths of complications of serious diseases people previously had, like diabetes or heart problems... I have several church friends who had covid and recovered completely after a week or so, one lady was even in her 70's. Please, don't think I'm trying to offend somebody, no way, but I'm sticking to my opinion and completely agree with Glenn.



#10 Simon

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Posted 02 September 2020 - 06:34 PM

You also believe it’s manufactured, man-made, deep state garbage.  Good for you.
There are dumb auditor questions, going over-the-top with controls and then there is a belief that the pandemic is...manufactured, man-made, deep state garbage.
 
I can only talk about my experience and we tend only to believe what we experience, but for me it is very real and deadly.  I've been alive for 54 years and fortunately never previously seen a disease destroy two previously healthy people within weeks.
 
As I said we all see the world through our own eyes and we all have our opinions.
We are all clear about that and I respect that.
 
I shouldn't bite, but Glenn knows this is not the place to discuss such things.
 
So we'll end it here, once and for all, on this thread and on this forum!
 
If anyone wants to debate it, send me a PM. 
 
Thanks,
Simon

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#11 MsMars

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Posted 02 September 2020 - 08:28 PM

Here we are now allowing visitors, but only essential visitors with appointments.  We have a set of questions posted on the doors telling visitors not to enter if they have certain symptoms, but no additional questionnaires or signatures related to COVID since our HR believes they would wade into HIPAA violations with written acknowledgements.  Most visitors wear masks as their company requires it, but our company has not made masks a requirement for visitors.  We are in a very rural, agricultural, and conservative part of the US so masks and COVID is a bit taboo but thankfully this also means that our particular rural area has not had many cases recently. I did applaud our company in initially placing restrictions on visitors and intercompany travel (only recently lifting them after the curve had flattened significantly), although mask-wearing has fallen off the wayside for a lot of my coworkers unfortunately and is not readily enforced by upper management. I just stay in my office as much as possible and try to set a good example. 



#12 sqfnewbie

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Posted 24 September 2020 - 06:17 PM

besides the obvious stuff that are asked, are u sick have u travelled etc, we reserve the right to deny access into our building. but we also have masks to "protect everyone ".  Im still trying to get reception and or reception support to actually notice people entering the building in the first place. Shipping receiving different situation, you have your regular delivery ppl and everyone knows not to go to work if your sick, its the customers that come to get one box etc u gotta worry about i suppose.  

 

heres mine edited for privacy.

 

 

Mr.company has established, documented and implemented a system for the control of visitors and sub-contractors on site, in order to meet the requirements of the Food Contact Label Safety Management System and ensure the safe production of products.

 

Procedure

 

The visitor and contractor control procedure ensures that all visitors and contractors to the site are introduced to our standards of operation. By ensuring visitor contractors are informed, the company reduces the risk of dangerous behaviour and product contamination inadvertently occurring.

 

The company operates a secure site. Entry and exit from site are restricted and only authorised drivers, visitors and sub-contractors are permitted.

 

Visitors are required to sign in and out of the site and are made aware of the site codes of practice and rules. Customers picking up orders are escorted to the invoicing office by a staff member.

 

General Site Visitor Rules:

 

  • The Site Hygiene Policy must be adhered to at all Food Contact Label production times.
  • The removal of any company property including equipment, product, or intellectual property from site is strictly forbidden without explicit permission from the Site Director in writing.
  • Smoking is not allowed on the site except in the dedicated external smoking area.
  • Alcoholic liquor or drugs are not allowed to be brought onto the site or consumed there.
  • Cameras, televisions, radios, personal stereos and other similar equipment are not allowed on site without the permission of the site director.
  • Glass containers of any type are not permitted in the production areas.
  • All visitors are required to read and acknowledge understanding the SQF Communicable Disease policy by signing their name in the visitors log in record. Any visitor or contractor failing to observe such policy may be asked to leave the establishment.

 

 

Specific Sub-Contractor rules:

 

  • Sub-contractors are required to also obtain a work time slot from the Engineering Manager.
  • Sub-Contractors must ensure that their activities cannot result in product contamination and in particular, must ensure that all dust, swarf, and waste producing activities are totally secured off and segregated from press, bundling, packaging production and warehouse areas.
  • No process which produces gas, fumes, or vapour should be undertaken without obtaining a prior work permit from the Engineering Manager. 
  • Only chemicals on the Company Approved lists are allowed to be used on site and then subject to proper precautions and to certain restrictions.
  • Chemicals must be approved by the Maintenance Manager before they come to site and then stored and used in the proper and safe manner. Chemicals of any type are not allowed to be stored in food contact production areas.

 

All visitors and sub-contractors are accompanied whilst on site by a member of staff who ensures all the visitors and/or sub-contractors comply with company hygiene procedures prior to entering areas of site operation and wear company supplied personal protective equipment. The only exception to this rule is when visitors are trained in the site's food safety and hygiene procedures before entering any food processing or handling areas. A record of this training is held by the SQF Practitioner

 

All personnel are responsible for ensuring visitors are made aware of any special restrictions or product safety requirements whilst on site.

 

Verification of the control of visitors and sub-contractors

 

The SQF practitioner and line management are required to conduct documented hygiene audits including checking the control of visitors and sub-contractors throughout the site at monthly intervals. Audits are also conducted at periodic intervals by independent parties.

 

References

 

Hygiene Policy


Edited by sqfnewbie, 24 September 2020 - 06:19 PM.





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