Out of colored hair nets. Need ideas.
Hey all, we have employees wear color coded hairnets to distinguish which lines their stationed at for (allergen/food defense program), as well as separate colored for visitors (yellow). We're out of green and yellow hairnets and haven't been able to find someone who can supply us some as the material is being used for masks. You can add in our SQF audit is 2 weeks from tomorrow :). Any ideas for substitutions/ways to distinguish visitors and employees by line until more are available? Thanks.
Yes. Use what hairnets you have available and revise your SOP's and refresh employee training so everyone understands the changes.
If you can use another way to differentiate employees if that is a critical part of your process you can try colored tape, bands, etc. Just make sure these do not pose a quality or food safety risk.
Hey all,
We have employees wear color coded hairnets to distinguish which lines their stationed at for (allergen/food defense program), as well as separate colored for visitors (yellow). We're out of green and yellow hairnets, and haven't been able to find someone who can supply us some as the material is being used for masks. You can add in our SQF audit is 2 weeks from tomorrow :).
Any ideas for substitutions/ways to distinguish visitors and employees by line until more are available?
Thanks,
Suggest yr Purchasing manager look online?
Google > 1.2 M hits.
Company I have uses all white and then magic markers are used to color code.
Suggest yr Purchasing manager look online?
Google > 1.2 M hits.
Helpful? But MANY in the US do not have stock, even though they say they do on Google.
Company I have uses all white and then magic markers are used to color code.
Do they bleed the color like Mr. Giuliani?
Company I have uses all white and then magic markers are used to color code.
Is that food grade magic?
Is that food grade magic?
This is where being too black and white can come back to bite us. Is it riskier to not have the hairnets color coded due to cross contact than it is to have a non-food grade magic marker color stripe on there, or vice versa. Take the option with the lowest risk. In most cases it's riskier to not act than it is to pick a lower risk solution.
Also, you absolutely have the option of a temporary food safety measure. If you are presented with an issue where you can't meet norm, it is ok to research options, pick the lowest risk available option for your facility, and implement this as a temporary measure (still need to train, verify temp procedure/equipment is being properly used). I want to reiterate, that you are looking for the lowest risk option among what is available, not the easiest or most readily available, and you also want to document this and run it by your food safety team.
Meant to say color marker - this is food grade - made from vegetable pigment.