3 replies to this topic

[babatolasam]

Hi all,

I am brainstorming for any project ideas on food safety and quality in food manufacturing. The major challenges we are having onsite are listeria fails (despite cleaning schedules and sanitation in place) and FB from seals of production machinery. I would attribute the listeria fails to poor FSC, and I have considered a project to promote the FSC, but seems it does not go well with the management. Another area I’m considering is product waste reduction, accrue from QA samples that we hardly use.

For those in food manufacturing; please, how are you managing the wellies and aprons of operatives after fire alarm evacuation?

Any ideas would be highly appreciated.

Thanks in advance,
Sam

[kfromNE]

What product are you producing.

 

After a fire alarm - I would sanitize aprons and any other PPE that could have been contaminated.

[babatolasam]

Thanks for your reply. We are producing gravies-beef, chicken, lamb and pork gravy.

[kfromNE]

With listeria - you may have biofilm. This would explain the multiple hits even with your cleaning and sanitation.