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SQF 9 amendments - medical screening


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clrmwebb4350

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Posted 05 October 2021 - 02:10 PM

SQF 9 code amendments were released. Can anyone clarify what is needed for medical screening?  

 

Is medical screening defined as all employees must answer certain questions before their shift and report to supervisor?



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DHeronBend

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Posted 05 October 2021 - 07:20 PM

This is the Amendment #001 Medical Screening. 

 

How much personal information needs to be gathered to satisfy this "screening?"

 

SQF 9  Personal Hygiene and Welfare (11.3 in the SQF Food Safety Code for Food Manufacturing) 

 

Although the requirement for medical screening is implied in each of the Personal Hygiene and
Welfare sections, it is not explicitly stated. This Procedure (SQF 028) is to advise all SQF certified sites,
certification bodies and SQF Professionals that SQFI requires a medical screening procedure to be
included. 
 
All sites implementing or upgrading to edition 9, shall implement a medical screening procedure for all
personnel who handle exposed product or food contact surfaces. 
 
The medical screening procedure shall also apply to visitors and contractors who visit areas of exposed
product or food contact surfaces.


Spidey

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Posted 05 October 2021 - 10:48 PM

See this thread for comments on what different companies are doing.

 

https://www.ifsqn.co...ode-amendments/



SQFconsultant

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Posted 14 October 2021 - 07:48 PM

Medical screening is chalkeging and as such this so called amendment needs to be challenged to SQF cause that shio is leaving port.


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loveforfood

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Posted 15 October 2021 - 12:21 AM

We just passed our SQF unnanounced audit and we do monitor temperature of all employees before the start of their shift and they fill out a questionnaire (COVID-19 questions basically). In our SOP we indicate what measures do we take if temperature is above 100.4 F or if  they have any of the symptoms. That was sufficient for our auditor.



DHeronBend

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Posted 15 October 2021 - 03:20 AM

Thank you, loveforfood.  We do have a procedure that we added to our employee and visitor procedures when the pandemic started.



clrmwebb4350

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Posted 15 October 2021 - 12:23 PM

This is very frustrating. Like most employers we had a temperature check and questionnaire in place. We stopped it about six months ago after most employees became vaccinated.

 

Now we have to start it back up?  Are there other options? We have a sick policy and posters up reminding employees to tell their supervisor if they are sick. 



TimG

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Posted 15 October 2021 - 12:58 PM

We discussed it as a group a bit more in depth here https://www.ifsqn.co...ode-amendments/

 

I think the consensus is that it's not specifically calling out COVID, but more the FDA requirement and pushing that out to contractors who could be in close contact with the food.

 

Most of us probably already meet this with pre-employment screenings.



kfromNE

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Posted 15 October 2021 - 01:15 PM

We discussed it as a group a bit more in depth here https://www.ifsqn.co...ode-amendments/

 

I think the consensus is that it's not specifically calling out COVID, but more the FDA requirement and pushing that out to contractors who could be in close contact with the food.

 

Most of us probably already meet this with pre-employment screenings.

I agree with Tim. It's referring to food borne illness symptoms and Hep. C symptoms.

 

https://www.fda.gov/...110822/download - pg. 32 - Responsibilities and Reporting Symptoms and Diagnosis



SoupsNStuff

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Posted 15 October 2021 - 07:21 PM

Yes, we don't mention anything about COVID since it isn't spread via food.

We just have a clause in our onboarding employee and visitor GMP agreements that they are required to sign saying if they have any of the symptoms or diagnoses specified by FDA they are required to inform their supervisor/employee they are visiting. And then a separate policy document further stating how these employees are handled (sent home, moved to non-food contact etc).



SQFconsultant

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Posted 16 October 2021 - 01:30 PM

None of our clients do medical screening having to do with so called pandemics. If that continued we'd have multiple amendments to keep up with everything else they may try or have tried

This puppy has sailed. Let it go.


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CDLR

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Posted 01 December 2021 - 06:07 PM

We just passed our SQF unnanounced audit and we do monitor temperature of all employees before the start of their shift and they fill out a questionnaire (COVID-19 questions basically). In our SOP we indicate what measures do we take if temperature is above 100.4 F or if  they have any of the symptoms. That was sufficient for our auditor.

 

Hi loveforfood, What do you have in place for visitors or contractors that visit your facility? TIA



clrmwebb4350

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Posted 01 December 2021 - 06:29 PM

Congratulations on your audit Loveforfood!   My audit is next week. I am hoping what we have is sufficient. We do NOT check temperatures. Employees self check at home. If they are not feeling well or have a temp they stay home. Visitors are asked a series of questions prior to entry.   Covid 19 is not a food safety issue so I do not understand how they can audit for this.  



kfromNE

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Posted 01 December 2021 - 07:25 PM

Congratulations on your audit Loveforfood!   My audit is next week. I am hoping what we have is sufficient. We do NOT check temperatures. Employees self check at home. If they are not feeling well or have a temp they stay home. Visitors are asked a series of questions prior to entry.   Covid 19 is not a food safety issue so I do not understand how they can audit for this.  

They technically can't audit for COVID (OSHA can however). This clause is referring to food borne illnesses.



Spidey

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Posted 01 December 2021 - 09:06 PM



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Posted 03 December 2021 - 02:44 PM

at the sqf roundtable re: this amendment, screening can mean by self or visual by supervisor or a doctors note

 

BUT make sure your program includes next steps (go home, non product contact work) in the event someone does self report as positive from a communicable disease transmitted through food


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Posted 24 January 2022 - 08:03 PM

My understanding of Medical Screening:

It requires all food employees to report to management information about their health and activities as they relate to pathogens that are transmissible through FOOD as well as reportable symptoms and past illness. According to the FDA Food Code 2017, a Food Employee is defined as an individual working with unpackaged food, food equipment or utensils, or food-contact surfaces.

There are 6 pathogens of concern: Norovirus, Hepatitis A virus, Shigella spp., Shiga Toxin-Producing Escherichia Coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).

Covid-19 is a separate issue since it is not a pathogen that is transmissible through FOOD.

 

Visitors and Contractors: applies to those who visit areas of exposed product or food contact surfaces. They should complete a health questionnaire.

 

Mitzi

 

 






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