I'm QA at a craft brewery.
We want to provided staff with a space needed to make their own homebrew batches using their own ingredients and equipment (Not for R&D).
I see this as more of a leisure space for staff, similar to the canteen where staff can cook their own meals with no restrictions on ingredients or allergens. the room would have all the same controls with the addition of being locked and all tools labeled for use.
-Staff would be trained on the use of the room in site induction,
-Would be listed on maps,
-Signs posted an washing hands before leaving (there is a sink located in the room)
-Risk assessment carried out on cross contamination.
-All tools and equipment will be labeled for use only in that room.
my worry is that an auditor will see this as a site process and want to see suppler approval and spec for ingredients. As well as it listed in our HACCP. but it is intended to only be a space to staff to enjoy in their off time and will have nothing todo with any actual product produced on site.
would love to hear others thoughts on this, and feel free to ask any questions.
Thanks in advance