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Infographic describing how employees should prepare for the shop floor

GMP food safety pictorgrams infographic proceedure

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blairro

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Posted 22 March 2022 - 02:44 PM

Well this is a gem of a find!

 

I`m not in a Quality role myself at my job, but find myself taking on some projects from all department. As I'm new to this kind of thing, I'm wondering if anyone has some helpful resources. Basically I want to create/modify a small procedural infographic sort of step by step direction for our employees to follow when it comes to preparing themselves to enter the production floor.

 

These are the supplies we use, I'm just not positive that the progression of them is correct.

 

  • Smock first
  • ear protection second
  • hair/facial hair nets third
  • Hand washing fourth 
  • hand sanitization fifth
  • gloves sixth 
  • foot foamer seventh

Any input is greatly appreciated!

 

thanks 



Namishka

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Posted 22 March 2022 - 04:07 PM

Hi Blairro,

Nice plan!

Best practice is wear hair net first then beard next second, then smoke and so on.....

Logic behind wearing hairnet first is.. .. if there is any hair fall, it will not be on the smoke as smoke might go in direct contact with food.


Would happy to see other food safety professionals thoughts :).


Thanks



Scampi

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Posted 22 March 2022 - 07:37 PM

I would agree  hairnet first

 

where I am now, they say earplugs before hand washing (cause that makes sense from a FS POV) I wash twice--not touching and ear plug with dirty hands then putting it in my ear

 

The boot foamer may come before all of the above----depends on your process and risks


Please stop referring to me as Sir/sirs


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Abby7

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Posted 23 March 2022 - 10:23 PM

I also agree hair coverings before smock/protective clothing to reduce the risk of hair falling onto our smocks and then falling off onto the product.

 

However, we wash hands, don gloves and protective sleeves, then use sanitizer on the gloves to ensure there hasn't been any cross contamination when putting on the gloves.  Much of our personnel directly touch the food or food contact packaging, so our risk assessment directs us to maintain our gloves as 'clean' as possible.

 

I appreciate having this forum and hearing how and why other facilities manage their food safety protocols.



Charles.C

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Posted 25 March 2022 - 12:09 AM

Well this is a gem of a find!

 

I`m not in a Quality role myself at my job, but find myself taking on some projects from all department. As I'm new to this kind of thing, I'm wondering if anyone has some helpful resources. Basically I want to create/modify a small procedural infographic sort of step by step direction for our employees to follow when it comes to preparing themselves to enter the production floor.

 

These are the supplies we use, I'm just not positive that the progression of them is correct.

 

  • Smock first
  • ear protection second
  • hair/facial hair nets third
  • Hand washing fourth 
  • hand sanitization fifth
  • gloves sixth 
  • foot foamer seventh

Any input is greatly appreciated!

 

thanks 

Hi blairro,

 

Such plans can be sensitive to the specific type of Product / Process, eg RTE, NRTE.


Kind Regards,

 

Charles.C






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