3 replies to this topic

[AJL]

Hej,
The latest BRC says something about a procedure for movibg stationary equipment.
Is this about moving pathogens around? Or worker safety?
Maybe someone has a procedure they could share?

😇🌞

[olenazh]

Why should you move your stationary (unmovable) equipment on the first place? What if you NEVER MOVE it? Was it NCR raised or just a recommendation? If not NCR - I would forget about it. If it's a suggestion - also forget, it's none of their business as you know your production and food safety control system better.

[AJL]

Nope, not an NCR, just trying to be proactive. It's under section 4 somewhere I think.
There SHALL be a procedure in place. That means in BRC speak they will give you a NC if they aren't in the right mood.
We have not had an audit, ever, so I need to be sure all my i's are dotted, as I hear they are tougher on the 'first' audit.

[olenazh]

Ok, I see. I've never written such a procedure (thank God we're with FSSC!), but could give you some ideas. The equipment should be moved, when it's necessary, only when the operations are over (e.g. weekend, nights, whatever). Make sure, there's no products, work-in-progress, ingredients or exposed packaging materials around. Only trained personnel OR 3rd party service could move the equipment. (proof paperwork like training records, contract, etc.) Insurance - ? Not sure about it - but it's important in case of covering management/owners butts if anything happens. Health and safety of people is first! What else? After equipment is put back, make sure proper sanitation is done (record), cleanliness validation (swabs), check that equipment is functioning properly. If it's placed not on their original place - make sure there's clearance around allowing cleaning and inspections. Paperwork - very important: whatever you do, you'll need documents and records. You know, like some say "More paper - cleaner ass" (pardon my French!) Let's see what other expert could suggest.