What to do with an employee who does not much care for food safety?

Hi all, 

Long time lurker, first time poster! I looked around for a similar answer, please forgive me if a forum slipped past me. 

I am currently working for a customs bonded warehouse in the US that stores mainly bulk, dry ingredients. For info, I work remotely as a consultant and document developer. 

They unfortunately have a customs agent who does not much care for food safety (stabbing bottom of IBC bags with a dirty knife, thinking they are above signing in and out, not reading visitor gmps, won't wash hands, etc). With that context, they also bring a dog to sniff the products and we obviously have concerns. Does anyone have any insight/advice into this or similar? Are we able to do anything/install safeguards? 

Thank you in advance! 

Robin

It's not a new situation. In the 90's I worked for a candy company that used a south american fruit in one of the products. The fruit was canned. Out of every case of the fruit we received, one can had a big puncture hole in the top where they were looking for drugs. They would not reseal it in any way. Just close the case and send it along.

Border officials have absolute power         ((but to be clear, your concerns are valid)

You could try complaining up the chain (and you probably should) BUT you may face repercussions as your are probably filing notice of imports so your loads could/would be flagged  

In two of my previous management roles, we had a facility which resided on a port. "Border officials have absolute power" as Scampi pointed out is very accurate.

I had a 'risk analysis' document which covered what is typically done (and isn't, such as the officials being exempt from signing in) during a visit, and how quality would handle any product inspected by Customs. You're going to want to cover any known risks such as stabbing dirty knife into product (isn't one I had to deal with, thankfully) and sniffer dogs. In your risk analysis cover what you will do post customs visit; for example, 'Inspect affected product to verify no food safety risks were introduced during Federal Officials inspection.'

Basically my suggestion is a doc that covers 1) Risk breakdown 2) What you do to mitigate risk or verify product is still food safe (place on a quality hold for quality inspection is what I did) 3) How you will handle disposition (quality release when mitigation/verification parameters are met, or what you do if they aren't) and then a doc that makes a record of doing what you say you do in the previous document.