Management Of "serious Incidents"
Started by Zoren, Jan 07 2005 12:47 PM
Hi
I'm planning to introduce a system to handle "Serious Incidents" in the production. By "Serious Incidents" I imagine situations where someone has lost, seen, heard or done something in the production which may endanger the product.
The purpose of the system is to improve communication with the administration so that information isn't lost and action can be taken to solve the problem.
My experience is that otherwise you may often risk that people just turn the blind eye, and say "perhaps it will solve itself"
It isn't as much a system of CIP (Continous Improved Production) as a day to day information system I imagine.
Does anybody have a similar system or suggestions to how such a system is best designed?
My company produces flexible packaging for the food and pharmaceutical industry.
Greetings,
Zoren
I'm planning to introduce a system to handle "Serious Incidents" in the production. By "Serious Incidents" I imagine situations where someone has lost, seen, heard or done something in the production which may endanger the product.
The purpose of the system is to improve communication with the administration so that information isn't lost and action can be taken to solve the problem.
My experience is that otherwise you may often risk that people just turn the blind eye, and say "perhaps it will solve itself"
It isn't as much a system of CIP (Continous Improved Production) as a day to day information system I imagine.
Does anybody have a similar system or suggestions to how such a system is best designed?
My company produces flexible packaging for the food and pharmaceutical industry.
Greetings,
Zoren
SQF 2.1 - Management Commitment
HACCP Review and management of change
Senior Management Commitment
How do you manage your food safety management system?
Do you feel supported by senior management?
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Zoren,
It would be helpful if you could define what you mean by a ‘serious incident'. And also do you want the system to be documented or informal?
Regards,
Simon
It would be helpful if you could define what you mean by a ‘serious incident'. And also do you want the system to be documented or informal?
Regards,
Simon
Dear Zoren,
We use a non conformance system for "incidents". This may be a quality, food safety, systems....... problem.
If products or systems don't conform to the norm then a non conformance report (NCR) is issued with details of the non conformance and what action has been taken immediately. This is issued to the responsible department who have to investigate the cause of the problem and put in corrective action.
Food safety NCRs go through the HACCP team to check if there has been failure of a CCP or hazards which haven't been identified.
A record of all NCRs is kept and analysed.
I think it is important to define what you see as an "incident" and to allow any department to issue a NCR of their own ( as long as it is controlled).
We use a non conformance system for "incidents". This may be a quality, food safety, systems....... problem.
If products or systems don't conform to the norm then a non conformance report (NCR) is issued with details of the non conformance and what action has been taken immediately. This is issued to the responsible department who have to investigate the cause of the problem and put in corrective action.
Food safety NCRs go through the HACCP team to check if there has been failure of a CCP or hazards which haven't been identified.
A record of all NCRs is kept and analysed.
I think it is important to define what you see as an "incident" and to allow any department to issue a NCR of their own ( as long as it is controlled).
Does anybody have a similar system or suggestions to how such a system is best designed?
In the food sector there are many guidelines.
One example is FSAI Guidance Notes n. 10
What about the packaging industry Saferpakers ? Any guideline ?
Not that I know off mate.What about the packaging industry Saferpakers ? Any guideline ?
Have you had any further thoughts on your system Zoren?
Regards,
Simon
SQF 2.1 - Management Commitment
HACCP Review and management of change
Senior Management Commitment
How do you manage your food safety management system?
Do you feel supported by senior management?
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