Clarification regarding the wearing of PPE outside the production area

Hi all

I need some clarification regarding the wearing of PPE outside the production areas.

We are a low care food production site. We have separate food production areas on the site where the operatives wear wellingtons, white coats ,hairnets and Blue gloves. The company policy is to change hairnets and gloves when entering a new production area then wash and sanitize as normal. At this time it is acceptable to move between the different production areas, which could entail walking outside, wearing the white coat . 

Does anyone know if the wearing of the white coat between different areas is acceptable?

Thank you in anticipation

Bruce

Hi all

 

I need some clarification regarding the wearing of PPE outside the production areas.

We are a low care food production site. We have separate food production areas on the site where the operatives wear wellingtons, white coats ,hairnets and Blue gloves. The company policy is to change hairnets and gloves when entering a new production area then wash and sanitize as normal. At this time it is acceptable to move between the different production areas, which could entail walking outside, wearing the white coat . 

Does anyone know if the wearing of the white coat between different areas is acceptable?

 

Thank you in anticipation

 

Bruce

Dear BruceMartin,

Does anyone know if the wearing of the white coat between different areas is acceptable?

A little more info. might be helpful.

Acceptable to whom? UK , Germany, USA, Australia  ?? Standard ?

Product = ?

Process = ?

BRC, and I suspect UK in general do not use the term “low care”. “Low Risk” maybe ?

Germany does seem to use Low Care.

Elsewhere no idea.

Rgds / Charles.C

More info:

Hi Charles

we are based in the UK and audited by BRC. We process vegetables which our customers further process.

One of our lines coats potato slices with a batter and then the finished product is frozen. The other lines basically peel, slice and dice the vegetables and are despatched chilled between 5-8 degrees c.

Regards

Bruce

Hi Bruce

It would be expected that specific procedures and flows be undertaken when moving from a low risk to a high risk area. This would included the full removal of PPE. An example of this would be a high risk meat cooking operation. In your case you have a low care operation and i am assuming that you have based this on the BRC decision tree and backed this up.

In general it is normally not best practice for staff to re-course to external areas to gain access to other parts of the processing/preparation rooms and in this case I would suggest that staff will need to change all PPE. In they could access other areas without recourse to externals this would change the risk and may not need staff to remove all PPE.

George

I agree with George Howlett has said.  Going from one building to another, with a step outside should require a new white smock prior to entering the new building/production area.

S

Dear BruceMartin,

I think I understood you to imply that separate buildings are involved. This would surely involve different clothing etc ?. If within same overall production location, are  Physical separations involved?  Is yr vegetable operation really classified as low risk ? I’m rather surprised unless it is going to be further heat treated (somewhere).

I think for “low risk” it may depend on the precise operation and, assuming other things such as BRC are equal, the company philosophy / products /  activities / onward requirements.

IMEX of factories doing  raw frozen seafood, non-RTE,  to be further processed, eg at a minimum cooked (somewhere}, first stage activities involving relatively messy operations, eg gutting fish, squid are typically individually  separated by  product and minimally the crews’ overgarments. .  Subsequent relatively clean stages, eg size selection,  are often not physically product separated and free movement is  possible. 3rd stages post-freezing, eg packing / storage are often  physically location-only separated although free employee movement to 2^nd stage areas may be possible. Some companies totally isolate the last stage as  per their own / customer requirements creating a sort of showpiece.

Obviously factors such as allergens may create specific requirements also.

Rgds / Charles.C

Thank you to every one for your feedback.

Regards

Bruce

In health and safety PPE = Personal Protective Equipment.  In other words something to protect the person from harm.

In food safety PPE should = Product Protective Equipment,  In other words something to protect the product from harm.

Overalls in a food context are not worn to keep the person clean, but to act as a hygienic barrier against the persons own body and clothing.

I know it's only semantics, but there's a huge difference in the meaning.

Slightly off-topic I know.

Regards,

Simon

In health and safety PPE = Personal Protective Equipment.  In other words something to protect the person from harm.

 

In food safety PPE should = Product Protective Equipment,  In other words something to protect the product from harm.

 

Overalls in a food context are not worn to keep the person clean, but to act as a hygienic barrier against the persons own body and clothing.

 

I know it's only semantics, but there's a huge difference in the meaning.

 

Slightly off-topic I know.

 

Regards,

Simon

I hate it when TV chefs say that hand washing is health & safety!!! it's FOOD SAFETY!!!!!