Hi team,
We are having construction works at my place of work.
Please advise or share a form or questionnaire on factors to consider for assurance of product safety.
A procedure would also be much appreciated.
Thank you.
Posted 04 November 2018 - 09:23 AM
Hi team,
We are having construction works at my place of work.
Please advise or share a form or questionnaire on factors to consider for assurance of product safety.
A procedure would also be much appreciated.
Thank you.
Posted 05 November 2018 - 10:02 AM
Dear SA WA,
You need to be sure, that there is no risk of product contamination (by falling or flying objects, smoke or by chemical contaminants). Otherwise you can't produce on the concerned lines.
Furthermore you need to protect the site from entrance of pests.
The people who are doing the construction work need to know and to respect the hygiene and food safety rules. The chapter Food Defense is also to be taken seriously, during the work.
Once the work is finished, everything needs to be cleaned, before starting the new production. Verify that there are no loose parts left around the construction zone and in the production are, such as screws, tools and debris.
Kind regards,
Gerard Heerkens
Posted 05 November 2018 - 11:51 AM
Hi SA WA
We have a general checklist that we follow. Depending on the type of products you are making will determine the amount of environmental swabs you take (i.e. if you are a raw facility you might not take any environmental swabs; if you are ready to eat you would be taking more). Hope this helps!
Posted 05 November 2018 - 02:34 PM
Peaches list is very comprehensive and more or less what I have used in the plant
The biggest issue I had was getting the construction crews to follow the GMP's..............be prepared to be hands on when the construction begins..................MAKE SURE YOU ARE INVOLVED IN MATERIAL SELECTION before purchases are made
Example.......brand new trim lines installed.......started finding material sporadically in the meat.....repeated HOLDS (very expensive) I insisted it was from the knives on the belting material..............was repeatedly told no that can't be; project manager kept loooking and shrugging shoulders (looking for anything EXCEPT my suggestion)
Finally combos started getting rejected by our sister plant...................I said Is the belting material cut resistant? The reponse?????? Ummmmmmmmmmmmmm I'm not sure.........I said well come watch me with a knife.....scrape scrape voila material on my knife
So use the above story as a caution.............not only is the construction a big deal to mange day to day, but there may be costly errors made that could be avoided is QA were involved at the beginning
Please stop referring to me as Sir/sirs
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Posted 06 November 2018 - 12:01 AM
Hi, Sa Wa.
On top of what is provided by Peachy which is an extensive list, you may also want to consider the following:
Btw, for the construction you mention, is it will some lines running or the plant is totally in shutdown?
-The pest control layout. If some traps will be affected during construction. If no current devices will be affected and there will be civil work on building perimeter, may need to add rodent devices just to be sure that they will not be "spreading" everywhere in the facility.
-Check also if they will affect the flow of your materials.
-Take swabs of equipment that will be brought inside rooms with higher or stricter hygiene zones. Ensure that tools brought inside are also hygienic.
-Check if there will be some utilities that need to be turned off during the construction that it may affect your normal GMP (e.g. no water, electricity, etc...)
-Who will be the "team to release" the line.
-Depending on your product, you may need to take air samples.
-If you have large overseas equipment crates, may need to check for pest before uncrating.
-After installation, check for hygienic design and presence of hollow bodies :)
Posted 08 November 2018 - 10:59 AM
Thank you soo much.
Your input was very helpful
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