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    Procedure - For - Emergency Preparedness

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    alias brown
    This document outlines emergency preparedness procedures for a food production facility. It details responses to different types of emergencies including power outages, flooding, earthquakes, fires, water contamination, biological or chemical incidents, tornadoes, and pest infestations. Key personnel including the project manager, food safety manager, and safety officer form an emergency response team. Procedures address evacuating facilities, maintaining food safety, and coordinating with emergency responders as needed for each type of incident.

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    Procedure - For - Emergency Preparedness

    Uploaded by

    alias brown
    18 views8 pages
    This document outlines emergency preparedness procedures for a food production facility. It details responses to different types of emergencies including power outages, flooding, earthquakes, fires, water contamination, biological or chemical incidents, tornadoes, and pest infestations. Key personnel including the project manager, food safety manager, and safety officer form an emergency response team. Procedures address evacuating facilities, maintaining food safety, and coordinating with emergency responders as needed for each type of incident.

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    Procedure_for_Emergency Preparedness

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    This document outlines emergency preparedness procedures for a food production facility. It details responses to different types of emergencies including power outages, flooding, earthquakes, fires, water contamination, biological or chemical incidents, tornadoes, and pest infestations. Key personnel including the project manager, food safety manager, and safety officer form an emergency response team. Procedures address evacuating facilities, maintaining food safety, and coordinating with emergency responders as needed for each type of incident.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    18 views8 pages

    Procedure - For - Emergency Preparedness

    Uploaded by

    alias brown
    This document outlines emergency preparedness procedures for a food production facility. It details responses to different types of emergencies including power outages, flooding, earthquakes, fires, water contamination, biological or chemical incidents, tornadoes, and pest infestations. Key personnel including the project manager, food safety manager, and safety officer form an emergency response team. Procedures address evacuating facilities, maintaining food safety, and coordinating with emergency responders as needed for each type of incident.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 8

    QUALITY ASSURANCE Document Code QA/SOP/---

    Revision
    STANDARD OPERATING PROCEDURE Page No Page 1 of 4
    Emergency Preparedness Issue Date

    1.0 PURPOSE
    1.1 To ensure that key personnel are available in an emergency

    2.0 SCOPE
    2.1 For the purpose of this procedure an emergency is taken to mean any incident that
    seriously compromises the hygiene or safety of product, personnel or premises
    3.0 DOCUMENTS
    NONE -
    4.0 DEFINIATIONS
    NONE
    5.0 PROCEDURE
    5.1 Type of Emergency
    Power Outage, Flood, earthquake, Fire, Strike/ Bandh, Water service disruption & contamination,
    Biological, tampering & terrorism, Dirty bomb, Chemical incident, Tornado & wind etc.
    To counteract and plan against natural and man made calamities, a contingency team comprising of
    following personnel is in place -
    Project Manager
    FSMS Team Leader
    Safety Officer

    5.2 Power Outage


    In the event of power outage
    5.2.1 Start the DG set and restore power

    5.3 Flood
    5.3.1 Store product in the area that will be safely out of the way of contaminated water in case
    of flooding.
    5.3.2
    Do not use product that may have come into contact with flood water.
    5.3.3
    Discard any product that comes in contact with the flood water
    Thoroughly wash all the equipments and utensils with soap and water, using hot water if
    available. Rinse and then sanitize them by boiling in clean water or immersing them in a
    sanitizer.
    Prepared By; Issued & Controlled by CONTROL STATUS Authorized by
    Document details
    Document title DOCUMENT CONTROL
    Page Page 3 of 2

    5.3.4
    In the event of vehicles marooned in flood waters the contingency team makes an
    assessment of the situation and decides whether the batch is to be discarded based on
    condition/time to delivery. In case the batches are unfit for consumption the same is
    discarded and fresh batch are prepared and dispatched in alternate modes of transport.

    5.4 Earthquakes / Fire/ Bandh And Strikes


    5.4.1
    In the unlikely event of a earthquake/ fire damaging the Unit’s facilities , the following
    measures would be implemented:
    In case of extensive damage the customer may be intimated regarding the same to
    Source some other alternative arrangement.
    5.4.2
    Bandh/ strikes: In such situations, it is possible that supplies / means of production/
    Deliveries of product are affected. In such conditions the unit in consultation with the
    Customer may choose to provide the consignment at reschedule delivery period.
    5.5 Water Service Disruption & Contamination
    5.5.1
    A broken main water line, malfunctioning as well can create unsafe condition for food
    establishment as there will be problem in hand washing & cleaning. In such unlikely
    event manufacturing process will be closed until water service is restored.
    5.5.2
    A contaminated water supply may contain chemicals, toxins, bacteria, viruses, parasites
    and other harmful microbes that cause human illness and can result in death as safe
    water is essential to operate a safe food business. In such unlikely event local health
    authorities will be informed as they need to determine the nature and type of the
    contamination and prescribe appropriate abatement procedure. A factory will be closed
    until safe water service is restored and the local health department approves reopening.
    5.6 Biological Tampering or Bioterrorism
    5.6.1
    Biological tampering or terrorism involves the deliberate use of biological agent to
    spread disease-producing microbes (e.g. anthrax, cholera etc) or toxins (botulinum, ricin
    etc) in food, water or the atmosphere. These agents can be powders, liquids or in other
    forms. A biological agent will almost never cause immediate symptoms, as it takes time
    for the agent to grow or cause toxic effects. Because deliberate contamination of the
    nation’s food supply can happen anywhere along the food supply stream, food managers
    & workers play key role in minimizing these potential threats.
    5.6.2
    Preparedness paves the way to prevention. So SCU has developed a good food security
    system. Unauthorized access is eliminated where food is open, vulnerable and easily
    targeted. Incoming shipments are inspected for suspicious items & staffs are supposed to
    report all unusual activities to authorities (unauthorized vehicles, people, theft, sabotage,
    vandalism etc).
    Prepared By; Issued & Controlled by CONTROL STATUS Authorized by
    QUALITY ASSURANCE Document Code QA/SOP/--
    Revision
    STANDARD OPERATING PROCEDURE Page No Page 3 of 4
    Emergency Preparedness Issue Date

    5.7 Dirty Bomb


    5.7.1
    A “dirty bomb” is conventional bomb mixed with a radioactive material. It is not a
    nuclear weapon. Exposure to radioactive dust discharged by a dirty bomb does not mean
    a person will develop cancer or other radiation-related diseases. The radiological health
    risk from the bomb may be very small, but its fear-inducing impact on the public may be
    very large.
    5.7.2
    If dirty bomb explodes in or next to facility, operation is to be stopped immediately and
    building is to be evacuated with mouth and nose covered. If a dirty bomb explodes
    several blocks away from facility, everyone inside building should stay inside the
    building , all windows to be closed, ventilation system is to be turned off.
    5.7.3
    Focus will remain on keeping people safe, as we can deal with food safety later.

    5.8 Chemical Incident


    5.8.1
    Any release of a hazardous chemical that threatens public health, contaminates food or
    water or does harm to the environment is a chemical incident.
    5.8.2
    If chemical release occur inside the building, operations will be stopped immediately.
    Everyone will be asked to cover mouth and nose with wet cloth to prevent inhalation of
    chemicals. Building will be evacuated immediately. Emergency services will be called
    off and directions of emergency responders will be followed.
    5.8.3
    If chemical release occurs in the vicinity of the building, everyone inside the building
    will stay inside. All the windows will be closed and ventilation system will be turned
    off.
    5.9 Tornado & Wind
    5.9.1
    During a tornado warning, facility is to be closed. Help the employees and workers to
    find shelter- away from windows and ideally in an enclosed area at the lowest level. Stay
    away from chimneys and large, unattached items.
    5.9.2
    During high-wind situations potential risks include downed live power lines, flying
    debris, wind-blown broken glass and heavy objects. Facility will be closed.
    5.9.3
    Broken glass blown by high winds is a significant food safety concern. Area will be
    carefully examined for glass fragments that may have impaled food packaging or
    embedded food, even if not clearly visible. All suspected food and items will be
    discarded.
    5.10 Pest Control in a Disaster
    5.10.1
    Pests often become a problem during other emergency events. Floods, storms and other
    disasters can dislocate snakes, rodents, insects and other pests from their normal
    habitats.
    5.10.2
    Pests will be excluded by keeping doors & windows closed, sealing the gaps around the
    doors, checking all the incoming vehicles for pests. Pest control service providers will be
    Prepared By; Issued & Controlled by CONTROL STATUS Authorized by
    QUALITY ASSURANCE Document Code QA/SOP/--
    Revision
    STANDARD OPERATING PROCEDURE Page No Page 4 of 4
    Emergency Preparedness Issue Date

    contacted for their services (spraying, fumigation, traps etc).

    5.11 Maintaining Food Safety in a Disaster


    5.11.1
    Food Workers: All food workers will practice strict hand washing and GHP as it is done
    regularly. Employees will be trained on any changes in procedure due to the emergency
    to ensure public health protection.
    5.11.2
    Food & Storage: Water will be used only from a safe and approved source. All
    chemicals are always kept away from food and utensils & are properly labelled.

    5.11.3
    Cleaning and Sanitation: All the processing areas will be thoroughly cleaned and
    sanitized. All utensils will be properly washed, rinsed and sanitized. Waste will be
    properly disposed of. Insects and rodents will be controlled in all processing areas if any
    infestation is observed. Cleaning & sanitation of outside & inside the establishment will
    be focused.
    Prepared By; Issued & Controlled by CONTROL STATUS Authorized by

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