Week 40 Procedures & Work Instructions - We’ve got SALSA sussed..!
We’ve got SALSA sussed..!
It’s a short and sweet topic this
week, a quick read! Important little nuggets of information to keep you on the
right line.
Week 40 Procedures & Work
Instructions
Are your Procedures and Work
Instructions available to staff to refer to if they need to, perhaps they
stored or displayed in a location near to where the staff carry out the tasks
they relate to?
Are your Procedures and Work
Instructions clear step by step instructions which are easy to follow?
Have you written clear and
concise CCP Procedures?
Are the Procedures and Work
Instructions in the right languages for the staff members you employ?
All of the above are questions
you need to ask yourself to ensure you have got this section of SALSA right!
Let’s check out how to tackle
this one!
What’s coming next…
Week 41 Premises
Procedures & Work Instructions - what do you need
to show your SALSA auditor?
- Procedures & Work Instructions are available for Staff!
- CCP Procedures have been written for all
CCP’s you have identified within your HACCP Plan.
- All procedures handled by staff are clean
documents (laminating is a good idea to assist with this)
- Procedures are written in the correct
languages for the staff who work for you.
This section of SALSA is a
reminder that if you haven’t written CCP Procedures, you should have!
For the rest of this section, it does
not require you to write anything new as such. This section is reviewing
the documents you should already have in place, that they are in the right
place for staff to access, are understandable, clean and in the right language.
Keeping all of the Procedures,
Work Instructions, Records etc that you use designed in a similar format will
provide familiarity to the staff members who use them. Having a person responsible
for writing them can also help with standardising them – refer to ‘Document
Control Week 38’.
Procedures & Work
Instruction Availability
It’s a great idea to have a system
in place where you display the Work Instructions, Standard Operating Procedures
or CCP Procedures in the location that each task is carried out.
The main procedures we would do
this with are, for example:
·
CCP Procedures
·
CIC’s (Cleaning Instruction Cards)
·
Standard Operating Procedures
·
Recipe Processing Specifications
·
Equipment Settings
Having them laminated and put up
on the wall is what I would call ‘best practice’.
Alternatively, having Procedures in
a folder at the point the task is to be carried out is a great idea.
If you choose not to have your
procedures displayed or available in this way, then you must have them stored
elsewhere, where your staff members can access them whenever they need to, so
they can refer to them. The reason is for cases where they may forget something
and just want to check.
CCP Procedures
A CCP Procedure needs to be
written for each CCP which you will have already defined in your HACCP Plan. Once
written, these must be trained to the relevant staff members. CCP’s must NOT
be carried out by anyone who is NOT trained.
When writing CCP Procedures, be
clear, with ‘Step by Step’ instructions. Using your CCP Summary from your HACCP
Plan is a good starting place, then, carry out the CCP check yourself and make
sure it is 100% correct.
Make sure the CCP Procedures are
trained to all staff initially, then refresher trained annually or upon any
changes. Carry out CCP observations, or quizzes to test competency of staff
members to ensure they are always carrying them out correctly, this is often
used as a CCP verification technique.
Clean Procedures
When we have designated the
procedures to specific areas in the facility, as mentioned, it’s a good idea to
laminate them if you can. This means they can be easily cleaned.
If you do not have the documents
laminated, you will need to make sure that they are not becoming dirty
themselves, causing a contamination issue of their own! Dirty documents mean
dirty hands if they are touched by staff members. Also, ripped pieces of paper
can become a physical contamination risk too!
Languages
If you have staff working for you
whose first language is not English, you need to make sure that they understand
written English to be able to follow the procedures you have written!
If needed, you will have to get
some procedures translated into the correct languages for your staff, to ensure
the staff can follow them.
Using pictures where you can, will
also aid understanding of the procedures. This is great for procedures such as
hand washing, personal hygiene, the order of changing into your PPE, colour
coding of cleaning equipment.
You, as the Business Owner or
Manager, have a responsibility to staff, to ensure they know and understand the
tasks they must undertake to carry out their role correctly. This is not only a
SALSA requirement but also a requirement by law.
Now, hopefully, you are confident
in your documentation!
As everyone is getting ready for
returning to some kind or normality, things are getting busier again, so being
ready with our documentation is really important. Start as you mean to go on!
You know where I am if you need
me!
Here to help!
Ruth
Ruthshawconsultingltd@gmail.com
07732
966 836
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