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FOOD SAFETY May 8, 2019

FOOD SAFETY EMERGENCY ACTION Drill Report

Date: Time: Location:

Section 1 Assessment of persons discovering/responding to food safety emergency

Describe food safety emergency scenario:
FIRE STARTED ON A FORKLIFT AND SPREADED TO PRODUCTION
FIRE ALARM STARTED
1. PLANT MANAGER HAS TO CONTACT LOCAL FIRE DEPARTMENT
2. SUPERVISORS HAVE TO START STAFF EVACUATION AS PER THEIR RESPONSIBILITY
3. PRODUCTION MANAGER HAS TO CONTACT 500 KEELE WAREHOUSE TO PREPARE FINISHED
PRODUCTS/INGREDIENTS/PACKAGING MATERIAL EVACUATION
4. PLANT MANAGER HAS TO CONTACT DRIVERS TO BRING TRUCKS FOR MATERIAL EVACUATION
5. QA MANAGER HAS TO DO RISK ASSESSMENT
6. PRODUCTION MANAGER HAS TO PREPARE VAT PASTEURIZERS FOR WATER TO BOIL
7. PRODUCTION MANAGER, PLANT MANAGER AND QA MANAGER HAVE TO START MATERIAL SEGREGATION AND
MARKING

Simulated or Actual Activities Yes No Yes No

Was water non-compliance addressed? Batch pasteurizers used to boil water?

Were finished products in danger moved to 500 Keele Were ingredients/packaging materials in
Warehouse? danger moved to 500 Keele
Warehouse?
Was an attempt made to extinguish the fire? Was attempt appropriate?

Were the endangered staff evacuated in an organized and Evacuation zone as per the map?
timely manner?

Was scene supervision appropriate? Were instructions clear?

Was risk assessment done for food safety? Were potentially impacted areas
segregated and marked?
Comments/observations/recommendations on emergency responses:

Section 2 Did the following operate properly in your area? Yes No

A) Vat Pasteurizers to boil water

B) Fire extinguishers

C) Transportation vehicles

Section 3 Did supervisory personnel respond properly upon hearing the fire Yes No
alarm?
A) Supervisors responded to the fire area to assist with evacuation

B) Local fire department contacted

C) 500 Keele Warehouse contacted

D) Drivers contacted

If “No” was answered for question(s) above, provide comments/observations/recommendations:

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