Does anyone have any information or can point me in the direction of procedures for dealing with bodily fluids in food production areas?
Obviously there are issues both protecting the people dealing with the contamination as well as protecting the product and decontaminating the production equipment.
I have seen procedures that treat all incidents the same which is not realistic and whilst they may be robust enough to deal with a major incident they appear to be unworkable for very minor incidents such as a small cut or minor nose bleed that result in very little contamination.