sunderland site induction referenceversion no.dateissued byauthorised by sunderland site...

SUNDERLANDSITE

INDUCTION

Reference Version No. Date Issued by Authorised by

Sunderland Site Induction 27 22/07/15 Technical Coordinator Technical Manager / HR Manager

Duration 2.5 hours

£0.3bn

£0.7bn

£1.0bn

£1.4bn

£2.0bn

£2.0bn

£2.6bn

£3.4bn

£4.0bn

Our vision:£3billion sales by 2015

Note: 1. ABF revenues represent grocery segment only. Forecast growth CAGR based on consensus analyst estimates (Factset)2. Marfrig revenues for Western Europe as further granularity not available - core countries are UK, France and Germany

Brands and own labelNo.4 UK food company£2.1 billion sales

Market position

Current position

Highest Quality – Lowest Cost3

Our Recipe for Success:One team, where everyone counts

£3bn

£2bn “Quick wins”

“Fit for growth”Selective acquisition

Organic growth

“Step change”

2012 2015 Beyond

Sales

£bn

Our Recipe for Success:

Milestones:

Our purpose:

Our ambition:

H igh ly com petitive re ta il

m arket

Price competition is key

H igh ly com petitive food

industry

Industry over capacity

Low barriers to entry

H igh com m odity in fla tion Highest quality food at the lowest cost


m arket



industry



H igh com m odity in fla tion To become a £3bn food company by 2015

Our DNA:


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industry



H igh com m odity in fla tion One team, where everyone countsH igh ly com petitive re ta il

m arket



industry



H igh com m odity in fla tion We buy for less, produce for less, sell more for less


m arket



industry



H igh com m odity in fla tion Our customers are at the heart of everything we do


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industry



H igh com m odity in fla tion We relentlessly innovate to delight our consumersH igh ly com petitive re ta il

m arket



industry



H igh com m odity in fla tion Every penny countsHow we will succeed – the virtuous circle:

Drives efficiencyLower cost production

Better value Increased volumes

Customers

Operations

Finance

People

Community

Our valued customers include:

http://www.morrisons.co.uk/

http://www.asda.co.uk/corp/home.html

Company background

• Founded in 1993 by our Chief Executive Ranjit Singh, the company has evolved from a small scale frozen retail cutting operation into a successful international food business.

• We have 35 manufacturing sites in the UK and Ireland, 6 in the Holland and 1 in Poland, we employ around 18,000 employees worldwide.

• We process over 6 million birds per week.

• We are the market leader in UK poultry and ready meals.

• Our Fox’s biscuits brand are currently number 2 in the biscuit market.

• We are number 1 in the Christmas pudding market.

FOOD SAFETY, LEGALITY & QUALITY

Food poisoning can be caused by poor hygiene and the introduction of particular HAZARDS:

• Contamination by poor hygiene practices• Food poisoning bacteria (pathogens)• Chemicals e.g. cleaning chemicals, machine oil,

allergens• Physical contaminants e.g. glass, sharp metal, stones• Poor temperature control which causes pathogens to

multiply• Undercooking which causes pathogens to survive

Food Safety Management

Hazard Analysis (HA)HACCP is a system which looks at every process step in the factory and assess the possible hazards at that step, and what controls are needed to reduce the hazard.Assessment is made as to how critical the hazard could become.

Critical Control Points (CCP)These are process steps that have been identified as critical to food safety.

CCP 1.0 Raw Material IntakeCCP 1.1 ChillCCP 2 CookCCP 4 Metal Detection

HACCP

In its simplest form, HACCP involves:

• Identifying food safety hazards - i.e. those things in the process that would make the food produced unsafe to eat

• Controlling those hazards – especially at those points critical to food safety

• Monitoring the controls – checking the controls are in place and that they are working

• Corrective Action – the action taken when monitoring indicates that a control isn’t working. This involves rectifying the problem that resulted in the control failing and dealing with the product that was produced when the process was out of control

• Documentation – recording details of the process including the monitoring and the corrective action

HACCP

Tier A – General Understanding of Metal Contaminants and Detection

Reason for inspecting products

Food Safety

We all have a responsibility to protect the consumer

What do we do to prevent Metal Contamination

•Metal Detector on every production line

•Inspect every product

•Treat the Metal Detector as a Critical Control Point (CCP)

•Isolate potential contaminated packs and investigatethoroughly

•Test the Metal Detector at regular intervals

Many contaminants found in product will come from the equipment and machinery producing the product.

Such as:

Nuts, Bolts & Washers

Bits of Cutting Blades

Steel Shavings

Wire etc. etc.

Other metal contaminants are sometimes already present in product. ( Poultry, Beef Tongue etc.)

What are we trying to detect

General understanding of metal contaminants

Detection of Contaminants

What a Metal Detector cannot detect

– Glass– Stones, Ceramic and Cement– Bones– PVC & TFE

• Packaging materials or belting material is not detectable

– Natural Rubber

Types of MetalsIt is generally understood that there are 2 types of metal classification Ferrous Non-ferrous

However within the food industry 3 classifications are used Ferrous Non-ferrous Stainless Steel (Non Ferrous Family)

General understanding of metal contaminants

What is expected of anyone coming in contact with a metal detector

•Maintain good Housekeeping.

•Adhere to processes and practices as detailed in companyprocedures.

•Notify supervisor if you see anything you think could be a problem.

Damage to the MD system including safety devices.People not following processes

•Always respect the MD system when a reject action occurs

Do

What is expected of anyone coming in contact with a metal detector

•Bypass any processes detailed in company procedures.

•Bypass any system fail-safes.

•Remove rejected products from reject bins unless authorised.

•Interfere with the normal operation of the MD system.

•Alter the MD system settings unless you have the authority to do so.

•Use the detector system as a shelf.

Don’t

Metal Detector – Questions

The HACCP risk assessment has identified that the site needs three different food handling areas:

• Low Risk – where raw meats are handled, which are subject to cooking

• High Risk – where cooked product is directly handled

• Packing & Transport – where sealed finished product is handled

Low & High Risk

Site Plan

Dry Ingredients

Store

OsmosisChill

Tumbling

Rack Chill

Raw Material Chill

Low Risk Process Room

Small Roast

Steam Ovens

Oven Loading / Racking Up Area

Large Roast

Rack Wash

Tray wash

Finished Goods Freezer

Finished Goods Chill

Packaging Store

N2 Tunnel 5

N2 Tunnel 3

N2 Tunnel 4

Reception

Waste Skip

Concrete Yard

POD Blast Chill

CARPARK

OvenUnloading

LOW RISK

HIGH RISK

Despatch (Enclosed Product Area)

Multivac

Turbovac

Bel

t G

rill

BC 1BC 2

Raw Material Chill

Goods-In

Bone Belt / Grader

T1

T2

T3

T4

T5

T6

T7

Dicer

Sea

rer

GraderInjector

Truss

LR Changing Room

HR Changing Room

Canteen

San Spray

Slicers

Dicer

Toilets

Toilets

Train-ing Room

Despatch Changing Room

Toilet

Dicer

Shredder

Plant Room

POD WIP

Temper Unit

Raw Material & PPE Store

Smoking Area

Allergens are substances, usually proteins, which cause the body’s immune system to respond. In severe cases this may result in an anaphylactic shock and even death.

Symptoms include:

• Generalised flushing of the skin

• Nettle Rash

• Swelling of the throat and mouth

• Difficulty in swallowing and speaking

• Severe asthma • Abdominal pain, nausea and / or vomiting

• Sudden feeling of weakness

• Collapse and unconsciousness

Allergen Control

Failure to control allergens may result in an allergic reaction.

Allergen Control

Sunderland site uses ingredients which containing allergens highlighted in red.

We are a nut and sesame free site.

This includes:• Products produced in the factory• Products in food brought to site by staff (remember

McDonalds has sesame seeds on the bun)• Make-up and cosmetics used on site (check the label)

Common allergens include:

• Peanuts •Tree Nuts

•Milk •Cereals containing gluten

•Fish, Shellfish & Molluscs •Celery / Celeriac

•Soya •Sesame Seeds

•Mustard •Eggs

•Lupin •Sulphites

Allergen Control

It is very important that the production process controls allergens so that they do not contaminate product that does not contain the allergen.

Control measures we use to reduce the risk of allergens:

• When raw materials arrive on site the packaging is to be intact, no spillages to be present in the vehicle and are to be from a supplier on our approved supplier list

• While we store raw materials, the ones containing allergens are to be in defined areas and clearly labelled

• We decant raw materials that contain allergens after those that do not contain allergens

• For powders, the tub we store the powders in has a scoop chained to the tub so the scoops can’t get muddled

Allergen Control

The production plan is set up to ensure allergens are only used in a certain order and after products which don't contain any allergens

Example: Low Risk Tumbler 1 has just tumbled a mustard product what can you tumble next?

Brine only (No allergens)

Milk MarinadeMustard marinade

Mustard Marinade

Wheat & Mustard Marinade

Allergen Control

• Wash hands after handling allergens.

• Sieve allergens with the sieve turned off in static mode to prevent a lot of dust

• A Pink Tag identifies all tumblers, dolavs, racks and trays containing products containing allergens

• A Pink Tag from the introduction of the allergen in the marinade the tag remains with the product until packed into bags.

• Allergy signs are located in key areas including the ingredient storage areas, Low Risk and High Risk. These signs explain which ingredients and finished products contain allergens.

Allergen Control

Allergen Control

ALLERGEN POSTER FOR INGREDIENTS

Allergen Control

ALLERGEN POSTER FOR FINISHED PRODUCTS

HYGIENE

Why should we wash our hands?

To remove dirt and bacteria

When should we wash our hands?

When entering and exiting production areas

Minimum every 2 hours in High Risk

Before touching any food

After handling raw food

After visiting the toilet

After sneezing or coughing

After touching your hair or face

After cleaning or touching chemicals

After handling rubbish

After eating, drinking or smoking

Hand Hygiene

Hand Hygiene

Drying:

Drying is just as important as soap application. Studies have shown 1000 times more bacteria is spread by wet hands than dry hands.

Sanitise:

Contains alcohol and a biocide which kills any remaining bacteria on the skin’s surface.

Commonly missed areas during hand washing:

Hand Hygiene

Hands must be washed prior to the use of gloves. Gloves must be changed:

• After coughing or sneezing on gloves, • Following handling unsuitable materials, • Every 2 hours or change over of product; whichever is sooner• If damaged

Try to check gloves every 15 minutes for damage.

Stop handling product and inform your Team Leader if you notice any damage so product contamination can be minimised.

Gloves

Nails:

Must be kept short and clean, no nail varnish, no false nails. Nails are too long if they are

visible from the palm side of the hand or when viewed with the tips of the fingers level with the

eyes of the viewer.

Personal Hygiene

TOO LONGJUST RIGHT

Make-up and scents:

No excessive aftershave, perfume or facial make-up.

No false eye lashes.

PPE is colour coded: It must be worn without failure.

Personal Protective Equipment

Gloves Sleeves ApronsHair Nets

Mop Caps

Low Risk Red Red Red Red Red

High Risk Blue Blue Blue Blue Blue

Cleaners Yellow* Yellow Yellow Area Area

Allergens Green Green Green Area Area

When directed or trained to do so additional PPE may be required, e.g. eye protection or ear defenders.

PPE must be worn for your own protection against possible risk to health.

Low Risk• Blue Coat• Red Hair net (1ST)

• Green Boots• Mop Cap (2ND)

• Snood (if required)

• Additional PPE if required

High Risk• White Coat• Blue Hair net (1ST)

• White Boots• Mop Cap (2ND) • Snood (if

required)• Additional PPE

if required

Changing Procedure

Remove outdoor footwear and place in rack

Wear red feet covers (optional)

Wear a hairnet & mopcap – over both ears

If required, cover facial hair with snood

Select boots from rack and wear

Remove blue coat from bag and wear

Sanitise hands

1 32 4

5 7 8

Sit and swivel over bench

Wash hands & dry

6

Low Risk Changing Procedure - Entry

Remove blue coat & hang on hooks

If soiled put into chute

Red coats to be hung on red hooks

Remove boots and place on rack


Dispose of hair net and feet covers in bin.

Wash hands & dry

Sanitise hands

1 32

4 5 6

Low Risk Changing Procedure - Exit

Remove white coat from bag and wear

Sanitise hands

Wear a hairnet and mopcap – over both ears

If required, cover facial hair with snood

1 32 4

5 6 7

Select boots from rack and wear

Wash hands & dry


Wash hands & dry

Remove outdoor footwear and place in rack

Wear blue feet covers (optional)

8

High Risk Changing Procedure - Entry

5Dispose of hair net and feet covers in bin.

Wash boots in boot wash

1

2Remove white coat & hang on hooks

If soiled put into chute

Green coats to be hung on green hooks

4Sit and swivel over barrier

3Remove boots and place on rack

High Risk Changing Procedure - Exit

Removal of PPE

When leaving production all PPE must be removed in reverse order.

• All coats must be placed in the laundry basket.

• Hats, hairnets and snoods must be disposed of.

• Wellington boots must be stored on the racks provided in the wash room. They must not be left on the floor.

Only the following can be taken into the factory in your pocket:

Locker Key Critical Medicine (with authorisation)

Factory Phone (Management Only) Factory Radio (Management Only)

The following should not be taken into the production areas:

Pockets

Cameras CD / MP3 Players

Personal Mobile Phones General Medication

Food Car Keys

Coins Pens

Smoking equipment Chewing gum

The HACCP process has identified jewellery as a potential physical hazard.

Therefore, none of the following is authorised in any production area:-

• Wrist watches• Visual body piercing • Earrings • Necklaces or bracelets• Embellished clothes e.g. jewelled/sequined jeans• False eyelashes or nails.

The following is permitted in the production environment with authorisation:-

Plain wedding bands with NO stones or engravings.

Religious jewellery or medical bracelet.

Jewellery

2SFG – Sunderland Site have designated factory pens.

These should be used at all times when in the factory.

Blue casing only.

The pens are designed to be:

• Robust and shatterproof • Colour to as a contrast against the product• Minimum number of parts • Metal detectable.

Pens with tops, springs or any other visible fixtures are forbidden in the factory.

Your manager will issue pens if and when required.

Pen Policy

Food & Drink

• The canteen is provided for the consumption of food. Food is ONLY to be consumed in this area.

• Food is not to be stored in lockers; only in canteen area.• No food is to be taken into the factory, changing rooms, toilets or smoker’s cabin.

• Food is not to be consumed when walking around external site areas.

Smoking

• Smoking permitted in smoking area only (main gate)

• No smoking in your vehicle when in the car park.

Breech of policy is subject to disciplinary action.

Food, Drink & Smoking

Operatives must not:

• Touch the floor

• Pick anything off the floor

• Handle floor cleaning equipment

Only hygiene team are to handle product or raw materials that have touched the floor.

Product and raw materials that has touched the floor are not to be used in finished product and are to be disposed of.

Product on Floor

All cuts and grazes need to be covered with a blue metal detectable plaster.

• Standard plasters must be changed to blue plasters before entering the factory.• Blue plasters are only to be issued by approved first aiders.• Any plasters issued are logged on the plaster log book.• If a blue plaster is lost you must inform your supervisor as soon as your realise

the plaster has gone missing.

Cuts & Grazes

Only operatives who require knives will be given them.

The following rules are important with factory issued knives:

• These must be signed out and signed back in with the Section Team Leader / Supervisor

• Only factory issued knives are to be used

• The knife must be stored in a location where it:

• Is not going to be easily lost

• Is not going to be contaminated / get dirty

• Not in your own pocket.

Knives

Glass and rigid plastic items are minimised and wherever possible eliminated from production areas.

Where this is not possible, glass and hard plastic items are:

• Protected in order to minimise the risk of damage

e.g. light fittings are shatterproof tubes• Inspected on a frequency based on a risk assessment.

It is every employee’s responsibility to be aware of the danger of contamination to the product from damaged glass/rigid plastic items, and to behave in such a manner as to reduce the risk of damage to fixtures and fittings.

If you wear contact lenses or glasses you must inform your section team leader immediately should they become lost or broken at any time on site.

Glass Policy

• Due to contamination potential, glass food and drinks containers (including Thermos type flasks) should not be brought onto the factory site.

• Any exceptions should be approved in writing by the responsible senior factory manager.

Glass Policy

Glass Breakage

• A glass breakage refers to a breakage of any glass or glass like materials

STOP production-related activities immediately

Everyone to stop moving to prevent the spread of any glass fragments

Technical department to be contacted by phone or mobile if out of core hours

The area within at least a 10m radius will be isolated (Production areas including external store)

Glass Breakage

No product, materials, equipment or personnel are allowed to leave or enter the isolated area at this stage

People may only leave or enter the area if authorised by Technical Manager, Technical Coordinator or QA Manager

An appropriate manager will inspect the isolated area fully prior to restarting

Pests carry harmful bacteria on their bodies and in their urine and faeces.

Common pests encountered are:

Pest Control

• Rats • Mice

• Moths •Crawling insects

• Flies • Bees

• Birds • Feral Cats

External doors should be kept closed at all times.

Any sightings or evidence (e.g. droppings) from pests should be reported to your Section Team Leader.

Occupational Health

Health Services

When completing your starter pack you will also complete a health screening questionnaire. This ensures the company complies with employment, health and safety and food safety legislation.

At the end of the induction you will complete a Colour Blindness assessment.

Within 1 month of employment you will be required to attend an initial occupational health appointment. This may include audiometric (hearing) and spirometry (lung function) testing depending on the area you work in and the tasks you carry out.

None of the above assessments will have any bearing on your employment.

The Company reserves the right to require you at any time during your employment to undergo a medical examination, including during long term absence or persistent short term absences. The results of which will be disclosed to the company.

The purpose of which be to determine if may impair your ability to perform your duties or which could assist your return to work. We may review the effect of your continued employment on the basis of such medical evidence.

Sickness / Infections

Employees who have suffered from sickness and diarrhoea during the previous 7 days may only return to work if they have been free from sickness and bowel disorders for 48 hours and have not taken any medication to suppress symptoms. Should you suffer from any occasions of sickness or diarrhoea during your breaks you must not re enter the factory and you must inform your Line Manager or another member of the management team if your manager is not available before leaving site.

Employees who have an infection of skin, ears, nose, throat and eyes, are not to return to work unless they have been authorised by a doctor.

Employees who have a cold, cough, sinus infection or fever will be assessed based on severity:

Light cold / cough – entry in a non-food handling role

Heavy Cold or cough – no entry to the factory unless authorised by a doctor

Employees who have shared household facilities with anyone suffering from Enteric Fever (Typhoid, Paratyphoid), VTEC E-Coli infection, Dysentery or Norovirus during the previous 21 days are not to return to work unless authorised by a Doctor. This will involve stool sampling.

Employees who have suffered from Enteric Fever (Typhoid, Paratyphoid), Cholera, VTEC E-Coli infection, Dysentery, Hepatitis A are not to return to work unless authorised by a Doctor. This will involve stool sampling.

If at any time while in the production area you suffer from any of the following bodily fluid spillages ask a colleague to inform a section team leader immediately:

• Vomit• Blood • Urine • Faeces

It is important that you do not move around the production area after bodily fluid spillages to prevent a contamination of a larger area.

Spitting is strictly prohibited on site.

Personnel must not cough or sneeze over materials or products and must wash hands after coughing and sneezing.

Bodily Fluids

First Aiders 0600-1400

First Aiders Offices Laundry & Engineering

First Aiders

• On the shop floor first aiders are identifiable by a yellow hair net.

All staff that require personal medicines to be brought onto site must inform their supervisor or the HR department.

If it is not necessary for the medicine to be carried by the employee at all times the medicine must not be taken into the production areas and be stored with other personal possessions. If the medication must be immediately available, for example without which would cause serious consequences to a person’s health, the employee’s medication may be carried with authorisation. The employee is responsible for ensuring the contents are maintained at all times.

If the medicine goes missing, the employee must report this to their Section Team Leader / Supervisor immediately.

Personal Medicines

HEALTH &

SAFETY

Our policy is to provide and maintain safe and healthy work conditions, equipment and systems of work for all our employees and anyone who may be affected by our undertakings, and to provide such information, training and supervision as they needs to be able to undertake the job safely, with out risk to health.

Legal Obligations

Health and Safety at Work Act 1974

• It is the duty of every employee to take reasonable care of their health and safety.

• It is the duty of every employee whilst at work to co-operate with his employer.• No person shall intentionally or recklessly interfere with or misuse anything

provided in the interest oh health, safety or welfare.

We are all equally responsible for the health and safety of each other.

Health & Safety Policy

Health & Safety Policy

Risk Assessment

• All tasks onsite have been risk assessed.• Before undertaking any new tasks ensure you have read

and understood the risk assessment & the safe system of work for the task.

Fire Awareness

Fire prevention is everyone’s responsibility.

• Ensure you understand and follow fire procedure• Familiarise yourself with the fire instructions of the site.• Make sure you know the location of all fire exits, escape routes and assembly points.• Anyone who deliberately breaks the fire regulations will be dismissed.

• Fire Alarm Test• • Fire alarms are tested every Tuesday morning at 10.00am. A tannoy announcement will be made

prior to this stating that the alarms are to be tested and not to evacuate.• • All other routine testing of fire alarms will also be announced, prior to this testing stating that this

is not an evacuation.• • Any alarm that is not announced as a test must be treated as an emergency and all personnel

must evacuate and a role call must be taken to ensure all personnel are accounted for. The Fire Marshall or Senior fire office will be the only persons to give the authority to return to work, if safe to do so.

Fire Awareness

• Point 1 – Head count to be undertaken by Receptionist• Office Staff• Visitors• Contractors• Engineers

• Point 2 – Head count to be undertaken by Head Team Leader• Low Care Employees• Despatch Employees• Yard Employees• Goods In Employees

• Point 3 – Head count to be undertaken by Head Team Leader• High Care Employees

• Point 4 – Head count to be undertaken by Agency Representative• Agency Staff

Evacuation Procedure

Evacuation Procedure• If you discover a fire• Sound the alarm at the nearest point.• Immediately leave the building by the nearest exit.

You hear the alarm• Stop work and turn off machinery. • Immediately leave the building by the nearest exit.• Report to your assembly point.• Do not re enter until you are told to do so.

Do not• Stop to collect personal belongings.• Change PPE• Re enter the building until authorised to do so.• Panic or Run

FIRE EXITS AND ESCAPE ROUTES MUST BE KEPT CLEAR AT ALL TIMES

Failure to do so may result in disciplinary action.

Site Map

Accidents

If at any time while on site you have an accident it must bereported to your Line Manager during that shift. They will arrange for a First Aider to tend you, treat your symptoms and make and entry in the first aid book.

If you fail to follow this procedure it may affect any entitlement to accident pay.

Every accident and incident will be investigated by the Line Manager to find the root cause, you may be required to assist in the accident investigation procedure. It is your duty to co-operate in any accident or incident investigation.

Safety Concerns

Near Miss and Safety Concern Reporting Pads

• Please use to pad provided to record any Health and Safety concerns you have.

• Once complete please place in the post box on the wall

This box will be emptied daily and all concerns investigated – Situated in the canteen

Site Hazards

You should always• Use the identified walkways • Check for moving equipment such as fork lift trucks• Watch where you walk for spills, debris etc• High Visibility must be worn anywhere in the yard Racks and Trolleys• Always visually inspect general maintenance before use i.e. are wheels in good working

order. • Always push the racks never pull.• Look in the direction of travel• Seek assistance if it is difficult to move or your vision is obscured.

Machinery• Never operate any machinery you have not been trained to use and always operate in

accordance with safe working procedure. • If a problem develops, use the emergency stop button to switch it off.• Never insert any part of your body into moving machinery.• Equipment must not be left running unattended• Only engineers or maintenance operatives are permitted to undertake repairs• Never remove or tamper with the safeguards whilst equipment is switched on and if not

trained to do so for cleaning operations

Noise

• Following a noise monitoring survey in 2015 the high risk area and low risk rack wash area require all employees and visitors to wear hearing protection, disposable and re-useable ear plugs are available at the changing area and must be worn for the duration of your shift.

• The Noise at Work Regulations 2005 requires by law employers to prevent risks to health and safety from noise at work. It also requires employees to wear and look after the protection provided by employer.

• It is advisable to keep the ear plugs in the re-sealable bag when not in use, after use

• Fill a bowl with warm water and soap, leave the ear plugs in there for a few minutes to soak. • With your fingers or if you prefer a tooth brush, remove all dirt and ear wax from the plug.• Leave to air dry, to discourage any bacteria, then store in plastic pouch. • Plugs can last 3-4 weeks, when looked after.

• Ear plugs must be inserted into ears before entering food production areas and before final hand wash.

• Once in place do not handle until you have left the process area. If you do touch or handle our earplugs you must wash your hands thoroughly and change your gloves.

Signage

Prohibition Sign‘DO NOT’• Always red.• Required by

law to comply.

Mandatory Sign‘MUST DO’• Always blue.• Action required to

comply with safety standards.

• Required by law.

Warning Sign• Indication of danger.• Required to undertake

reasonable safety precautions, depending on information given.

Safe Condition Sign• Provides you with

information on safety.• May include fire exits

or first aiders

Manual Handling

Manual Handling Video Available at S:\Sunderland Filestore\H&S\Videos

Chemicals

• There are several potentially hazardous chemicals used on site:– Cleaning chemicals– Product test chemicals– Engineering chemicals.

• Other than hand wash chemicals and boot wash chemicals, do not touch any chemical or chemical container, unless you have been trained fully on chemical safety awareness.

• If you are fully trained to use chemicals you must wear the correct PPE as specified in the cleaning instruction cards and risk assessment.

• If you see any of the following report this to your supervisor:– Chemicals with no labels– Chemicals that are not locked (in situ on in cupboards)– Any chemical spillages– Any misuse of chemicals

• Chemicals will harm if misused.

Site Security

Staff, contractors and visitors shall be trained in site security procedures.

• All staff, contractors and visitors are to enter the site through the main gate at entrance to site.

• For your safety and site security we have trained security guards 24/7 365 days a year.

• During out of operational hours (overnight and weekends) the main gate is locked. Access can be authorised by the security.

• CCTV is provided across the site, this is installed for your own safety.

• Report to your Section Team Leader or Manager any unidentified or unknown visitors. All visitors will carry a visitor badge and be accompanied by a 2SFG manager.

• Report any strange behaviour of employees who could be attempting to contaminate the product with hazardous materials.

• All staff are issued with photo ID. Carry this with you at all times when not on the factory floor and show if asked by security or by a Manager.

Our Code of Behaviour

This code of behaviour is applicable to all our employees irrespective of their position within it.

• We will always try and adopt a collaborative working culture.• We will not seek to blame others but will work with each other to resolve any

issues or problems.• Saying ‘please’ and ‘thank you’ should be common place.• We will know the names of our immediate manager and other senior

management and managers should know the names of their direct reports.• We will be courteous and respectful to each other at all times.• Any issue raised by an employee will be seen as important and will be dealt with

promptly by the person best placed to resolve the issue.• We will take an active interest in our own and each others welfare and the

morale of our teams.• We will treat others as we wish to be treated.• We will give no preferential treatment to employees based on family or long term

relationships. Employee performance, experience and possession of the relevant skill sets, will be the criteria.

Full details of all policies and procedures are available in the employee handbook.

Equal Opportunities

We are committed to an active equal opportunity policy, from recruitment and selection, through training and development, appraisals and promotion, right up to retirement.

It is our policy to promote an environment free from discrimination, harassment and victimisation where everyone will receive equal treatment regardless of:

Age Political OpinionsMarital or Civil partner status Sexual OrientationGender ColourGender Assignment NationalityReligion or belief Ethnic or National OriginHour of work RaceDisability Disfigurement

All decision relating to employment practise will be objective, free from bias, and based solely on work criteria and individual merit. In every set of circumstances we aim to find the ‘best fit’ between personal requirements and business needs.

Ethical Policy

Our Standards

1. Promote permanent employment wherever possible and adopt a planned approach to the use of agency workers.

2. Recruitment practices protect workers and ensure fair, consistent and equal treatment such that there is no discrimination in recruitment, pay or promotion decisions based on race, caste, national origin, religion, age, disability, gender, marital status, sexual orientation, union membership or political affiliation. We do not use and will not recruit child labour.

3. To ensure equal access to jobs and equal pay for work of equal value and that pay for the standard contractual week at least meets the National Minimum Wage. Overtime is paid at a premium rate.

4. To provide all workers with a decent standard of equipment and facilities whilst at work and ensure that their working conditions are safe and hygienic.

5. Working hours will not be excessive; the maximum working week will be 60 hours. Overtime is voluntary and workers will not be required to regularly work in excess of 48 hours per week.

6. To give all workers the opportunity to raise concerns and get resolutions by either following the Company’s Grievance Procedure or by using ‘Speak Up’, our confidential multilingual reporting line.

7. No harsh or inhumane treatment is allowed. Actual or threatened physical abuse or discipline, sexual or other harassment, or verbal abuse or any other form of intimidation or bullying are expressly prohibited and regarded as gross misconduct under the Company’s Disciplinary Policy.

Tackling Hidden Exploitation

Recent figures show there are 30 million global victims of slavery, with a number of these cases a lot closer to home than you may think. Human trafficking is the fastest growing criminal industry in the world and is second only to drugs as the most profitable criminal industry. Exploitation can consist of human trafficking, forced labour, rogue-landlords and work-finding fees, with some key indicators that you can look out for to stay vigilant in protecting your site

Key Information

1. Be vigilant! You know when something doesn’t look or feel right.

2. Work together. If you suspect anything untoward, speak to

HR immediately.

3. Keep a lookout. You are the eyes and ears of everyone who enters

and exits our sites, as well as being able to monitor what activity is going on outside of our gates.

What it might look like

• Individuals being ordered into or out of a vehicle, when people are being dropped off or picked up from work.

• Have you ever seen food being distributed to an individual or group, outside of the canteen area?

Don’t let this happen at our site !

Stronger Together

• Show video

Working hours will not be excessive; the maximum working week will be 60 hours and workers will not be required to regularly work in excess of 48 hours per week.

Workers can agree to work longer than the 48 hour limit, by opt out agreement, this must be in writing and signed.

You have a right to a day off each week, or 2 days off in 14.

You have a right to 11 consecutive hours rest in any 24 hour period.

You must not work more than 11 hours per shift, including overtime.

You have the right to a 20 minute break when the working day is longer than 6 hours.

You are entitled to a minimum of 28 days holiday per year. Some of which must be taken on days confirmed by the company as stated in your contract. The company does not recognise public holidays.

Night shift must not work more than 8 hours per shift.

Working Time Directive

Lockers

The following items are permitted to be keep in your locker:

Personal items

Outdoor clothing

Non prescription and/ or authorised medicines (by HR)

The following items are not permitted to be kept in your locker:

PPE (coats, aprons, gloves, boots, hairnets etc)

Factory paperwork

Food / drink

Glass/ ceramic items

Knives

Any items that deliberately block visibility into the locker

Random locker searches are carried out regularly and HR, accompaniedby a witness, will remove non-permitted items from lockers.

• Absence must be reported personally on the first day via the absence reporting line 0191 521 9777, at least one hour before the start of your shift. You must confirm your name, illness and likely length of absence.

• Throughout absence you must keep the business informed on a regular basis of your condition and likely date of return.

• Absence due to sickness, injury or accidents for 7 days or less (including weekends) will require a self-certificate form.

• Absence for more than 7 days (including weekends) to be covered by a medical certificate, from a UK based practitioner.

• Medical certificates must be continuous to cover any absence.

Sick Pay You are entitled to Statutory Sick Payment (SSP) of £87.55 per week if you are too ill to work, up to a maximum of 28 weeks. To qualify you must:

Payment will be made in the same way as normal wages with the deduction of tax and national insurance .

Absence Policy

Be classed as an employee Tell us you’re sick 1 hour prior to your start time

Have been ill for at least 4 days in row It is not paid for the first 3 days of your absence

Earn at least £111 (before tax) per week

On your return your Team Leader/Line Manager will complete a 'Return to Work' form and conduct a return to work interview. This must be completed before entering the factory.

The form must be completed following:

• Any illness, at any time, including weekends and bank holidays.

• Following any absence outside of your normal working pattern.

• Return from any foreign holidays.

• Any agency staff that have been away from the business for more than 5 consecutive days.

• Any excessive occasions of sickness/unauthorised absence will be managed through the disciplinary procedure i.e. 3 occasions in a 12 month period.

Return to work

Holiday Entitlement

Holiday year runs from 1st January to 31st December and your entitlement is

stipulated in your contract. They must all be taken within this time period and approved

by your Manager.

Entitlement is pro rata for part time employees and those with less than 1 year service.

Your entitlement is calculated based on the number of weeks worked in a year.

Calculation example; for a full time new employee starting on the 16/02/2015 with an

entitlement of 28 days

Annual Entitlement 28

X

Number of weeks worked in Year

46= 25 Days entitlement for the yearNumber of

weeks in Year

52

Contract Additional Information

Any overtime is freely chosen and will be paid at x1.25 your normally hourly rate.

Hourly rate is in line with or above legislation at £6.50 per hour, payable by credit

transfer, at a 4 weekly pay frequency direct into your bank account.

Nightshift receive an allowance of £6.31 per shift.

You must clock in and out for breaks and the beginning and end of every shift.

• Occupational Health visit within 1 month.• Colour Blind assessment.

• Basic Food Hygiene course to be completed within 3 months. Start training plan.

• Issue starter pack, including contract, pre medical screening, bank details.

• Issue with clock card.

• All staff enter site via security entrance and must sign in and out. This is subject to disciplinary action if not followed.

• Be issued with correct PPE by your Line Manager.

• Read, understand and sign all relevant risk assessments and safe systems of work for the tasks you are carrying out.

Any issues, please speak to your Manager or contact the HR department for more details.

Next Steps

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