In the event of a fire alarm leave by the nearest exit
Inform your roll call co-ordinator if:
The ammonia detection located on the outfeeds of the Heinens
20 PPM : activates low-level ORANGE beacon & alarm located on the Heinens.
80 PPM : also activates high-level BLUE beacon located on the Heinens.
Within the NLC building, an alarm activates at low-level and a flashing RED beacon activates at high-level.
ODOUR/NO ALARM: Prepare for evacuation
STRONG ODOUR/LOW LEVEL ALARM: Evacuate in a controlled manner
OVER-POWERING ODOUR/HIGH LEVEL ALARM: EVACUATE IMMEDIATELY!
Keeping OUR products SAFE, LEGAL and to the EXPECTED QUALITY standard is EVERYONE'S RESPONSIBILITY
Food safety is defined as the assurance that food will not cause harm to the consumer when it is prepared or eaten according to its intended use. (FAO/WHO 1997)
How can you prevent food safety risks?
Food safety breaches are also legal breaches. Following our food safety requirements essential. Other examples of legal breaches we could encounter are:
Food is considered authentic or genuine if the product or its contents correspond to the original condition and the information on the label.
If you notice a raw material looks different to usual, inform a manager. It may be nothing - but is is ALWAYS advised to make sure so we can run additional testing on the product to ensure it hasn't been adulterated.
For example: Extra virgin olive oil can appear a different colour if it has been adulterated with a less expensive alternative.
A product or process that is reliable and that performs its intended function.The degree to which something meets or exceeds the expectations of its consumers
How do we ensure our products are of the expected quality of our customers?
Hands must be washed and sanitised:
This list is not exhaustive
For effective handwashing hands must be washed for at least 20 seconds and dried thoroughly
If wearing gloves these should be changed after doing any of the above activities and sanitised frequently.
STOP: Soap & sanitiser containers and towel dispensers should never be empty. If you find any in this condition – tell a manager
It is the responsibility of the employee to ensure they are fit and healthy to be in work and if you are unwell it is your responsibility to inform the workplace
Please do not leave verbal messages with colleagues or with reception
You must make contact to tell us of your absence. Contact us on each day of your absence and also on the day you expect to return.
You are not permitted to come into work if you have suffered from sickness And/or diarrhoea in the last 48 hours
What is a foreign body? - Something that doesnt belong in the environment it's in.
To reduce the risk of contamination the following items are not allowed to be worn or permitted in the factories:
Reporting risks or concerns:
REPORT IMMEDIATLEY TO YOUR MANAGER / QA
Stateside Values and Behaviours