Your Responsibilities:

• To take care of your own health and safety and that of others
• To co-operate with your employer on health and safety matters
• Not to interfere with or misuse anything provided for your health, safety or welfare
• Refer to the Company Health & Safety Handbook

• Do not run; use the designated walkways and zebra crossings
• Take time on stairs and always hold handrails
• Do not walk through spills, clean up and report - use warning signage
• Do not climb on materials or machines; use a ladder or steps and maintain 3 points of contact

• Do not run; use the designated walkways and zebra crossings
• Take time on stairs and always hold handrails
• Do not walk through spills, clean up and report - use warning signage
• Do not climb on materials or machines; use a ladder or steps and maintain 3 points of contact

• Make sure you have the correct PPE to carry out your tasks safely.
• It is YOUR responsibillity to ensure it remains in a good condition (eg: footware is cleaned regularly, gloves are not damaged ect).
• If any of your PPE is missing or damaged, DO NOT complete the task and request replacements from your manager immediatley.

In the event of a fire alarm leave by the nearest exit

• Do not stop to collect any belongings
• Do not attempt to tackle a fire unless you have been trained
• Remain calm; do not run
• Stay at your assembly point until you have been given permission to leave

Inform your roll call co-ordinator if:

• You are aware of anybody unaccounted for
• If it was you who sounded the alarm, indicating why and the location of the incident

• Report all accidents and near misses immediately.
• Assist your manager with the investigation.
• Be honest and tell the truth.
• If injured you must see a first aider – find out who your nearest First Aiders are (available throughout site on all shifts).
• Reporting accidents and near misses can help Stateside Foods to help you by revising the way certain jobs are carried out, improving safety for all.

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.

• Ammonia leak incidents are rare.
• Assembly Points and Evacuation Routes will be announced.
• Listen carefully to all Assembly and Evacuation instructions.
• Do not go back into any building without permission.
• Do not enter any area that has been cordoned off.
• If you see a gas cloud; move yourself immediately in the opposite direction.

ODOUR/NO ALARM: Prepare for evacuation

STRONG ODOUR/LOW LEVEL ALARM: Evacuate in a controlled manner

OVER-POWERING ODOUR/HIGH LEVEL ALARM: EVACUATE IMMEDIATELY!

FOOD SAFETY

Food Safety is making sure the food we produce will not cause harm to our customers

For example ensuring we do not make our customers ill from food poisoning or by causing choking from foreign bodies

Facts:

•An estimated 600 million people (1 in 10) become ill world wide after eating contaminated food
•420,000 die every year from eating contaminated food
•30% of these deaths occur among children under 5

QUALITY

Quality is making sure the food we produce meets the expectations of our customers

For example our pizzas look, smell and taste good

They…..

Are Fresh

Have a Good Amount of Toppings

Use Good Quality Ingredients

FOOD SAFETY & QUALITY

What Happens if we send out Pizzas which are Unsafe or Poor Quality?

•We could make our customers ill
•Our customers will be unhappy and they could complain
•Stateside could get a bad reputation
•We could be fined or prosecuted
•We could lose customers
•We might have to make some employees redundant

QUALITY CULTURE

What is QUALITY CULTURE?

CULTURE refers to the shared behaviours and values in relation to FOOD SAFETY and QUALITY in an environment.

A positive QUALITY CULTURE is one whereby all staff, at all levels, and in all departments act and think in a way that places food safety and quality as a priority in their day to day roles and activities.

HAZARDS TO OUR PIZZAS

YOU WOULD NOT WANT TO EAT THIS?

Then why expect customers to…

EXCLUSION POLICY

ITEMS THAT ARE NOT ALLOWED IN THE FACTORY

•Jewellery including body piercings
•Nail varnish, nail art, false nails and false eyelashes
•Money, mobile phones (unless company issue)
•Smoking equipment
•Food and drink, including sweets and chewing gum
•Prescription drugs unless authorised by a manager
•Staples/paperclip
•None factory issued stationary:
(pen, pencil case, calculator)

•Any glass items

A Foreign body is anything that should NOT be on the pizza

HOW TO HELP

• Conveyor Belt Checks
• Packaging Opening Procedure
• Report Damaged Equipment

Any foreign body that could contaminate or has contaminated a pizza MUST be reported immediately to your Manager or a QA

Any breakage or damage MUST be reported immediately to your Manager or QA

PROTECTIVE CLOTHING

Protective Clothing is worn to protect our pizzas from contamination such as hairs and fibres from clothes

All PPE must be worn at all times in all production and warehouse areas, and removed when leaving the factory, in the canteen, smoke shed and toilets

Beard Snoods – Anyone with facial hair should also wear a beard snood.

PEST CONTROL

Why ?

To protect our factories and products from pests contamination

How ?

•Clean As You Go in all area !
•External waste bins are kept shut
•No eating or drinking is permitted outside or in the car parking/smoke sheds areas

Ensure any pest sightings are immediately reported to a manager or QA

ILLNESS

• If you have an illness it is important to inform your manager before you start work
• We do not want your illness passing onto your work colleagues.
• Your illness will may be caused by a bacteria or virus that could pass to the pizza’s and make our customers severely ill. 
• You MUST report to your line manager any of the following symptoms…
• Vomiting or diarrhoea ( you must be symptom free for 48 hours before returning to work)
• Infection and/or discharge of the eyes, ears, nose, throat, skin or nails
• Severe colds or flu

It is Everyone’s Responsibility to ensure that we produce Safe and Legal Products

Always report any concerns to your manager

• Foreign body Concerns (damaged blade, missing screws)
• Labelling (incorrect coding/packing)
• Microbiological (mouldy, smelly)
• Chemical (taints, residues or incorrect dilution)
• Food Fraud - VACCP  (adulteration, substitution, dilution, miss-use)
• Food Defense - TACCP (food tampering, intentional contamination)

MEAT SPECIES

Stateside Foods makes products with different meat species, for example, we make pizzas with:

•Chicken
•Beef
•Pork
 

Why do we control this ?

•Respect beliefs for people who choose not to eat certain meats
•Customer can trust the packaging information – correct meat on pizza!!
•Avoid customer complaints and recall
•To protect our reputation

What can you do ?

•Do not cross production lines
•Always follow the cleaning procedure and instructions
•Report any risks or concerns

VEGAN & VEGETARIAN POLICY

What is it ?

•Vegan Pizza - when our pizzas are free from animal origin materials such as meat and dairy (cheese)
•Vegetarian Pizza - when our pizzas are free from meat
 

Why do we have a Policy?

•To avoid complaints or recalls
•To protect our reputation
•To respect beliefs of people who do not want to eat meat
 

What can you do ?

•Do not cross production lines
•Always follow the cleaning procedure and instructions
•Report any risks or concerns

WHAT IS AN ALLERGEN?

CAN YOU NAME THE 14 FOOD ALLERGENS?

Did you Know? These are the 14 allergens required to be declared by law.. And people may be allergic to other foods not listed

WE ARE A NUT FREE SITE

THIS IS TO PROTECT OUR CUSTOMERS WHO SUFFER FROM A NUT ALLERGY

Gluten & Milk

BRCGS

• Formerly known as BRC
• Internationally recognised standard
• Ensures compliance with food safety laws and practices
• It is a requirement from all of our customers that we are accredited to this standard
• We ensure we continually work to the highest standards to maintain our high grades

Stateside Values and Behaviours

• Displayed around the business and in meeting rooms
• Discussion point at 6 Monthly Performance Reviews which take place in Jan and July
• Underpin what the business and our employees work towards

OR EMAIL:
HRD.Requests@stateside-foods.co.uk