QMR 056 HRR 003 009 062
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  • Welcome to Nutri-Nation Foods, one of North America’s leaders in manufacturing of nutritional food bars. We are sincerely grateful that you chose to join our team and become an important part of our high-tech process.

     Workplace Safety and Food Safety are absolutely our top priorities. Our Workplace Safety and Orientation Program is designed to protect you and our Food Safety systems protect our customers, the public who eats our food, and our business.

     The next 30 minutes are very important for Safety Training. You must follow along with this video with your Orientation Manual and your Health and Safety Agreement. We offer this training in many languages. If you need these training materials in another language, do not be embarrassed, please pause the video now and ask for training documents in your preferred language from the Human Resources team. It is mandatory that you understand this safety training material.

     There will be a short simple quiz after, so please pay close attention. If you have any difficulty, don’t worry, we can help and go through the material again with a co-worker or trainer if needed.

    • Workplace Safety Rules and Requirements 

    • Workplace Responsibilities, Hazards and Training -  It is Everyone’s RESPONSIBILITY to follow all health and safety procedures and food safety regulations. In your work area, get informed of all hazards, safe work procedures, and training required to do your job safely. Follow Instructions, get fully trained before you perform any new tasks.
      1.     It is MY RESPONSIBILITY to follow all regulations, food safety rules, and other health and safety procedures and rules.
       
      Standards of Conduct / Hazard Reporting -  We all must conduct ourselves in a safe and professional manner to protect our co-workers and the food products that we produce. IMMEDIATELY report any hazards or actions that are not safe to a member of the Health and Safety Committee.
      2.   It is MY RESPONSIBILITY to conduct myself in a safe professional manner to protect myself, my co-workers and the food products that we produce. I will IMMEDIATELY report any hazards or actions that I feel not safe including unsafe actions by another employee to a member of the Health and Safety Committee.
       
      Right To Refuse Unsafe Work - You have the right to refuse any work that you feel is not safe or that you have not been properly trained to do. If you do not know how to safely perform a task, ask a team leader for training.
      3.     I understand that I have the right to refuse any work that I feel is unsafe or that I have not been properly trained to do. If I do not know how to perform a task, I will immediately ask for help or training.
       
      Violence, Harassment and Bullying - Violence, bullying, harassment, discrimination, and disrespect will NOT be tolerated under ANY circumstance. All Incidents should be reported to Human Resources for Investigation.
      4.     I am aware that violence, bullying, harassment, discrimination, and disrespect will NOT be tolerated under ANY circumstance. All Incidents should be reported to Human Resources for Investigation.
       
      First Aid Procedures and Eye Wash - The First Aid room is located at the south of the warehouse in racking aisle A.

      Eye wash stations are located in the syrup area, in the first aid room, near the shipping driver entrance, and on the faucet of any production area hand wash stations.

      To call First Aid: Call out “First Aid, First Aid, to the incident area for injury” on two way radio, by using the Phone System page-all button, or by verbally calling out.  You may also use three blasts of the Emergency Air horns, located in production office, shipping office and employee entrance or by Calling First aid by Cellular phone. Report injuries IMMEDIATELY and report Injuries, damage, new hazards, near misses or accidents that you witness.
      5.     I am aware of the locations of first aid facilities, eye wash stations, how to call first aid and how to report injuries. I will report injuries IMMEDIATELY no matter how minor and I will report Injuries, damage, new hazards, near misses or accidents that I witness.
       
      Fire Safety, and Evacuation - Fire extinguishers are located by exit doors and various locations in the building and are clearly marked. They are used for small fires only. To use: Pull the pin, Aim the extinguisher nozzle (horn and hose) at the base of the fire, Squeeze the handle. Sweep from side to side at the base of the fire. Discharge the entire content of the extinguisher.

      Emergency exits and exit paths must be kept clear. In the event of a fire, evacuate and head to the Emergency Assembly Area located at the south west corner of the building along the fence. Near the visitor parking area.

      Always be aware of the locations of emergency exits and fire extinguishers in your work areas.
      6.     I have been shown the location of the fire extinguishers and their proper use. I have been shown all of the emergency exits and what procedures to follow in the event of a fire or earthquake. I have been informed and understand that all emergency exits must be kept clear.  I was told where the muster station (emergency assembly area) is located.  
       
      Joint Health and Safety Committee - The Health and Safety Committee bulletin board is located in the main employee lunch room and is used for communicating safety information and safety meeting minutes to all staff. Members of the Health and Safety Team are listed on QMR 054 Organization Chart, posted at the employee entrance and in the main office lobby.
      7. I have been told where the Safety Committee bulletin board is located, including a list of its members and understand its purpose. I know who my Health and Safety representatives are. Employee Safety & Food Safety are high priorities.
       
      Tools Machinery & Equipment / Lockout Safety - Everyone must be properly trained and approved by a member of management before operating tools, cleaning machines, or maintenance work on machines.  Lockout training and procedures eliminate moving machinery hazards during cleaning and maintenance by physically locking out the power and energy sources. Machine Lockout procedures must always be used during cleaning or maintenance. Never touch moving machinery or reach into machine areas. Lockout and Cleaning procedures are attached to every machine and are also located in a binder at the production office and line 2 and 4 packaging areas. Failure to follow safe work procedures and lockout procedures will result in disciplinary action.
      8. I have been informed and understand that I must be properly trained and approved by a member of management before I operate tools or lockout any machines.  Lockout procedures must be used during cleaning or maintenance. I will not touch moving machinery as this may cause serious injury.
       
      Damage Reporting - Always inform a supervisor if you damage any equipment, products, or the facility in any way.
      9. I will IMMEDIATELY inform a supervisor if I damage any equipment, products, or the facility in any way.
       
      Absence reporting – Use The Online Absence notification system or Call in prior to your shift and indicate why you will be absent and when you will to return to work. Telling a co-worker or texting a team leader/supervisor that you will be away is not acceptable. Absenteeism without notification is considered JOB ABANDONMENT and is NOT tolerated. You may be asked to bring in a doctor’s note if you miss work due to medical reasons.
      10.  I will personally call in prior to my shift and indicate why I will be absent and when I am expected to return to work. Telling a friend/co-worker or texting my team leader/supervisor that I will be away is not acceptable. Missing work without notification is considered JOB ABANDONMENT and is NOT tolerated. I know that I may be asked to bring in a doctor’s note if I miss ANY time from work due to medical reasons.
       
      Timeclock - Accurate Timekeeping is your responsibility.  Use the electronic thumbprint or card reader four times a day (at the beginning of work, in and out for lunch, and at the end of the day). Do not clock anyone else in or out at any time.
      11.  I understand that work timekeeping is my responsibility.  I will make sure I use the electronic thumbprint / card reader at minimum four times a day (at the beginning of work, in and out for lunch, and at the end of the day). I will not fill in anyone else time sheet or clock anyone else in/out at any time.
       
      Personal Cell phones & mobile devices - Personal Cell phones, mobile devices, cameras, and music players are NOT permitted in any work area while clocked in.  They can only be used in the break room or outside while clocked out.  All personal conversations/phone calls must be kept in the break room during break time. Failure to comply with this rule may result in IMMEDIATE DISMISSAL.
      12.  I have been informed and understand that cell phones, cameras, and music players are NOT permitted in any work area while clocked in.  They can only be used in the break room or outside while clocked out.  All personal conversations/phone calls must be kept in the break room during break time. I understand that failure to comply with this rule may result in IMMEDIATE DISMISSAL.
       
      Horseplay, joking and pranks are prohibited. – Jokes, pranks, teasing, prejudice are not permitted in the workplace. We have a strict Standards of Professional Conduct Policy that must be followed at all times. Respect is mandatory.
      13.  I know that horseplay, joking and pranks are prohibited.
       
      Drug and Alcohol Use - Never consume, possess or be under the influence of any drugs or alcohol at any time while working.
      14.  I will NOT consume, possess or be under the influence of any drugs or alcohol at any time during my shift.
       
      Chemical use / WHMIS Training / Safety Data Sheets - Do not use chemicals without WHMIS Training. The SDS (Safety Data Sheet) binder is located in the chemical storage room and the first aid room. If you have not completed your WHMIS training, you are only permitted to job shadow and not use the chemicals. Call First Aid if you or anyone is exposed to chemicals used within the facility and always wear Personal Protective Equipment.  
      15.  I will not use chemicals without WHMIS Training and proper handling training. The SDS (Safety Data Sheet) book located in the chemical storage room and the first aid room has been discussed. I was told what to do when exposed to chemicals used within the facility and ways to prevent exposure.
       
      Fall Protection and Ladder Safety - If working from height, you must follow proper fall prevention procedures and use fall protection equipment, training and procedures. Inspect all step stools, ladders, fall protection equipment and man cages before using them.
      16.  If working from height, I understand that I must follow proper procedures.  I must inspect all step stools, ladders, fall protection equipment and man cages before using them.
       
      Housekeeping - Always keep your work area clean and clear of clutter. Remove any tripping hazards, and clean up spills or slippery floors promptly.
      17.  I will keep my area clear of clutter, remove any tripping hazards, and cleaning up spills promptly.
       
      Musculoskeletal Injuries and Safe Lifting / Back Safety - Always use safe lifting & movement techniques and ask for help with items you cannot safely lift.
      18.  I will use safe lifting & movement techniques and ask for help with items I can’t comfortably lift.
       
      Machine Guarding / Fencing - Use all machinery guards, interlocks, and guarding safety systems.  If a guard is damaged, notify a team leader or manager. Do not defeat, remove, reach around machine guard systems.
      19.  I will use all machinery guards that are in place.  If a guard is damaged, I will tell my team leader or manager. I will not defeat, remove, reach around guarding systems.
       
      Forklifts and Mobile Equipment - Always make eye contact with forklift & mobile equipment operators. If driving a forklift, be aware of all of your surroundings, hazards, equipment and other employees.
      20.  I will make eye contact with forklift & mobile equipment operators. If I am driving a forklift, I will be aware of my surroundings and other employees.
       
      Confined Spaces - Generally confined space work is only performed by maintenance contractors. If you are asked to work in a confined space, you must know the hazards, have the training, and follow procedures for working safely in confined spaces.
      21.  If I am asked to work in a confined space, I know the hazards and procedures for working safely in specific spaces.
       
      Knives, Blades and Sharps - Proper knife blade use includes: always maintaining a clean sharp knife blade, always using the knife safely by cutting away from your body parts in a safe controlled manner. Safely store your knife in a packet. Dull and damaged blade must be safely disposed of in the sharps bin in the production office or shipping office.
      22.  Proper knife blade use, storage, and blade disposal was discussed. I will follow proper knife use, storage and disposal procedures.
       
      Health and Safety Policy Statement - Our Health and Safety Policy is the main document stating leadership and organizational commitment to safety. This policy is posted in the main lunch room on the Safety Committee bulletin board and in the main office lobby.
      23.  Health and Safety Policy Statement was reviewed.
       
      Contact Info - Team Leader / Supervisor and Emergency Contact Info provided is provided in the orientation manual and is posted on the main exit doors.
      24.  Team Leader / Supervisor and Emergency Contact Info provided in orientation manual
       
      Warning Signs - Warning Signs / Decals / Lockout Procedures must be read, understood and followed. If you are unsure or untrained, you must ask my team leader or a manager. Warning Signs / Decals / Lockout Procedures must never be removed, obstructed or blocked. Report to a team leader or manager if you notice this.
      25.  Warning Signs / Decals / Lockout Procedures must be read, understood and followed. If unsure I will ask my team leader. I will report missing, obstructed or blocked warning signs / decals / Lockout Procedures to a team leader or manager
       
      Right to Know / Right to Participate / Right to Refuse Unsafe Work - All employees have a right to know what hazards are present on the job, and how these hazards can affect them. All employees have a right to take part in health and safety activities such as continuous improvement suggestions, report hazards, report near misses. Each month we give out awards for continuous improvement suggestions. Every employee has the responsibility and right to refuse to any work
      26.  I understand Right to Know, Participate, Refuse Unsafe Work policies
       
      Working Alone - Working Alone policies must be followed in rare cases of working alone. Working with a buddy or team is always safest. Working at a remote warehouse or doing deliveries require work alone procedures. If you ever need to work alone, a team leader or buddy must be in constant communication using two way radios, cell phone, or a work alone check-in device.
      27.  I will follow Working Alone policies if I am required to working alone for any reason.
       
      Smoking - Smoking / Vaping is only permitted outside in designated smoking area.
      28.  Smoking / Vaping is only permitted outside in designated smoking area
       
      Yellow Caution Tape / Yellow Floor Marking  - Yellow Caution Tape and Floor Marking Paint marking is also used to warn against potential hazards inside the area that is barricaded off. It is also used to mark floor walk paths and areas of caution such as around machines or hazard areas. Walk paths are clearly marked where hazards such as forklifts exist in the warehouse. Always follow walk paths.
      29.  Yellow Caution Tape / Yellow Floor Marking
       
      Labour and Human Rights - All employees of Nutri-Nation must ensure they respect labour and human rights in all business relationships, including dealings with coworkers, suppliers, subcontractors, and customers. Nutri-Nation has a policy on Labour and Human rights which is available to all employees by the timeclock by the employee entrance at line 1.
      30.  I will respect labour and human rights in all business I am a part of at Nutri-Nation, including dealings with coworkers, suppliers, subcontractors, and customers. I know that Nutri-Nation has a policy on Labour and Human rights and that it is available to me by the timeclock by the employee entrance at line 1.
       
      Infectious Diseases - Employees who are known to be carriers, of infectious diseases that present a food safety or health risk to others through the production or storage processes will not be permitted to enter the facility unless they are symptom free. All employees are required to report any illness on the Worker Daily Self Check form, but particularly COVID-19 symptoms, vomiting or diarrhea prior to commencing work. If the employee has been in contact with anyone (family or friends) suffering from vomiting, diarrhea, gastroenteritis, food poisoning or infectious diseases, it must be reported to Senior Management.
      31.  I know if I have an infectious disease which may present a food safety or health risk to my coworkers, I may not be permitted to work. I fill out the Worker Daily Self Check form before starting my shift and report any illness, particularly COVID-19 symptoms, vomiting or diarrhea.
       
      EDI Policy - All employees must adhere to Nutri-Nation’s policy of Equity, Diversity and Inclusion (EDI) in the workplace. Discrimination against employees based on their race, colour, creed, religion, sex, gender identity, gender expression, family status, age, language or national origin will not be tolerated. Disciplinary action may be taken against employees who violate this policy.
       
      32.   I will adhere to Nutri-Nations Equity, Diversity and Inclusion Policy.
       

    • Food Safety , GMP, and HACCP Training Topics 
    • Good Manufacturing Practices, or GMPs, are the CRITICAL FOOD SAFETY RULES that must be followed at all times at Nutri-Nation. The following are Basic Employee GMP Requirements.
      Food Safety and Quality Policy - Food Safety and Quality Policy are posted by the main and employee entrance along with the Organizational Chart. These policies state clearly our commitment to food safety, quality, continuous improvement as well as clearly display our company leadership structure.
      1. The Food Safety and Quality Policy, and the company Organizational Chart were discussed. I know that they are posted by the main and employee entrance. I know who my team leader and manager are.

      Food Safety Reporting - Report any food safety problems or issues to Quality Assurance or Senior Management. Report by email to: safety@nutri-nation.com
      2. I know to report any food safety problems or issues to Quality Assurance or Senior Management.

      Handwashing - Wash and sanitize my hands before working. Hand washing and sanitizing is required
      • Prior to starting work
      • On entering food handling or processing areas
      • After each visit to a bathroom, or after using a tissue to blow nose
      • After smoking, eating, or drinking
      • After handling wash down hoses, cleaning materials, dropped product or contaminated material
      • After putting on, removing, or adjusting face masks
      Hand washing and sanitizing techniques were demonstrated. Hand washing practices must be maintained when gloves are used.
      3. I will follow proper hand washing technique and frequencies as trained. I will maintain the hand washing practices outlined above when using gloves.

      Personal Protective Equipment –
      a. Uniform – uniforms are required in the facility. Exposed street clothing is not permitted. Arrive showered and free of perfume with time to change into uniform prior to your shift. Street clothing should be stored separately from uniforms. Do not wear uniforms outside the facility or in washrooms. Do not put items in any upper pockets.
      b. Hairnet/Beard Net – hairnets are required at all times on the production area and beards or moustaches are discouraged. I know that ANY hair longer than 1/8” must be fully covered by a hairnet, beard net, uniform, or removed/shaved prior to working food production areas. Hairnets and beard nets must be worn correctly
      c. Gloves – proper glove use was demonstrated. Hands must be washed before putting on a new pair of gloves. Change gloves at every break, after touching any non-food contact surfaces and as often as required to ensure food safety
      d. Appropriate NON SLIP STEEL TOE footwear
      e. Protective safety glasses
      f. Dust mask or respirator (if handling dust or chemicals)
      g. Ear plugs in designated noisy areas
      h. Hi-visibility vest or jacket (in warehouse, outdoors near vehicles, near forklifts)
      i. Back support (when lifting)
      4. It is my responsibility to ensure that I wear ALL REQUIRED PERSONAL PROTECTIVE EQUIPMENT:
      a. Uniform
      I know that uniforms are required at all times and I can’t have exposed street clothing. I understand that I must arrive showered and free of perfume with time to change into my uniform prior to my shift. I will keep my street clothes stored separately from my uniforms. I will NOT wear uniforms outside of the facilities or in washrooms. I also know NOT to put Items in any upper pockets.

      b. Hairnet/Beard Net
      I know that hairnets are required (no exposed hair) at all times on the production area and that beards or moustaches are discouraged. I know that ANY hair longer than 1/8” must be fully covered by a hairnet, beard net, uniform, or removed/shaved prior to working food production areas. I will wear hairnets, and beard nets if applicable, correctly.

      c. Gloves
      Proper glove use was demonstrated. I know that I must wash hands before putting on new pair of gloves, to change gloves at every break, after touching any non-food contact surface, and as often as required to ensure food safety. I know that I must wear gloves in all areas if I am wearing nail polish.

      d. Appropriate NON SLIP STEEL TOE footwear

      e. Protective safety glasses

      f. Dust mask or respirator (if handling dust or chemicals)

      g. Ear plugs in designated noisy areas

      h. Hi-visibility vest or jacket (in warehouse, outdoors near vehicles, near forklifts)

      i. Back support (when lifting)

      Jewellery - NO jewellery of any kind - earrings, watches, or rings are permitted in production. The only execeptions are plain wedding bands and religious piercings. Any exceptions must be approved by HR or Senior Management.
      5. I know that jewelry of any kind - earrings, watches, or rings - is NOT permitted in production. The only exceptions are plain wedding bands and religious piercings. I will get approval before wearing any excepted jewellery.

      Wounds and Bandages - No open wounds, sores, or rashes. No outside Band-Aids or bandages from home are permitted in the facility. Only approved Metalized blue bandages must be used for any wounds from a First Aid team member. All bandages must be covered by a glove or uniform.
      6. No open wounds, sores, or rashes. No outside Band-Aids or bandages are permitted in the facility. I must recieve a metalized blue bandage for any wounds from a First Aid team member. I know that all bandages must be covered by a glove or uniform.

      Food and Drink - No food or drinks are allowed outside of the break room. Cold water fountains are positioned around the factory. Eating and drinking activities are only allowed in break rooms or designated drinking fountain areas.
      7. No food or drink outside of break room. I know that eating and drinking activities are only allowed in break rooms or designated drinking fountain areas.

      Glass and Breakables - No glass, ceramic mugs, or breakables are permitted in production or in the break rooms. All lunch and drinking containers must be made of non breakable plastic. No glass bowls, no glass pyrex or ceramic lunch containers.
      8. No glass, ceramic mugs, or breakables are permitted in production or in the break rooms. I know that my lunch and drinking containers must be made of non breakable plastic. Glass bowls, glass pyrex or ceramic lunch containers are not permitted.

      Lockers - Personal locker and uniform locker must be locked at all times. Only company provided combination locks are permitted. Do not store food in your locker. Lockers are subject to inspection.
      9. I know that both my personal locker and uniform locker must be locked at all times. I know that only company provided combination locks are permitted. I will not store food in my personal locker. I understand that my locker may be subject to inspection.

      Chemical control – Only company provided chemicals are approved for use. No outside chemicals are allowed. Un-approved cleaners, lubricants, pesticides, drugs, perfumes, or hygiene products are prohibited. Only a one week supply of prescription and over the counter drugs allowed in your locker.
      10. Chemical control is enforced by allowing NO outside chemicals. No non-approved cleaners, lubricants, pesticides, drugs, perfumes, or hygiene products are allowed. All chemicals from home are prohibited. I know that I am only allowed a one week supply of prescription and over the counter drugs in my locker.

      Cleaning and sanitizing of equipment - Cleaning of equipment, tools, buckets, checklists and Sanitation / Lockout Procedures are posted on each machine. Blue buckets, brushes and cloths are for food contact surfaces, Red are for non-food contact surfaces, Yellow is for floors, orange for bathrooms and black is for drains only. Cleaning and WHMIS Training is required before cleaning activities can be performed. Procedures must be followed. You must sanitize ALL food contact surfaces & food equipment with ALCOSAN SANITIZER after cleaning. Further training will occur during orientation.

      Cleaning procedure and frequency on master cleaning schedules must be followed. After cleaning is completed, sign the master cleaning schedule.
      11. Cleaning and sanitizing of equipment, chemicals, tools, buckets, checklists and techniques were trained. I must follow proper cleaning and sanitation procedures at all times. I will sanitize ALL food contact surfaces & food equipment with ALCOSAN SANITIZER after cleaning. I will document cleaning on the master cleaning schedules.

      Special Handling - ORGANIC, NON-GMO, ALLERGEN, RSPO and GLUTEN FREE ingredients and products require special safe handling and storage procedures. Organic, Non-GMO, and Allergen (including gluten free and RSPO) product handling, segregation, and sanitation training was completed in detail.
      I know that ORGANIC, NON-GMO, ALLERGEN, RSPO and GLUTEN FREE ingredients and products are handled differently than regular ingredients and products. Organic, Non-GMO, and Allergen (including gluten free and RSPO) product handling, segregation, and sanitation training was completed in detail.

      Pest Control – Always report all pest activity, clean up crumbs and spills, cover garbages and perform effective sanitation activities. Do not leave doors open for prolonged periods of time. All Doors MUST CLOSE PROPERLY after they are used. Report all spaces or gaps under doors for pest control.
      12. Pest Control Program was discussed. I must report all pest activity, close all doors, and perform effective sanitation activities. I will ensure that doors are not left open for prolonged periods of time. All Doors MUST CLOSE PROPERLY after they are used. I will report all spaces or gaps under doors for pest control.

      HACCP Food Safety Program – HACCP stands for Hazard Analysis of Critical Control Point. Our HACCP Critical control point is our Metal Detector. It catches metal pieces that may be in the food so it is a Critical Control Point or CCP before product goes into packaging.
      13. HACCP (the Hazard Analysis of Critical Control Points) was discussed. I know that our CCP is metal detection of the product before it goes into packaging.

      Traceability and Identity – All products are made from raw materials. Ingredients, finished products and packaging items all have Lot numbers. Lot numbers must be recorded and maintained so we can trace food effectively in our records and when it is made into food. This is important for food recall.

      Ingredients and packaging material if removed from their original packaging must be properly sealed and labelled with the item name, item number, lot number, date opened and initial of employee.
      14. I know that all ingredients used, and products made at Nutri-Nation must have a preserved identity at all times. I will ensure that proper traceability procedures are followed. If I remove Ingredients or packaging material from their original packaging I will ensure the bags/boxes are properly sealed and labelled with the item name, item number, lot number, date opened and my initial.

      Food Defense and Security - Nutri-Nation is a FOOD DEFENSE COMPLIANT FACILITY that is video recorded & alarm monitored 24/7 for safety and security of our employees, products and facility. Report any suspicious activities, suspicious people, suspicious conversations, concerning threats or rumours to management without delay.
      15. I acknowledge that Nutri-Nation is a FOOD DEFENSE COMPLIANT FACILITY that is video recorded & alarm monitored 24/7 for safety and security of our employees, products and facility. I will NOT share my door access codes, key card or Nutri-Nation Security measures at any time with anyone. I will report any suspicious activities, suspicious people, suspicious conversations, concerning threats or rumours to management without delay.

      Non-Disclosure Agreement - Nutri-Nation’s customers, capabilities, technology, and processes must be kept confidential. You can only ever disclose that we make nutrition bars with family, friends, or future employers. Never discuss who we make bars for or what technology we use. This Intellectual Property is protected by Non-Disclosure and Confidentiality Policy.
      16. I will NOT discuss any of Nutri-Nation’s customers, capabilities, technology, or processes at any time with anyone including family, friends, or future employers. I understand and agree that I am legally responsible for these prohibited activities. Confidentiality Policy was discussed.

      Product Samples – Employee Appreciation Bar Giveaway happens monthly so you will only be able to take samples from the giveaway area on those authorized days. Do not take any product home without authorization. Any samples given to you are for you and your family only and must not be given to friends or donated.
      17. I will NOT give any “product samples” away or take any product home without authorization. Any samples given to me are for ME AND MY FAMILY TO EAT ONLY and must not be given to friends or donated.

  • Now please write down your initials. This will be placed in front of each of the above items to indicate your confirmation. 

    Initials:     

     
    I UNDERSTAND THAT MY FAILURE TO COMPLY WITH ANY OF THE ABOVE RULES MAY RESULT IN DISCIPLINARY ACTION OR EVEN TERMINATION OF
    EMPLOYMENT. THIS IS A LEGAL DOCUMENT AND BY SIGNING I AGREE TO ALL  INFORMATION.
    Sign:   

  • Rights and Responsibilities – Workers, Team Leaders/Supervisors and Senior Management

  • • Is there any safety gear that I’m expected to wear? If so, who provides it?
    • What specific health and safety orientation will I get before starting work, and who’s responsible for
    supervising me?
    • What are my workplace health and safety responsibilities, and who do I go to with safety concerns?
    • If I’m hurt at work, what’s the procedure? Who’s the first aid person?

     

    Sample questions to ask your employer or supervisor
    • I’m not confident doing this. Can you show me how?
    • There’s a lot to remember with the equipment. Can you please go over it again?
    • I think I’ve got the hang of this, but can you watch to make sure I’m doing everything right?

     

    Team Leaders/Supervisors

    A supervisor is a person who instructs, directs, and controls workers in the performance of their duties —
    even if they don't have the title of supervisor.

    Rights
    As a team leader/supervisor, you have the same rights as all workers:
    • The right to know about hazards in the workplace
    • The right to participate in health and safety activities in the workplace
    • The right to refuse unsafe work without getting punished or fired.

     

    Responsibilities
    • Ensure that all new employees receive a safety orientation when they start employment with Nutri-
    Nation Functional Foods;
    • Know the requirements that apply to the work under your supervision and make sure those
    requirements are met.
    • Ensure compliance by all employees and outside contractors under their supervision with the
    company’s safe work procedures, safe operating procedures and policies;
    • Ensure all employees under your supervision are aware of all known hazards.
    • Ensure that all employees under their supervision are adequately trained and are properly
    instructed in the safe performance of their tasks;
    • Ensure workers under your supervision have the appropriate personal protective equipment, which
    is being used properly, regularly inspected, and maintained.
    • Conduct regular departmental safety inspections of their areas including both equipment and work
    practices;

    • Investigate all accidents and/or incidents involving their employees and complete the Nutri-Nation Functional Foods Accident Investigation Report (Worksafebc Form 7) – taking whatever corrective
    action is necessary to prevent future similar accidents; and
    • Investigate and correct any alleged unsafe conditions in their area and ensure that proper follow-up
    action is taken.

    Senior Management

    Rights

    Employers have the right to expect workers to:
    • Pay attention during health and safety training.
    • Remember their training, and follow health and safety principles at all times.
    • Report any perceived hazards in the workplace.
    • Wear their personal protective equipment at all times.
    • Inform them about any physical or mental conditions that may impair their ability to perform their
    jobs safely.


    Responsibilities

    Employers have the responsibility to:
    • Provide a safe and healthy workplace;
    • Develop, initiate and maintain a comprehensive Occupational Health and Safety Program;
    • Ensure all employees are adequately trained and educated in all company safe work procedures,
    safe operating procedures and policies. Keep written records of training (who, what, when).
    • Appoint company Joint Health and Safety Committee members;
    • Ensure that regular safety inspections are conducted and appropriate follow up action is taken as
    necessary to correct all unsafe conditions;
    • Support supervisors, safety coordinators, and workers in their health and safety activities.
    • Ensure accident/incident investigations are conducted immediately and appropriate follow up
    action is taken as necessary to correct all unsafe conditions;
    • Take action immediately when a worker or supervisor tells you about a potentially hazardous
    situation.
    • Ensure that regular management and safety meetings are held;
    • Provide personal protective equipment and conduct training in the use and maintenance of such
    equipment;
    • Maintain safety records, documents and statistics;

    • Provide adequate first aid facilities and services.
    • Report serious incidents to WorkSafeBC.


    Responsibility for training and supervision

    One of the most important responsibilities of an employer is to ensure that workers are adequately trained
    in safe work procedures and properly supervised when carrying out their duties.

    In the workplace, worker training is usually carried out by the supervisor. However, the employer has the
    legal responsibility to ensure that every worker receives adequate training. The employer must follow up to
    see that the supervisor is carrying out all required training.
    • Don’t assume workers know how to work safely without training.
    • Make sure everyone knows and uses proper safe work procedures.
    • Don’t allow workers to improvise their own techniques.
    • Don’t allow shortcuts, carelessness, or recklessness.
    • Ensure workers aren’t intimidated or confused by new equipment or procedures.

    “It-won’t-happen-to-me” attitudes can get in the way of safety. Work with supervisors to help foster positive worker attitudes about safety.

    Due diligence means taking all reasonable care to protect the well-being of employees or co-workers. To meet the standard of due diligence, you must take all precautions that are reasonable so that you can carry out your work and your health and safety responsibilities. This is the standard of care required to comply with the Occupational Health and Safety Regulation. 

  • Confidentiality/Non-Disclosure Agreement

  • Nutri-Nation requires all employees to handle any and all sensitive business information including recipes, operational practices, secret ingredients, client information, supplier information, pricing information, salary information, or any other confidential information related to the operation of Nutri-Nation business gained through the course of their regular job duties in a confidential and appropriate manner.

    Employees agree that if confidential information is not effectively protected, the operations and reputation of Nutri-Nation and the job security of the employees may be threatened.

    In working for Nutri-Nation, employees shall not divulge, disclose, provide or disseminate Confidential Information to any third party not employed by Nutri-Nation or employee not authorized access to the information at any time, unless Nutri-Nation gives written authorization. Furthermore, Confidential Information shall not be used for any purpose other than its reasonable use in the normal performance of employment duties for Nutri-Nation. Reasonable efforts will be made to limit access to confidential information to only those who need to know the information.

     It is company policy that employees are prohibited from discussing their pay levels, bonuses, and company benefits with other employees; such information is confidential and may not be discussed. Any employee violating this policy will be considered to have committed a breach of confidentiality and will be subject to disciplinary action.

  • Standards of Professional Conduct Policy

  • Nutri-Nation is committed to providing a safe, healthy workplace that promotes a high level of job satisfaction and a respectful atmosphere. It is a shared responsibility of all Nutri-Nation employees to conduct themselves in an ethical and professional manner, at all times. Nutri-Nation employees are also required to manage their time wisely and not participate in any time theft.

     Nutri-Nation Functional Foods, there is zero-tolerance for conduct policy abuse and Nutri-
    Nation reserves the right to discipline and, in certain cases, terminate the employment of
    any employee that engages in conduct unbecoming of Nutri-Nation standards and policies.

    Unacceptable Actions / Behaviours

     To preserve the core values and business principles that Nutri-Nation is founded upon, we
    have compiled a list of unacceptable behavioural actions. Unacceptable behaviours shall
    include, but not be limited to the following:
    • Causing physical harm to another person.
    • Unwanted or inappropriate touching.
    • Wilful damage or destruction to Nutri-Nation property, or employee property.
    • Possession of a weapon while on Nutri-Nation premises.
    • Disorderly, immoral, or indecent conduct.
    • Violation of health and safety practices, policies and procedures.
    • Theft, including physical and intellectual properties.
    • Insubordination.
    • Horseplay, Dirty Jokes, Harmful Gossip
    • Dishonest, illegal or improper business activities.
    • Job abandonment.
    • The use, possession, sale, manufacture or dispensation of any illegal drug, alcohol
    • The use of alcohol or illicit narcotics off Nutri-Nation premises that adversely affects
    the employee’s work performance, the safety of the employee’s own safety or the
    safety of others at work, or Nutri-Nation regard or reputation in the community.
    • Failure to report to management the use of any prescribed drug which may alter the
    employee’s ability to safely perform his/her duties.
    • Failure to meet stated goals, objectives and/or performance levels required for a
    position.

    • Time Clock abuse or time theft by failure to enter clock in/out times accurately or by
    dishonest time clock adjustment entries.

     Employees are expected to perform their job duties in a manner conducive to a safe
    workplace, following all Nutri-Nation practices, policies and procedures.

     Harassment / Bullying/ Discrimination

     Workplace harassment can be defined as any form of offensive/abusive treatment or
    behaviour that creates an intimidating, hostile, or abusive work environment.

    Bullying
    Bullying is an act of repeated, health-harming mistreatment, verbal abuse, or conduct
    which is threatening, humiliating, intimidating, or sabotage that interferes with work
    with intent to harm another person, physically or mentally. 

    Harassment
    • Harassment is a form of discrimination and is against the law. Harassment is defined
    in the Human Rights Code as “engaging in a course of vexatious comment or conduct
    that is known or ought reasonably to be known to be unwelcome”.
    • Behaviour that is hostile in nature, and/or intends to degrade an individual based on
    personal attributes, including age, race, nationality, disability, family status, religion,
    gender, sexual orientation, and/or any other Human Rights protected grounds.
    • Any threats of physical violence that endanger the health and safety of the
    employee.
    • Harassment may be physical, verbal, written or visual and includes use of the
    Internet. Harassment does not necessarily need to target a specific employee or
    individual. A single act or expression can constitute harassment.

     

    Harassment can manifest itself in many ways. Types of behaviour which constitute
    harassment include, but are not limited to:
    • Jokes or hostile comments relating to physical characteristics, ancestry or age;
    • Physical or verbal teasing;
    • Display or passing around of sexist, racist or derogatory pictures, materials or graffiti;
    • Intimidation, offensive remarks, belittling and threatening behaviour;

    • Leering (suggestive staring), obscene and/or offensive gestures;
    • Inquiries or comments about a person’s sex life or sexual preferences;
    • Practical jokes which cause awkwardness or embarrassment, endanger safety or
    negatively affect others;
    • Derogatory nicknames; and/or
    • Physical or sexual unwelcome contact.

     Discrimination
    Discrimination generally refers to actions toward or practices regarding members of a
    group which results in them being disadvantaged. The Human Rights Code provides that
    every person has a right to equal treatment with respect to services, goods and facilities,
    without discrimination because of race, ancestry, place of origin, color, ethnic origin,
    citizenship, creed, sex, sexual orientation, age, marital status, same-sex partnership
    status, family status, disability or the receipt of public assistance and/or any other
    Human Rights protected grounds..

     Nutri-Nation will not tolerate harassment, bullying or discrimination in the workplace. All
    Incidents will be investigated and handled with appropriate action based on history, report
    details, witness details, and WorkSafeBC / labour law regulations. Any staff member who
    experiences harassment, discrimination or bullying must report the activity to Human
    Resources. All complaints shall be taken seriously, and investigated appropriately. Staff
    members that submit a report or complain of harassment or bullying shall not be subject
    to any form of reprisal or retaliation as a result of the complaint. Each staff member has a
    shared duty to ensure that the workplace is harassment and bullying free.

    Management Responsibilities

    • Promote a respectful and safe working environment;
    • Ensure employee adherence to the Standards of Conduct Policy;
    • Investigate complaints of bullying and/or harassment promptly;
    • Maintain a confidential file for complaints of harassment or bullying, investigations
    completed and actions taken;
    • Report the incident to police where appropriate;
    • Apply appropriate disciplinary action where appropriate.

     Employees Responsibilities

    • Treat others with respect, and contribute to a respectful and safe work environment;
    • Report all acts of bullying to management.

    Reporting Harassment, Discrimination or Bullying

     Any Nutri-Nation employee who feels that they have been the victim of, or witnessed
    workplace harassment, discrimination or bullying should report the incident to their
    manager, or Human Resources immediately.

     Allegations of discrimination and/or harassment will be investigated by Nutri-Nation
    Human Resources staff.

    Absenteeism/Attendance

    Nutri-Nation considers an employee absent if he or she does not attend work as scheduled,
    regardless of cause.

     Departments of Nutri-Nation are advised to adapt and communicate the following policy
    statements (under the approval of the Human Resources department) to indicate the
    specific attendance needs of each business unit.
    • Each employee is responsible for notifying the front office by telephone (604-552-
    5549) 30 minutes before the employee’s regularly scheduled starting time for each
    day that the absence occurs, regardless of cause. Each employee is also responsible
    for reporting when he or she is likely to return to work. Absences without excuse will

    not be tolerated and are subject to progressive corrective action. Failure to provide
    required notification of any absence whatsoever may result in disciplinary action.
    Nutri-Nation reserves the right to terminate any employee who is absent for three
    (3) or more consecutive working days without notification.
    • Employees who are absent for more than three (3) or more consecutive working
    days are required to submit a note from a licensed physician or medical practitioner
    stating the nature of the illness and/or medical condition that led to the absence.
    Employee absenteeism due to a work-related illness or injury could be required to
    submit to a physical examination before returning to work in order to minimize
    liability to Nutri-Nation Functional Foods.
    o Any employee who remains absent for more than three (3) consecutive
    business days, without contacting the company, shall be considered as having
    abandoned and resigned his or her position.
    o Any employee who has been absent due to illness or injury for more than (5)
    days per calendar year shall have their attendance record reviewed; he or she
    may be required to submit a physician’s note or other medical evidence to
    validate additional sick days registered for that year.
    • Unacceptable attendance includes (but is not limited to) unexcused or persistent
    early departure during scheduled working hours, abuse of established sick leave
    benefits, or tardiness.
    • Unexpected early departures during scheduled working hours are considered
    excessive if they exceed 5 per calendar year.
    • Employees are considered tardy if they arrive later than their scheduled start time.
    • Abuse of sick days will not be tolerated. Supervisors and managers have been
    instructed to remain vigilant of the following sick leave patterns, particularly if the
    patterns are chronic and persistent:
    o Absence on weekends, Saturdays, or Sundays where the employee is
    scheduled to work.
    o Absences during the day before and/or the day after scheduled vacation
    day(s) or statutory holiday(s).
    o Absences during the day immediately following a pay day.
    o Absences where an employee calls in sick immediately after another sick day
    has accrued.
    o Situations where the absence(s) coincides with desirable days off.
    • Unexcused and/or unauthorized absences will result in the employee forfeiting his
    or her pay for the duration of the absence.

    • Exceptions to this policy include absence due to approved Maternity/Parental Leave,
    Jury Duty, and pre-approved attendance of professional development activities. For
    absence due to family or spousal bereavement, please refer to Nutri-Nation
    Functional Foods’s Bereavement/Funeral Leave Policies.
    • Absences approved under the provision of federal and provincial law will not be
    considered as an unscheduled, unapproved, or unexcused absence.

    Time Management / Time Clock

    All employees of Nutri-Nation are required to spend their time wisely while on company
    time. Theft of time through non-productivity shall result in disciplinary action. This
    includes, but is not limited to:
    • Excessive amounts of time spent socializing with other employees;
    • Time spent in frivolous pursuits on the internet or on email for non-business
    purposes;
    • Employees being overly distracted from their scheduled projects due to cell phone
    communications, etc.
    • Abusing time clock by either clocking in while still on break or similar abuse
    • Having another worker use the time clock for you. Time Clock theft.

    With over 150 employees, preparing time sheet data for payroll can take an entire day. Of
    that day up to 6 hours is spent adjusting and correcting missed clock-ins and outs or missed
    break clock-ins and outs. We will no longer be chasing employees to confirm time clock
    entries. If you miss a clock in or clock out entry, you must write it down on the time clock
    correction sheet. If you cannot use the clock for any reason, such as off-site work or clock
    failure, you must write down your time on the correction sheet

    The following adjustments will be made for missed time-clock punch entries:

    • Start Time Clock-in punch missed:
    If you miss your clock in it will be added for you with a 30 minute time deduction.
    If you clock in twice because you thought you didn’t, your first clock will be used and
    the second will be deleted.

    • Finish Time Clock-Out punch Missed:
    If you miss your clock out it will be added for you with a 30 minute deduction. If you clock out twice because you thought you didn’t, your second clock will be used
    and the first will be deleted.

     • Lunch Clock-in or Out punch Missed:
    If you miss a clock entry from your lunch, you will be automatically deducted 45
    minutes.

     • Full Day Missed:
    If you are missing all clocks for a day that you have worked, we will not be checking
    to see if you came in or not. We will leave it as a missed work day.

     • Half Days:
    If you worked a half day and only have two clocks then it will be left alone as only a
    half day worked. This is why it is important to make sure that you have all your clocks.
    If you miss one from your lunch and your clock out, you will be missing a half day of
    pay.

     

    Lunch Breaks - Please use the time clock for all lunch breaks. There have been some people
    in the past who habitually do not clock in or out for lunch. It has been reported that some
    people are taking longer lunches. No amount of reminders has worked in the past to make
    this problem stop. Too much administration time is being wasted chasing people to confirm
    lunch break and missed in and out times. In the future, a missed lunch time punch in or
    out will cause an automatic 15 minutes to be added to that lunch break. To be clear: If you
    fail to clock in and out properly at lunch time, without writing it down on the time clock
    correction list, we will deduct a long lunch break. If the finger scanner fails, ask any
    supervisor to verify your lunch break time to the office that same day. No one will lose any
    time over failed finger scans.

     30 Minute Breaks every 5 hours – Employment standards in BC require that approximately
    every 5 hours an employee must take a 30 minute lunch break. This break has to be
    approximately 30 minutes in length. It cannot be a 15, 20, or 25 minute break. One FULL
    30 minute break is required every 5 hours. If you are working more than 10 hours, you
    must take 2 breaks. If you need to take a long lunch, you must get authorization from
    management prior to your shift using a Time-off Request form. Team Leaders should plan
    breaks to meet these standards. Inform your team leader if you are due to take your 30
    minute break. 

    Arrive Late = No PPP Bonus - If you arrive late on a regular basis you will not be eligible for
    the Profit and Productivity Plan (PPP) Bonus. Production may be delayed, due to your
    absence, which is not acceptable.

     

    We will be keeping a log with all missed clocks for tracking as well as keeping a log of short
    lunches. Employees who make ongoing time clock errors will be notified by email or by
    management in writing.

     

    Solicitation (Selling of items or organizations)

     

    It is Nutri-Nation’s intent to have a work environment that is free from solicitation efforts
    that do not relate to Nutri-Nation’s business or interest. While Nutri-Nation actively
    encourages staff participation in community activities and organizations outside of work,
    the time spent at work is more productive and pleasant when not interrupted by
    solicitations and distribution of materials by employees.

     

    areas. Personal calls should be made during non-work time, and employees should ensure
    that their friends and family members are instructed of this policy.

     

    Employees are strictly prohibited from using cellular phones for any other available
    purpose (e.g. internet access, gaming, texting, music) during business hours. These
    functions may be used during scheduled breaks or lunch periods in non-working areas.

     

    Employees are strictly prohibited from using any cellular phone or similar device as an
    unauthorized media storage device for the storage or transportation of business
    information.

     

    For privacy reasons, employees are prohibited from taking photographs of company
    facilities or personnel using any camera functions on their cellular phone without first
    obtaining express written permission from the company.

     

    Computers, E-mail and Internet.

     

    • Collaborating and communicating with other employees, business partners, and
    customers, according to the individual's assigned job duties and responsibilities.
    • Conducting professional development activities (e.g. news groups, chat sessions,
    discussion groups, posting to bulletin boards, web seminars, etc.) as they relate to
    meeting the user's job requirements.

     

    Inappropriate and unacceptable internet use includes, but is not limited to:
    • Usage for illegal purposes, such as theft, fraud, slander, libel, defamation of
    character, harassment (sexual and non-sexual), stalking, identity theft, online
    gambling, spreading viruses, spamming, impersonation, intimidation, and
    plagiarism/copyright infringement.
    • Any usage that conflicts with company policies (e.g. bandwidth limitations, network
    storage, etc.) and/or any usage that conflicts with company mission, goals, and
    reputation.
    • Downloading unreasonably large files that may hinder network performance. All
    users will use the internet in such a way that they do not interfere with others' usage.
    • Accessing, downloading, or printing any content that violates company existing
    policies, e.g. pornography.
    • Engaging in any other activity which would in any way bring discredit, disrepute, or
    litigation to Nutri-Nation.
    • Engaging in personal online commercial activities, including offering services or
    products for sale or soliciting services or products from online providers.
    • Engaging in any activity that could compromise the security of Poor Richard's
    Distributing Corp. host servers or computers. Any and all passwords may not be
    disclosed to, or shared with, other users.
    • Allowing unauthorized or third parties to access Nutri-Nation's network and
    resources.

     

    Social Networking Sites and Blogs

     

    The use of social networking sites, e.g. Facebook, My Space, Twitter, etc. and personal
    Blogs / Twitter have been deemed an unacceptable use of company internet. The use of
    these sites during breaks is permitted using personal internet.

     

    Please note that all computer, email, and internet usage may be monitored and logged by
    network admin and management.

     

    Company owned computers and e-mail may be used to conduct business on behalf of the
    employer and must be used responsibly, ethically, and cost-effectively; therefore, the
    following policy statements must be adhered to at all times:
    • Employees that use computers and correspond via e-mail for business purposes are
    expected to maintain their professionalism at all times.
    • Personal use of company-owned computers is prohibited unless it has been
    approved by management.
    • No company owned computers or e-mail addresses, intended for business use, may
    be used to conduct illegal transactions, harassment, or any other unacceptable
    behaviour, as defined in Nutri-Nation Functional Foods’s anti-harassment policies.

     

    Employees may use the internet only to complete their job duties. Permissible, acceptable,
    and appropriate internet-related work activities include:
    • Researching, accumulating, and disseminating any information related to the
    accomplishment of the user's assigned responsibilities, during working hours or
    overtime. 

    Employees may not solicit (sell items or push personal agendas) on work property.
    Employees may not distribute any literature or other non-work related materials either on
    work time or in work areas, except as otherwise provided below.

     

    Examples of prohibited activities by employees on Nutri-Nation properties include, but are
    not limited to, activities involving:
    • Raffles
    • Commercial or personal business sales
    • Multi-level marketing (ex. Diet plans,
    supplements, spices, make-up)
    • Investment opportunities
    • Religious or political promotion
    • Charity drives
    • Trips
    • Sports pools
    • Bake sales

    • Sales of items to raise funds for non-
    Nutri-Nation related organizations or
    entities, including schools and children’s
    teams.
    • Food vending.
    • Proposing and/or procuring
    membership in any organization
    • E-mail solicitations
    • Cosmetic or jewelry sales

    Personal Privacy

     

    All employees of Nutri-Nation are entitled to the rights of personal privacy. Employees are
    under no obligation to reveal their age, race, religion, political alliances, ancestry, place of
    origin, ethnic origin, citizenship, creed, sex, sexual orientation, marital status, same-sex
    partnership status, family status, disability or the receipt of public assistance and/or any
    other Human Rights protected grounds.

     

    In the event that an employee feels that their personal privacy is being intruded upon,
    Nutri-Nation encourages them to confront the person and politely ask them to cease and
    desist their line of questioning. If this is not possible, and the situation is extreme in nature,
    then the employee should contact their manager or Human Resources to deal with the
    problem.

     

    Nutri-Nation employees should refrain from making their religious, political or personal
    views that relate to sensitive topics public, as they are inappropriate topics of discussion
    for the workplace.

     

    Language

    English Language Only while clocked in to work. For safety reasons, all instructions,
    training, and communication of any kind must be done in English and ONLY English. It is
    also a requirement to use English only so as not to single anyone out by speaking in a
    language that they do not understand. All conversations and communications on the
    production floor, or any time while working MUST be in English. Out of respect for your co-
    workers, we recommend that all lunchroom and break area conversations are also in
    English but this is not a requirement at this time, only a recommendation.

     

    Inappropriate Language. Nutri-Nation strictly forbids the use of profane language on Nutri-
    Nation premises.

     

    The use of profane language may be offensive to some employees, clients, or customers,
    and is generally unprofessional conduct that is unacceptable in the workplace. Prohibited
    language includes but is not limited to: Swearing, cursing, yelling, aggressive words,

    disrespectful language, sexual innuendo, discrimination, physical appearance comments,
    mental ability remarks, or racist comments.

     

    Noise

     

    Nutri-Nation employees should avoid causing undue distractions in the workplace via
    excessive noise from conversations, radios or other music playing devices, computers, or
    video players. This includes speaking loudly in the lunch room. Other employees need to
    enjoy their breaks so please respect them by speaking quietly.

     

    Excessive noise may create an unwanted distraction that could detract from the quality of
    work completed by other employees, and from their overall workplace experience.

     

    Distractions

     

    Nutri-Nation employees should respect the work-schedules of others when engaging them
    in conversation, or providing any type of distraction that may remove their focus from
    work. Remember that your discussion may distract others in the surrounding area as well.

     

    Nutri-Nation asks that you limit personal conversations to scheduled break times, or either
    before or after regular work hours.

     

    Cell Phones

     

    Only employees that have permission from Senior Management are directed to utilize their
    personal or company-supplied cellular phones for business purposes only during regular
    business hours.

     

    Cellular phones are a distraction in the workplace. To ensure the effectiveness of meetings,
    employees are asked to leave cell phones in their personal locker. In the event of an
    emergency or anticipated emergency that requires immediate attention, the cell phone
    may be carried to the meeting on silent or vibrate mode with the permission of Senior
    Management.

     

    Employees are directed to avoid making or receiving personal calls during work time, and
    use personal cellular phones only during scheduled breaks or lunch periods in non-working 

    areas. Personal calls should be made during non-work time, and employees should ensure
    that their friends and family members are instructed of this policy.

     

    Employees are strictly prohibited from using cellular phones for any other available
    purpose (e.g. internet access, gaming, texting, music) during business hours. These
    functions may be used during scheduled breaks or lunch periods in non-working areas.

     

    Employees are strictly prohibited from using any cellular phone or similar device as an
    unauthorized media storage device for the storage or transportation of business
    information.

     

    For privacy reasons, employees are prohibited from taking photographs of company
    facilities or personnel using any camera functions on their cellular phone without first
    obtaining express written permission from the company.

     

    Computers, E-mail and Internet.

     

    Please note that all computer, email, and internet usage may be monitored and logged by
    network admin and management.

     

    Company owned computers and e-mail may be used to conduct business on behalf of the
    employer and must be used responsibly, ethically, and cost-effectively; therefore, the
    following policy statements must be adhered to at all times:
    • Employees that use computers and correspond via e-mail for business purposes are
    expected to maintain their professionalism at all times.
    • Personal use of company-owned computers is prohibited unless it has been
    approved by management.
    • No company owned computers or e-mail addresses, intended for business use, may
    be used to conduct illegal transactions, harassment, or any other unacceptable
    behaviour, as defined in Nutri-Nation Functional Foods’s anti-harassment policies.

     

    Employees may use the internet only to complete their job duties. Permissible, acceptable,
    and appropriate internet-related work activities include:
    • Researching, accumulating, and disseminating any information related to the
    accomplishment of the user's assigned responsibilities, during working hours or
    overtime. 

    • Collaborating and communicating with other employees, business partners, and
    customers, according to the individual's assigned job duties and responsibilities.
    • Conducting professional development activities (e.g. news groups, chat sessions,
    discussion groups, posting to bulletin boards, web seminars, etc.) as they relate to
    meeting the user's job requirements.

     

    Inappropriate and unacceptable internet use includes, but is not limited to:
    • Usage for illegal purposes, such as theft, fraud, slander, libel, defamation of
    character, harassment (sexual and non-sexual), stalking, identity theft, online
    gambling, spreading viruses, spamming, impersonation, intimidation, and
    plagiarism/copyright infringement.
    • Any usage that conflicts with company policies (e.g. bandwidth limitations, network
    storage, etc.) and/or any usage that conflicts with company mission, goals, and
    reputation.
    • Downloading unreasonably large files that may hinder network performance. All
    users will use the internet in such a way that they do not interfere with others' usage.
    • Accessing, downloading, or printing any content that violates company existing
    policies, e.g. pornography.
    • Engaging in any other activity which would in any way bring discredit, disrepute, or
    litigation to Nutri-Nation.
    • Engaging in personal online commercial activities, including offering services or
    products for sale or soliciting services or products from online providers.
    • Engaging in any activity that could compromise the security of Poor Richard's
    Distributing Corp. host servers or computers. Any and all passwords may not be
    disclosed to, or shared with, other users.
    • Allowing unauthorized or third parties to access Nutri-Nation's network and
    resources.

     

    Social Networking Sites and Blogs

     

    The use of social networking sites, e.g. Facebook, My Space, Twitter, etc. and personal
    Blogs / Twitter have been deemed an unacceptable use of company internet. The use of
    these sites during breaks is permitted using personal internet.

    Cleanliness

     

    Nutri-Nation employees are expected to maintain a clean workplace by cleaning up after
    themselves whenever possible, including at their desk or workstation, and in any kitchen
    areas as well.

     

    Disciplinary Action

     

    If the findings of an investigation indicate that a violation of the Standards of Professional
    Conduct Policy has occurred, immediate and appropriate corrective and/or disciplinary
    action, up to and including dismissal, shall be administered. Corrective actions shall be
    proportional to the seriousness or repetitiveness of the offense (an oral or written warning,
    training or counselling, monitoring the harasser, suspension, or dismissal may all be
    appropriate).

     

    Each department/business unit is required to maintain its own set of accurate attendance
    / absenteeism records. Human Resources will periodically examine these records to
    ensure that attendance issues do not continue unabated.

     

    Disciplinary action for excessive absenteeism, poor attendance, or other violations of this
    policy shall be administered, in progression, according to the following procedures:
    • Documented verbal counselling. Formal or informal verbal warnings.
    • Warning letter, to be dated and signed by senior manager.
    • Second Warning letter; to be dated and signed by senior manager.
    • Suspension of employee’s PPP Bonus, job duties and pay, up to (30) days.
    • Termination of the offending employee from Nutri-Nation Functional Foods’s
    employ.

     

  • Should be Empty: