Simplicity Visit

[Audio] Welcome to The Pure Food Co. Before you start work there are a few things that we need to cover. This induction will cover the layout of the building, what to do in the case of an emergency, and other processes to follow while on site..

[Audio] You will be given a tour of the site by your supervisor after this presentation but there a few areas that you should be aware of first. Toilets can be found in the corridor between the staff kitchen and the warehouse. In the staff kitchen there is a fridge that you can use to store lunches. There is also a stock of tea and coffee that you can help yourself to. Cubbies for personal belongings are provided in the staff kitchen. These are not lockable but are monitored by a security camera..

[Audio] If you hear a continuous alarm, stop what you are doing and head to the evacuation gathering point in the carpark of the building. When you reach the evacuation point, check in with your supervisor for a head count and any additional instructions. All emergency exits are located on the front side of the building. If you are in the office or kitchen, exit through the front door. If you are in the warehouse or production rooms, exit through the pedestrian door next to inward goods. If you are in the finished goods freezer, exit through the pedestrian door in the back corner of the freezer..

[Audio] In the case of a fire, an alarm can be raised using one of the emergency alarms around the site. These are found near the couches, at the top of the stairs in the office, by the emergency exit door in the warehouse, and next to the sliding door in the distribution area. Once an alarm has been raised, make your way to the emergency evacuation point as mentioned on the previous slide..

[Audio] If the fire is small and you can put it out safely, you may be required to use a fire extinguisher. Only use one if you are trained and feel comfortable using it. These are located in the corridor by the boardroom, at the top of the stairs in the office, at the entrance to the warehouse, by the emergency exit door in the warehouse, at the exit of the finished goods freezer, and on the wall in the distribution area..

[Audio] Employees are expected to conduct themselves in a positive manner in order to promote the best interests of the company. Appropriate employee conduct includes: Treating all co-workers and members of the public in a courteous manner. Refraining from behaviour or conduct that is offensive or undesirable. Reporting to management suspicious, unethical, or illegal conduct by co-workers. Reporting to management any threatening or potentially violent behaviour by co-workers. Complying with all company safety and security procedures..

[Audio] If you are injured at work you must report the incident to your shift supervisor as soon as possible. If you need first aid, first aid kits are in the production office, outside distribution and in the office upstairs. A list of trained first aiders that are usually present in that area is displayed above each first aid kit. These kits can treat light injuries and have plasters, burn cream and bandages among other things. They are not suitable for treating serious injuries and if you require more advanced medical attention, Middlemore Hospital is a 5 minute drive away..

[Audio] All staff need to behave in a way that maintains a hygienic processing environment. To this end smoking or vaping is only permitted inside staff member cars or on the road at the end of the driveway. When entering the warehouse, staff are required to change from outside shoes to work boots. This is done by removing your outside shoes and placing them on the shelf. Then, place your work boots on the other side of the bench and step into them. Once you have your boots on you will need to wash your hands..

[Audio] When washing your hands, you must run your hands under the water, apply soap, and wash for 20 seconds followed by 20 seconds of drying. This must be carried out when entering the Warehouse and whenever staff enter the production rooms. Hand washing must also be carried out when your hands get dirty, after touching your face or other parts of your body, and after coughing, sneezing, or blowing your nose..

[Audio] People working in or entering production areas must not wear any jewellery, except for a plain wedding band. They are also not permitted to use strong smelling aftershave, perfume, or cosmetics such as nail polish or false nails..

[Audio] Personal protective equipment or PPE must be worn in production areas. White overalls, earmuffs, a blue hair net, grey soled gumboots, and a beard net if required must be worn in the prep and high care rooms. Yellow overalls, earmuffs, a yellow hair net, yellow soled gumboots and a beard net if required must be worn in critical care. When getting dressed in PPE, put on your hair and beard net first. Then your overalls, and lastly your gumboots. PPE must be removed when leaving the processing areas Protective clothing, including gloves, that becomes excessively soiled or contaminated during the day is required to be changed. PPE must also be worn when handling chemicals. A face shield, gloves and apron must be worn when handling cleaning chemicals..

[Audio] PPE must also be worn when handling chemicals. A face shield, gloves and apron must be worn when handling concentrated cleaning chemicals. A face shield or safety glasses must be worn when handling a chemical foamer..

[Audio] There may be days that you are not able to attend work due to an illness. Staff needing time off for an illness must report it to their supervisor or manager via phone call. A text message is not an acceptable method of calling in sick. This must be as soon as possible and no shorter than 2 hours before their shift No one, including an employee, contractor, maintenance worker, or visitor is permitted to be in a food-handling area if suffering from vomiting or diarrhoea. No one is permitted to handle food if they have scaly, weeping or infected skin that cannot be totally covered during food handling.

[Audio] There are several safety risks on site that personnel need to be aware of. Machinery such as the fork hoist or the cooking equipment require specific training to use. If you have not been authorised to use this kind of machinery, or you feel unconfident in using them, do not operate the machinery until you are sufficiently trained. The fork hoist operating in the warehouse is electric and does not make much noise when moving so please be aware of its presence. Drivers will use the horn when rounding corners to make their presence known and all staff must wear a high viz vest when in the warehouse to make themselves more visible. If you need to cross the path of the fork hoist, make sure you have made eye contact with the driver, and it is clear who will have right of way..

[Audio] That concludes the presentation. Please see your supervisor to get a physical copy of your induction form signed off. If you have any questions about the information in this induction or about the The Pure Food Co in general, don't hesitate to ask..