McCain Foods (Aust) CONTRACTOR INDUCTION PROGRAM...

McCain Foods (Aust) CONTRACTOR INDUCTION PROGRAM

SMITHTON SITE QUICK GUIDE

COMMERCIAL-IN–CONFIDENCE Copyright WGL Enterprises Pty Ltd 2008

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Table of Content

Document License Page 3

About this Site Induction Page 4

Welcome Page 5

Working as a Contractor Page 6

Access to this Site Page 7

Lock Out Tag Out Page 8,9

Site Hazards Page 10

Personal Protective Equipment Page 11

Emergency Procedures Page 12,13

Serious Incident Procedures Page 14

Permits Page 15

Summary Page 16


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DOCUMENT LICENSE AGREEMENT

Documents on WGL Enterprises Pty Ltd or its clients sites or files provided by electronic or other means, are provided by the copyright holders under the following license. By using this document, or the WGL Enterprises Pty Ltd document from which this statement is linked, you (the licensee) agree that you have read, understood, and will comply with the following terms and conditions:

Permission to use: This document is provided for the use by you, the authorised user and licensee only, and shall not be copied, duplicated, likenesses created or distributed to any third party.

You are granted permission to print one copy for your personal training use only.

The document, paper, electronic or similar remains the property of WGL Enterprises Pty Ltd.

Duplicate copies shall not be made of any part of the copyright document or electronic file.

The copyright holders markings, logos, URL’s addresses, URL links, file names and the like shall not be removed from the document.

No right to create modifications or derivatives of WGL Enterprises Pty Ltd documents is granted pursuant to this license. No likeness, style or design depicted in the document either in paper or electronic form shall be re-used, copied or designs modified for your or third party use.

Workplace Foundations, VICTORY and Induction Plus are the innovative idea’s and intellectual property of WGL Enterprises Pty Ltd.

The name and trademarks of copyright holders may NOT be used in advertising or publicity pertaining to this document or its contents without specific, written prior permission. Title to copyright in this document will at all times remain with copyright holders.

This document is provided "as is," and the copyright holder makes no representations or war-ranties, express or implied, including, but not limited to, warranties of merchantability, fit-ness for a particular purpose, non-infringement, or title.

Copyright holders will not be liable for any direct, indirect, special or consequential damages arising out of any use of the document or the performance or implementation of the contents thereof.

Document License


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What you need to complete this site induction Before beginning please make sure that you have a copy of the Induction Quick Guide.

The Quick Guide has all the essential information from this induction and additional informa-tion from McCain Foods Policies and procedures.

There is a short assessment at the end of the training. You can use the Quick Guide to answer the assessment questions. Assessment questions are referenced directly to the Quick Guide.

It is also recommended that you have

A Pen and paper

A quiet workspace and

Headphones are recommended if they are available

After you have downloaded and printed the Quick Guide continue to the training

See your McCain representative at the end of this site induction

About this Site Induction

Information you shall comply with:


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Taken from the online contractor site induction

Additional Information

Welcome Smithton is located on the far north west coast of Tasmania.

This production facility had been operating for a number of years producing frozen vegetables before it was taken over by McCain Foods in 1984.

In that year a French fries processing facility was built. Frozen vegetables and French fries are the primary food items produced at this facility.

In peak season the Smithton facility employees close to 320 people at Smithton and our harvest crew located at Devonport.

McCain Foods are world leaders in the food industry.

As a company we are indeed fortunate to be in the heart of an internationally competitive potato and vegetable growing region.

At McCain Foods Smithton you will be as a part of a team where we all work to ensure that we protect our customers by making safe and suitable food and produce our products as efficiently and safely as possible.

Our team focuses on continually improving our performance in all area of our business, safety, environmental, quality, commercial and as a good corporate citizen.

If you have any questions ask your McCain Foods supervisor or engineering supervisor and re-member that Nothing we do is worth getting hurt for.

Welcome to McCain Foods Smithton site and this induction.

1. Welcome



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Working as a Contractor at McCain Foods Smithton It is a condition of entry to our site that:

1. you shall comply with all policies, procedures and follow good manufacturing prac-tices

2. follow all directions that are issued to you 3. provide certificates of currency for all insurances and relevant high risk licenses to

the site safety officer prior to commencement of the task

4. supply and use all required PPE McCain foods reserves the right to inspect all vehicles and personal luggage upon entry and leaving the site.

As a contractor you are required to report directly to the accountable person or their nomi-nated representative who invited you to the site. This person shall:

1. Explain and ensure that you understand the task to be performed 2. Identify hazards associated with the task and ensure that the appropriate control

measures are inplace 3. Check that you have all necessary and approved safety equipment and are competent

in its use

4. Continually review the task to ensure that all safety and quality expectations are met 5. Review the completed task and ensure that the work scope and quality requirements

have been met.

If you unsure at anytime - stop and ask the nominated McCains representative for assistance.

2. Working as a Contractor



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Access to McCain Foods Smithton Site All contractors and and their employee shall be issued with a valid induction permit card that has a unique identification number.

This card will be issued on the successful completion of:

1. the McCain general induction

2. site specific induction

3. a site tour

You shall be able to produce this card at any time while you are at this site.

It is a requirement of entry to this site that you sign in and out at the security weighbridge building or at reception.

Inductions are valid for 12 months from the issue date.

Restricted Areas All contractors and their staff shall receive permission from the area operator prior to entry to identified restricted areas.

This includes; Boiler house, Engine Room, Any area identified with signs as a restricted area or Authorised Personal Only.

Amenities A canteen is available. Please respect this benefit.

1. Tea and coffee is available

2. Meals can be ordered on day shift

3. Please don’t wear excessively dirty clothes

4. Please clean your table before you leave

5. No food and drink shall taken into the processing areas

Contact Numbers It is important that you are aware of the contact details for the accountable person that invited you to this site.

Essential contact details for this site are included in the site quick guide.

Traffic Code The maximum speed limit is 15kph. However you shall drive appropriate to the conditions and the specific signed speed limit for the area.

Access outside normal hours All out of hours access is via the security weighbridge.

If the weigh bridge is unattended contact the plant engineer who will arrange access.

3. Access



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004 LOTO (Lock Out and Tag Out)

Safety is the number one priority on this site.

McCain Foods has a mandatory lock out and tag out policy and procedure commonly known as “LOTO”. All machinery and equipment that requires maintenance, cleaning or servicing shall be isolated, locked out and tagged before work commences.

Contractors are not permitted to isolate machinery and equipment.

Isolations are performed by an engineering supervisor or their nominated deputy on behalf of the contractor. The Engineering supervisor or nominated deputy shall isolate all energy sources and place locks and tags.

When the isolation has been completed, the contractor shall place their own personal locks and tags at each isolation point under the direction of an engineering supervisor or their nominated deputy.

When your task is completed you shall remove your locks and tags and notify an engineering supervisor or their nominated deputy.

At the completion of the task an engineering supervisor or their nominated deputy is respon-sible removing the isolation and re energising the machinery or equipment.

Failure to comply with the LOTO procedures, interfering with the isolation or interfering with another persons locks or tags shall result in termination of your services and removal from our site.

Tags Three tags are used this site.

Do Not Operate This tag is used to identify isolations and can only be applied and removed by the Engineer-ing Supervisor or their nominated deputy

Out of Service This tag is used to identify out of service plant or equipment and can only be applied and removed by the Engineering Supervisor or their nominated deputy

To Be Cleaned The to be cleaned tag is used identify equipment that shall be cleaned before it is returned to service.

If any task results in any form of contamination of food surfaces you shall contact the Engi-neering Supervisor or their nominated deputy who will arrange for a “to be Cleaned” tag to be applied

4. Lock Out Tag Out



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Specific Site Hazards McCain Foods Smithton site is a food processing environment with its own unique hazards

Heavy Vehicle Movements including trucks semi trailers, large and small forklifts.

All pedestrians are to use the indicated walk ways

Knives can cause serious injury.

Beware of nips in the process equipment

Take care and use gloves if required.

Chemicals are used extensively at this site. You cannot handle chemicals unless youa re trained and authorised to do so.

Hot Oils are used in the food preparation area and is potentially extremely dangerous.

High Pressure Steam is used in production areas. Ask your engineering supervisor or his dep-uty if you are unsure about working in the area.

LPG Gas is extremely flammable. Observe all requirements of hot work permits

Cooking processes can cause a slippery work environment.

Finally the Smithton workplace is in a township and we seek to maintain excellent relation-ships with the community. Be aware of noise and other activities that may disturbe our neighbours and consult with the engineering supervisor if you are unsure about the impact of your activity.

5. Specific Site Hazards



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Personal Protective Equipment (PPE) Contractors shall supply their own Personal Protective Equipment and ensure that it is in good order and complies with Australian Standards.

The minimum PPE that a contractor shall have includes:

1. Safety Helment

2. Clean overalls or company uniform (shorts are not permitted)

3. Approved safety footwear

4. Approved safety glasses (googles when cutting and grinding)

5. Hearing protection that is metal detectable (add dBA from generic)

The contractor may be required to supply other task specific PPE.

6. Personal Protective Equipment



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Emergency Procedures In the event of site wide emergency the site evacutaion alarm will be activated.

Not all areas are serviced by the alarm therefore notification may be made by radio or ver-bally or by other means as required.

Raising the Alarm Anyone on site can raise the alarm in an emergency.

In the event of an emergency and it is safe to do so, dial 299.

This will immediately set of all site evacuation alarms. If it is safe to do so, stay on the tele-phone until you are connected to the Weighbridge security operator and give the following details:

1. State your name

2. Location

3. Nature of the emergency

4. Then proceed to the nearest safe emergency assembly point.

Responding to an Emergency Alarm On hearing this alarm proceed to the nearest safe emergency assembly point.

Await for further instructions from the Emergency Evacuation Coordinator.

Alarms and Alerts An emergency is identified with

Emergency Alarm units that consist of Blue Flashing lights and an audible high pitched alarm

7. Emergency Procedures



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Emergency Assembly Points There are 3 assembly points:

1. Distribution Gates

2. Weighbridge Security Car Park

3. Reception in the Admin building

These will be shown during your site tour.

Fire Water Supply There are two separate colour coded water systems that operate at the Smithton plant.

RED hydrants: These hydrant shall only be used in the event of a fire.

When activated these hydrants will automatically start the fire pumps and notify the local Fire brigade

Green Hydrants: These hydrants maybe used for general water.

7. Emergency Procedures continued



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Serious Incident Procedure 1. Make the situation safe and assist injured personal but do not put yourself at risk

2. Do not disturb the incident scene except to satisfy the first point above

3. Notify a McCain supervisor immediately and comply with all directions given

First Aid Every Injury SHALL be reported immediately to the accountable person who invited you to the site.

If you are required to work in a production area and have a pre existing wound that has a band aid applied to it, contact a first aider who will supply you with a BLUE metal detectable bandaid.

First Aiders All first aides on this site are identified by a yellow helmet or bump cap.

First Aid facility The first aid room is located at the security weighbridge office building and can only be ac-cessed by first aiders

8. Serious Incident Procedures



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Permits McCain uses a permit system to control all high risk work. They include any work that in-volves confined spaces, hot work, Cold work and working at height.

The accountable person who invited you onto the site or a designated McCain permit officer will work with you to organise all permits that are required to be initiated prior to commenc-ing work.

All permits are to be completed when a task is finished prior to leaving the site.

Hot Work Permit A hot work permit is required for any cutting welding and grinding task out side the engi-neering workshop

At the completion of a hot work task a one hour an four hour fire check shall be completed.

The one hour fire check shall be completed by the permit holder. If it is not possible for the permit holder to do the four hour fire check you shall notify the responsible person and place the permit on the Hot Work Board in the relevant area:

Hot Work Boards are located in the:

1. Engineering Workshop Leading Hands office

2. Boiler House crib room

Confined Space To sign onto a confined space entry permit you shall hold current confined space entry train-ing accreditation and be authorised.

Working at Heights Anywhere on site where the task requires a contractor to

1. Elevate themselves to a height of greater than 2 metres to a point or area that has not been designed for regular access, or

2. Work within 2 metres of an opening that has a greater than 2 metre drop that is large enough for a person to fall through, (greater than 250 millimetres), or

3. Elevate themselves to a height of greater than 2 metres to a point or area that has no reasonable and clear barrier or fall prevention devises designed into its construc-tion, or

4. To work from a ladder, when that work is at a height of greater than 2 metres. A working at heights permit shall be initiated and supervised by the Engineering Supervisor or their nominated deputy.

Cold Work A Cold Work Permit is required whenever there is maintenance activity which creates a risk of ammonia escaping to the atmosphere.

This includes, but is not restricted to purging and pump down down tasks.

9. Permits


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1. The person that invited you onto the site is your primary contact.

2. There is no smoking at this site. This includes the car parks.

3. Providing own PPE

4. no shorts are allowed on this site

5. We are a food producing industry and abide by strict guidelines 6. If you do not comply with the policies and procedures at this workplace your services

will be terminated 7. There is to be no jewellery other then plain wedding band or medic alert bracelets

and no makeup.

8. Personal hygiene is essential. Wash your hands before entering the production areas.

9. Abide by all signage

10. Do not use McCain packaging as a cushion or drop sheet, to store waste or tools

11. Ensure that all relevant permits are obtains and competed correctly.

12. Provide own safety equipment including harnesses 13. Good Housekeeping is essential. Clean all waste during and at the completion of task

and keep the work area tidy by Cleaning as you Go

14. Ensure that all doors are kept closed on entering and exiting a food processing area

15. And remember that nothing we do is worth getting hurt for.

Welcome to McCain Foods Smithton.

Please see your McCain Foods representative at the end of this induction.

10. Summary

This induction is a quality

multimedia e-learning package developed by

CONTACT:

Address: 68 Goldie St.

Wynyard

Tasmania

Australia

7325

Email: [email protected]

Telephone: +61 (3) 64421549

McCain Foods (Aust) CONTRACTOR INDUCTION PROGRAM...

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