Disotto Foods Ltd

AGENCY STAFF INDUCTION PACK

Site Hygiene Rules

Jewellery
Jewellery, including watches are not permitted to be worn in production and packing areas with the
exception of a plain wedding ring or a solid plain metal religious bangle. The wearing of such
bangles must be recorded on the pre-employment medical questionnaire.

Any jewellery that cannot be removed (i.e. visible body piercings) must be covered with a blue
metal detectable plaster. Tongue piercings must be removed.

Jewellery worn for medical reasons must not present a food safety risk and must be approved by
the Technical Manager.

Finger Nails
Finger nails must be kept short, clean and unvarnished. False Finger Nails are not permitted. Blue
gloves must be worn over false or varnished nails.

Make Up, Perfume & Aftershave
The wearing of excessive make up, perfume and aftershave is not permitted.

Hand Hygiene
Hands must be washed with soap and water on entering any Production Area. Sanitiser is applied
after washing and drying hands.

Hands must be sanitised before touching any food contact surfaces.

Blue gloves must be worn and sanitized before handling any raw materials and finished product.
Gloves are single use and must be disposed of after use or if split or damaged.

Hands must be washed with soap and water after handling waste, blowing your nose, coughing or
sneezing into them, after smoking, after eating and after visiting the toilet.

Medical Dressings
Blue metal detectable plasters issued by site must be worn over any cuts, burns or abrasions. On no
account must any other colour or non-waterproof dressing be applied. The dressing should be kept
clean and changed often.

Eating, Drinking and Smoking
Eating, drinking and chewing is prohibited in all production and storage areas with the exception of
designated water drinking stations and the Canteen.

Product assessment is completed away from the production line using disposable plastic spoons, these
must be disposed of following use. Product assessment is completed by the technical team and the
freezer operator.

A fridge is provided in the canteen for the storage of food items.

Smoking is only permitted in the Smoking Area situated in the hut at the rear of Unit A / 26.

Spitting
Spitting is not permitted on site.

Personal Cleanliness
In order to ensure safety of our products and promote the Company's good image, it is essential that
staff must always keep themselves clean and tidy and maintain high levels of personal hygiene.

Money & other miscellaneous items:
Money and other miscellaneous items must not be carried loose in pockets where they are able to fall
out. Pins (including drawing pins and safety pins) razor blades, paper clips, badges, needles and thread
must never be taken into processing, packing or storage areas.
The use of Mobile Phones is prohibited in production areas with the exception of use for work
related issues.

Personal Medicines
Personal medicines must not be taken into processing, packing or storage areas. Medication must be
stored in a locker and only consumed in the locker area or in the canteen.

Protective Clothing (PPE) & Change Procedures

High Care Area - Change Procedure

  • Put on white mob cap ensuring all hair and ears are enclosed inside the cap.
  • Put on beard snood (where required) – 3 days growth of facial hair.
  • Remove personal shoes and place in shoe rack.
  • Sit on bench, swing legs over and put on white shoes / white wellington boots.
  • Wash, dry and sanitise hands.
  • Put on white coat / white disposable coat.
  • Sanitise hands. 
  • Ready for entry into production.
  • For food handlers blue protective over-sleeves and blue disposable gloves must be worn.

Cooking / Transfer Area – Change Procedure

  • Put on blue mob cap ensuring all hair and ears are enclosed inside the cap.
  • Put on beard snood (where required) – 3 days growth of facial hair
  • Place blue shoe covers over shoes
  • Wash, dry and sanitise hands.
  • Put on blue coat / blue disposable coat.
  • Ready for entry into production.
  • For food handlers blue protective over-sleeves and blue disposable gloves must be worn.


The purpose of PPE is to prevent you and your personal clothing from contaminating the product.

PPE clothing must never be worn outside the designated areas.

Warehouse

  • Hairnet is required when entering the transfer room.
  • Hands must be washed with soap and water prior to entry into the transfer area.
  • Freezer jackets/trousers or fleece/Disotto jumper provided as needed.


Drivers

  • Steel toecap safety boots must be worn
  • All protective clothing will be provided

Good Manufacturing Practices (GMP)

CLEAN AS YOU GO – make sure your workplace is kept clean. Dispose of waste as you go and clear
spillages immediately. Observe cleaning procedures. Use the coloured cleaning equipment as
directed.
COVERED – always keep the product covered where possible. Never leave product, raw materials or
food contact packaging unwrapped or uncovered for long periods of time during processing.
STORAGE – There must be a cardboard layer on all wooden pallets when placing items on them.
WASTE – remove waste from the production areas. Do not accumulate rubbish in production areas.
Do not allow rubbish bins to overflow. In the production are, any item dropped on the floor shall be
considered as a waste and to be discarded in the bin.
CONSUMABLE ITEMS – report shortages of consumable items (i.e. gloves, paper towels etc). Do not
leave these areas un-stocked if you use the last item.
LOCKER ROOMS, TOILETS & CANTEEN - It is the responsibility of EVERYBODY to leave these areas
clean after use. Clean up any mess, spillages and put all rubbish in the bins provided.
PENS, KNIVES & SCISSORS – Only factory issue pens and knives are permitted for use in the
production and packing areas.

Glass, ceramics and brittle plastics

  • Glass, brittle plastic and ceramic items are prohibited from being taken into production and
    packing areas.
  • In the event of breakage of glass, ceramic or brittle plastic inform a member of the
    management team immediately.

Allergens

Food materials that when consumed cause an allergic reaction ranging from mild skin irritation and
rashes through to respiratory failure and death.

Control of allergens and reducing cross contamination of allergens is vital to ensure product safety.

14 major food allergens – though many food types can cause allergic reactions

  • Cereals containing gluten and products –used on site
  • Crustaceans and products thereof
  • Eggs and products thereof –used on site
  • Fish and products thereof
  • Peanuts and products thereof –used on site
  • Soybeans and products thereof –used on site
  • Milk and dairy products (including lactose)-used on site
  • Nuts and nut products – used on site
  • Celery & products thereof
  • Mustard and products thereof
  • Sesame seeds and products thereof
  • Sulphur dioxide and sulphites (>10ppm)- used on site
  • Lupin and products thereof
  • Molluscs and products thereof

Spillages of allergenic materials must be reported and cleared up immediately.

For food handlers during production of nut containing products, yellow PPE must be worn which
includes yellow mob caps, yellow aprons and yellow over-sleeves. Yellow PPE must be removed
and disposed of prior to leaving the production area.

The allergens contained in raw materials are identified on the pallet label. Allergens contained in
finished product is identified within the ingredient declaration.

IF IN DOUBT – ASK FOR HELP!
Sickness at Work

It is the responsibility of each individual to ensure they report any illness which could affect their
ability to work in a safe manner in a food handling area immediately. These include infections of the
eye, ear, nose or skin, food poisoning, vomiting, diarrhoea and other infectious diseases

Individuals suffering from vomiting or diarrhoea will be excluded from food handling activities
immediately.

HEALTH & SAFETY

Electrical Safety

ELECTRICITY CAN KILL AND CAUSE FIRE!

  • Watch out for damaged cables and connections.
  • NEVER USE ANY EQUIPMENT WITH EXPOSED ELECTRICAL WIRING OR IF IT IS WET.
  • Don’t run cables through water.
  • Don’t touch electrical connections or switches with wet hands.
  • If anybody is suffering from an electric shock, turn the supply off before touching them and
    contact first aider.
  • EMERGENCY STOP - A large red button on each piece of equipment. Always make sure you know
    where it is on the equipment before you start using it.
  • In event of any emergency, push the stop button immediately and then turn the equipment off at
    the wall socket.

IF IN DOUBT, SWITCH OFF IMMEDIATELY AND NOTIFY TO MANAGEMENT DON’T TAKE A RISK

Manual Handling

Incorrect lifting procedures will damage your back. The damage will be painful, restrict your
movement and may result in permanent weakness

  • NEVER Lift anything which is too heavy or awkward – get help or use a mechanical aid.
  • NEVER Lift an object unless you have somewhere to put it.
  • NEVER Lift above shoulder height – use access equipment such as a step ladder.
  • NEVER Carry an item which prevents you seeing where you are going.
  • NEVER Stretch forward or twist when lifting / carrying.
  • NEVER Jerk when lifting or carrying

If lifting from low level, put feet firmly on the ground, crouch down (back straight), get a good grip
on the object, lift using your knees – KEEP YOUR BACK STRAIGHT.

  • ALWAYS keep your back straight, carry the object close to you and don’t twist or reach
    forward.
  • ALWAYS know where you are taking the object ensuring the route is clear of obstructions
    and make sure you can see where you are going.
  • Lift smoothly – don’t jerk.

Fire Safety Procedure

Fire and smoke are extremely dangerous and can spread very quickly. The building is equipped with
a fire alarm system along with fire extinguishers for tackling small fires.

IF YOU DISCOVER A FIRE:

  • Activate the fire alarm system by breaking the glass (be careful not to cut yourself on the
    glass).
  • DO NOT try to extinguish the fire. Evacuate the building to the assembly point immediately.
  • If you hear a fire alarm (a siren), evacuate the building via the nearest safe fire exit.
  • Fire exits are clearly marked. Do not stop to collect belongings.
  • Assemble at the fire assembly point 1 or 2. The car park or rear of the factory.
  • Do not re- enter the building unless you receive the “all clear”

First Aid & Accident Reporting

  • In the event of an injury at work a first aider will assist you
  • A list of all qualified first aiders can be found on the staff canteen notice board.
  • ALL accidents must be recorded in the accident book. Please ensure that any accident you
    have is recorded in the accident book.
  • Accident books are available on both UNITS B & 26.

Slips, Trips & Falls

Slips - are caused by un-cleaned spillages, greasy or wet floors and grip-less shoes. Spilled liquids should
be cleaned up immediately. The correct safety footwear should be worn in factory and storage areas.
Trips - occur because of poorly maintained floor surfaces or objects left lying on the ground or jutting out.
Keep traffic ways clear of materials, equipment, rubbish and electrical leads and cables.
Falls - can occur from standing on chairs, tables or ladders to reach an object. Always take care when
reaching for an object and use required aids to assist you. Always maintain three points of contact when
climbing ladders.

Chemical Safety

Hazardous substances refer to the variety of chemicals and other cleaning agents in the factory
which have the potential to harm you or your co-workers.

  • NEVER use a chemical unless trained to do so.
  • NEVER mix chemicals.
  • ALWAYS read warning labels on containers and follow manufacturer’s instructions.
  • ALWAYS use PPE provided when handling chemicals.

SAFETY: If you come into contact with a hazardous substance flush the area with running water and
wash the area with plenty of warm water and soap.
Immediately report the incident to the appropriate member of staff

Please sign below that you have read and understood the above information

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