Corner Bakery Supplements. Food Safety and Code of Conduct

Transcription

1 Food Safety and Code of Conduct

2 A. GENERAL COMPANY RULES The following rules of conduct apply to all employees of the company and form part of their terms and conditions of employment. Failure to do so could result in disciplinary action with possible dismissal. In addition the company reserves the right to take legal action if appropriate. 1. Confidentiality Employees may not disclose any information concerning the Company s business to persons not employed by the company. Employees may not disclose sensitive or confidential information to which they may be exposed in the course of their duties, to any person including other employees. 2. Customer Care All Company employees are expected to display the highest standard of courtesy and service towards customer. Employees must not engage in any form of argument or act in a disrespectful manner towards customers, which may bring the Company s name in to disrepute. 3. Conflict of Interest Employees may not engage in any business, nor do any work which may in any way interfere or distract form the employee s obligation to the Company. 4. Notices Employees may not remove, deface or write upon any part of the Company s property or premises, signs or notices, nor distribute any printed matter on the premises, without prior approval of the manager. There is a documented procedure as to how to place notices on notice boards. 5. Lost Property Any lost property including money, found on the Company s premises must be handed in to the receptionist immediately. 6. Company Property Employees may not be in possession of or remove from the premises any company property unless authorized by management. Employees may not hold or store any company property in places, which are not storage areas for that property without the authorization of management. The Company reserves the right to search any locker, container, bag or package that may be on Company premises. 7. Timekeeping and Punctuality All employees issued with clock cards are to clock at the beginning and end of shifts. Failure to do so, or leaving the premises during working hours for any reason, may result in non-payment and could amount to an offence. Clocking another employee s card or altering a clock card will be regarded as a fraudulent offence. An employee is expected to notify the company on the first morning of absence and when they are expected to be back at work, regardless of the reason. Employees must not stay away without authorization or valid and verifiable reasons. 8. Information Technology Computer and related technology resources provided by the Company may only be used for work related activities in accordance with the Company s IT policy. 9. Unacceptable Behavior Employees must refrain from any form of physical violence, on or off the premises, against any person who is in any way involved with the Company. Employees may not use language, which is abusive, insensitive, derogatory or offensive to any person/persons. Intimidation will not be tolerated. Employees must respect one another s integrity and dignity and must refrain from committing acts of sexual harassment. 10. Alcohol / Drugs / Weapons Employees may not be under the influence of or be in possession of, or consume any liquor or drugs while on Company premises or during working hours (which includes lunch and tea breaks). Employees may also not be in possession of any dangerous weapon or firearms on Company premises. The Company reserves it s rights to refuse entry to or to evict employees who report for work while under the influence of alcohol or drugs or who are in possession of a dangerous weapon. 11. Contractors and Visitors Permission to bring visitors onto the site must be obtained from your Manager. All contractors and visitors are required to adhere to all company policies and are entirely your responsibility if brought onto the site by you. All visitors and contractors must report to reception first and complete the Visitors Register before progressing further into the factory. 12. Smoking and eating in the Workplace Smoking is strictly prohibited except in areas, which are specifically designated by the Company as Smoking Areas. Eating in production areas is prohibited except in areas designated for this purpose. Tasting or sampling of merchandise is strictly prohibited without the proper authorization of Management. Some products can be harmful to your health if swallowed! B. FOOD SAFETY & QUALITY REQUIREMENTS

3 Corner Bakery strives to continually improve and are committed to; Ensure that all products sold by Corner Bakery. is produced, packed, stored and transported in accordance with all current legislative requirements Ensure that all premises used by Corner Bakery in the production and packaging of our products, are registered with the Local Authorities Ensure that all appropriate and adequate management systems and controls are in place relevant to the types of products being produced Ensure that all risks associated e.g. potential chemical, biological, physical or allergen food safety hazards, with the production of our products are reduced and eliminated during the manufacturing process whilst also ensuring that all raw materials are free from these hazards. Ensure that all employees have the necessary competence, skills and understanding to perform their duties with the requirements of this Policy Recognize and accept responsibility to their customers. Only make use of suppliers who conforms to their Food Safety and Quality System All employees accept responsibility and are committed to ensure that all tasks are performed, in a hygienic manner so that the wholesomeness, soundness and safety of the product are not placed at risk. Corner Bakery strives to continually improve and commit to the implementation and maintenance of SANS 10330:2007 SANS SANS 10049:2011 Regulation R962 of the Health Act - Regulations governing general hygiene requirements for food premises and the transport of food Codex Alimentarius Hazard Analysis and Critical Control Point (HACCP) System The Foodstuffs, Disinfectant and Cosmetics Act, 1972 (Act no. 52 of 1972). Management commits themselves to review and continually improve the Food Safety and Quality system of Corner Bakery. especially when changes to legislation and, or technical expertise occurs. We are fully committed to the communication, maintenance and implementation of this Food Safety and Quality Policy on all levels from Management to staff. 1. HACCP HAZARD ANALYSIS CRITICAL CONTROL POINT CCP Is a process in which preventative measures are put into place to minimize or eliminate the risk of a hazard. The control measures we have in our factory is: screens/sifters, magnets, magnetic bars and metal detectors HAZARDS can be divided into three groups a. Biological germs, bacteria, microorganism b. Chemical overdosing of cleaning chemicals, cross contamination of chemicals with products, heavy metals, pesticide residues c. Physical metal, glass, wood plastic, strings, paper cardboard etc d. Allergens The allergen within the company is wheat gluten, soya lecithin, eggs, coconut. Please ensure that allergen procedures are adhered to at all times to prevent cross contamination. CCP monitoring All staff is to ensure that all their check sheets are completed accurately and at the required frequency. Staff is to report all non-conformances to their immediate supervisor or the QC on shift. 2. Hands Hands and all exposed parts of the body must be kept clean. Hands must always be washed with soap and water: a. Immediately prior to commencement of each shift b. After each work break c. After using the toilet/urinal d. After blowing ones nose, scratching any body part or handling money In-between handling raw foods and other ready to use foods Nails should be kept short and clean, and no nail varnish may be worn as it has the tendency to flake. 3. Health Issues Sores and cuts must be reported to the manager immediately. They are the source of infection and must be covered by an appropriate secure dressing. The manager must ensure that the sore or cut is properly treated until it has healed completely. Infectious diseases such as diarrhea and skin complaints must be reported to the manager who must send the person to a occupational health nurse, or a medical practitioner for diagnosis and treatment. Immediate action prevents spreading of the germs, and protects the carrier, his colleagues and the customers. No coughing and sneezing over open product, food containers or packaging material is allowed. 4. Housekeeping You are to ensure that the area immediately around your workplace is always kept neat, and free of obstruction and waste use the bins provided. Oil and other chemical substances spilled must be cleaned immediately after such spillage to prevent falls. No obstruction of emergency exits, walkways and fire fighting equipment in your area is allowed. Keep clear at all times. All food products shall be stored on a pallet with a clean slip-sheet. Slip sheets to be used between all double-stacked pallets.

4 Look out for broken pallets and broken pieces of wood. Pierced packaging and foreign material are of concern. Always store all items in its designated areas. Open packaging is of a food safety concern; we do not want any dirt, hairs or any foreign material getting into the packets. Always ensure that pallets are stored away from the walls to allow for cleaning and pest inspections. 5. Protective Clothing Clothing must be kept clean and regular changing may be necessary. Not only is a dirty overall unsightly, but it can also help to spread harmful bacteria. Jewelry must not be worn when working with food. Some metals can be poisonous and this can contaminate the food. Also see safety rules on jewelry. Hair must be tied back and covered by a special cap provided by the company. Hair must also be kept clean and tidy at all times. Long hair can be dangerous and could get entangled in machinery. Please change your uniforms on a daily basis Laundry facilities are available, thus place all dirty laundry in the laundry basket provided. 6. Personal Clothing Should be kept in lockers away from the area where processing and handling food produce is done and protective clothing are not to be stored in the same locker. 7. Jewelry No jewelry is allowed in any Production areas. If employees have nose rings then it should be removed before entering production area or if it cannot be removed,it should be covered with a plaster 8. Smoking Smoking and taking snuff in the workplace is prohibited. By touching the mouth, germs can be carried from the mouth to the hands onto the food or spice. No spitting or licking of fingers where food is handled, food containers or packaging, is allowed as germs are easily spread from the mouth. 9. Medical Examinations Regular medical examinations are carried out on food handlers only at a designated Occupational Health Clinic. C. HEALTH AND SAFETY RULES In order to comply with the provisions of the Occupational Health and Safety Act, all employees are required to comply with the following Health and Safety Rules while in the employment of Corner Bakery. NOTE: New employees are inevitably taught on-the-job. Take care. If unsure ASK! 10. General Duties of employees As an employee you are required to take reasonable care of your own health and safety as well as that of your fellow employees safety is everyone s responsibility. You are required to co-operate with all lawful instructions given to you in order to comply with the Health and Safety Rules laid down by the company. You are to report any unsafe or unhealthy situation to your employer immediately after recognizing such situations i.e. loose electrical wires. You must report any injury sustained, no matter how small, to the supervisor on duty. As an employee you may not misuse anything, which has been provided in the interest of health and safety, such as overriding a limit switch. Lock-out systems provided on machinery must be used prior to: Cleaning machinery, Performing maintenance work on machinery 11. Duties when operating machinery Only trained or authorized persons are allowed to operate machinery. Safety guards may never be removed from machinery unless done by a person authorized to do so. Blockages in machines may only be removed after the machine has been switched off and locked out. No loose long hair, loose fitting outer clothing or jewelry is allowed near moving machinery. As employees you are not allowed to touch or reach into areas where you may come into contact with moving machine parts such as chains, sprockets, drive belts or blades. Operators of machinery must ensure that all guards are in place prior to the machine being operated. 12. Electrical equipment Always treat electricity with care and respect. You are not to attempt to fix electrical faults or tamper with an electrical installation. Defects to electrical equipment must be reported to the manager immediately. Always ensure that machines are isolated and locked out prior to any repairs or cleaning being done. 13. Use of chemical substances Familiarize yourself with the Material Safety Data Sheet prior to the use of the chemical substance usually available in production. Use the appropriate personal protective equipment and clothing as required by the Material Safety Data Sheet, such as goggles. Only use a chemical for what it is intended. Never decant a chemical into another container unless the new container is clearly marked with the chemical s name. Never mix chemicals an explosion could result. 14. Use of ladders

5 Ensure that the ladder is in a good condition prior to it being used. A fellow employee must hold freestanding ladders in position. 15. Use of Fork Lift Only persons in possession of a license my drive a Fork Lift No employee may be lifted or moved by means of a Fork Lift unless in a cage designed for such a purpose. No passengers are allowed on these vehicles. 16. Fire Fires must be reported to the manager of the shift immediately after detection thereof. Fire fighting equipment may only be used in case of a fire and for no other purposes. 17. Horseplay No practical jokes are allowed, they lead to injuries. 18. Personal protective clothing and equipment provided Employees who fail to wear the required equipment and clothing provided will not be allowed entry into the production areas. As an employee you are required to look after equipment and clothing provided and ensure that it does not get lost, stolen or damaged Damaged equipment or clothing must be reported to the supervisor on duty. Employee Signature Supervisor / Manager Date