Home Delivery Helpers Workshop

Transcription

1 Home Delivery Helpers Workshop

2 Welcome to Riversway Site Induction Booths Riversway Induction v2.pdf Foods Safety Questionnaire SOP 26B Visitors Hygiene Rules for Riversway_4.doc MED 002 Visitors medical form_6.doc

3 Aim & objectives Describe and operate within our H&S / Food Safety procedures. Navigate your self safely around site Pick, pack and process to the correct standards Be clear about your role and have all the information you need

4 AGENDA (AM) 8.30am Welcome to session / Objectives (LD) 8.35am Turkey and Tinsel Energiser (CM) 8.45am Elf and Safety (KM / RB) 9.15am Food Safety (DP/AD/PA/MG) 9.45am PPE (KM) 10.15am Pick, Pack & Process (CM/DS/KS) pm Important info! 12.30pm Close & Thank you

5 AGENDA (PM) 1.30pm Welcome to session / Objectives (LD) 1.35pm Turkey and Tinsel Energiser (CM) 1.45pm Elf and Safety (KM / RB) 2.15pm Food Safety (DP/AD/PA/MG) 2.45pm PPE (KM) 3pm Pick, Pack & Process (CM/DS/KS) 4.45pm Important info! 5.15pm Close & Thank you

6 House Keeping Fire alarm / test Toilets Mobile phones Jewellery (on training and on 21/22 nd Dec) Food safety / Personal hygiene rules To sign off. Walk ways and signage Nail varnish Gum

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8 HEALTH & SAFETY BASICS

9 Why is Health & Safety Our

10 Our employees are the greatest asset that we have. It s good business practice

11 Riversway Site Induction Please park in the car park provided, please keep the visitors spaces free. Please be aware that it is Mandatory to wear a Hi vis vest outside the building, and also inside the building if you are NOT wearing a Booth s warehouse uniform. Please sign in and out on the sheets in reception every time you enter or leave. The duty manager s name is located on the board in reception. Toilets are located in the first floor office and some in the manufacturing corridor. The canteen is situated down stairs (underneath office), vending machines are in locker area. The smoking area is located opposite reception in the corner of the carpark. First aiders wear a green vest.

12 Personal Protective Equipment Safety Footwear Hi Vis (Externally) Hats Gloves Fleeces Jackets

13 What is a ACCIDENT? & Why should you ALWAYS report them?

14 An Accident is an event which causes either injury or damage to a person, equipment or the structure of the building. They should always be reported to a supervisor or manager because we need to conduct an.. ACCIDENT INVESTIGATION to establish the ROOT CAUSE to decide the REMEDIAL ACTION to prevent the accident happening again

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16 What is a NEAR MISS? & Why should you ALWAYS report them?

17 A Near Miss is an incident that could have resulted in an accident, but did not. Because it is important that we understand why it happened, so that we can take steps to try and prevent it happening again, or actually becoming an accident.

18 So! How can YOU work safely?

19 Follow the training that you have received Be pro-active with reporting hazards Practice good house keeping rules Report Accidents & Near Misses Do not take unnecessary risks Use the correct equipment provided Take care of yourself, and others

20 Fire Awareness & Evacuation

21 Why are Fire Procedures so important?

22 The health, safety & welfare of all our colleagues, is key. Fire safety is a vital part of providing a safe working environment for all our colleagues We all understand our roles, and what to do in the event of a fire We comply with Health & Safety Regulations

23 What are the most Important things that YOU need to know

24 1. Ensure you sign in and out. 2. Locate your nearest fire exits before starting work in a new area. 3. To activate the alarm push the call point and leave the building. 4. If you hear the alarm and it s not a test leave the building immediately via your nearest fire exit. 5. The fire alarm is tested on a Friday at 1.30pm 6. Fire Extinguishers are there to help you leave a building safely. 7. The Fire Assembly point is in the corner of the car park nearest the entrance/exit barriers.

25 Maintaining Good Housekeeping Standards Maintain a clean & tidy warehouse Unplug electrical items & don t overload sockets Ensure electrical items are PAT tested Ensure cigarettes are stubbed out Ensure that we recycle our rubbish correctly Ensure fire extinguishers are stored and work correctly Keep fire doors closed and unblocked Keep corridors clear of obstructions

26 Location of Fire Exits & Fire Extinguishers

27 SAFE MANUAL HANDLING

28 Following training & instruction Being careful Bending your knees Considering the load size & weight Considering the environment Using tools & equipment to use Being aware of your lifting capabilities

29 So what kind of Injuries does POOR manual handling result in?

30 Sprained & strained muscles Cuts & bruises Hernias & ruptures Broken bones Prolapsed & herniated back discs Injuries sustained from load blocking vision

31 So! How can you lift safely?

32 What is YOUR part in this? When picking at low levels, bend at your knees, not at your hips. Look out for yourself, and others. YOU! Have a Duty of Care to yourself! Do not over-load your trays. You will not be able to stack them. You will not be able to lift them. Ask for assistance, if required. Be pro-active and report hazards.

33 What GOOD lifting technique looks like Lets see how it s done!

34 What POOR manual handling looks like Can you spot what the issues are?

35 Food Safety Training

36 Scope To ensure that personal hygiene & food safety standards are maintained to our standards, to prevent potential food safety risks and ensure the best quality possible as expected by our customers.

37 Training Objectives To understand the importance of: food Safety. packing the home delivery orders and sealing the boxes correctly. following glass breakage and allergen procedures. quality checks. HACCP and keeping records.

38 Technical Team Here as always to support, give help and guidance and answer queries, if in doubt please ask. This is not the way to feel!

39 Food Safety It is important that site hygiene rules are followed, they are in place to prevent contamination of food and set standards for ALL employees to adhere to.

40 Temperature Control >8 C Danger Zone 8 C Legal Limit for Chilled Food >5 C Target Limit Our Picking Chiller is set to 2 C At temperatures below 5 C bacterial growth slows down:- no party for these bad boys!

41 Clock Ticking We have a time scale of 48hrs from leaving depot to ensure that our customers receive the correct order within the safe and legal temperature zone.

42 How do we achieve this? By ensuring:- the order is picked correctly; that we use correctly assembled boxes; that correct inserts are used, to prevent gaps & chilled air loss; with undamaged gel packs that are frozen to the correct temperature; ensuring that they are configured correctly within our box.

43 How do we achieve this? By ensuring the correct amount of gel packs are placed in to the boxes. Ensure the box is the right way up. Each Double gel pack is classed as 1 unit (1 gel pack) 8 Gel Packs within the chilled section of the box, regardless of the size of the box. Exception: When all the items to be packed are ambient, i.e. not chilled no gel packs to be used.

44 How did we achieve this? Products in box, with data loggers Gel packs in and sealed Placed in various environments Data analysed Product safe for up to 5 Days (<8 C)

45 How do we achieve this? Sufficient / intact packaged products - to prevent cross contamination; That the box is undamaged and is sealed effectively to prevent loss of precious cold air, keeping our products at a safe temperature.

46 Allergen Awareness A food allergy can be defined as an immune response and reaction to food or food additives. Peanut allergy death: Easingwold restaurant owner charged. Symptoms of food allergy can range from mild flushing of the skin to collapse and unconsciousness (anaphylaxis). Anaphylaxis is severe, a potentially life-threatening allergic reaction.

47 Product (Allergen) Spillage In the event of a product spillage, it is important to ensure that the correct procedure is followed, to prevent potential contamination of products with allergens. A Manager or Supervisor must be informed of any incident.

48 Glass Breakage Procedure In the event of a breakage there is a policy in place for dealing with the incident, to prevent contamination of products with glass. A Manager or Supervisor must be informed of any incident.

49 Food Safety Management System H A C C P azard nalysis ritical ontrol oint

50 Due Diligence Defence Some serious stuff! In the possible event of a serious customer complaint of illness all of the above training, quality checks, monitoring of temperatures, adherence to procedures and record keeping, could be used as a defence in a court of law. Our documented food safety management system is a legal document that could be used to defend Booths as proof that our business has taken every reasonable measure, morally and legally to ensure that safe products are received by our customers.

51 Quality Checks Quality checks are important to ensure that the Booths customers receive products in excellent condition and to help make their Christmas a special one and help increase sales next year.

52 Quality Check List Products packed into boxes are free from damage. Products packed are correct against customer order. Gel packs are placed into the box correctly. Correct amount of gel packs have been placed into the box. Chilled and ambient products are packed separately in the box (chilled products must be packed into silver bubble insulation with 8 gel packs and closed shut before ambient products are placed within the box). Boxes must be the correct way up (check arrows on side of box). Glass bottles are placed into a protective wrapping before packing. Any large amounts of unused space in the box is filled with bubble wrap to stop products from moving around the box causing possible damages. If in doubt ask!

53 Technical Team Waheed Hassan Head of Technical Central Office Adam Dabaa Site Technologist Bluebell Way Susan Evans Food Technologist Central Office Peter Ashurst Site Technologist Riversway Michelle Gordon Quality Controller Riversway Jane Routh Food Safety Manager Central Office / Stores Ben Pye Food Technologist Central Office Debra Parkin Site Technologist Bluebell Way

54 Any questions?????

55 Quiz Time

56 Thank You Have a Great Christmas The Tech Team

57 Pick, Pack & Process Chris Miller Warehouse Manager

58 Knowledge, Skill & Behaviours Knowledge: Be able to - Describe the process of picking using a pick sheet. Explain the floor layout and how the items area identifiable. Explain what to do if the quantities ordered & picked do not match. Describe why it is important to follow guidelines for packing. Skill: Be able to- Pick the right stock by item number. Complete the pick paperwork accurately. Recognise any items that are poor quality. Pack a customer order in line with the guidelines. Behaviour: Be able to - Maintain good food safety and health and safety practice. Demonstrate good attention to detail by spotting any discrepancies. Follow a procedure accurately.

59 Order picking, packing, sealing & Labelling Packing Process Picking

60 Home Delivery Pick Sheet

61 Delivery Note No discrepancies

62 Delivery Note With discrepancies

63 UK Mail Customer Address Label

64 COOLERS Coolers Coolers HOME DELIVERY LAYOUT FLOOR PLAN RIVERSWAY HOME DELIVERY LAYOUT FLOOR PLAN Picking Dollies Pick up area 800mm START Picking Dolly Marshaller responsible for moving dollies and crates which have been emptied by the packing teams. They then have to remake the picking dolly back to spec for the pickers to collect and commence their next pick mm Pickers Pallet Table Rollers Packing mm Pallet Table Rollers Packing OLD COOLERS Pallet Table Rollers Packing 600mm FINISH Completed orders taken to orders awaiting packing area. Box Store Completed Customer Orders Awaiting Packing Box Store Ambient Orders picked on dollies ready for the fresh HD pick to be completed. Ambient Orders picked on dollies ready for the fresh HD pick to be completed. Pick to be completed on days in Ambient F&V picking area Pick to be completed on days in Ambient F&V picking area

65 Important Info Start time / Finish time Breaks Role assigned to you Elf Leaders (Red Hats!) Trainee Info Pack PPE Questions please ask!