CONTRACTOR

INDUCTION PASSBOOK

2015

NAME

EMPLOYER

CARD NUMBER

CONTRACT INDUCTION COMPLETION

WAS HELD......................................................

FOR ALL FONTERRA INDUCTION

ENQUIRIES PHONE WINTEC
FREEPHONE 0800 000 388

INDEX
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3
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9
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21
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25
30
32
33
35
36
44
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54
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Introduction
Welcoming Message
Fonterra Life Savers
Site Inductions
Departmental Inductions
Training Records
Trade Qualifications
Responsibilities
Health & Safety Rules
Personal Protective Equipment
Food Safety
Red line Critical Hygiene Area (CHA)
HACCP Critical Control Point Logos
General Pathogen Rules
Pathogen Bacteria
Food Allergens
Environmental Management
Fonterra & Site Critical/Common Risk
Emergency Procedures
Event and Hazard Reporting
Event Management (Serious Harm)
Work Permits
Communications
Security Requirements
Site Security
Emergency Numbers/Services
On-Line Induction
1

INTRODUCTION
This booklet has been designed to assist in
making you aware of the Health and Safety,
Environmental and Product Safety requirements
that exist on our sites. These policies must never
be compromised. Please familiarise yourself with
the contents of this booklet, as it is important
that you have a clear understanding of what is
expected of you while on our site. If you have any
questions about the contents of this booklet or any
other site requirements please raise them with
your supervisor.
It is important that you record details of your:
Site Inductions
Departmental Inductions
Also Training and Trade Qualifications
Please Note:
FOR YOU TO OBTAIN A WORK PERMIT
YOU MUST PRODUCE THIS PASSBOOK TO
THE PERMIT ISSUER AS PROOF OF SITE/
DEPARTMENTAL INDUCTIONS.

WELCOME TO FONTERRA
At Fonterra we are very proud of our safety record
and firmly believe good safety practices are a core
part of how our business operates.
While you are on our facilities it is our expectation
that you treat your own personal safety and the
safety of others with paramount importance.
To achieve this we ask that you follow all of our
policies and procedures at all times and if you
have any questions or would like to provide us with
any feedback please feel free to talk to any of our
staff members.
This is Fonterra's commitment to Health and
Safety for employees, contractors and visitors.

FONTERRA LIFE SAVERS.

What are they?
A common set of behavioural expectations that target
our highest critical risks and near accidents. They
focus our attention on everyday situations that have
the potential to cause the greatest amount of harm.
They give us a tangible way to demonstrate our
commitment to our health, safety and wellbeing.
Our Safe Home System provides us with the
framework for operating, the Life Savers provide
us with the behaviours to live by.
Being aware of ourselves and others in a more
visible and conscious way. Not just a tick in the
box exercise challenges us to think about
ourselves and others.

FONTERRA LIFE SAVERS.

Always:
Work free of impairment from alcohol and drugs
Wear and use required Personal Protective
Equipment (PPE).
Drive safely, wear your seatbelt where fitted,
always adhere to speed limits and never use a
hand held phone while driving.
Work with a valid permit to work where required.
Operate equipment with guard and safety
systems in place.
Follow access rules.

SITE INDUCTION RECORDS

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SITE INDUCTION RECORDS

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SITE INDUCTION RECORDS

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DEPARTMENTAL INDUCTIONS
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DEPARTMENTAL INDUCTIONS
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DEPARTMENTAL INDUCTIONS
SITE

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DEPARTMENTAL INDUCTIONS
SITE

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DEPARTMENTAL INDUCTIONS
SITE

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13

TRAINING RECORDS
Record any relevant training on/off site. This must
be initialled/stamped by the training provider
or other equivalent proof provided. Examples
of training include Hazard Identification/Permit
Receivers/Working at Heights/Confined Space/Gas
Testing, Fire Extinguishers etc.
Date
Completed

14

Expiry
Date

TRADE QUALIFICATIONS
Record all qualifications such as welding
certificates etc.
Date
Completed

15

YOUR RESPONSIBILITIES
We believe that all incidents, including personal
injury, fire, equipment or environmental damage are
preventable.
With this in mind we look forward to working with
you in a safe and injury free environment.
Our systems have been put in place to prevent
harm to you and avoid process or environmental
damage.
It is every persons responsibility to follow all
environmental and product safety and security
requirements at all times to ensure your own safety
and the safety of others.
It is essential that you comply with all the
relevant NZ Acts, regulations when working on
our sites.

16

GENERAL HEALTH AND SAFETY RULES

No one under the age of 15 is allowed on our
sites unless they are an authorised visitor.
Signage and procedures are to be obeyed at all
times.
Learn and obey all rules and follow instructions
and procedures. If you are not sure ASK.
You are responsible for your own health and
safety and of others affected by your work.
Please report to the control room/supervisors
before commencing any work.
Work permits are to be issued before work
commences.
Keep work area clean and tidy putting equipment
back in the right place.
When walking around site keep strictly to the
designated walkways.
Any person under the influence of drugs or alcohol
is unfit for work and will be asked to leave.
Any person seen to spit anywhere on a Fonterra
site will be asked to leave the Site.

17

 Smoking is only allowed in designated areas.

Check on individual site rules.

All vehicles on site must be in a clean condition.

Observe speed limits and all vehicle drivers must
hold a current relevant licence for the class of
vehicle they are using.
Make sure you know what to do in the event
of an emergency, ie. know where emergency
exits are, assembly areas, safety showers, fire
extinguishers.
If involved in an accident/incident you must
report it immediately to your supervisor and
Fonterra.
Seek first aid promptly for all injuries, know the
location of first aid cabinets and be aware who
the first aiders are in your work area.
If you identify any condition or practice that in
your mind could be classed as a hazard, please
report it to your supervisor. Stop work if it is
unsafe.
18

 Check that the machinery/equipment is in sound

working condition using visor guards provided.
Operate/adjust/repair machinery/equipment only
as authorised.
Firearms, ammunition, explosives and Ramset
guns are strictly prohibited on site. However
Ramset guns and gas powered nail guns may be
used on site under the Permit to Work System.

Always be alert to traffic especially in high

density areas (Product Stores/Milk Collection).
Equipment such as gas cylinders are to be
secured and standing and stored upright. All gas
cylinders should be chained even if empty.
When working at heights in excess of two
metres, fall prevention barriers must be in place,
with full arrest systems used if necessary.
When lifting use the most appropriate methods
to do so safely, including using proper lifting
techniques, the assistance of other personnel and
if available the use of mechanical equipment.
19

 Always wear the appropriate and approved

personal protective equipment as directed.
Ensure it is certified where necessary.

Hi-Viz vests to be worn in all areas as directed

by signage, but you are encouraged to wear high
vis clothing at all times.
Safety glasses and Head protection to be worn
in designated areas as directed by signage.
Serious harm accident scenes must not be
interfered with.
Failure to comply with any of the rules will result
in you being reported to your management and
could result in you being evicted from a site.

20

PERSONAL PROTECTIVE EQUIPMENT

The following Personal Protective Equipment must
be worn when hazards have been identified that
require their use, or in designated areas.
Eye Protection
Protection.
Gloves
Gloves.
Hard Hat
Hat.
Hearing Protection
Protection.
Respirator
Respirator.
Hi-Viz Vest
Vest.
Safety Harness
Harness.
Safety Footwear (steel caps) and a hard hat
must be worn in construction areas
areas.

Failure to wear the appropriate personal

protective equipment may result in the job
being halted and the matter being reported to
management.

21

FOOD SAFETY
Fonterra Operations are a food manufacturer
and therefore commitment to food safety is a key
cornerstone. Fonterra uses procedures based
on HACCP (Hazard Analysis Critical Control
Points) to maintain high food safety standards and
minimise potential hazards including:
Microbes (eg bacteria, viruses, fungi)
Physical Hazards (eg glass, metal, plastic)
Chemicals
Everyone plays a role in food safety. Contractors
must ensure the following requirements are met.
Personal Hygiene
Shower before work especially if you have been
in contact with unclean areas such as farms,
effluent, animals, etc. When entering the buildings
on a production site, your footwear, clothing and
any equipment you bring with you should be to an
appropriate standard of cleanliness.
Wash your hands properly. Instructions are given
at each wash station. Pay
particular attention to washing
your hands before you
commence work (and regularly
after that) when entering the
manufacturing areas, when
they become soiled through maintenance work and
22

particularly after using toilet facilities.

Proper hand washing means
Wash for 20 seconds, ensuring all parts of the
hands and wrists are washed thoroughly
Rinse well
Dry hands thoroughly for 20 seconds using
paper towels.
In a FONTERRA site the next step is to sanitise
the hands using the sanitiser provided by Fonterra.
Ensure the hands are clean and dry before
sanitising.This is only necessary at and over the
red line.
If you are suffering from diarrhoea, vomiting, a
notifiable disease, severe throat infection or a
heavy cold, you will not be permitted to work on a
Fonterra site. Clearance by a registered Medical
Practitioner is required if you have had a notifiable
disease e.g. Salmonella/Tuberculosis.
Infected wounds and sores must be reported.
These must be appropriately covered with
waterproof, metal-detectable plasters and clean
gloves provided by Fonterra. Gloves need to
be replaced or sanitised regularly.This is only
necessary at and over the red line.
All jewellery (including watches, piercings, earrings,
etc) must be removed before entering the critical
23

high and medium hygiene areas. Plain wedding

bands (may not be allowed in some departments)
and medical alert bracelets are permitted.
Tools and Equipment
Ensure tools and equipment brought into our
factory are clean. When entering a manufacturing
area, all tools must be cleaned and sanitised
- ask for assistance if cleaning or sanitising is
needed. Sanitising facilities are particularly
important if tools have been used in a non-food
area (e.g. on a farm or in an abattoir).
Large pieces of equipment may need to be brought
in through airlocks. Please contact a Fonterra
supervisor for instructions.
Sanitising is still required in this situation.

Fonterra has brush & broom control procedures

for its critical hygiene areas. You must use the
equipment supplied - if in doubt ask your permit
issuer.

24

RED LINE/ CRITICAL HYGIENE AREA (CHA)

The red line differentiates between the critical high
and medium hygiene zones (where manufacturing
takes place) and the basic hygiene side of our
manufacturing plants. This may be a raised bench
coloured red. Street shoes and external clothing
(jackets, hi-viz) stay on the basic hygiene side of
the red line. Please follow the instructions in these
areas.
When entering a critical high or medium hygiene
area from the basic hygiene area, it is most
important that you comply with these minimum
requirements through the red line entrance.
Specific rules have been developed to reduce the
soiling of processing areas and the risk of product
contamination. It is important that these rules
are followed when entering a processing area as
the consequences of product contamination for
Fonterra could be disastrous.

25

Requirements include:
Clean white hat (hair must be fully covered)
Facial hair/beard mask (if applicable)
Clean overalls
Clean hands
Clean white gumboots
No jewellery, watches or piercings (except
approved plain wedding band, medic alert
bracelet or chains)
No illness or infections
No food
Overalls must be changed at least daily (or more
often if soiled) and discarded into the dirty laundry
bins provided.
Critical high and medium hygiene clothing will be
provided and must be worn in accordance with
each department's rules.
Only clean designated footwear can be worn
over the red line. No footwear used on site, on
farmland or where bacterial contamination is a
risk (e.g. abattoir) shall be worn in the red line
area.
26

This is because you may spread pathogens into

the factory and cause bacterial contamination.
Where footbaths are provided, ensure that both
feet enter the footbath and are adequately covered
by the disinfectant level. Any dirt adhering to
footwear shall be scrubbed off before entering the
footbath. The departmental production supervisor
will identify areas suitable for doing this.
If you are unable to wear earmuffs, ensure your ear
plugs are connected to each other and that they
are metal detectable (some plants do not allow
ear plugs).
Red line procedures will be explained in depth
at your departmental induction for the particular
department/factory in which you are working.
WE EXPECT 100% COMPLIANCE TO OUR
HYGIENE PROTOCOL. FAILURE TO COMPLY
WILL RESULT IN EVICTION FROM OUR SITE.

27

Foreign Matter
Foreign matter is anything that is not of milk origin.
Please bear in mind, that our customers "teaspoon"
their way through the entire product that we make.
Anything, no matter how small, WILL BE FOUND.
To protect our products, when in product
manufacturing areas:
Secure or remove all loose items (such as
pens) which may fall into product.
Do not take glass or food into the
manufacturing areas.
Clean up after yourselves.
When maintenance or engineering work is
being carried out near exposed product or
packaging or when product lines or vessels
are being worked on extra care shall be
taken. Inform the departmental production
supervisors of this work.
Complete the Intrusive Maintenance section
on PTW. The Production Supervisor/Permit
Issuer will assist with this.

28

Special precautions shall be taken before,

during and after work is completed. These
are known as our intrusive maintenance
procedures. Please follow the instructions
exactly. We cannot afford the risk of foreign
matter in our products.
Access to the roof or ceiling space and to
the underside of buildings can only occur
with the explicit permission of the relevant
departmental production supervisor, and a
permit from the control room of the building
being worked in.

Chemicals
Only approved food grade rubbers, plastics,
lubricants, greases, etc shall be used in product
contact areas. If you are unsure whether goods
you are using comply, do not use them. Contact
site personnel to determine the appropriate goods
that can be used, as we have strict controls over
what can be taken into and used in our plants.

29

HACCP: CRITICAL CONTROL POINT

LOGOS
Fonterra have introduced the following
"Mark of Excellence" on signage, log sheets,
etc. This logo identifies that the procedure
is related to food safety and cannot be
compromised. If you are unsure, ask. Fonterra
Standards of Excellence (FSOEs) are used for
setting minimum standards required for food
safety.

A CCP (Critical Control Point) is a step at

which control is applied and is essential to
prevent or eliminate a food safety hazard or
reduce it to an acceptable level
Example: Pasteurisers

30

 OPRP (Operational Pre-requisites) are also

critical to our Food Safety Certification
Example: Recovered water treatment systems

CCP s and OPRPs are monitored and checked

frequently
If you are completing work on equipment that
is a CCP or OPRP, please discuss this work
with your Permit to Work Issuer or a Plant
Supervisor prior to starting work.

31

GENERAL PATHOGEN RULES

Do not access the roof without approval from
your supervisor. Access is allowed only via
external access.
Report any breaches regarding building integrity
i.e. roof leaks, door seals etc to your supervisor.
No high risk food (eg raw meat, seafood or
poultry) to be brought onto site.
Follow all clothing requirements of your
workplace.
No watches or jewellery to be worn in production
halls (exception - apporoved plain wedding band
and medic alert bracelets or chains).
If you are ill with vomiting, diarrhoea or open
wounds inform your manager and do not enter
processing area without approval.
Alert a Fonterra staff member if you observe any
pest activity (rodent, cat, bird or insect) inside
plants, product or package storage areas.
Make sure that all equipment brought in to plant
by contractors is sanitised.
Adhere to hygiene protocols.
Alert your manager for any pathogen concerns.
Follow brush & broom control procedures.
Follow intrusive maintenance procedures.
32

PATHOGEN BACTERIA
Listeria monocytogenes: This is a widespread
pathogen found in the environment and is
associated with many food products including
raw milk, pre-prepared salads, and meats such
as hams, seafood and soft cheeses. It especially
likes growing in cooler temperatures. Those most
at risk include pregnant women (it can cause
miscarriage and still births), the elderly and those
who have other health problems. It affects the
immunity of these people and has been associated
with conditions such as Meningitis. This microbe is
tested for on all Fonterra sites.
Campylobacter jejuni: This is a widespread
bacterium commonly associated with people, farm
and domestic animals, water, soil, poultry, and
sewage. It is easy to get due to the fact people can
get sick from only eating a very small number of
the organisms. Symptoms vary considerably from
very mild to very severe, with vomiting, diarrhoea
(often bloody) and pain. This is a common cause
of food borne illness in New Zealand.
Salmonella species: There are many strains
of Salmonella and this is also tested for on
Fonterra sites. It can be associated with many
different sources including people (faeces), pests
(cockroaches, mice), birds, poultry and other
33

meat products, sewage and contaminated water

and soil. Symptoms are usually very severe, with
vomiting, diarrhoea, nausea, fever, headache and
severe muscle and stomach pains. These may
last eight days and people can pass the microbes
in their faeces for months following the illness.
Dehydration is a danger and death is possible in
some cases.
Staphylococcus aureus: This microbe is
commonly associated with people - nose, mouth,
cuts, pus, mucous, and skin. Foods that may
be associated include meat products especially
hams and salami, salads, sandwich fillings,
and foods more likely to be handled by people.
Symptoms usually start quite soon after eating the
contaminated food and may last about 24 hours.
Typically people suffer from nausea, vomiting,
diarrhoea and abdominal pain.
Escherichia coli 0157.H7: This microbe has been
associated with cattle, beef and raw milk and there
have been a number of cases associated with
undercooked mince meat and sausage products.
These products must be cooked well and raw
products kept separate from cooked. Those most
at risk include the young, the elderly and those
with other health problems. Diarrhoea may be
bloody, with cramps and vomiting and kidney
damage/failure may also occur.
34

Chronobacter sakazakii: This bacteria is found

throughout the environment. Illness is extremely
rare. It has been associated with powdered infant
formula. Healthy full term babies are not at risk,
but parents are advised to use safe methods of
preparation and storage.

FOOD ALLERGENS
It is estimated 5 - 8% of children and 1 - 2 % of
adults in countries such as New Zealand and
Australia are allergic to one or more foods. The
recognised food allergens which cause more than
90% of all food allergies, and require mandatory
label declaration are:

Cereals containing gluten

Eggs
Peanuts.
Milk and milk products
Celery
Sesame
Lupin
Molluscs

Crustacean
Fish
Soybeans
Tree Nuts
Mustard
Sulphur dioxide
and sulphites

Hands must be washed prior to entering our

plants after eating to avoid transfer of residues of
allergenic protein into our plants.
35

ENVIRONMENTAL MANAGEMENT
Fonterra has a global commitment to protecting the
environment. Sustainability, good environmental
practice and environmental improvement are
cornerstones of Fonterra's environmental
commitment.
We safely use, handle, transport and dispose of
all raw materials, products and waste, and are
committed to waste and material recycling.
Key Environmental Staff
All sites have Environmental staff who can be
contacted for further information for any issues
relating to the environment. For contact details,
please ask our site receptionist.
Most sites also have wastewater treatment
operators (ponds / irrigation) who can assist in the
event of an environmental emergency.
A copy of the Fonterra Environmental policy is
located in the main administration buildings at
Fonterra sites and most sites are ISO14001
accredited.

36
36

Resource Consents
Each site has its own resource consents or
agreements to take from or discharge to the
environment. These consents cover the main
environmental aspects of the site. Generally these
consents will relate to:

Air emissions
Noise
Wastewater discharge
Land use
Odour
Water take
Stormwater discharge

These consents have conditions imposed

on them, which regulate the quantity and
quality depending on the sensitivity of the
environment. It is very important that for any
activities you undertake, you eliminate, isolate
or minimise the impact on these consents, and
hence the environment.
If you are unsure whether your activities will have
a significant impact on the environment, then
please contact an environmental staff member to
find out what the specific consent conditions are,
and what you can do to control the impacts.

37

Complaints and Environmental NonCompliances (ENCRs)

Complaints and possible environmental noncompliances (ENCRs) with resource consents
must be notified to an environmental staff member
ASAP.
A serious ENCR may result in prosecution of
Fonterra, the contracting company or individuals
involved, and can carry a very large fine and/or
jail term.

38

Permit to Work and Environmental

Management Plan
Before commencing work, contractors shall
ascertain any potential risks and hazards to the
environment from the Contractors activities and
the controls to be implemented to protect against
these risks. If identified these hazards and their
controls should be attached to the work permit or
detailed in an environmental management plan.
Examples of hazards include:

Sediment discharges from excavations

including stormwater and pumped
groundwater, washing of paint, waterblasting,
concrete fines from concrete cutting.
Noise from construction.
Generation of dust and odours.
Disposal of waste (both liquid and solid)

If appropriate, any emergency procedures to

be implemented in the event of a spill or similar
that may present a potential contamination of
the environment, shall also be attached to the
work permit.

39

Housekeeping
The contractor is to ensure that employees keep
all working areas clear of debris and rubbish.
Materials to be used are to be stacked tidily and
only in authorised areas, which will be identified
to you by the Project Manager. During and on
completion of the work the site is to be left clean.
This includes the removal of waste material
produced throughout the particular job undertaken,
such as concrete and steel, unless the Project
Manager specifies that scrap can be left for
FONTERRA to dispose of.
A site clean up may be required from time to
time during larger contracts and shall be carried
out within 24 hours of a request from the Project
Manager.
Any damage to roadways, lawns or accessways from contractors vehicles or equipment
is to be repaired by the contractor.
Do not use Fonterra rubbish bins unless approved
by the Project Manager.

40

Hazardous Substances (including Dangerous

Goods)
All Fonterra sites contain a large range of
hazardous substances such as oil, diesel, CIP
chemicals, lab chemicals, and compressed gases.
Please make sure that you always follow the
manufacturers instructions on the Safety Data
Sheets (SDS), when handling or storing these
substances. Also ensure you have received
appropriate training. Sites have their own areas
provided for storage of hazardous substances such
as flammable goods cabinets, gas bottle cages,
solvent storerooms, dangerous goods sheds, etc.
Contractors are responsible for liaising with
the Project Manager, who will liaise with the
Compliance Co-ordinator/HSNO rep to ascertain
whether they can bring hazardous substances onto
site and where they are able to store their own
hazardous substances.
Contractors must comply with the Hazardous
Substances and New Organisms Act and
Regulations.
For your own reference, and in the event of
emergencies you must hold a copy of a safety
data sheet for each hazardous substance you
bring on site. A copy of the SDS for the hazardous
substance you have brought onto the site shall be
attached to the work permit.
41

Drainage System
The drains on site are identified as such:
Wastewater drain

painted red.

Storm water drain painted green (may have a fish

next to it).
Sewage drain

painted brown.

Absolutely NO WASTES, such as oil, chemicals,

concrete etc, are to be disposed of down any
Fonterra site drain.
Wastes, such as those above and hazardous
substances, such as toxic chemicals and
radioactive materials, shall be disposed of by the
contractor and not left on the FONTERRA site.
It is the contractors responsibility to ensure that
all storm water drains in the vicinity of the project
area are protected from runoff from project related
materials (eg stockpiled spoil). The contractor will
need to provide storm water drain protection.

42

Spill Control
Spills successfully contained should still be
reported to Environmental staff as soon as
practical and the circumstances of the spill
examined, so further incidents can be prevented.
Where a contractors own environmental
containment plan fails and spills are flowing to
a storm water drain, please notify FONTERRA
Environmental staff immediately and give
assistance if required to prevent further
contamination.
Following notification, the four best steps in dealing
with a spill to storm water is:

Identify

Control

Containment

Clean up

Spills to storm water are considered an

EMERGENCY and are dealt with IMMEDIATELY.

43

FONTERRA CRITICAL/COMMON RISKS

AND SITE SPECIFIC HAZARDS
Fonterra has identified hazards and risks.
Fonterra has identified certain risks that it has
deemed critical in nature.
Fonterra has robust control measures in place to
manage these hazards and risks.
Further information will be provided to you during
the Site Specific and Departmental Inductions.
Contractors will be made aware of hazards and
risks onsite.

44

SITE SPECIFIC CRITICAL/COMMON RISKS

AND HAZARDS
Critical Risks
Fire and Explosion Powder Processing and
Handling
Machine Safety Entrapment
Confined Spaces Working in
Heights Working at
Hazardous Substances
Electricity High Voltage
Ammonia
Hot Work
Excavation
Mobile Cranes
Ethanol Storage and Manufacture
Site Specific Hazards and Risks
Asbestos
Suspended Loads
Slippery / Uneven Surfaces
Hazardous Noise
Burns Hot, Cold, Chemical
Compressed Air
Manual Handling
Pressurised Fluids
Falling Items
Steam
Electricity Low Voltage
45

Noise
Where significant noise is likely to be generated:

Construction should be restricted to daytime

hours.
The environmental team shall be contacted.
Note, in some circumstances a consent for
construction noise may be required.

On Site - Traffic Management

Vehicle vs. Pedestrians
Vehicle vs. Vehicle
Vehicle vs. Fixed Objects
Rail

46

EMERGENCY PROCEDURES
Become familiar with your surroundings and have
knowledge as to the whereabouts of:
Emergency call points.
Exits.
Assembly points.
First Aid Cabinets.
Emergency Showers / eye washes.
Fire Extinguishers.
Wind socks.
The different types of alarms.
On hearing an emergency alarm:
Stop work.
Shut off all equipment (including vehicles, leave
keys in ignition).
In case of a fire, attempt to put it out only if it is
safe to do so.
Proceed quickly to nearest assembly area as
directed by the warden.
Await further instructions.
Return to working area only when all clear is
given by the fire warden.
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EVENT AND HAZARD REPORTING

All events i.e. personal injury, property damage
and near accidents MUST be reported to the
supervisor of the area or another Fonterra staff
member immediately. Please report any hazards to
the supervisor of the area or another Fonterra staff
member, regardless of how trivial it may seem.
The definition of a Serious Harm accident is
defined in the first schedule of The Health & Safety
in Employment Act 1992. This includes fractures,
amputations, crushing and loss of consciousness.

48

EVENT MANAGEMENT (SERIOUS HARM)

Examples of serious harm include:

crushing

fracture

amputation

chemical or hot metal burn of the eye

The scene of a serious harm accident must be

frozen immediately. The only time we are allowed
to interfere with the scene is to preserve life or
avoid serious loss of property.
All serious harm accidents are to be reported
immediately to the Fonterra Department
Manager and H&S Team.
The contracting company is responsible for
notifying WorkSafeNZ as soon as possible.

49

WORK PERMITS
BEFORE PERMIT RECEIVERS CAN BE ISSUED
WITH A WORK PERMIT THEY MUST HAVE
COMPLETED HAZARD ID / PERMIT RECEIVERS
UNIT STANDARD TRAINING AND PROVIDE THIS
IF REQUESTED (E.G. DETAIL IN PASSBOOK).
(Not every contractor is required to be a permit
receiver.)
A work permit shall be issued at the
commencement of any work and is the main
method of safety control.
When working in a Plant or department you will
be the responsibility of the Plant Manager.
The permit issuer is the person acting on
behalf of the Plant Manager and is responsible
for administering, control and use of the work
permit.
The contractor must report to the control room/
supervisor at the commencement of any
work and complete a departmental induction
which will include knowledge of emergency
procedures, knowledge of hygiene requirements.

50

 The permit issuer and the permit receiver are

to advise each other of the known hazards and
controls and document on the Fonterra permit
form.
The permit register is to be completed.
In cases of routine work, permit register details
must still be completed.
At completion of the working day, the permit will
be suspended until recommencement of the
work. Prior to recommencing work, the permit
must be revalidated.
Permit receiver to complete and sign off on copy
of the permit.
If the permit scope changes in any way
immediately advise permit issuer.
During an emergency evacuation, all work
permits are automatically suspended and
must be then revalidated before work can
recommence.
All permit receivers shall undertake refresher
training every two years to be able to retain
duties for that role.
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 Permit to Work Certificates include:

Hot Work: includes welding, gas cutting and
grinding.
Confined Space: any enclosed space
with restricted means of entry or exit, or
inadequate ventilation or any atmosphere that
is contaminated, oxygen deficient or oxygen
enriched.
Structural Works: includes excavation,
demolition and concrete cutting/drilling
To be issued as required by control room/
supervisor.
Crane Lift: will include any appliance equipped
with a mechanical, hydraulic, pneumatic or
electrical means for raising and lowering a load
including a HIAB attached to a vehicle.
Please clean up area at the end of each day to
meet hygiene requirements.

52

Isolation tags & lock outs

1. To provide a safe means of isolating sources of
harm prior to carrying out work, isolation
procedures have been developed and these
must be documented on the permit.
2. All isolations must be agreed between the
Permit Issuer and the Permit Receiver. Both
parties must affix the isolation locks and tags
together.
3. Any equipment (Locks, Tags, Chains etc) will be
available from the Department Permit to Work
station.
4. This is to be done in conjunction with a
Fonterrra Permit Issuer who is trained in
isolation and work permit procedures.
5. The unauthorised removal of any isolation is
considered as a serious breach of the company
rules and will result in disciplinary action and
permanent removal from all sites.
6. All isolations are recorded on the Permit and all
responsibilities will be clearly defined.

53

COMMUNICATIONS
Good communication channels are essential to
promote safety on larger sites.
Your contractor or nominated representative will be
having regular safety meetings with the principal
contractor and or Fonterra personnel to discuss
safety issues.
Fonterra would like you to have daily informal
toolbox meetings to discuss the days planned
activities, and identify any new hazards. If these
meetings are not practical please ensure they are
held on a regular basis.

54

SECURITY REQUIREMENTS
Fonterra Cooperative Group has entered into a
Secure Exports Scheme Agreement (SESA) with
NZ Customs which makes a firm commitment
that measures are in place to protect against
tampering, sabotage or smuggling from point of
packaging at the end of manufacture to the sealing
of the export shipping container.
Staff, visitors and contractors are encouraged to
be alert to:

Any signs of tampering with packaging,

ingredients, product or equipment, other
unusual situations, or

Areas that may be vulnerable to tampering, or

Situations which may impact on food safety or

security performance

Any entry to warehouses by unauthorised

personnel shall be immediately investigated
including checks that product integrity has not
been compromised.
All identified security issues shall be reported to
appropriate security staff or management.
55

SITE SECURITY
When you enter or exit you must follow the sites
security requirements.
At most sites you are required to sign in and out
and this also applies in general to departments.
Any visitors brought on to sites by contractors
should first be confirmed with Fonterra.
Site and Departmental Inductions are valid
for 12 months. When requested, please
produce this induction passbook and your
Wintec induction card as proof of induction.
No use of cameras, videos or pxt-text capable
mobile phones or communication with the
news media is allowed without site managers
approval.
Any matters of harassment, suspected theft etc
will be referred to the NZ Police.
Animals are not permitted on any site.

56

EMERGENCY NUMBERS/SERVICES
In an emergency:
Dial 111 for emergency services
i.e. Police, Ambulance, Fire Service
(Please note - Fonterra sites may differ. Check
during the site specific if 1 needs to be dialled
before 111).
People trained in first aid are also employed on
most shifts on site and are able to assist you if
required.

57

THE ONLINE INDUCTION

The online refresher Contractor Induction course is
available to contractors who have previously completed
one formal face to face Wintec-Fonterra Contractor
Induction Course or who otherwise have been approved
by Fonterra to complete the induction online.
Contractors intending to do the online induction must
first contact Wintec, 0800 000 388, to register and obtain
enrolment packs. Alternatively, contractors can directly
visit the online website
http://fonterra.elearning.ac.nz/ to enrol.
Successful completion of this module will result in the
reissuing of a new Contractor card, valid for 12 months.
The online induction course requires Contractors to
complete a 40 multichoice questionnaire and pass
with a minimum of 85%. This may take about 1 hour to
complete. ID cards and a new copy of the blue passbook
will be issued within 5-7 days of course completion. If a
pass is not achieved the contractor will be required to
enrol and attend a face to face induction.
Contractors have approximately 30 days to complete
the online induction. Remember to allow sufficient time to
complete the induction before your current card expires.
You must attend a face to face Contractor Induction
course every five years.

58

Last updated March 2015