Warehouse Training

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Respect

Our Philosophy…

Respect for People

EAS Spirit

Expectations

Substance Abuse Policy

Substance Abuse

The use, possession, sale, transfer, manufacture, distribution and dispensation of alcohol or illegal drugs in the workplace, also poses unacceptable risks to the Maintenance of safe, healthy and efficient operations.

The EA Sween Company believes that it is vitally important to maintain safe, healthy and efficient working conditions and to protect the safety and security of Company employees, products and facilities. Being under the influence of drugs or alcohol on the job may pose serious safety and health risks not only to the user, but also to those who work with the user.

Employee Assistance Program

Vital Work Life is the provider of our Employee Assistance Program (EAP).

The EAP is a FREE and CONFIDENTIAL benefit for you and your family members. There are resources available to you 24/7 online, via phone, and via the App

Employee Assistance Program

How to Access:

Phone: Call 1.800.383.1908 (Tell them our Company Name, E.A. Sween Company)

Online: www.VITALWorkLife.com

Username: easween

Password: member

The program includes:

o Unlimited phone consultation, anytime, day or night

o Face-to-face counseling (up to 3 free sessions)

o Legal support

o Financial consultation

o Identity theft prevention and support

o Online resources

Ethics Hotline

6 For The Load

6 for the Load

Helpful Stretches

Stretching

Build a Bridge

Cross Over Lift/Grasp

Line Backer

Linebacker

Power Zone

Power Zone

Avoid "Chicken Wings"

Pushing vs. Pulling

Use Two Hands

Avoid Twisting

Avoid Twisting

Train

OSHA requires that workers be trained on how to react to workplace hazards. Since no two spills are the same, employees need to know the dangers of each and how to respond safely. For example, a production area spill will be handled differently than a spill out on the loading dock

We will be covering the basic steps of handling spills

Identifying the Spilled Substance

Substances leaking from marked containers are easy to recognize. For unknown spills, workers should keep away. Never risk your health by trying to identify a spilled material. Just reporting the spill may be enough. The first step is to immediately contact your supervisor, they will be trained in identifying the spill.

Reporting the Spill

Whoever is in charge of handling the spill may need to report it to outside agencies. The Code of Federal Regulations (CFR) lists the amounts and types of chemical spills that must be reported. If a hazardous material spill enters a storm drain or poses other threats to the environment, it needs to be reported.

PPE

The responding workers must know the type of PPE that’s needed. If the spill hasn’t been identified, they should assume the worst and use all PPE available. This may include gloves, boots, goggles, breathing protection, monitors, and detectors. It’s also a good idea to have pumps and containers on hand to catch the spilled liquid. All PPE and supplies should be checked on a periodic basis and replaced as needed.

Contain the Spilled Material

Containing spills is usually done by placing dikes around the spills edges. If there are drains near the spill, they need to be covered. This will prevent hazardous materials from getting into the drainage system. Cover them even if the spill has already started flowing into the drain to stop the damage.

Contain the Spilled Material

Cut off the Source

If there is leaking, try to stop it. This might mean turning off spouts or valves, patching a seam or rolling a leaking container so that the leak is on the top. This can be done while containing the spill.

Cut off the Source

Cleaning Up

Cleanup can begin once the spill is stopped at the source. Work from the outside in toward the center. This helps to make sure the entire area has been cleaned. Anything absorbent can be used including, mops, shop towels, mats, etc. Use shop vacs to clean up larger spills. Ensure that you become familiar with the layout of the warehouse in case there is a spill.

Cleaning Up

Decontaminate the Area

Once the spill has been contained and mopped up, it’s time to decontaminate. Responders need to know how to set up a decontamination area before entering the spill area. If there are people injured by the spill, they will need to be decontaminated before they are treated. The entire area needs to be thoroughly cleaned, along with all tools and equipment used to clean up the spill.

Do the Paperwork

Do the Paperwork

It’s important to know the regulations. Depending upon the type and size of the spill, reports may need to be filed with local, state or federal agencies. A large inside spill may not require a report, but even a very small spill of the same material outside that gets into a storm drain might. This is also the time to review the incident. Study what went well and where there’s room for improvement. Changing the emergency plan now will improve the response to future spills.

Restock Supplies

Make an inventory and restock all supplies and PPE used during the cleanup as soon as possible. Be sure you’re prepared for a future spill.

Restock Supplies

Stand close to door

Square Up

Avoid

Opening/Closing Door

DO

DO NOT

• Bend at waist to lift door
• Pull door closed with one arm
• Do not "yank" to lift or pull door

• Stand close to door to open
• Bend knees and use legs to thrust door upward.
• Face toward door at all times
• Maintain good balance at all times

Safety Tips

Safety Tips

Marked floors indicate where walking is off limits.

• A common hazard that occurs at loading docks is employees being hit by forklifts or other heavy machinery. Markings on the floor show where it is safe to walk and prevent unwanted injury.

Use locking devices on every truck that comes to the loading dock.

• Using a locking device on trucks ensures that the trailer will not separate from the dock accidentally. When separation occurs, it is more likely people can fall off the dock and injury can happen.

Clean loading areas regularly.

• As mentioned above, a common hazard is slipping or tripping due to weather, spillage, or debris left on the floor. Cleaning the area on a regular schedule will decrease the amount of slips, trips, and falls.

Secure loose product.

• Before moving product to or from the truck, check to be sure the product is secure. Smaller products can fall off and cause tripping; and if larger products are not secure, they can injure employees when lifting.

Have proper documentation for handling heavy machinery.

• OSHA trained and authorized employees are the only people who can operate heavy machinery. This not only makes sure everybody is safe, but also abides by the law.

Safety Check Before Use

Electric Pallet Jack Safety

Before operating an electric pallet jack, it is critical to be mindful of a number of safety regulations to prevent material damage and/or physical injury.

• Review any manuals or other operator documentation. Some of the important information in the manual may be specific to the make and model of jack you’re using.
• Know the jack’s maximum safe lifting capacity. This information should be located on the metal data plate mounted on the jack. If your jack is missing this, notify your supervisor immediately.
• Inspect the jack for any broken, worn, or disconnected parts. Report any problems to your supervisor.
• Familiarize yourself with the jack’s safety features. These may include a reversing switch to move the jack away from you if you are pinned to an immovable object, or an auto-braking system that applies when the operating handle is in the full upright or horizontal position, preventing the jack from rolling out of control if you lose your grip on the handle.
• Ensure that your hands and feet have a good grip so that you do not lose control or balance.

Operating an Electric Pallet Jack

Operating an Electric Pallet Jack

Forklift Safety

Forklift Safety

Before taking control of a forklift, you must be trained in accordance with OSHA requirements. OSHA’s standard on powered industrial trucks, requires the following:

• Employers must have a training program that incorporates general principles of safe operation, the types of vehicle(s) used, any hazards created by using forklifts and powered industrial trucks, and OSHA’s general safety requirements.
• Trained forklift operators must know how to do the job safely, as demonstrated in a workplace evaluation.
• Employers must provide formal and practical training. This may include using some combination of lecture, video, software training, written material, demonstrations, and practical exercise.
• Employers must certify that operators have received all necessary training and evaluate each operator at least once every three years.
• Employers must evaluate the operator’s performance and deem the employee competent to operate a powered industrial truck prior to operating the truck.

Operating a Forklift

Operating a Forklift

Basic Incident Guidelines

• All incidents and near misses must be reported promptly
• Employee must be interviewed and a Supervisor’s Accident & Incident Investigation Report must be completed – within 24 hrs.
• Employee must complete Employee Report of Accident, Injury, or Illness form and send to H.R. within 24 hrs.

Basic Incident Guidelines

NT-24

In the event you are injured, NT24 is here to support

NT-24

• Injury occurs on the job site.
• If non-threatening, employee calls the Nurse Triage #1-855-406-6331
• Provide company name and location of workplace
• Registered Nurse (RN) assesses injury and identifies level of care needed-urgent, non emergency, self care
• RN directs the appropriate level of care facility
• RN educates the employee on self-care treatment
• Point of injury report sent within 30 minutes to predesignated contacts
• RN staff available 24/7 for medical questions related to this injury.

Eye Wash Station

Eye Wash Station

During your orientation, your supervisor should inform you where your eye wash station is located.

If a chemical splashes in your eyes, time is of the essence. Immediately go to the eyewash station.

Push/Pull the Lever to Activate the Unit

• The location and style of the lever may vary by eye wash station model. Push/Pull the lever so that the dust covers will pop off and the flushing fluid will begin to flow out from the faucet heads.

Begin to Flush

• Get your eyes directly in the stream of the flushing fluid. Immediately! If you have contact lenses in your eyes, you can gently take them out while you are flushing. Don’t delay the flushing to take out your lenses, but ensure that you take them out because they could trap the chemical in your eyes.

Hold Your Eyes Open with Your Fingers

• The unit will be hands free so that you do not have to hold the lever open. Once activated, the unit will stay on. Keep your eyes open by holding your eyelids apart with your fingers.

Roll Your Eyes

• Gently roll your eyes from left to right and up and down to be sure that the fluid is flushing all of the areas of your eye.

Flush for a Full Fifteen Minutes

• Continue Flushing your eyes for a full 15 minutes. The temperature in a compliant eyewash will be between 60 and 100 degrees Fahrenheit. You will comfortably be able to continue flushing for the entire period of time. This is important because you want to fully dilute the chemical and wash it out of your eyes. Any time less than 15 minutes is NOT enough time.

Seek Medical Help

After you have flushed, see a doctor to determine if anything more needs to be done for the preservation of your vision.

HACCP

• HAZARD
• ANALYSIS
• CRITICAL
• CONTROL
• POINT

In short , it’s temperature monitoring of food products for food integrity. Record keeping of procedures and checkpoints to document food at every process.

Facility Security

• Facility front doors are locked at all times.
• The only access to any site is through the front doors.
• Security cameras are located throughout the facility as well as the outside.
• Every Manager, Supervisor, and Lead has keys to the building
• All guests identified as anyone who is not a Sween employee of an employee of a current daily vendor will be required to sign in at the main office admin window. Vendors are required to sign in at the front door entrance in a log book. An admittance agreement is part of the sign-in policy of E.A. Sween Company.
• No cameras or recording devices allowed without expressed agreement from facility manager.

Food Safety

Potential Food Safety Problem:

Temperature Abuse

Pathogen Growth:

• Listeria monocytogenes
• Salmonella
• Staphylococcus aureus
• E. coli
• Clostridium botulinum
• MAP sandwiches

Food Spoilage:

• Shortened shelf life
• Poor product quality

Temperature Abuse

Basic Sanitary Practices

Follow the E.A. Sween Good Distribution Practices (GDP’s)

Basic Sanitary Practices

• Hand washing (with soap and hot water) after restroom use and any time hands are soiled
• Awareness of hand usage for good hygiene and to prevent contamination of food products or packaging
• No smoking, eating, drinking when working with or around food products or packaging

Overages Policy

Overages

• E. A. Sween Company considers it unacceptable to take any product(s) out of the building without prior approval from a manager.

• If products are taken from the building without prior approval, this will be considered theft and cause for immediate termination.

• If there is an overage of product, you must have a manager’s approval to take it home with you.

• After receiving approval from a manager, the manager must walk you to your car with the product(s), using the FRONT door of the building. ANY product(s) going out of the back door, no matter what the reason, will be considered theft and therefore grounds for immediate termination

Tote Assembly

Dry Area

Chill Area

Tote Assembly

Final inspection

Check for broken totes and crates!

Broken crates do happen! They need to be removed from circulation immediately to prevent future incidents.

Dry Area

Nesting

Nesting

• Crates must be placed correctly!
• Notches are there to ensure product does not get damaged.
• When stacking crates the Nest name must be reversed for proper placement.

Chill Area

Order of Assembly

• Milk
• Gallons
• Quarts
• Pints
• Etc.

Chill Area

• Boxes (Grill items)
• McLane
• Burritos
• Sandwiches
• Yogurts
• Fruits
• Salads
• Smokeless Tobacco

Tobacco

Do:

• Keep tobacco placed upright and organized to help with ease of audits
• Ensure proper counts, take the time to do it RIGHT
• Audits are done with these items every day.

Tobacco

Don't:

• DON’T mix products with tobacco

High Value Item

Product Putting

• When calling off product, ensure the counts are correct to match what the head set requests.
• If in unsure use the phrase “GO BACK” twice to ensure correct. She will repeat last location to verify.
• If your numbers are incorrect and you are unsure if the put selection was miss picked. Speak to team lead or administrative assistant to get a print out of your items to correct the problem.

• Correct product counts are to ensure customer service!

DO IT RIGHT!

Final Inspection

Team leads and Supervisors do periodic walks through the dry and chill areas during the day and at the end of the shift to ensure quality of work and safety of areas.

They will also be looking at your totes and crates to ensure product placement is being done correctly. Along with Audits of your aisle, during Tobacco Audits and random checks.

Final Inspection

Gallons are top-heavy. Should be on bottom of stack.

Pallets should not be leaning, should be flat on the ground or on top of another pallet.

Conclusion

Congratulations! You have completed the required Warehouse Training.