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HEALTH AND SAFETY AND WORKER WELFARE

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Key – Those standards which have greater significance (all other standards are normal)

Recommendation – Those which do not affect certification

New – A completely new standard which the member must now adhere to

Revised – A standard that has changed and requires the member to take some different or additional action to before

Upgraded – The standard has been upgraded to a Key standard or from a Recommendation to a full standard

Appendix – Referenced in ‘How you will be measured’. Indicates that additional information is provided in the Appendices, which are available at the end of each section.

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Where to find help – at the end of each section we have indicated where you can get extra guidance if you need it.

Cropping Categories Fresh Produce

Category 0
Those you can eat raw and have a significant risk or history of pathogen contamination.

Category 1
Those you can eat raw and which do not have a protective skin that is removed before eating; they may also have a significant risk or history of pathogen contamination.

Category 2
Those you can eat raw and which either have protective skin or grow clear of the ground, or that have no history of pathogen contamination.

Category 3
Those that the customer always cooks.

An up-to-date list of the crop categories can be found on the Red Tractor website.

Aim:

HEALTH AND SAFETY AND WORKER WELFARE

PR.HW.a

Standards

A Health and Safety at work policy must be in place, visible to all and communicated to all staff prior to commencing work

How you will be measured

  • Clearly displayed where all staff can see it or signed off by each member of staff separately
  • Policy must be in appropriate languages to ensure all staff understand information
  • Health and Safety policy

PR.HW.a.1

Standards

Maintenance records and procedures must be kept for food contact equipment and machinery

How you will be measured

  • Records and procedures are available to all operators
  • Electrical/ Gas installations and maintenance is compliant with safety standards
  • Maintenance procedure and records

PR.HW.b

Standards

All visitors must be made aware of the site health and safety requirements

PR.HW.c

Standards

A named member of management must have clear accountability for the Health and Safety of the site, including ensuring there is provision for safe operating practices to be in place

How you will be measured

  • Named in Health and Safety policy (where business employs 5 or more people)
  • Communicated to all staff

PR.HW.d

Standards

Health and Safety meetings must be in place for the site which include both management and workers

How you will be measured

  • Where business employs 5 or more people
    • meetings are held at least once per annum
    • meeting dates are communicated to staff
    • staff have representation at the meetings
    • staff representatives are able to feed staff views and concerns into the meetings

PR.HW.d.1

Standards

It is recommended that Health and Safety meetings are recorded

How you will be measured

  • Meetings are minuted with clear actions and shared with staff
  • Minutes of meetings and actions

PR.HW.e

Standards

There must be adequate levels of staff trained in first aid on all sites and in the field for the scale of the business

How you will be measured

  • A suitably stocked first-aid kit
  • First Aid certificates

PR.HW.f

Standards

A COSHH assessment must be carried out for all businesses as required under the Control of Substances Hazardous to Health Regulations (COSHH) 2002

  • COSHH assessment

PR.HW.g

Standards

Hazards must be clearly identified by warning signs

PR.HW.h

Standards

There must be a documented procedure which regulates the re-entry intervals for PPPs applied to crops

How you will be measured

  • Procedures are in line with manufacturers’ instructions
  • Staff undertaking activities that might be affected by re-entry intervals are aware of the procedure
  • Re-entry interval procedure

PR.HW.i

Standards

There must be documentation available to demonstrate that all re-entry intervals for PPPs applied to the crops have been monitored

PR.HW.i.1

Standards

The risks posed by activities must be assessed for high risk staff

How you will be measured

  • High risk workers include, but are not limited to, breastfeeding and/ or pregnant women
  • Breastfeeding and/ or pregnant women are restricted from entry to crop and product handling areas for a minimum of 48 hours after applications of PPPs, unless a longer duration is stipulaed on the label

PR.HW.j

Standards

Staff who apply PPPs must be offered regular health checks

How you will be measured

  • Checks are carried out in line with the guidelines laid down in the Defra Code of Practice for Using Plant Protection Products

PR.HW.k

Standards

Staff using or applying PPPs must be able to access facilities or contact assistance easily in the event of an accident

How you will be measured

  • Facilities to deal with accidental operator contamination easily accessible at all times

PR.HW.l

Standards

Staff using or applying PPPs must be provided with clean, well maintained personal protective equipment (PPE)

How you will be measured

  • PPE is cleaned, maintained, and stored securely in a well ventilated area separated from other clothing and materials
  • PPE is disposed of according to manufacturers' instructions
  • New PPE is stored securely, separate from other materials and equipment

PR.HW.l.1

Standards

Personal clothes must be stored in secure facilities separate from other materials and equipment

PR.HW.m

Standards

Respiratory protective equipment (RPE) must be well maintained and in effective working order

How you will be measured

  • Filters are within date
  • RPE maintenance records
  • Filter change date and expected expiry date

PR.HW.n

Standards

PPE must be transported safely

How you will be measured

  • PPE not transported in sprayer cabs

PR.HW.o

Standards

Procedures for staff taking samples from controlled atmosphere stores must be in place and all staff undertaking this activity must be trained

How you will be measured

  • Procedures in place for all stores where the storage atmosphere poses a risk to staff safety
  • Staff Training Record

PR.HW.p

Standards

On site living quarters must be habitable and have basic services

How you will be measured

  • Accommodation is clean
  • A clean and functioning refrigerator available for food storage
  • Designated dining area
  • Where vending machines are provided, they are clean and maintained
  • Potable water is available for drinking and hot water for washing
  • Washing and toilet facilities available
  • Electricity/ gas available and safe
  • Heating arrangements available