Pre-induction paperwork

Complete your pre-induction paperwork for British Premium Sausage Co. through our quick and simple online form.

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Step 1 of 8 - Personal Details

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Personal Details

Name(Required)

First Last

Date of Birth(Required)

DD slash MM slash YYYY

Address(Required)

Street Address Address Line 2 City County / State / Region ZIP / Postal Code

Telephone Number(Required)

Mobile Number

Email Address(Required)

Nationality(Required)

Right to work in the UK(Required)

Yes

Male/Female(Required)

Male

Female

Employment Details

Start Date(Required)

DD slash MM slash YYYY

National Insurance Number(Required)

P45/P46 supplied:(Required)

Yes

Bank Account Details

Name of Account Holder(Required)

Name of Bank(Required)

Sort Code(Required)

Bank Account Number(Required)

Role Number (if applicable)

Emergency Contacts

1 - Name(Required)

First Last

Telephone Number(Required)

Relationship(Required)

2 - Name(Required)

First Last

Telephone Number(Required)

Relationship(Required)

Doctor Contact Details

1 - Name(Required)

First Last

Telephone Number(Required)

Allergies/Medical Conditions(Required)

Signature(Required)

Date(Required)

DD slash MM slash YYYY

Health Questionnaire

This questionnaire must be completed for all new starters, staff returning from abroad and staff returning from some illnesses.

In the last 48 hours, have you suffered from:

Diarrhoea and/or vomiting(Required)

Yes

Stomach pain, nausea or fever(Required)

Yes

At present are you suffering from:

Skin infections of the hands, arms or face eg. Boils, styes, discharging eyes, ears, gums(Required)

Yes

Jaundice(Required)

Yes

Do you suffer from:

Recurring bowel disorder(Required)

Yes

Recurring infections of the skin, ear or throat(Required)

Yes

Have you ever had typhoid or paratyphoid fever or are you known to be a carrier?(Required)

Yes

Are you a carrier of any type of Salmonella?(Required)

Yes

In the last 21 days have you had contact with anyone at home or abroad who may have been suffering from typhoid or paratyphoid?(Required)

Yes

Have you been abroad in the last 6 weeks, if yes please detail the countries visited and details of any illness whilst abroad or since returning.(Required)

Yes

Do you suffer from any allergies?(Required)

Yes

Are you at present receiving any form of treatment from a doctor?(Required)

Yes

Have you been absent in the last 12 months due to illness?(Required)

Yes

Have you had any major operations or injuries that have caused you to be off work for a period of time?(Required)

Yes

Have you any other medical conditions not listed above?(Required)

Yes

As you've answered 'Yes' to one or more of the questions above, please provide details...(Required)

Name of Doctor(Required)

First Last

Doctors Surgery(Required)

Signature(Required)

Signed by (your name)(Required)

Date(Required)

DD slash MM slash YYYY

Health and Safety Responsibilities for Employees - Agreement

All Employees must:

• Take reasonable care of their own safety
• Take reasonable care of the safety of others affected by their actions
• Observe the safety rules
• Comply with the Health and Safety Policy
• Conform to all written or verbal instructions given to them to ensure their personal safety and the safety of others
• Dress sensibly and safely for their particular working environment or occupation
• Conduct themselves in an orderly manner in the workplace and refrain from any antics or pranks
• Use all safety equipment and/or protective clothing as directed
• Avoid any improvisations of any form which could create an unnecessary risk to their personal safety and the safety of others
• Maintain all equipment in good condition and report defects to their supervisor
• Report any safety hazard or malfunction of any item of plant or equipment to their supervisor
• Report all accidents to their supervisor whether an injury is sustained or not
• Attend as requested any health and safety training course
• Observe all laid down procedures for processes, materials and substances used
• Observe the fire evacuation procedure and the position of the fire equipment and fire exit routes.

Signature(Required)

Signed by (your name)(Required)

Date(Required)

DD slash MM slash YYYY

Personal Hygiene Policy

High standards of personal hygiene must be maintained at all times at The British Premium Sausage Company in order to ensure obligations under food safety legislation are met. Therefore these rules must be followed:

Hand washing

Hands must be washed on entry to food storage and production areas, prior to working and at regular intervals during the day using the hand wash sinks provided. Equipment sinks must not be used for handwashing. Particular care must be taken to wash hands in the following circumstances:

• After visiting the toilet
• After coughing into your hands or using a handkerchief or touching face or hair
• Between handling raw and ready to eat products
• After carrying out any cleaning tasks or handling waste
• After breaks, eating, drinking or smoking
• Regularly during the production day

Hands must be washed in any circumstances where non washing might lead to contamination of food or food equipment. If in doubt, wash your hands.

Protective Clothing

Protective clothing must be worn in a production area. This includes:

• Coats or Overalls
• Mob caps
• Wellington Boots or food industry shoe. Overshoes are permitted for short term use.
• Beard snoods where there is visible sign of hair growth.
• Aprons, gloves and over sleeves are available if required.
• Safety equipment eg. Gloves when handling cleaning chemicals.

Coats and overalls are colour coded according to the area. This is white for low risk; red for ambient high care ready to eat; blue for non-manufacturing work such as cleaning, goods in, goods out.

Protective clothing must be removed before visiting the toilet or kitchen/rest areas, for breaks and when going outside. Clothing must be changed daily or where there is a risk of contamination to product e.g. allergen spillage, glass breakage.

Disposable protective clothing such as gloves, oversleeves, aprons, mob caps and beard snoods must be single -use only due to the potential for foreign body contamination after removal. These should also be changed when soiled, dirty or damaged. When removing disposable protective clothing, these should be removed with care to avoid any potential contamination and placed straight into a bin.

Non disposable protective clothing such as gloves and aprons should be cleaned and/or replaced when soiled, dirty or damaged.

Personal garments must not be worn over protective clothing e.g. outdoor clothing with “hoods” must be under protective clothing, outdoor clothing with zip tags must be covered under protective clothing.

Any loss or damage could be potential product contamination. Please ensure all damages are accounted for and must be reported to your supervisor.

Medical Health

All employees must complete a pre-employment medical questionnaire and are required to comply with the medical screening procedure.

Personnel suffering from infectious illness, diarrhoea, and nausea or vomiting, some throat infections, skin rash, boils or any other skin lesions are not allowed to work in contact with food. These conditions must be reported to your supervisor.

After all sickness absence, staff are required to complete a return to work

Wounds - Cuts, grazes or sores must be treated and covered with a blue metal detectable waterproof dressing.

Personal medication - must not be taken into the production area. All medication must be securely stored in personnel lockers provided, unless specific permission is given to an individual by a Director or Manager.

Food Safety

Personal Possessions - must not be taken into the production area. This includes cigarettes and food. Electronic cigarettes shall not be permitted to be used or brought into production or storage areas. Only authorised mobile phones are permitted.

Allergens - Foodstuffs containing nuts and sesame must not be brought onto site by employees, visitors or contactors.

Food and drink - must not be consumed within processing and storage areas. This includes chewing gum and sweets. Putting any kind of items (pens, labels, tape) in the mouth is strictly forbidden.

Smoking & Tobacco - use is expressly forbidden on site. A designated smoking area is provided.

Aftershave and Perfume - strong fragrances must not be worn.

Make-up – No make up is preferred but light make-up is allowed at the discretion of your supervisor.

Jewellery - Watches and similar wearable devices must not be worn. Jewellery shall not be worn, with the exception of a plain wedding ring or wristband. Rings and studs in exposed parts of the body, such as ear, nose, tongue, eyebrow shall not be worn. Any jewellery worn for either ethnic, religious, medical reasons may be allowed after but only after your Supervisor is notified.

Finger nails - must be kept short and clean. Nail varnish, Nail art, false finger nails or false eye lashes are not permitted.

Staples and paperclips - must not be brought into the production area.

Routine checks will be carried out to ensure compliance with company personal hygiene requirements, and in particular personal cleanliness, correct dresscode and the absence of any obvious signs of illness.

Security – All visitors to site must be complete a questionnaire and be accompanied at all times. Any unidentified or unknown visitors must be reported.

This policy will be reviewed annually or more frequently if required by changes within legislation or the needs of the business. It is communicated to staff via briefings and inductions.

Agreement

I acknowledge the Personal Hygiene Policy of the British Premium Sausage Company and agree to abide by the policy at all times whilst on site.

Signature(Required)

Signed by (your name)(Required)

Date(Required)

DD slash MM slash YYYY

Pre-induction paperwork

Personal Details

Employment Details

Bank Account Details

Emergency Contacts

Doctor Contact Details

Health Questionnaire

Health and Safety Responsibilities for Employees - Agreement

Personal Hygiene Policy

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