COC CLS - Healthy Safety Environment - NIKE, Inc. - The Journey

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CANTEEN MANAGEMENT STANDARD The contractor provides a safe, hygienic and healthy workplace setting and takes necessary steps to prevent accidents and injury arising out of, linked with or occurring in the course of work or as result of the operation of contractor’s facilities. The contractor has systems to detect, avoid and respond to potential risks to the safety and health of all employees. ‣ Develop and implement processes and procedures to reduce or eliminate risk by operating and maintaining safe, clean and healthy food preparation and consumption areas. RESPONSIBILITIES Location Manager must ensure that the food service procedures are developed, implemented and followed. HSE Representative must establish, maintain and administer the food service procedures. Managers and Supervisors must ensure that employees are trained and adhere to the food service procedures. Employees must adhere to the food service procedures. REQUIREMENTS 1. RISK ASSESSMENT—Each facility must have a documented annual risk assessment performed which includes: a. Identification of hazards (including food borne and kitchen safety). b. Evaluation of risk associated with hazards. c. Identification and implementation of control measures to reduce the risks. 2. POLICIES & PROCEDURES—Each facility must implement procedures to reduce or eliminate the risk associated with food service which must cover as a minimum, the following: a. Food service workers: • Must undergo medical examination and be certified as free from communicable diseases at least annually. • Must understand and follow procedures for reducing the transmission of communicable diseases. • Must wear hairnets, gloves and aprons while preparing and serving food. • Must thoroughly wash and disinfect hands prior to coming into contact with food. b. Food preparation and consumption areas: • Must be clean and disinfected. • Have mechanical refrigeration that is capable of maintaining a temperature of not more than 5 degrees C when perishable food items are stored on site. Health CLS – Page 1 04.14.10
CANTEEN MANAGEMENT • Have washbasins that provide both hot and cold running water. • Cooking, serving and eating utensils are washed and disinfected after each use. • Tabletops and counters must be cleaned and disinfected after each use. • Must be free of rodent and insect infestations. • Store garbage and refuse in leak proof, non-absorbent containers that are emptied daily. • Cooking oils must not be disposed into sanitary or storm water drains. c. Restrooms: • All food service workers must thoroughly wash and disinfect hands after using the restroom. • Signs must be posted requiring hands to be washed after restroom use. d. A response mechanism and procedures to a food borne related illness or contamination event. 3. TRAINING— Food service workers must receive information and training relating to risks resulting from improper food handling. This training must include: • Review of risk assessment and procedures. • Food safety and storage requirements. • Personal hygiene. • Food borne illness and communicable disease awareness. • Kitchen safety practices. 4. DOCUMENTATION— Training Records: Each facility must maintain training records for a minimum of 3 years. Medical Records: Each facility must maintain confidential and secure medical records for the minimum length of employment, plus 30 years. Medical records shall not be disclosed without employee’s written consent, except as required by law. Incident Records: Each facility must maintain incident records for a minimum of 5 years. Other Records: Each facility must maintain a current risk assessment. Except where specifically identified as a recommended practice, this Code Leadership Standard sets minimum standards – contractors must comply with any applicable higher legal requirement and are encouraged to continue to develop their own practices which provide greater protection for their employees. REFERENCES: • Applicable federal and local laws and regulations. • Nike ESH Handbook, page 9-11 Health CLS – Page 2 04.14.10
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S NIKE, Inc. CODE of CONDUCT At Nik
Page 3 and 4:
CONFINED SPACES PROTECTION STANDARD
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CONFINED SPACES PROTECTION • Recl
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CONTRACTOR SAFETY c. Documented lis
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ERGONOMICS STANDARD The contractor
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FALL PROTECTION STANDARD The contra
Page 13 and 14: FALL PROTECTION b. Inspection forms
Page 15 and 16: MAINTENANCE SAFETY • Detail of wo
Page 17 and 18: OCCUPATIONAL NOISE EXPOSURE STANDAR
Page 19 and 20: RADIATION STANDARD The contractor p
Page 21 and 22: RADIATION • Exposure levels and r
Page 23 and 24: TRAFFIC AND VEHICLE MANAGEMENT b. P
Page 25 and 26: TRAFFIC AND VEHICLE MANAGEMENT Trai
Page 27 and 28: LASER SAFETY g. LASER systems must
Page 29 and 30: NANOMATERIAL MANAGEMENT • Carbon-
Page 31 and 32: NANOMATERIAL MANAGEMENT • Proper
Page 33 and 34: HSE MANAGEMENT SYSTEM b. SMART (Spe
Page 35 and 36: AIR EMISSIONS STANDARD The contract
Page 37 and 38: HAZARDOUS MATERIALS STANDARD The co
Page 39 and 40: HAZARDOUS MATERIALS 3. TRAINING—E
Page 41 and 42: HAZARDOUS WASTE Storage
Page 43 and 44: SOLID WASTE STANDARD The contractor
Page 45 and 46: SOLID WASTE Training Records: Emplo
Page 47 and 48: WASTEWATER c. Identification of con
Page 49 and 50: STORAGE TANKS STANDARD The contract
Page 51 and 52: STORAGE TANKS Training Records: Eac
Page 53 and 54: POLYCHLORINATED BIPHENYLS (PCB) c.
Page 55 and 56: OCCUPATIONAL HEALTH MANAGMENT Excep
Page 57 and 58: SANITATION f. Provide an adequate n
Page 59 and 60: DRINKING WATER g. Water Sampling Pr
Page 61 and 62: DORMITORY MANAGEMENT STANDARD The c
Page 63: DORMITORY MANAGEMENT 3. TRAINING—
Page 67 and 68: CHILD CARE FACILITY MANAGEMENT •
Page 69 and 70: GENERAL WORK ENVIRONMENT STANDARD T
Page 71 and 72: GENERAL WORK ENVIRONMENT d. Guardin
Page 73 and 74: HSE COMMITTEE h. Committees must ma
Page 75 and 76: OCCUPATIONAL EXPOSURE LIMITS STANDA
Page 77 and 78: OCCUPATIONAL EXPOSURE LIMITS • Co
Page 79 and 80: OCCUPATIONAL EXPOSURE LIMITS 6. POL
Page 81 and 82: PERSONAL PROTECTIVE EQUIPMENT (PPE)
Page 83 and 84: PERSONAL PROTECTIVE EQUIPMENT (PPE)
Page 85 and 86: RESPIRATORY PROTECTION STANDARD The
Page 87 and 88: RESPIRATORY PROTECTION • Contract
Page 89 and 90: RESPIRATORY PROTECTION e. A record
Page 91 and 92: HEAT STRESS MANAGEMENT b. Identifyi
Page 93 and 94: HEAT STRESS MANAGEMENT Except where
Page 95 and 96: BLOODBORNE PATHOGENS (DISEASES) e.
Page 97 and 98: MACHINE GUARDING STANDARD The contr
Page 99 and 100: MACHINE GUARDING 4. TRAINING—All
Page 101 and 102: EMERGENCY ACTION g. Rescue and medi
Page 103 and 104: INJURY/ILLNESS SYSTEM MANAGEMENT ST
Page 105 and 106: INJURY/ILLNESS SYSTEM MANAGEMENT
Page 107 and 108: FIRE SAFETY MANAGEMENT STANDARD The
Page 109 and 110: FIRE SAFETY MANAGEMENT c. Inspectio
Page 111 and 112: MEDICAL SERVICES & FIRST AID b. Com
Page 113 and 114: ELECTRICAL SAFETY STANDARD The cont
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ELECTRICAL SAFETY a. Current risk a
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CONTROL OF HAZARDOUS ENERGY b. Prov
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ASBESTOS STANDARD The contractor pr
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ASBESTOS Other Records: a. Current
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COC CLS - Healthy Safety Environment - NIKE, Inc. - The Journey

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