Embedded Files
WELCOME TO CRIPPS
WELCOME TO CRIPPS
Module 1.1
Module 1.1
Welcome message from Cripps CEO, Paul Gadomski
ORGANISATIONAL STRUCTURE
ORGANISATIONAL STRUCTURE
Module 1.2
Module 1.2
Visual guide as to the organisational structure of Cripps
LAUNCESTON INTRODUCTION
LAUNCESTON INTRODUCTION
Module 1.3
Module 1.3
Welcome message from Launceston Operations Manager, Stephen Harvey and 2IC to the CEO, Vicki Dunham
LAUNCESTON SITE MAP
LAUNCESTON SITE MAP
Module 1.4
Module 1.4
Overview of Launceston site including the factory, administration, distribution, stores and car parking
TO FAMILIARISE YOURSELF WITH THE FLOOR PLAN CLICK THE LINK
TO FAMILIARISE YOURSELF WITH THE FLOOR PLAN CLICK THE LINK
NEW EMPLOYEE PACK
NEW EMPLOYEE PACK
Module 1.5
Module 1.5
This section outlines the employment documentation you will be provided with upon commencing work at Cripps
This section relates to Quiz Question 18
TYPES OF PPE
TYPES OF PPE
Module 1.6
Module 1.6
This section discusses Personal Protective Equipment (PPE) used at Cripps and requirements when using PPE
This section relates to Quiz Question 7
WHS REPORTING
WHS REPORTING
Module 1.7
Module 1.7
Important information regarding Workplace Health and Safety in the workplace including accident, incident and near miss reporting
This section relates to Quiz Questions 2 & 3
BULLYING
BULLYING
Module 1.8
Module 1.8
Important information on Cripps policy to ensure a workplace free from Bullying, Harassment and Discrimination
This section relates to Quiz Question 5, 6 & 8
WORKPLACE HEALTH & SAFETY
WORKPLACE HEALTH & SAFETY
Module 1.9
Module 1.9
Cripps has a number of policies and procedures in place to ensure all people are safe in our workplaces and other places where Cripps employees undertake work. This section outlines the things you need to be aware of before commencing employment with Cripps
This section relates to Quiz Questions 1, 4, 10 & 13
FOOD SAFETY
FOOD SAFETY
Module 2.0
Information on allowable items, food safety policy and procedure and completion of paperwork
This section relates to Quiz Question 14
LOCKOUT & TAGOUT
LOCKOUT & TAGOUT
Module 2.1
Locking and Tagging is used at Cripps to ensure the safety of our team. This section provides an overview of the locking and tagging process
This section relates to Quiz Question 19
ALLERGENS
ALLERGENS
Module 2.2
Module 2.2
Allergens are present at Cripps, this section outlines how allergens are managed to avoid contamination of other food items
UNSAFE CONDUCT
UNSAFE CONDUCT
Module 2.3
Module 2.3
Information on Cripps standards for behaviour in the workplace to ensure the health and safety of all individuals
This section relates to Quiz Question 20
TEAMWORK
TEAMWORK
Module 2.4
Module 2.4
Information on Cripps teamwork requirements
Google Sites
Report abuse