These activities were derived from the OH&S in the Australian Meat Industry manual.
WHS policy, consultation and hazards
Activity 1: Policy, programs and consultation
Provide participants with a copy of the WHS policy.
Discuss the objectives of WHS and how they relate to the participants.
Go through the WHS responsibilities of each workplace group and discuss what the objectives mean in terms of practice at the site.
Discuss workers WHS responsibilities, particularly relating each responsibility to what they mean on the job.
Discuss methods of communicating WHS matters at the worksite.
Activity 2: Hazards
Discuss the definition of a hazard.
Ask participants to list hazards in the meat processing industry.
Discuss the specific hazards they raise and the workers’ roles in reducing the hazards.
Cover health as well as safety hazards.
Inspect work area to identify hazards.
Fit participants with PPE for inspection.
Discuss personal hygiene requirements for entry to plant.
Follow hygiene requirements for entry to plant.
On return to training room, list hazards identified on inspection.
Discuss existing controls for these hazards.
Discuss workers’ roles in identifying hazards and implementing controls.
Discuss the effectiveness of control measures by identifying which controls are more effective than others.
Hygiene, housekeeping and personal protective equipment (PPE)
Activity 3: Personal hygiene practices
Outline work instructions for personal hygiene practices for the site.
Ask trainees for reasons for these practices, including minimising the risk of contamination of the product and protecting the health of the workforce.
Relate each hygiene practice to the health and safety implication.
Discuss the rules about clothing and the laundering of clothing. Show participants where they obtain clothing and laundering procedures.
Discuss the rules about food and drink.
Discuss the rules about not smoking.
Discuss the washing/cleaning requirements entering and leaving a production area. Trainees practice washing hands and boots.
Discuss the rules about jewellery.
Discuss the rules about covering cuts.
Activity 4: Personal protective equipment (PPE)
Demonstrate the fit, use and storage of PPE participants will be wearing when they commence work.
Describe the WHS aspects of each item of PPE.
Provide participants with items of PPE and let them practice fitting, wearing, checking, maintaining, storing and disposing the PPE. Show participants where they can obtain PPE.
Activity 5: the ‘do NOT’ list
Ask participants to generate a list of tasks and or equipment they should not do or use unless they have received specific training. This list should include:
- use of knives
- use of any machinery from bandsaws to forklifts
- use of hazardous substances
- entry into confined spaces.
Generate a list of consequences for themselves, other workers, and the plant and equipment if they do any of the above without appropriate training.
Activity 6: Signage
Take participants on a tour of the plant or all areas where the trainee will work of transit. Ask them prior to the tour to note down all safety signage they see.
Equip participants with appropriate PPE and ensure they are wearing it properly.
Follow hygiene practices for entry to plant. Demonstrate correct techniques for washing hands and boots. Provide feedback to participants on their techniques for washing hands and boots.
On return to the training room, generate a list of all signage, the hazard the sign it relates to and the WHS issues related to the signs.
Discuss the role of the participants in relation to the signs.
Activity 7: Machinery, guarding and lockout tag procedures
Take the participants on a tour of the plant or specific areas.
Equip participants with appropriate PPE and follow hygiene procedures.
Ask participants to record all machinery with moving parts that they observe.
On return to the training area generate a list of all the machinery.
Generate a list of potential hazards related to the machinery.
Generate a list of guards, isolation or safety mechanisms in place for each machine.
Show a lockout tag. Discuss what it means when one is attached to a machine.
Outline and discuss the steps and responsibilities related to lock and tag out procedures.
Activity 8: Emergency plan
Discuss causes of emergencies in a meat processing plant.
Work with the trainees to generate the steps to be taken in an emergency.
Relate each step to the actual procedures at the site.
Participate in an emergency evacuation drill.
Activity 9: Duties of workers
Record the WHS duties of workers including taking care of their own health and safety and taking care of the health and safety of others.
From the site information given to them ask participants to generate a list of what they have to do to meet these requirements.