http://www.contract-personnel.com/rss/jobs.ashx The latest jobs at Contract Personnel en-gb 15 10/03/2010 03:12:00 Working in a chilled food-processing environment on production lines processing and packing fish and seafood including crabs. Work will involve the handling of raw and cooked fish and seafood. QUALIFICATIONS REQUIRED: Basic Food Hygiene Certificate. PREVIOUS SKILLS/EXPERIENCE/TRAINING: Previous production experience preferred but not essential. IDENTIFIED HEALTH AND SAFETY RISK AND CONTROL MEASURES: SPILLAGES/WET SURFACES - Risk of slips/trips/falls, controlled by good housekeeping training. FLOOR SURFACES- Risk of slips/trips/falls, controlled by good workplace maintenance and good housekeeping training. DROPPED OBJECTS- Risk of slips/trips/falls, controlled by good housekeeping training. LIFTING/CARRYING- Risk of sprains/strains/abrasions, controlled by manual handling training. PUSHING/PULLING- Risk of sprains/strains/abrasions, controlled by manual handling training. OPERATING MACHINERY- Risk of sprains/strains/ crushing injuries, controlled by workplace training, provision of PPE and being restricted to trained staff only. No jewellery is to be worn to avoid the risk of catching in the machinery. MACHINERY ENTANGLEMENT- Risk of cuts/lacerations/breaks/bruising, controlled by provision of necessary of PPE. No jewellery to be worn to prevent entanglement. MOVING VEHICLES- Risk of crushing injuries, controlled by safe walkways. NOISE- Risk of damage to hearing, controlled by the provision of PPE. USE OF SHARPS- Risk of cuts, controlled by workplace training. REPETITIVE DUTIES- Risk of sprains/strains/RSI, controlled by the rotation of duties. EXTREME COLD- Risk of personal discomfort, controlled by the provision of necessary PPE. OTHER IDENTIFIED RISKS - Shellfish protein can irritate existing dermatological or Asthma related conditions- this positions will not therefore be suitable for any individual with Dermatitis, Asthma or Asthma related illnesses. On very rare occasions, Shellfish protein can also be a cause of workplace Dermatitis and /or Asthma. Individuals will be assigned to work in a specific department. Their likely level of contact with shellfish protein will determine whether individuals are considered to be at a higher or lower risk of developing Dermatitis or Asthma. High-risk workers will be required to attend a lung function test and skin check shortly after beginning work with the company, at intervals of approximately 6 weeks and 12 weeks and then determined by the Occupational Health nurse- all tests are completed on site. Attendance at these medicals is compulsory for all high-risk workers: refusal to attend medicals will result in termination of an individual's assignment with the company. PPE REQUIRED: None. PPE SUPPLIED: Overall, body warmer, hairnet, hat, wellington boots, ear defenders if required. HEALTH & SAFETY OFFICER: Mr Tony Swan INFORMATION/TRAINING PROVIDED: Full induction provided prior to commencing work, detailing Food Hygiene standards and safe working practices. Training on good housekeeping, safe lifting, safe operation of required machinery, appropriate dress, safe walk ways, hearing protection, safe use of knives and all required PPE provided by client. Training should also include Company Health & Safety Policies and Procedures and the name of the health and safety officer and details of to whom any health and safety issues or accidents should be reported. The hazards identified with the role and the control measures in place. The action to be taken in the event of an emergency, the sound of the fire alarm and where to assemble. TRAINING PROVIDED BY: Nominated member of Cromer Crab Company. PREASSIGNMENT PHYSICAL/HEALTH CHECKS REQUIRED: Yes CPL and Company Health Check Questionnaire MIN AGE: 18 (Where any minimum age has been recorded above, this would have been as advised by our Client as necessary for Health & Safety and/or insurance reasons) http://www.contract-personnel.com/vacancy.aspx?id=245054 Wed, 10 Mar 2010 03:12:00 GMT JOB TITLE: Production Operative JOB DESCRIPTION/DUTIES: Working in a chilled food-processing environment on production lines processing and packing fish and seafood including crabs. Work will involve the handling of raw and cooked fish and seafood. QUALIFICATIONS REQUIRED: Basic Food Hygiene Certificate. PREVIOUS SKILLS/EXPERIENCE/TRAINING: Previous production experience preferred but not essential. IDENTIFIED HEALTH AND SAFETY RISK AND CONTROL MEASURES: SPILLAGES/WET SURFACES - Risk of slips/trips/falls, controlled by good housekeeping training. FLOOR SURFACES- Risk of slips/trips/falls, controlled by good workplace maintenance and good housekeeping training. DROPPED OBJECTS- Risk of slips/trips/falls, controlled by good housekeeping training. LIFTING/CARRYING- Risk of sprains/strains/abrasions, controlled by manual handling training. PUSHING/PULLING- Risk of sprains/strains/abrasions, controlled by manual handling training. OPERATING MACHINERY- Risk of sprains/strains/ crushing injuries, controlled by workplace training, provision of PPE and being restricted to trained staff only. No jewellery is to be worn to avoid the risk of catching in the machinery. MACHINERY ENTANGLEMENT- Risk of cuts/lacerations/breaks/bruising, controlled by provision of necessary of PPE. No jewellery to be worn to prevent entanglement. MOVING VEHICLES- Risk of crushing injuries, controlled by safe walkways. NOISE- Risk of damage to hearing, controlled by the provision of PPE. USE OF SHARPS- Risk of cuts, controlled by workplace training. REPETITIVE DUTIES- Risk of sprains/strains/RSI, controlled by the rotation of duties. EXTREME COLD- Risk of personal discomfort, controlled by the provision of necessary PPE. OTHER IDENTIFIED RISKS - Shellfish protein can irritate existing dermatological or Asthma related conditions- this positions will not therefore be suitable for any individual with Dermatitis, Asthma or Asthma related illnesses. On very rare occasions, Shellfish protein can also be a cause of workplace Dermatitis and /or Asthma. Individuals will be assigned to work in a specific department. Their likely level of contact with shellfish protein will determine whether individuals are considered to be at a higher or lower risk of developing Dermatitis or Asthma. High-risk workers will be required to attend a lung function test and skin check shortly after beginning work with the company, at intervals of approximately 6 weeks and 12 weeks and then determined by the Occupational Health nurse- all tests are completed on site. Attendance at these medicals is compulsory for all high-risk workers: refusal to attend medicals will result in termination of an individual's assignment with the company. PPE REQUIRED: None. PPE SUPPLIED: Overall, body warmer, hairnet, hat, wellington boots, ear defenders if required. HEALTH & SAFETY OFFICER: Mr Tony Swan INFORMATION/TRAINING PROVIDED: Full induction provided prior to commencing work, detailing Food Hygiene standards and safe working practices. Training on good housekeeping, safe lifting, safe operation of required machinery, appropriate dress, safe walk ways, hearing protection, safe use of knives and all required PPE provided by client. Training should also include Company Health & Safety Policies and Procedures and the name of the health and safety officer and details of to whom any health and safety issues or accidents should be reported. The hazards identified with the role and the control measures in place. The action to be taken in the event of an emergency, the sound of the fire alarm and where to assemble. TRAINING PROVIDED BY: Nominated member of Cromer Crab Company. PREASSIGNMENT PHYSICAL/HEALTH CHECKS REQUIRED: Yes CPL and Company Health Check Questionnaire MIN AGE: 18 (Where any minimum age has been recorded above, this would have been as advised by our Client as necessary for Health & Safety and/or insurance reasons) JOB TITLE: Induction Only JOB DESCRIPTION/DUTIES: Induction Only - Discussion about job descriptions, general rules and regulations of the factory. This will include a site and factory tour of the site including fire exits, staff room and where personal items should be kept. Manual handling training will be given with regards to the tasks that are required to be completed. Additional training will be given regarding entering the factory area, this will include being shown what PPE needs to be worn, how boots need to be washed and how hands need to be washed and sanitised. In the factory different areas of production and despatch will be indicated and the tasks that will be expected to be carried out. QUALIFICATIONS REQUIRED: Basic Food Hygiene Certificate. PREVIOUS SKILLS/EXPERIENCE/TRAINING: Previous production experience preferred but not essential. IDENTIFIED HEALTH AND SAFETY RISK AND CONTROL MEASURES: SPILLAGES/WET SURFACES - Risk of slips/trips/falls, controlled by good housekeeping training. FLOOR SURFACES- Risk of slips/trips/falls, controlled by good workplace maintenance and good housekeeping training. DROPPED OBJECTS- Risk of slips/trips/falls, controlled by good housekeeping training. LIFTING/CARRYING- Risk of sprains/strains/abrasions, controlled by manual handling training. PUSHING/PULLING- Risk of sprains/strains/abrasions, controlled by manual handling training. OPERATING MACHINERY- Risk of sprains/strains/ crushing injuries, controlled by workplace training, provision of PPE and being restricted to trained staff only. No jewellery is to be worn to avoid the risk of catching in the machinery. MACHINERY ENTANGLEMANT- Risk of cuts/lacerations/breaks/bruising, controlled by provision of necessary of PPE. MOVING VEHICLES- Risk of crushing injuries, controlled by safe walkways. NOISE- Risk of damage to hearing, controlled by the provision of PPE. USE OF SHARPES- Risk of cuts, controlled by workplace training. REPETITIVE DUTIES- Risk of sprains/strains/RSI, controlled by the rotation of duties. EXTREME COLD- Risk of personal discomfort, controlled by the provision of necessary PPE. PPE REQUIRED: None. PPE SUPPLIED: Overall, hairnet, hat, Wellington boots, ear defenders if required. HEALTH & SAFETY OFFICER: Mr Tony Swan INFORMATION/TRAINING PROVIDED: Full induction provided prior to commencing work, detailing Food Hygiene standards and safe working practices. Training on good housekeeping, safe lifting, safe operation of required machinery, appropriate dress, safe walk ways, hearing protection, safe use of knives and all required PP provided by clients. Training should also include Company Health & Safety Policies and Procedures and the name of the health and safety officer and details of to whom any health and safety issues or accidents should be reported. The hazards identified with the role and the control measures in place. The action to be taken in the event of an emergency, the sound of the fire alarm and where to assemble. TRAINING PROVIDED BY: Nominated member of Cromer Crab Company. PREASSIGNMENT PHYSICAL/HEALTH CHECKS REQUIRED: Yes CPL and Company Health Check Questionnaire MIN AGE: 18 (Where any minimum age has been recorded above, this would have been as advised by our Client as necessary for Health & Safety and/or insurance reasons) http://www.contract-personnel.com/vacancy.aspx?id=245055 Wed, 10 Mar 2010 03:12:00 GMT JOB TITLE: Production Operative JOB DESCRIPTION/DUTIES: Working in a chilled food-processing environment on production lines processing and packing fish and seafood including crabs. Work will involve the handling of raw and cooked fish and seafood. QUALIFICATIONS REQUIRED: Basic Food Hygiene Certificate. PREVIOUS SKILLS/EXPERIENCE/TRAINING: Previous production experience preferred but not essential. IDENTIFIED HEALTH AND SAFETY RISK AND CONTROL MEASURES: SPILLAGES/WET SURFACES - Risk of slips/trips/falls, controlled by good housekeeping training. FLOOR SURFACES- Risk of slips/trips/falls, controlled by good workplace maintenance and good housekeeping training. DROPPED OBJECTS- Risk of slips/trips/falls, controlled by good housekeeping training. LIFTING/CARRYING- Risk of sprains/strains/abrasions, controlled by manual handling training. PUSHING/PULLING- Risk of sprains/strains/abrasions, controlled by manual handling training. OPERATING MACHINERY- Risk of sprains/strains/ crushing injuries, controlled by workplace training, provision of PPE and being restricted to trained staff only. No jewellery is to be worn to avoid the risk of catching in the machinery. MACHINERY ENTANGLEMENT- Risk of cuts/lacerations/breaks/bruising, controlled by provision of necessary of PPE. No jewellery to be worn to prevent entanglement. MOVING VEHICLES- Risk of crushing injuries, controlled by safe walkways. NOISE- Risk of damage to hearing, controlled by the provision of PPE. USE OF SHARPS- Risk of cuts, controlled by workplace training. REPETITIVE DUTIES- Risk of sprains/strains/RSI, controlled by the rotation of duties. EXTREME COLD- Risk of personal discomfort, controlled by the provision of necessary PPE. OTHER IDENTIFIED RISKS - Shellfish protein can irritate existing dermatological or Asthma related conditions- this positions will not therefore be suitable for any individual with Dermatitis, Asthma or Asthma related illnesses. On very rare occasions, Shellfish protein can also be a cause of workplace Dermatitis and /or Asthma. Individuals will be assigned to work in a specific department. Their likely level of contact with shellfish protein will determine whether individuals are considered to be at a higher or lower risk of developing Dermatitis or Asthma. High-risk workers will be required to attend a lung function test and skin check shortly after beginning work with the company, at intervals of approximately 6 weeks and 12 weeks and then determined by the Occupational Health nurse- all tests are completed on site. Attendance at these medicals is compulsory for all high-risk workers: refusal to attend medicals will result in termination of an individual's assignment with the company. PPE REQUIRED: None. PPE SUPPLIED: Overall, body warmer, hairnet, hat, wellington boots, ear defenders if required. HEALTH & SAFETY OFFICER: Mr Tony Swan INFORMATION/TRAINING PROVIDED: Full induction provided prior to commencing work, detailing Food Hygiene standards and safe working practices. Training on good housekeeping, safe lifting, safe operation of required machinery, appropriate dress, safe walk ways, hearing protection, safe use of knives and all required PPE provided by client. Training should also include Company Health & Safety Policies and Procedures and the name of the health and safety officer and details of to whom any health and safety issues or accidents should be reported. The hazards identified with the role and the control measures in place. The action to be taken in the event of an emergency, the sound of the fire alarm and where to assemble. TRAINING PROVIDED BY: Nominated member of Cromer Crab Company. PREASSIGNMENT PHYSICAL/HEALTH CHECKS REQUIRED: Yes CPL and Company Health Check Questionnaire MIN AGE: 18 (Where any minimum age has been recorded above, this would have been as advised by our Client as necessary for Health & Safety and/or insurance reasons) JOB TITLE: Induction Only JOB DESCRIPTION/DUTIES: Induction Only - Discussion about job descriptions, general rules and regulations of the factory. This will include a site and factory tour of the site including fire exits, staff room and where personal items should be kept. Manual handling training will be given with regards to the tasks that are required to be completed. Additional training will be given regarding entering the factory area, this will include being shown what PPE needs to be worn, how boots need to be washed and how hands need to be washed and sanitised. In the factory different areas of production and despatch will be indicated and the tasks that will be expected to be carried out. QUALIFICATIONS REQUIRED: Basic Food Hygiene Certificate. PREVIOUS SKILLS/EXPERIENCE/TRAINING: Previous production experience preferred but not essential. IDENTIFIED HEALTH AND SAFETY RISK AND CONTROL MEASURES: SPILLAGES/WET SURFACES - Risk of slips/trips/falls, controlled by good housekeeping training. FLOOR SURFACES- Risk of slips/trips/falls, controlled by good workplace maintenance and good housekeeping training. DROPPED OBJECTS- Risk of slips/trips/falls, controlled by good housekeeping training. LIFTING/CARRYING- Risk of sprains/strains/abrasions, controlled by manual handling training. PUSHING/PULLING- Risk of sprains/strains/abrasions, controlled by manual handling training. OPERATING MACHINERY- Risk of sprains/strains/ crushing injuries, controlled by workplace training, provision of PPE and being restricted to trained staff only. No jewellery is to be worn to avoid the risk of catching in the machinery. MACHINERY ENTANGLEMANT- Risk of cuts/lacerations/breaks/bruising, controlled by provision of necessary of PPE. MOVING VEHICLES- Risk of crushing injuries, controlled by safe walkways. NOISE- Risk of damage to hearing, controlled by the provision of PPE. USE OF SHARPES- Risk of cuts, controlled by workplace training. REPETITIVE DUTIES- Risk of sprains/strains/RSI, controlled by the rotation of duties. EXTREME COLD- Risk of personal discomfort, controlled by the provision of necessary PPE. PPE REQUIRED: None. PPE SUPPLIED: Overall, hairnet, hat, Wellington boots, ear defenders if required. HEALTH & SAFETY OFFICER: Mr Tony Swan INFORMATION/TRAINING PROVIDED: Full induction provided prior to commencing work, detailing Food Hygiene standards and safe working practices. Training on good housekeeping, safe lifting, safe operation of required machinery, appropriate dress, safe walk ways, hearing protection, safe use of knives and all required PP provided by clients. Training should also include Company Health & Safety Policies and Procedures and the name of the health and safety officer and details of to whom any health and safety issues or accidents should be reported. The hazards identified with the role and the control measures in place. The action to be taken in the event of an emergency, the sound of the fire alarm and where to assemble. TRAINING PROVIDED BY: Nominated member of Cromer Crab Company. PREASSIGNMENT PHYSICAL/HEALTH CHECKS REQUIRED: Yes CPL and Company Health Check Questionnaire MIN AGE: 18 (Where any minimum age has been recorded above, this would have been as advised by our Client as necessary for Health & Safety and/or insurance reasons) http://www.contract-personnel.com/vacancy.aspx?id=245056 Wed, 10 Mar 2010 03:12:00 GMT