Employee HandBook
This the number you need to call to report your absence to the NSC.
What is 502-485-6487?
This involves everybody in the food chain.
What is Food Safety?
FIFO ensures the proper rotation of foods in storage. The acronym stands for this.
What is First In, First Out?
The number one thing you can do to prevent diseases
What is wash your hands
The person that places the work order when your equipment is not working properly
Who is the Plant Operator
This is the responsibility of everyone at the NSC.
What is safety?
These help prevent contamination, cross contamination and the introduction of foreign substances into the food supply.
What are Good Manufacturing Practices?
These help prevent the accidental startup of equipment during maintenance and repairs.
What are lockout/tagouts?
Stored on the bottom shelf in a container or in the designate break area/employee locker
What are personal food and items
This provides information about the safety of using chemicals
What is Safety Data Sheets (SDS)
This is when any incident (injury or accident) should be reported to an employees' direct supervisor.
What is immediately?
This physical removal of dirt from surfaces. It can include sweeping, wiping off tables, rinsing off dirt, and the use of detergent.
What is cleaning?
The four main functions of the NSC warehouse.
What is Receiving, Storage, Picking and Shipping?
Food Safety hazard related to fake nails, jewelry, hair
What is a physical hazard
SOP used when food cannot be maintained at the correct hot or cold holding temperature
What is Time as a Public Health Control (TPHC)
Symptoms that would exclude employees from working in the NSC. Employees should be symptom free for 24 before returning to work.
What is vomiting and diarrhea?
This consists of treating a cleaned surface with an antimicrobial product in order to reduce or eliminate microorganisms.
What is sanitizing?
These are 2 of the most common hazards in a warehouse.
What are Slips, Trips and Falls & vehicle struck-by incidents?
After eating, drinking, using your phone, handling dirty dishes, using the restroom, smoking, touching your face, handling trash, handling money, when changings take, before putting on gloves
What is when to wash your hands
The maximum number of days a ready to eat TCS food can be used after opening and taken out of its original container
What is 7 days
After an incident, these must scheduled outside of an employee's normal work hours.
What are follow-up visits?
These are the statutes that Good Manufacturing Practices follow.
What is CFR 21 217 and 211?
The full name of the U.S. government agency that ensures safe and healthful working conditions by setting and enforcing standards and providing training, outreach, and assistance.
What is the Occupational Safety and Health Administration?
The number 1 way cross contamination occurs
What is people to food because lack of proper hand washing.
The person(s) that must be contacted in the event of an emergency such as no hot water, no water, sewage back up, power outage
Who is the Plant Operator and Consultant. If you are unable to get in touch with those individuals contact Gretchen Boyd