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Tti lsa induction overview - current 2016

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Rui Ferreira
Rui Ferreira

This document provides an overview of Tony's Tuna International Pty Ltd, including its organizational structure, vision, mission, values, management systems, policies, and safety procedures. Tony's Tuna is a tuna ranching company founded in 1994 that controls the entire process from catching to processing tuna. The company is committed to sustainability and meeting all regulatory requirements for food safety, occupational health and safety, and environmental protection.

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WELCOME TO TONYS TUNA INTERNATIONAL PTY LTD
ORGANISATIONAL CHART CEO Tony Santic General Manager Andrew Wilkinson Factory Operations Manager Paul Laube Loading Supervisor Truck Drivers & Bait Store Plant Supervisor Factory Worker Farm Manager Tony Octoman Skippers General Hand Deckhand Boat Maintenance Manager Pat Honner Engineers Boilermaker Administration Manager Donna Feltus Administration Clerk Compliance Support Officer Financial Controller
VISION STATEMENT Tonys Tuna International is committed to the long-term sustainability of Southern Bluefin Tuna in our oceans. We pride ourselves on fishing responsibly, strictly adhering to quotas and providing full traceability of all Southern Bluefin Tuna to ensure the ongoing supply of this beautiful, majestic and delicious species of fish for future generations to come.
MISSION STATEMENT At Tonys Tuna we control every step of the process enabling us to achieve our mission of delivering a high quality sashimi product to our Japanese customers. Consumer safety is always top of mind at Tonys Tuna, where we meet and exceed all Australian Export and Japanese Import regulations.
TONYS TUNA - OVERVIEW Tonys Tuna International Pty Ltd was founded in 1994 by Tony Santic who is one of the pioneers of the Australian Tuna Farming Industry. Tony commenced tuna ranching operations in 1992 after being a tuna fisherman since 1970. Tonys Tuna is currently Australias second largest rancher of Southern Bluefin Tuna (also known as Thunnus Maccoyii, and Minami Maguro).
TONYS TUNA - OVERVIEW Tonys Tuna is the only Australian Tuna Ranch operator that has the ability to control the Catching Feeding Harvesting Processing Freezing of all of its product under the company banner, without the need for external contractors.
TONYS TUNA - OVERVIEW Managing the entire process continues to allow us flexibility in the type and style of products we can produce. We have always been able to meet the various product specifications required by all of our customers.
BEHAVIOUR & VALUES At Tonys Tuna International we: Are friendly and courteous to our co-workers and customers Recognise that the learning process starts with admitting to ourselves and others when we don't understand something Share and acknowledge each others successes Are proactive at continuous improvement Encourage each other to bring new ideas to the company Are punctual and professional Take pride in our work place and keep it neat and tidy Adhere to policy and procedure Circulate new or updated policies to all workers Willingly help and support each other Communicate openly Listen to each other Take responsibility for our own actions Are hard on the problem not the people
BEHAVIOUR AND VALUES Respect peoples pride, beliefs, culture and dignity Enjoy our work Try to provide job diversity and opportunity for self-improvement Are open and honest Work hard, smart and safely Are comfortable to agree to disagree in a constructive manner but respect the decision made Fully support a decision once made as being in the best interests of the company Keep to commitments made Are comfortable to explain why decisions are made Discuss our problems with our direct superior We use constructive criticism as a means to improve our performance and do not see it as a personal attack Deliver criticism in private and with respect Work as a team Behave in a manner when representing the company, that reflects positively on Tony's Tuna Respect the chain of command
MANAGEMENT SYSTEM Tonys Tuna International Pty Ltd has a Management System and complies with the following: AS/NZS 4801: 2001 Occupational Health & Safety HACCP Food Safety AA Approved Arrangement All workers must comply with all aspects of these systems.
MANAGEMENT SYSTEM We maintain a register of all relevant legislation, worker licenses and training to ensure the organisation is doing things legally. Work Instructions are developed and reviewed to make sure workers are aware of the process and their obligations with each role they undertake. Company policies are published and available to all workers.
TONYS TUNA MANAGEMENT SYSTEM INCLUDES POLICIES FOR: Safety Quality Environment Behaviour All policies are publicly stated and available. Every worker must familiarise themselves with them Tonys Tuna is committed to continual improvement and to the prevention of accidents Tonys Tuna is committed to comply with all legislation
EVERY WORKPLACE/LOCATION HAS FOLDERS CONTAINING: Policies Safe Operating Guides Work Instructions how to do the job Safety Data Sheets Emergency Procedures Communication Forms - for reporting
WORK HEALTH & SAFETY Everyone has a duty of care to ensure the health and safety of themselves and fellow workmates is a priority at all times. Failing to act when you notice something unsafe is not acceptable. Tonys Tuna has a robust system for communication which must be adhered to. Familiarise yourself with the policies procedures and work instructions of your work area
WORK HEALTH & SAFETY Workplace hazard and risk identification is everyones responsibility Many of the hazards or risks can not be removed, make sure you have received appropriate training & awareness. If you are unsure ASK. STAY ALERT Listen to your supervisor
FISH GUTS MEETINGS FIRST IS SAFETY HERE GET US THINKING SAFELY Tonys Tuna has regular Fish Guts meetings for each workgroup, worksite and vessel Everyone has input identify hazards, risks, suggest controls and improvements, updates to work instructions, training and new ideas Safety issues can be freely discussed
WORK HEALTH & SAFETY CONTACTS Amanda Gordon Compliance Officer Mick Dyer Operations Manager VESSELS Paul Carlson - HSR FACTORY Andrew Leane - HSR
GENERAL SAFETY HAZARDS Tie up long hair and remove jewellery it can get caught Watch your fingers Be careful Working at Heights qualified personnel Think about heat and cold can you be burnt? When using machinery, follow Safe Operating Guides and be careful Personal Protective Equipment MUST be worn as instructed
GENERAL SAFETY HAZARDS Lifting Use machinery where possible Only licenced workers to operate machinery Wear hard hats during lifting operations Be prepared Stay alert CRUSH injuries are real be aware of moving and unsecured items Dont place yourself in harms way
HAZARDS - KNIVES Keep knives closed or in a sheath when moving Use protective gloves if practical Cut away from yourself & others Check for other sharp objects in your work area Where did I put that knife?
ReturntoWorkSA Tonys Tuna has Rehab & Return to Work Coordinators AMANDA GORDON and DONNA FELTUS All incidents and near misses MUST be IMMEDIATELY reported to your Supervisor and to Donna We will make all necessary arrangements and will accompany you to appointments At Tonys Tuna, we strive to have you back to work as soon as possible
COMMUNICATION IS THE KEY Communication Forms should be used to advise of: Complaints from anyone Mistakes Accidents Incidents Near Misses Suggestions Communication Forms must be completed and submitted as soon as possible. Include any actions already taken or underway. No penalties to workers who report on Communication Forms
PROTECT YOURSELF & YOUR MATES Follow all procedures and work instructions Report incidents and near-misses IMMEDIATELY Record all training Provide copies of licences to the office & report loss of licence NO drugs or alcohol at work or during work hours Pre-employment testing Random testing Be in a fit state to do your work safely
CUSTOMER SATISFACTION QUALITY is about being sure our customers are satisfied Our customers pay the bills and this ultimately pays you Be AWARE of how your actions affect the customer Maintenance work that prevents delays is just as important as sales and packaging
WASTE MANAGEMENT Liquid storage where does the liquid go if a drum gets a hole in it? Spill kits on vessels to contain and clean up oil and spills Cigarette butts dont break down can start fires or end up in storm water or the sea Retain all litter for appropriate disposal Washing down paved areas all water goes to stormwater and into the sea
HACCP WHAT IS IT? Hazard Analysis Critical Control Point Food Safety control system we all expect our food to be safe to eat Identify food safety hazards Analyse them Control them Keep records to prove it
SCOPE OF THE HACCP PLAN Prepare and clean tanks, fish rooms and freezers Catch fish On board processes clean, gill and gut Store and pack Unload, repack and transport Critical Control Points (CCPs) are CLEAN & COLD
HACCP WHO IS RESPONSIBLE? At Sea The Skipper of the vessel At the Factory Operations Manager Records Office staff for filing and documentation Workers for their own hygiene and for reporting
PERSONAL HYGIENE Clean wet weather gear or aprons Clean gloves Clean hats No smoking only in designated outdoor areas Clean hands before harvest or processing Wash hands after touching nose, mouth or face Wash hands before and after breaks Report gastric illness dont touch fish
PERSONAL HYGIENE If you are spiked by a sardine or tuna, report it to your supervisor IMMEDIATELY! Spikes can cause SERIOUS infections which can lead to loss of limbs Use Anti-bacterial hand wash before work, before breaks, returning from breaks and at the end of the day This is an untreated sardine spike on a forearm
PAY CONDITIONS You will be paid under the relevant award to your workgroup as listed on your Employment Contract If you are unable to attend work as rostered, it is your responsibility to advise your supervisor at least 30 minutes prior to your scheduled start time
PAY PERIODS Pay Periods are Monday to Sunday Funds are available in your nominated bank account on the following Wednesday TimeStation login system is in use for all work areas TimeStation is mounted on the hallway wall and is available on iPads in each worksite You will be allocated a Pin Number and required to logon at the start of your shift, logoff/logon for lunch breaks and logoff at the end of your shift
POLICIES Some Tonys Tuna policies are included in your pack to be read, understood and signed Drugs and Alcohol Procedure WHS Safety Rules Company Behaviour and Values Included for your reference Discipline Policy Grievance Policy Telephone Policy
PHONE CALLS & MESSAGES Tonys Tuna does not take personal calls or pass on messages for employees Personal mobile phones may only be used during designated breaks Mobile phones not to be used while operating mobile plant (onshore plant, vessel or equipment)
At the Tonys Tuna site, all workers must park in the designated parking area (top driveway) At the Main Wharf and Marina, all workers must park in the designated car parking areas NO EXCEPTIONS PARKING
AMENITIES & FACILITIES LAND PROCESSING Lunchroom Coffee, Tea & Water supplied Bring your own meals, plate & cutlery Fridge, pie warmer & microwave available Clean up after yourself! SHEDS Coffee, Tea & Water supplied Bring your own meals Fridge & microwave available
WORKER ACCESS - FACTORY Front via driveway/gate on right hand side of office entrance, rear door to amenities area
PERSONAL PROPERTY Tonys Tuna International does not accept any liability for personal property that is lost, damaged or stolen If in doubt, leave it out!
SITE INDUCTION You have been provided with a Work Site Induction Booklet for your workgroup please read this before commencing your first shift A Site Induction (and Form) will be conducted prior to your first shift If you move to a new vessel or worksite, you must complete a new Site Induction for that area before commencing work Completed Induction Forms will be returned to the office by your Supervisor
Thanks for your attention and we hope you enjoy your time at Tonys Tuna International If you have queries, please dont hesitate to ask or get in contact at a later time THANKS!

More Related Content

Tti lsa induction overview - current 2016

  • 1. WELCOME TO TONYS TUNA INTERNATIONAL PTY LTD
  • 2. ORGANISATIONAL CHART CEO Tony Santic General Manager Andrew Wilkinson Factory Operations Manager Paul Laube Loading Supervisor Truck Drivers & Bait Store Plant Supervisor Factory Worker Farm Manager Tony Octoman Skippers General Hand Deckhand Boat Maintenance Manager Pat Honner Engineers Boilermaker Administration Manager Donna Feltus Administration Clerk Compliance Support Officer Financial Controller
  • 3. VISION STATEMENT Tonys Tuna International is committed to the long-term sustainability of Southern Bluefin Tuna in our oceans. We pride ourselves on fishing responsibly, strictly adhering to quotas and providing full traceability of all Southern Bluefin Tuna to ensure the ongoing supply of this beautiful, majestic and delicious species of fish for future generations to come.
  • 4. MISSION STATEMENT At Tonys Tuna we control every step of the process enabling us to achieve our mission of delivering a high quality sashimi product to our Japanese customers. Consumer safety is always top of mind at Tonys Tuna, where we meet and exceed all Australian Export and Japanese Import regulations.
  • 5. TONYS TUNA - OVERVIEW Tonys Tuna International Pty Ltd was founded in 1994 by Tony Santic who is one of the pioneers of the Australian Tuna Farming Industry. Tony commenced tuna ranching operations in 1992 after being a tuna fisherman since 1970. Tonys Tuna is currently Australias second largest rancher of Southern Bluefin Tuna (also known as Thunnus Maccoyii, and Minami Maguro).
  • 6. TONYS TUNA - OVERVIEW Tonys Tuna is the only Australian Tuna Ranch operator that has the ability to control the Catching Feeding Harvesting Processing Freezing of all of its product under the company banner, without the need for external contractors.
  • 7. TONYS TUNA - OVERVIEW Managing the entire process continues to allow us flexibility in the type and style of products we can produce. We have always been able to meet the various product specifications required by all of our customers.
  • 8. BEHAVIOUR & VALUES At Tonys Tuna International we: Are friendly and courteous to our co-workers and customers Recognise that the learning process starts with admitting to ourselves and others when we don't understand something Share and acknowledge each others successes Are proactive at continuous improvement Encourage each other to bring new ideas to the company Are punctual and professional Take pride in our work place and keep it neat and tidy Adhere to policy and procedure Circulate new or updated policies to all workers Willingly help and support each other Communicate openly Listen to each other Take responsibility for our own actions Are hard on the problem not the people
  • 9. BEHAVIOUR AND VALUES Respect peoples pride, beliefs, culture and dignity Enjoy our work Try to provide job diversity and opportunity for self-improvement Are open and honest Work hard, smart and safely Are comfortable to agree to disagree in a constructive manner but respect the decision made Fully support a decision once made as being in the best interests of the company Keep to commitments made Are comfortable to explain why decisions are made Discuss our problems with our direct superior We use constructive criticism as a means to improve our performance and do not see it as a personal attack Deliver criticism in private and with respect Work as a team Behave in a manner when representing the company, that reflects positively on Tony's Tuna Respect the chain of command
  • 10. MANAGEMENT SYSTEM Tonys Tuna International Pty Ltd has a Management System and complies with the following: AS/NZS 4801: 2001 Occupational Health & Safety HACCP Food Safety AA Approved Arrangement All workers must comply with all aspects of these systems.
  • 11. MANAGEMENT SYSTEM We maintain a register of all relevant legislation, worker licenses and training to ensure the organisation is doing things legally. Work Instructions are developed and reviewed to make sure workers are aware of the process and their obligations with each role they undertake. Company policies are published and available to all workers.
  • 12. TONYS TUNA MANAGEMENT SYSTEM INCLUDES POLICIES FOR: Safety Quality Environment Behaviour All policies are publicly stated and available. Every worker must familiarise themselves with them Tonys Tuna is committed to continual improvement and to the prevention of accidents Tonys Tuna is committed to comply with all legislation
  • 13. EVERY WORKPLACE/LOCATION HAS FOLDERS CONTAINING: Policies Safe Operating Guides Work Instructions how to do the job Safety Data Sheets Emergency Procedures Communication Forms - for reporting
  • 14. WORK HEALTH & SAFETY Everyone has a duty of care to ensure the health and safety of themselves and fellow workmates is a priority at all times. Failing to act when you notice something unsafe is not acceptable. Tonys Tuna has a robust system for communication which must be adhered to. Familiarise yourself with the policies procedures and work instructions of your work area
  • 15. WORK HEALTH & SAFETY Workplace hazard and risk identification is everyones responsibility Many of the hazards or risks can not be removed, make sure you have received appropriate training & awareness. If you are unsure ASK. STAY ALERT Listen to your supervisor
  • 16. FISH GUTS MEETINGS FIRST IS SAFETY HERE GET US THINKING SAFELY Tonys Tuna has regular Fish Guts meetings for each workgroup, worksite and vessel Everyone has input identify hazards, risks, suggest controls and improvements, updates to work instructions, training and new ideas Safety issues can be freely discussed
  • 17. WORK HEALTH & SAFETY CONTACTS Amanda Gordon Compliance Officer Mick Dyer Operations Manager VESSELS Paul Carlson - HSR FACTORY Andrew Leane - HSR
  • 18. GENERAL SAFETY HAZARDS Tie up long hair and remove jewellery it can get caught Watch your fingers Be careful Working at Heights qualified personnel Think about heat and cold can you be burnt? When using machinery, follow Safe Operating Guides and be careful Personal Protective Equipment MUST be worn as instructed
  • 19. GENERAL SAFETY HAZARDS Lifting Use machinery where possible Only licenced workers to operate machinery Wear hard hats during lifting operations Be prepared Stay alert CRUSH injuries are real be aware of moving and unsecured items Dont place yourself in harms way
  • 20. HAZARDS - KNIVES Keep knives closed or in a sheath when moving Use protective gloves if practical Cut away from yourself & others Check for other sharp objects in your work area Where did I put that knife?
  • 21. ReturntoWorkSA Tonys Tuna has Rehab & Return to Work Coordinators AMANDA GORDON and DONNA FELTUS All incidents and near misses MUST be IMMEDIATELY reported to your Supervisor and to Donna We will make all necessary arrangements and will accompany you to appointments At Tonys Tuna, we strive to have you back to work as soon as possible
  • 22. COMMUNICATION IS THE KEY Communication Forms should be used to advise of: Complaints from anyone Mistakes Accidents Incidents Near Misses Suggestions Communication Forms must be completed and submitted as soon as possible. Include any actions already taken or underway. No penalties to workers who report on Communication Forms
  • 23. PROTECT YOURSELF & YOUR MATES Follow all procedures and work instructions Report incidents and near-misses IMMEDIATELY Record all training Provide copies of licences to the office & report loss of licence NO drugs or alcohol at work or during work hours Pre-employment testing Random testing Be in a fit state to do your work safely
  • 24. CUSTOMER SATISFACTION QUALITY is about being sure our customers are satisfied Our customers pay the bills and this ultimately pays you Be AWARE of how your actions affect the customer Maintenance work that prevents delays is just as important as sales and packaging
  • 25. WASTE MANAGEMENT Liquid storage where does the liquid go if a drum gets a hole in it? Spill kits on vessels to contain and clean up oil and spills Cigarette butts dont break down can start fires or end up in storm water or the sea Retain all litter for appropriate disposal Washing down paved areas all water goes to stormwater and into the sea
  • 26. HACCP WHAT IS IT? Hazard Analysis Critical Control Point Food Safety control system we all expect our food to be safe to eat Identify food safety hazards Analyse them Control them Keep records to prove it
  • 27. SCOPE OF THE HACCP PLAN Prepare and clean tanks, fish rooms and freezers Catch fish On board processes clean, gill and gut Store and pack Unload, repack and transport Critical Control Points (CCPs) are CLEAN & COLD
  • 28. HACCP WHO IS RESPONSIBLE? At Sea The Skipper of the vessel At the Factory Operations Manager Records Office staff for filing and documentation Workers for their own hygiene and for reporting
  • 29. PERSONAL HYGIENE Clean wet weather gear or aprons Clean gloves Clean hats No smoking only in designated outdoor areas Clean hands before harvest or processing Wash hands after touching nose, mouth or face Wash hands before and after breaks Report gastric illness dont touch fish
  • 30. PERSONAL HYGIENE If you are spiked by a sardine or tuna, report it to your supervisor IMMEDIATELY! Spikes can cause SERIOUS infections which can lead to loss of limbs Use Anti-bacterial hand wash before work, before breaks, returning from breaks and at the end of the day This is an untreated sardine spike on a forearm
  • 31. PAY CONDITIONS You will be paid under the relevant award to your workgroup as listed on your Employment Contract If you are unable to attend work as rostered, it is your responsibility to advise your supervisor at least 30 minutes prior to your scheduled start time
  • 32. PAY PERIODS Pay Periods are Monday to Sunday Funds are available in your nominated bank account on the following Wednesday TimeStation login system is in use for all work areas TimeStation is mounted on the hallway wall and is available on iPads in each worksite You will be allocated a Pin Number and required to logon at the start of your shift, logoff/logon for lunch breaks and logoff at the end of your shift
  • 33. POLICIES Some Tonys Tuna policies are included in your pack to be read, understood and signed Drugs and Alcohol Procedure WHS Safety Rules Company Behaviour and Values Included for your reference Discipline Policy Grievance Policy Telephone Policy
  • 34. PHONE CALLS & MESSAGES Tonys Tuna does not take personal calls or pass on messages for employees Personal mobile phones may only be used during designated breaks Mobile phones not to be used while operating mobile plant (onshore plant, vessel or equipment)
  • 35. At the Tonys Tuna site, all workers must park in the designated parking area (top driveway) At the Main Wharf and Marina, all workers must park in the designated car parking areas NO EXCEPTIONS PARKING
  • 36. AMENITIES & FACILITIES LAND PROCESSING Lunchroom Coffee, Tea & Water supplied Bring your own meals, plate & cutlery Fridge, pie warmer & microwave available Clean up after yourself! SHEDS Coffee, Tea & Water supplied Bring your own meals Fridge & microwave available
  • 37. WORKER ACCESS - FACTORY Front via driveway/gate on right hand side of office entrance, rear door to amenities area
  • 38. PERSONAL PROPERTY Tonys Tuna International does not accept any liability for personal property that is lost, damaged or stolen If in doubt, leave it out!
  • 39. SITE INDUCTION You have been provided with a Work Site Induction Booklet for your workgroup please read this before commencing your first shift A Site Induction (and Form) will be conducted prior to your first shift If you move to a new vessel or worksite, you must complete a new Site Induction for that area before commencing work Completed Induction Forms will be returned to the office by your Supervisor
  • 40. Thanks for your attention and we hope you enjoy your time at Tonys Tuna International If you have queries, please dont hesitate to ask or get in contact at a later time THANKS!

Editor's Notes

  • #2: Give our names Amanda and Veronica - we are doing your induction today. You are being hired to worked in TT processing factory
  • #3: This is the Tonys Tuna International Company organisation chart which shows all the positions within the company from the CEO across to the Operations Manager and Farm, Boat and Administration Managers roles and their staff.
  • #4: As per the slide.
  • #5: As per the slide.
  • #6: As per the slide.
  • #7: As per the slide.
  • #8: As per the slide.
  • #9: Pick out a few of the keys points and emphasise the company being open to communication with employees and that employees work with and support one another.
  • #10: Emphasise a few of these key points including working as a team, and TT being open to communication with their employees and positive on the jobl behaviour with safety being of prime importance. There is a communication form available for this and it can be filled out and submitted freely with no repercussions for any issues raised.
  • #11: HACCP Food Safety is the management process whereby a programme is implemented for all stages of the processing of the tuna to ensure that we comply with and meet approved food manufacturing standards, at a local, national and international level.
  • #12: As per the slide.
  • #13: Company policies are available in the lunch room if you wish to look at them.
  • #14: Every site as its own induction process at TTs and may include working on different boats, in the factory plus other sites.
  • #15: As per the slide.
  • #16: Be aware of what is happening around you as well as what is happening within your own personal space.
  • #17: As per the slide.
  • #18: As per the slide.
  • #19: The freezer is minus 65 degs and if you touch the metal within the freezer with wet hands, you will stick to it and so make sure you have gloves on or aware of what is coming out of the freezer. The PPE will be supplied for the job you are allocated and must be worn eg hair nets, pants, boots, gloves, safety glasses.
  • #20: Once again be aware of what is happening around you. Crush injuries are the biggest risk in the factory be aware of machinery that moves and frozen tuna weighing in at 50 kg can be difficult to handle.
  • #21: Use common sense when it comes to handling your work tools and follow recommended procedures. Safety for everyone is of prime importance.
  • #22: Emphasise that any incidents must be reported no matter how small. And that the policy is that we accompany you to the doctor and arrange appointments as necessary.
  • #23: As per the slide.
  • #24: There is a zero tolerance for being under the influence of drugs and alcohol at work or during work hours. Random testing may be carried out at any time and if a supervisor suspects that you are under the influence they can requested that you are tested.
  • #25: Your role in the factory has an impact on the end quality of the product that we sell. Point 4 empahasise that maintenance work is just as important as sales and packaging.
  • #26: In the factory all solids are retained and disposed of.
  • #27: As per the slide.
  • #28: As per the slide. As per the slide.
  • #29: As per the slide.
  • #30: If you suspect that your are ill or becoming ill particularly with gastro bugs, you need to advise the supervisor and take the recommended advice about attending or being in the workplace.
  • #31: As per the slide.
  • #32: As per the slide.
  • #33: As per the slide.
  • #34: As per the slide.
  • #35: As per the slide.
  • #36: As per the slide.
  • #38: As per the slide.
  • #39: Dont bring your valuables onto the workplace as TT will not be responsible for them.
  • #40: As per the slide.
  • #41: Any questions about anything?? If you would now proceed to complete the paperwork in the folder in front of you. Any questions about this we are happy to answer or assist you with.