Management practices and principles Occupational Health and Safety and Food Safety Regulations (FSSC 22000, AIB
staff are motivated and productive Quality, Health and Safety and KPI's Ensure that customer KPI's are known standards of Health and Safety are maintained and that the requirements of the Occupational Health and Safety services pertaining to the operation Occupational Health and Safety Act 1993 and the requirements thereof
department Achieving production targets Manage health and safety at the workplace Manage loading/off–loading to work under pressure Able to work shifts Health and Safety Quality Cooperative spirit in working with
take reasonable care for own health and safety as well as the health and safety of others • Wear the correct
take reasonable care for own health and safety as well as the health and safety of others • Wear the correct
the dispatch area to ensure compliance with health and safety regulations, inventory controls and FIFO principles
the dispatch area to ensure compliance with health and safety regulations, inventory controls and FIFO principles
and charges. Safety and Security: Ensure a safe working environment, implement safety procedures, and and maintain security protocols. Manage health and safety compliance. Quality Control: Conduct regular
and inclusive work environment, adhering to health and safety regulations and company policies. 4.Inventory levels of the organization. Knowledge of health and safety regulations and best practices in warehouse