Docks ( Non-Forklift )

• When stocking shelves by hand, position the materials to be shelved slightly in front of you, so you do not have to twist when lifting and stacking materials

• Visually inspect for sharp objects or other hazards before reaching into containers such as garbage cans, boxes, bags or sinks

• Remove or bend nails and staples from crates before unpacking the crates

• When cutting shrink wrap with a blade, always cut away from you and your co-workers

• Do not try to kick objects out of pathways; push or carry them out of the way

• Do not let items overhang from shelves into walkways

• Move slowly when approaching blind corners

• Place heavier loads on the lower or middle shelves

• Remove one object at a time from shelves

• Place items on shelves so that they lie flat and do not wobble

House Keeping

Many harmful germs can survive for several hours on kitchen surfaces.  Reduce your risk of illness by keeping cutting boards, counter tops, utensils, dishcloths, and towels clean.  Don’t uses ponges in the kitchen.  They tend to collect small food particles and are difficult to clean.

Use a weak chlorine bleach solution (2teaspoons of bleach per quart of water) as a kitchen sanitizer.  You may want to keep a supply of this solution in a spray bottle near the sink.

Tips on Housekeeping

• Clean and disinfect bathroom toilet bowls and seat, sinks, counters and tubs at least weekly.

• Disinfect cutting boards.  Clean cutting boards in hot, soapy water using a scrub brush to remove food particles and germs that are lodged in the tiny crevices and cuts.  Then spray the boards with a weak chlorine bleach solution, rinse, and allow them to air dry.

• Keep sink disposals and dishwashers free of food debris.  Keep counters and table tops clean.  Clean counters and tabletops after they are used for food preparation.  A weak bleach solution can be used to sanitize these surfaces.

• Start each cooking session with a clean dishcloth and towel.  Damp sponges and dishcloths can harbor millions of germs.  Avoid using sponges in the kitchen and launder dishcloths and towels frequently. 

• Remove trash/rubbish each day to discourage insects and other pests from entering your home.

• Use disposable paper towels to wipe up juices from raw meat, poultry, or fish.

• Wipe up spills in the refrigerator immediately.

Pallet Jack Use

• Only pallet jack operators may operate pallet jacks

• Do not exceed the manufacturer's load rated capacity; read the lift capacity plate on the pallet jack if you are unsure

• Do not ride on pallet jacks

• Start and stop the pallet jack gradually to prevent the load from slipping

• Pull manual pallet jacks; push them when going down an incline or passing close to walls or obstacles

• If your view is obstructed, ask a spotter to assist in guiding the load

• Stop the pallet jack if anyone gets in your way

• Never place your feet under the pallet jack

Fire Extinguiser Selection

Portable fire extinguishers can saves lives and property by putting out or containing fires within the capability of the extinguisher. However, they must be of the correct type for the particular fire, and they must used correctly.

Selection of Fire Extinguishers
There are a number of types of portable fire extinguishers available in Australia. Each type of extinguisher may be rated for one or more classes of fire. In some cases, particular extinguishers are not only considered ineffective against certain classes of fire, they can be dangerous if used in those circumstances.

The classes of fire are:

Class A : Ordinary combustibles (Wood, Paper, Plastics)
Class B : Flammable and combustible liquids
Class C : Flammable gases
Class D : Combustible metals
Class E : Electrically energised equipment
Class F : Cooking oils and fats

Portable fire extinguishers are distinguishable by their labels and their colouring. In 1997 the standard colours of some portable fire extinguisherswere changed. It is therefore likely that you may encounter two of the same type of extinguisher with different colourings.

Bandar Lampung

• Bandar Lampung- enjoying an elevated setting and great views across Teluk Lampung. Bandar Lampung is the region's largest city, Sumatra's fourth biggest, and also serves as the administrative capital. Attractions in Bandar Lampung are in reasonable supply and tourists will find that the most visited include the Krakatau Monument and the Lampung Provincial Museum. 

• Gunung Krakatau - known to many as Mount Krakatoa, this volcano is perhaps the most famous on the planet. The eruptions of theKrakatoa volcano have been well documented. Today, visitors can take a boat trip around the island and only imagine the spewing lava, clouds of ash, and the devastation that this volcano has been responsible for. Kalianda - a peaceful and charming small town, with good vistas of Teluk Lampung, which is situated around 30 km / 19 miles away and to the north. Just a short excursion from Kalianda is a selection of pristine beaches and characterful fishing villages.

• Kalianda has now become a popular weekend break destination with Jakarta locals looking for an alternative to Bali. Also close to Kalianda is the Gunung Rajabasa volcano, Wartawan Beach and its hot springs, and the islands of Pulau Sebesi and Pulau Sebuku, both of which boast great swimming and snorkelling opportunities.

• Way Kambas National Park - a vast reserve and one of Indonesia's oldest national parks, with groups of Sumatran elephants, small numbers of the endangered Sumatran rhinos and tigers. Visitors to the Way Kambas National Park are able to join safaris, where you are led through the tropical foliage on the back of a friendly elephant. Alternatively, you can take a canoe down the meandering Sungai Way Kana, passing various riverside attractions and guest houses along the way.

Cylinder

If a cylinder is damaged, in poor condition, leaking, or the contents are unknown, contact your cylinder vendor. Have the vendor return the damaged cylinder to the manufacturer.

• Wear appropriate foot protection when engaged in moving or transporting cylinders.
• Sturdy shoes are a minimum.
• Steel toed shoes if required by your supervisor, instructor, or department.
• Proper personal protective clothing and equipment shall be worn.
• Always have an appropriate Material Safety Data Sheet (MSDS) available and be familiar with the health, flammability and reactivity hazards for the particular gas.

Hazardous Material

• Follow the instructions on the label and in the corresponding Material Safety Data Sheet (MSDS) for each chemical product you will be using in your workplace

• Use personal protective clothing or equipment such as neoprene gloves, rubber boots, shoe covers, rubber aprons, and protective eye wear, when using chemicals labeled "Flammable", "Corrosive", Caustic" or "Poisonous"

• Always use your chemical goggles and the face shield when handling chemicals labeled "Corrosive" or "Caustic"

• Do not use protective clothing or equipment that has split seams, pin holes, cuts, tears, or other visible signs of damage

• Each time you use your gloves, wash them, before removing the gloves, using cold tap water and normal hand washing motion; always wash your hands after removing the gloves.

• Only dispense a liquid labeled "Flammable" from its bulk container located in areas posted "Flammable Liquid Storage"

• Before pouring, dispensing or transferring any liquid from a bulk container labeled "Flammable", observe the following safety procedure:

1. Only use the red color-coded, plastic or metal containers for transferring the liquid.
2.  Electrically ground and bond the containers as follows:

• a) Attach the clip at one end of the grounding wire to the rim of the dispensing container and then attach the clip at the other end of the grounding wire to a ground source, such as a ground driven steel stake.

• b) Attach the clip at one end of the bonding wire to the rim of the dispensing container and then attach the clip at the other end of the bonding wire to the rim of the receiving container.

• c) You are now ready to dispense the liquid from the bulk container into the opened receiving container. Upon completion, replace the lid on the receiving container and remove the bonding wire.

• Before using the chemical exhaust hood, flip the fan motor switch to the "On" position

• Do not use chemicals from unlabeled containers or unmarked cylinders

• Do not perform "hot work", such as welding, metal grinding or other spark producing operations, within 50 feet of containers labeled "Flammable" or "Combustible"

• Do not drag containers labeled "Flammable"

• Use the rubber cradle when transporting unpackaged, glass bottles of chemicals

• Do not store chemical containers labeled "Oxidizer" with containers labeled "Corrosive" or "Caustic"