The Policies and behaviours detailed in this document are designed to ensure that products are produced, stored and dispatched in a safe and hygienic manner and minimise the risk of physical, allergenic, microbiological or chemical contamination of products.  All individuals working in or passing through production and warehouse areas are required to comply with these Policies and appropriate training shall be delivered. All visitors, agency staff and contractors are subject to the same standards as company employees and shall be briefed on their responsibilities at the start of their visit by their nominated responsible person.

Each individual has a duty of care and responsibility to meet the following regulations at all times: 

PERSONAL HYGIENE POLICY- BEHAVIOURS

In all production and warehousing areas (including any repack areas) the highest standards of behaviours and personal cleanliness must be observed at all times.

All team members who work in production, distribution/warehousing (including repack areas) or maintenance of the brewery are required to wash their hands for a minimum of 20sec:

• before entering all beer production, packaging and warehouse areas and starting any work activities (this also includes loading and unloading raw materials/products
• immediately after using the toilet or blowing their nose, or sneezing
• immediately after handling any potentially contaminated/allergenic materials
• immediately after smoking or handling shoes
• regularly through the day following the local coronavirus protocols
• Sanitise hands using sanitiser points provided before entering production and warehouse areas (note: when entering any packaging areas use the non-hand operated taps where provided)

Team Members are required to refrain from sneezing or coughing over raw materials, packaging or products

Spitting is prohibited in all production and loading areas

PERSONAL HYGIENE POLICY      

In all production and warehousing areas the highest standards of personal cleanliness must be observed at all times. (Note: production areas also include any areas used for storage of raw materials / packaging. Warehouse includes any areas used for repack of products.

• Eating (including the eating of sweets and the chewing of gum) and drinking is prohibited in all production and warehouse areas (with the exception of water within designated areas.) Designated mess/rest areas have been provided for consumption of food and drink. Open food and drink containers shall not be carried through production and warehouse areas.
• Strongly scented aftershaves and perfumes which could taint the product should not be worn in production areas.
• The wearing of excessive cosmetics is not permitted in any production or warehouse area.
• Hair must be clean and completely contained within the hats provided when working in or walking through packaging areas, and, when stated in HACCP plans for handling raw materials.
• In the Bottling Hall, a beard snood must be worn if the operator has either a beard or a moustache, or when stated in HACCP plans for handling raw materials.
• Hands should be washed/sanitised using a non-hand operated tap before entering all production areas, and when hands become dirty, else suitable disposable gloves shall be worn. All other areas should use the designated handwashing/sanitising facilities provided.
• Fingernails shall be kept short, clean and unvarnished in all production areas.
• No false finger nails or nail art are permitted in all production areas.
• In production areas, separate lockers are provided for (a) the storage of personal clothing (outside main changing room) and (b) workwear items (inside main changing room). Lockers for workwear must NOT be used for storing any personal items.
• Pens with small detachable parts or lids shall not be used in beer production/packaging or storage areas. Pens are available from the stores.

JEWELLERY POLICY

• Watches shall not be worn in any production areas 
• Rings and studs in exposed parts of the body such as ears, noses or eyebrows shall not be worn in any production areas.
• No jewellery is permitted in any production area e.g. necklaces, chains, rings with stones, with the exception of a plain wedding ring, medical alert jewellery.
• The wearing of jewellery for ethnic or religious reasons will be reviewed on an individual case by case basis. A documented risk assessment of each case will be undertaken by the nominated Hall & Woodhouse HACCP team. The risk assessment will take account of risk posed by the specific piece of jewellery and the department and area the individual operates.
• If anyone from the warehouse, a contractor or visitor enters a production area, they must observe the policies set out for production team members above.

WORKWEAR POLICY

• Company workwear is provided for the protection of operators and should be worn when entering production areas, at all times when working in production areas or when passing through the production areas.  Workwear and safety equipment (PPE) specific to certain operations will also be issued as required.
• Office Staff (including members of the Management Team), contractors and visitors must wear protective and clean clothing deemed appropriate for the area they are working in/visiting. If visitors are leaving designated visitor walkways or conducting intrusive work, they must wear a disposable visitors coat.
• Workwear should be kept clean and in good condition. Safety shoes, gloves, hats, glasses, hi-visibility wear and aprons should be replaced if they become worn or cannot be kept hygienic.
• Home laundering of workwear – any company workwear should be laundered separately and at the maximum temperature  the material of the workwear can withstand (check label inside workwear.) It should be thoroughly dried.
• Engineering workwear/boiler suits should be placed in the lockers provided for off-site contract laundering.

ALLERGEN POLICY

Allergens in foods could present a potential food safety risk to our customers and, as such, the site and production processes must be managed to avoid any accidental contamination of products with allergens.

• Hall and Woodhouse recognise the list of allergens given in EC Directives 2003/89/EC and 2007/68/EC and have in place controls to minimise any potential risks either on site or through suppliers as detailed in Section 39 of the Food Safety and Quality Manual.
• All types of nuts and nut products shall be excluded from the production site to avoid any cross-contamination risks.
• Team members shall be made aware of the allergens handled on site that pose a specific risk, (as detailed in Section 39, Appendix 1 of the Quality and Food Safety Manual) through periodic food safety training.
• To prevent accidental allergen cross contamination, Team Members shall comply with the stated requirements in this policy at all times, and ensure all site operating procedures are followed during the manufacture and packaging   of products and/or handling/storage of raw materials and packaging.

SMOKING POLICY

• Smoking including electronic cigarettes is prohibited in all areas except in the designated smoking areas in the car park.
• Cigarettes or smoking equipment (e-cigarettes) should be stored in personal lockers provided and not be carried through production areas or stored in mess room or office facilities.

 PERSONAL HEALTH/MEDICAL SCREENING POLICY

• Personal medicines, with the exception of asthma inhalers, may only be taken into production areas when authorised by management and this must be recorded.  They should otherwise be kept in personal lockers. All personal medicines should be registered with the Quality Manager who shall maintain a confidential record.
• All cuts and abrasions should be covered with a blue plaster/dressing.  These are available from First Aiders.  The issue of plasters is recorded on the safety incident report when they are required, and when it is removed. A glove shall be worn where there is a risk of product contamination.
• Team Members must report immediately to an appropriate Manager by telephone at the first sign of any dermatitis or skin allergy. This should be confirmed in writing.  Likewise, if any team member is suffering from serious diarrhoea, vomiting, any disease originating from food (e.g. food poisoning from salmonella), has been diagnosed with a communicable disease or been in    close contact with someone diagnosed with a communicable disease, they are NOT permitted to be on site and should likewise contact an appropriate Manager.
• As a minimum, no individual who handles food or who comes in contact with or  processes raw materials, product or packaging within the brewery will be permitted to handle ‘food’ until a minimum of 48hrs have elapsed since symptoms ceased. (Note: It is reasonable to presume that a single bout (e.g. one loose stool) or incidence of vomiting is not infectious if 24 hours have elapsed without any further symptoms and this is not accompanied by fever. In this case, as long as there is no other evidence to suggest                an infectious cause, the person would only pose a very low risk of being infected and could  resume work before the 48-hour limit.) If an individual is diagnosed with a specific condition, a medical professional (or Government agency, where applicable) shall advise when it is safe to return to work.
• Individuals must report if there is an outbreak of any communicable disease occurring in the house where they live, or if they have been in contact with someone suffering from such a disease. A medical professional (or Government agency, where applicable) shall advise when it is safe to return to work.
• Hall and Woodhouse have procedures in place to ensure that visitors and contractors are not a source of transmission of food–borne disease to products. (HSW-VN1 & HWC001). They should complete a health surveillance questionnaire (HWQM-78) on arrival at the brewery.

These rules contained within this policy are part of every employees contract with the company.  Visitors and contractors should sign documentation held with their responsible site contact.