Professional Documents
Culture Documents
Table Of Contents
Sec. Subject OHSAS
18001
0.0 Table of Contents
1.0 Change Control Log.
2.0 OHSManual Control [4.4.5]
2.1 Approvals
2.2 Revisions
3.0 Introduction
4.0 Organization Chart [4.4.1]
5.0 General Requirements [4.1]
6.0 OHS Policy [4.2]
7.0 OHS Policy Statement [4.2]
8.0 Planning [4.3]
8.2 Hazard Identification & Risk Assessment & determing Control [4.3.1]
9.0 Legal and other Requirements [4.3.2]
10.0 Objectives and Programmes [4.3.3]
12.0 Resources , Roles , Responsibility and Authority [4.4.1]
13.0 Competence , Training and Awareness [4.4.2]
14.0 Communications Participation and Consultation [4.4.3]
15.0 Documentation [4.4.4]
16.0 Control OF documents [4.4.5]
17.0 Operation Control [4.4.6]
18.0 Emergency Preparedness and Response [4.4.7]
19.0 Checking [4.5]
19.1 Performance measurement & monitoring [4.5.1]
4.5.2 Evaluation of compliance [4.5.2]
20.0 4.5.3 Incident investigation, nonconformity, corrective [4.5.3]
action and preventive action
21.0 Control of Records [4.5.4]
22.0 4.5.5 Internal audit [4.5.5]
23.0 Management Review [4.6]
Hygienic Canned Food OHS Manual
For Doc. No. : OHSM-01
Effect. Date : 01-1-2009
Food Industry Rev. No. :0
Page :2 of 30
Section
No. Date Description of Change
Changed
2.1 Approvals
This OHS Manual has been read, and approved by the CHAIRMAN
APPROVED by:
Sign.:
Eng. /
CHAIRMAN & CEO
Hygienic Canned Food OHS Manual
For Doc. No. : OHSM-01
Effect. Date : 01-1-2009
Food Industry Rev. No. :0
Page :3 of 30
Date 01-1-2009
2.2 Revisions
The OHS Manual will be updated if necessary. The updating will be done by OHS
Management Representative ( OHSMR )
who will be responsible for distributing the updated copies and retrieving the old copies of
the manual.
The changes in any issue of the OHS Manual compared with the previous one are
identified by a vertical line segment at the right side of each change, and recorded in the
change control log (section 1.0).
OHSMR should approve changes in any section before release.
The QA manager will be responsible for recording the changed section in the change
control log. (section 1.0), distributing the updated section and retrieving the old one.
2.3 OHSManual Distribution:
Hygienic Canned Food OHS Manual
For Doc. No. : OHSM-01
Effect. Date : 01-1-2009
Food Industry Rev. No. :0
Page :4 of 30
3.0 Introduction
3.1 THE COMPANY
INTRODUCTION:
General Information:
HYGENIC canned food for food industries was established at 2006 at New Salheya
industrial city (125 km from Cairo) to produce a new product in Egypt with
production capacity is 15 ton daily approximately
SCOPE OF WORK:
Our process with receiving raw materials , processing it , packing in cans and
pasteurizing the delivery.
Legal Form:
HYGIENIC canned food for food industries a Partner Ship Company.
Address:
3.3 Objectives
THE COPMANY has developed an OHS management system to improve the
OHSmanagement of the company. This manual and the OHS system comply with
OHSAS 18001 : 2007 International Standard .
3.4 Scope
Hygienic Canned Food OHS Manual
For Doc. No. : OHSM-01
Effect. Date : 01-1-2009
Food Industry Rev. No. :0
Page :5 of 30
The OHS Management System, which is described in this Manual, includes departments
& sections of The Copmany shown on the Organization Chart (see section 4.0).
3.5 References
OHSAS 18001 : 2007 Management systems specification with guidance for use
3.6 Definitions
OHS Management System:-
The part of the overall management system that includes organizational structure,
planning activities, responsibilities, practices, procedures, processes and
resources for developing, implementing, achieving, reviewing and maintaining the
OHSpolicy.
OHS Management System Audit:-
A systematic and documented verification process of objectively obtaining and
evaluating evidence to determine whether an organization's OHSmanagement
system conforms to the OHSmanagement system audit criteria set by the
organization, and for communication of the results of this process to management .
OHSObjective:-
Overall OHSgoal, arising from the OHSpolicy, that an organization sets itself to
achieve, and which is quantified where practicable.
OHS Performance:-
Measurable results of the OHSmanagement system, related to an organization's
control of its OHShazard, based on its OHSpolicy, objectives and targets .
OHS Target:-
Detailed performance requirement, quantified where practicable, applicable to the
organization or parts thereof, that arises from the OHSobjectives and the needs to
be set and met in order to achieve those objectives.
Accident :
undesired event giving rise to death , ill health , injury , damage or other loss
Hazard :
Source or situation with a potential for harm in terms of injury or ill health ,
damage to property , damage to workplace environment , or a combination of
these
Hazard identification :
Process of recognizing that a hazard exists and defining its characteristics
Incident :
Event that gave rise to an accidents or had the potential to lead to an accident
Hygienic Canned Food OHS Manual
For Doc. No. : OHSM-01
Effect. Date : 01-1-2009
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Non-conformance :
Any deviation from work standards , practices , procedures , regulations ,
management system performance etc.. that could either directly or indirectly lead
to injury or illness , property damage , damage to workplace environment , or a
combination of these
Risk :
Combination of the likelihood and concequences of a specified hazardous event
occurring
Risk assessment :
Overall process of estimating the magnitude of risk and deciding whether or not
the risk is tolerable
Safety :
Freedom from unacceptable risk of harm
Tolerable risk :
Risk that has been reduced to a level that can be endured by the organization
having regard to its legal obligations and its own OHS policy
4-Organization Chart
Chairman
Chairman
G.M
Secre
Production
Purcha
Sales &
Marketing Dept.
Mainten
ance Sto QA Admin Financi
al Dept.
Produc
tion QC HR
Production Personnel
Planning
OHS
Doc.
ENVI.
ENVI.
Health
Health
Approval
Sign. /
Mr. /
Hygienic Canned Food OHS Manual
For Doc. No. : OHSM-01
Effect. Date : 01-1-2009
Food Industry Rev. No. :0
Page :8 of 30
APPROVED by:
Sign.:
Eng. /
CHAIRMAN & CEO
Date : 01-00-000
8-2-1 Aim.
To establish, implement and maintain aprocedure(s) for the ongoing hazard identification,
risk assessment, anddetermination of necessary controls.
To perform risk assessment To identify THE COPMANY OHS hazards associated with its
activities, services and products and implement all necessary control measures
8.2.2 Scope of Application
All departm ents.
8.2.3 Responsibilities / Procedure
The risk assessment take into account:
Routine and non-routine activities;
Activities of all persons having access to the workplace (including contractors and
visitors);
Human behaviour, capabilities and other human factors;
Identified hazards originating outside the workplace capable of adversely affecting
the health and safety of persons under the control of the organization within the
workplace;
Hazards created in the vicinity of the workplace by work-related activities under the
control of the organization;
Infrastructure , equipment and materials at the workplace, whether provided by the
organization or others;
Changes or proposed changes in the organization, its activities, or materials;
Modifications to the OH&S management system, including temporary changes, and
their impacts on operations, processes, and activities;
Any applicable legal obligations relating to risk assessment and implementation of
necessary controls .
The design of work areas, processes, installations, machinery/equipment, operating
procedures and work organization, including their adaptation to human capabilities.
Planning
The company s methodology for hazard identification and risk assessment shall:
Defined with respect to its scope, nature and timing to ensure it is proactive rather
than reactive; and
Provided for the identification, prioritization and documentation of risks, and the
application of controls, as appropriate. For the management of change, the company
shall identify the OH&S hazards and OH&S risks associated with changes in the
company , the OH&S management system, or its activities, prior to the introduction of
such changes.
Hygienic Canned Food OHS Manual
For Doc. No. : OHSM-01
Effect. Date : 01-1-2009
Food Industry Rev. No. :0
Page :12 of 30
The company shall ensure that the results of these assessments are considered
when determining controls.
When determining controls, or considering changes to existing controls, consideration
shall be given to reducing the risks according to the following hierarchy:
elimination;
substitution;
engineering controls;
signage/warnings and/or administrative controls;
personal protective equipment.
The company shall document and keep the results of identification of hazards, risk
assessments and determined controls up-to-date.
The company shall ensure that the OH&S risks and determined controls are taken
into account when establishing, implementing and maintaining its OH&S management
system.
8.2.4 Related procedures.
HSP-31-01 :Planning for hazard identification , risk assessment and risk control
General
The Chairman ultimately responsible for establishing, implementing and maintaining
the OHS management system. Specific responsibilities comprise : formulating the
OHS management policy, assigning authorities and responsibilities, periodically
reviewing the OHS management system and making available the resources
essential to establish, implement, maintain and improve the OH&S
management system.
Resources
THE COPMANY identifies resource requirements and provides adequate
technological and financial resources, including the assignment of qualified and
trained personnel.
Resources include human resources and specialized skills, organizational
infrastructure, technology and financial resources.
To ensure that any person(s) under its control performing tasks that can impact on
OH&S is (are) competent on the basis of appropriate education, training or
experience, and shall retain associated records.
13.2 Scope of Application
The Chairman.
The department managers.
ALL activities
13.3 Responsibilities / Procedure
THE COMPANYs department managers are responsible for identification of training
needs these needs cover the following subjects:
The importance of conformance with the OHS policy and procedures.
The OH&S consequences.
The OH&S benefits of improved personal performance;
Awareness about regulations, legislations, codes and standards relevant to the
OHS hazard of THE COMPANY
Potential and actual impacts of significant OHS hazard .
Roles and responsibilities to achieve the conformance with THE COMPANYs
OHS Policy and the requirements of OHSMS.
Emergency Preparedness.
Importance of training for person with tasks that cause hazard .
The training program is planned for upgrading the personnel awareness and
capabilities to run the OHSMS of THE COPMANY with its associated production
procedures, work instructions and forms.
THE COPMANY departments managers are responsible for following up and
monitoring the personnel performance with respect to THE COPMANY production
processes, activities and the implementation of the OHSMS.
The company evaluate the effectiveness of the training or action taken, and
retain associated records.
THE COPMANY establishs , implements and maintains a procedure to make person
working for it or on its behalf aware of :-
The importance of conformity with the OHS policy and procedures and with the
requirements of the ( OHSAS ) .
The significant OHS hazard and related actual or potential impacts associated
with their work , and the benefits of improved personal performance.
Hygienic Canned Food OHS Manual
For Doc. No. : OHSM-01
Effect. Date : 01-1-2009
Food Industry Rev. No. :0
Page :18 of 30
Consultation with contractors where there are changes that affect their
OH&S.
The company shall ensure that, when appropriate, relevant external
interested parties are consulted about pertinent OH&S matters.
14.4 Related Procedures :
HSP-43-01 COMMUNICATION, PARTICIPATION AND CONSULTATION
16.3 Responsibilities/Procedure
Approve documents for adequacy prior to issue;
Review and update as necessary and re-approve documents;
Ensure that changes and the current revision status of documents are
identified;
Ensure that relevant versions of applicable documents are available at points
of use;
Ensure that documents remain legible and readily identifiable;
Ensure that documents of external origin determined by the organization to be
necessary for the planning and operation of the OH&S management system
are identified and their distribution controlled; and
Prevent the unintended use of obsolete documents and apply suitable
identification to them if they are retained for any purpose.
Document and data changes :-
The creators, the same procedure, perform revisions of documents and data will
be used as for creation.
Every department manager receives a copy of the Document Matrices for
procedures and work instructions currently available in his department.
Obsolete documents are promptly removed from all points of issue or use to be
assured against unintended use
Obsolete documents are identified by obsolete stamp and retained for knowledge
preservation purposes.
Correct and careful maintenance and use of all documents performed by the
document control section, and is monitored through the internal OHS audits.
16.4 Related Procedures :
QAP-04-01 : Control of document and ercord .
To identify and control the processes that are associated with identified hazards . where
the implementation of controls is necessary to manage the OH&S risk(s).
17.2 Scope of Application:
All departments.
17.3 Responsibilities / Procedure :
The OHS manager and the departments managers are responsible for establishing
and maintaining documented procedures for the operations, products and services,
related to THE COPMANY significant hazards.these procedure stipulated operating
criteria where their absence could lead to deviations from the OH&S policy and
objectives .
Each department manager is responsible for :
- Achieving the objectives and targets according to THE COPMANYOHS policy.
- Updating the procedures to cover any new activity, service and product that have
an effect on THE COMPANYs significant E hazard and OHS hazards.
- Making the corrective actions necessary to eliminate any deviation in the OHS
hazards.
The OHS manager is responsible for monitoring of :-
- the purchaised goods , equipment delivered by suppliers and the services
delivered by subcontractors.
- Controls related to contractors and other visitors to the workplace;
The purchasing manager select and evaluate the suppliers and subcontractor
according to their safety performance
17.4 Related Procedures:
that the proposed actions shall be taken through a risk assessment prior to
implementation.
Any corrective action or preventive action taken to eliminate the causes of
actual and potential nonconformity(ies) shall be appropriate to the magnitude
of problems and commensurate with the OH&S risk(s) encountered.
The company shall ensure that any necessary changes arising from corrective
action and preventive action are made to the OH&S management system
documentation
To assess the adequacy, effectiveness and suitability of the OHS management system.
23.2 Scope of Application:
Chairman .
QA manager .
The OHS Management Representative .
23.3 Responsibilities / Procedure :
Hygienic Canned Food OHS Manual
For Doc. No. : OHSM-01
Effect. Date : 01-1-2009
Food Industry Rev. No. :0
Page :29 of 30
Annex (1)
Procedure List
OHSAS
S. Procedures Title ISO9001
18001
1 Document Control Record P0401
2 Management Review P0501
3 Competence , Training and Awareness P0601
4 Purchasing P0703
5 Maintenance and Calibration P07 01
6 Internal Audit P0803
Incident investigation, nonconformity,
7 - HSP-52-01
correctiveaction and preventive action