Clothing

• All personnel in processing areas shall wear Company issued rubber boots, head covering, T-shirts and / or windcheaters or dustcoats, and trousers provided. Sufficient supplies of clothing are held so those staffs whose uniforms become heavily soiled are able to change during the shift being worked.
• At the commencement of each working shift operative/s shall collect clothing from clothing store.
• All street clothing should be covered
• Protective clothing must be changed when soiled or when directed by QA staff or authorised persons.
• To avoid contamination of protective clothing, seating is only permitted on seating provided.
• Persons engaged in activity at Midfield Meat International commence work with clean protective clothing each day. These must not be worn off site or into areas where inedible or condemned material are handled. Clothes will be changed whenever they become contaminated or excessively soiled e.g. splashed with paunch contents or burst abscess.
• Operators must not deliberately cut or damage work clothes.
• Operators shall inform the Supervisor of damaged or torn clothing and the clothing shall be immediately replaced.
• All work clothing is to be returned to the laundry and placed the bins provided.
• Following the commencement of a shift, all equipment that contacts meat (such as smocks, aprons, gloves and knives) must not leave the controlled environment and are stored in the refrigerated anteroom / boning room on hooks provided for boning room personnel, or in the case of other processing rooms; in the ante room / or on the processing room apron and equipment hooks provided.
• Product contact protective clothing such as aprons, smocks, armlets and gloves are to be removed before entering toilets, use of canteen, dining and smoking areas. Protective clothing worn in production areas should not be worn outside.
• There are no external pockets above the waist or sewn on buttons on Company issued processing worker protective clothing. *Cuffs should be tight at the wrists.
• Company provided armlets must be worn where wear sleeves of jumpers may directly contact product.
• Health and Safety protective clothing and equipment must be worn as per safe work instruction.
• Hearing protection must be worn within processing areas.
• Only company provided cut proof gloves, and blue disposable gloves (suitable for food contact use) may be worn. Gloves are to be intact and worn, torn or gloves that may shed fibres are to be replaced to prevent foreign item contamination.
• Cut proof gloves are issued daily. All cut proof gloves are to be returned to the laundry buckets / bags at the end of the production shift for laundering.
• Disposable gloves are issued daily / Available at breaks from the Supervisors.
• Plastic aprons and mesh gloves are to be cleaned and hung on the hooks provided at production breaks. Mesh gloves mesh and plastic apron s are to be cleaned and sanitised at the end of the production shift. Disposable aprons used by the Department of Agriculture are changed and disposed of frequently or when contaminated.
• Religious or cultural clothing including headgear if worn must be covered.

Identification

• Process workers are assigned to work in specific processing areas.
• MMI Process workers : blue uniforms for beef and green/white uniforms for smallstock kill floor Beef Skin-on operatives are identified with dark blue clothing. Skin-off operatives are identified with light blue clothing.
  *Smallstock Skin-on operatives are identified with dark green clothing. Skin-off operatives are identified with White clothing. SSBR – light green clothing
• MMP Process Workers: blue hairnets for beef and green for smallstock.  Skin-on operatives are identified with dark green clothing. Skin-off operatives are identified with white clothing
• Inedible room operators are identified by Maroon coloured clothing
• Floorboy” operatives have yellow aprons
• Boning Room dropped meat attendants have red hairnets
• Yards operatives are in general street clothes / overalls
• Maintenance wear overalls, orange jumpers and a clean dark blue dust coat / reversible dark blue – orange jacket when on the processing floor
• Inedible room operators are identified by maroon coloured clothing.
• High visibility vests / clothing are to be worn where required as per safe work instructions including the loadout area.The use of safety clothing e.g High Visibility jacket are not a risk to product and their use is controlled there is no contamination risk to product.
• Hard hats are required.
• Quality Assurance Officers are identified by white coat and a yellow hard hat.
• Processing Floor Supervisors are identified by dark blue coats and dark green caps
• New operators present under a month are identified by a orange hard hat
• First aid operatives are identified by a green hard hat with a first aid cross

Footwear

• Approved footwear must be worn in all processing areas
• Footwear must be washed clean with the hoses and brushes provided on entry to and departure from each processing area
• Footwear must be stored on the hooks provided
• Footwear is to be clean, enclosed and suitable. It is to be clean at the commencement of each day’s operations and cleaned whenever it becomes soiled to the extent that it is likely to cause contamination of meat and meat products and when entering and leaving processing areas.

Loadout/Freezer Footwear

• Must be cleaned daily
• Must be stored correctly

Headwear

• All hair must be contained at all times by the use of a company issued disposable hair net as provided (ie all scalp hair must be fully contained to prevent product containment.). *These should be detectable.
• Company issued bump hats must be worn within the processing areas
• The use of a disposable hair net as provided and must be worn. Hairnets must cover Loadout beanies.
• The wearing of a clean outer head covering
• A moustache / beard cover is required in those circumstances where a moustache and / or beard is evident.
• Hearing protection is required to be worn, either earmuffs or earplugs. If earplugs are used they are to be company issued and metal detectable.

Laundry

• All protective clothing is laundered on site and the Midfield Meat International laundry
• Laundered clothes are *transported to the laundry store in clean covered laundry trolleys, *or stored on provided shelving.
• Dirty clothes are returned to the laundry trolleys at the end of production or when soiled.
• Clothes are cleaned on an automatic clean and dry cycle using the Integra Laundry Cleaning Protocol for Midfield Meat International Pty Ltd. The clothing is laundered with approved chemical with chemical concentrations regularly assessed by the Cleaning Supervisor. This ensures clothes are commercially sterile following the washing and drying process. The clothing is visibly assessed for cleanliness after laundering. All new clothing is laundered before first use.
• All clothing which shows signs of wear/damage/fraying must be removed from use for repair. If repairs can not be practically made, the garment must be discarded.
• Cleaned Laundry is delivered to the laundry issuing building by way of covered trolleys. *Protected from contamination.

PERSONNEL PROTECTIVE EQUIPMENT MUST BE WORN AS REQUIRED AND SAFE WORK INSTRUCTIONS MUST BE FOLLOWED