Kitchen Safety & Chemical Register

SDS Folder — Safety Data Sheets

A physical SDS folder must be kept in a visible, accessible location in each area where chemicals are used. The folder is not locked away — it is on the wall, within reach, at all times.

SDS Folder Locations — Every Spoke

Each spoke has its own physical SDS folder on the wall. The folder contains only the SDS sheets for products approved in that spoke. The master register (below) holds the complete site list.

Folder Maintenance

• Reviewed every 6 months — any expired or discontinued product sheets removed, new products added
• When a new product arrives on site, its SDS goes in the folder before it is opened or used
• If a supplier changes the formulation, the updated SDS replaces the old one
• Spoke manager for each area is responsible for their folder being current

SDS Master Register

Every chemical approved for use on the entire site. This is the single source of truth. If it is not on this list, it is not approved. Each spoke folder contains only the sheets relevant to that spoke.

Kitchen & Food Preparation

General Cleaning & Floors

Industrial & Wash-Down

Biosecurity & Animal Health

Nursery & Gardening

☐ = SDS not yet received    ☑ = SDS in folder    Update this register when supplier is confirmed. Every new product gets a number and an SDS before it enters the site.

Spoke Quick Reference — Which Products in Which Folder

Preferred Supplier

Eco-friendly and biodegradable only. Our drainage system runs to a natural septic garden — chemicals must be safe for soil and water.

Chemical Storage Rules

• Locked cabinet — all chemicals stored in a locked, ventilated cabinet or cage. Not on open shelves. Not on the floor.
• Away from food — minimum 2 metres from any food storage, preparation, or display area. No exceptions.
• Labelled — every container has its original label. If decanted into a spray bottle, that bottle gets a label with the product name and hazard.
• Never decant into food containers — no water bottles, no sauce bottles, no food-grade buckets. Cleaning chemicals go in cleaning containers only.
• Caustic and bleach separated — caustic oven cleaner and bleach must not be stored directly next to each other. Separate shelves minimum.
• Off the ground — bottom shelf minimum 100mm above floor level to prevent flood contamination
• Temperature — store below 35°C. Out of direct sunlight. Not near heat sources.
• Spill kit — absorbent material (sand, kitty litter, or commercial spill pads) kept next to the chemical cabinet

Chemical Use in Food Areas

• Only food-safe sanitiser on surfaces that contact food. Not bleach. Not multi-purpose cleaner. Not degreaser. Food-safe sanitiser only.
• No spraying near open food — cover or move all food before spraying any chemical, even food-safe sanitiser
• Colour-coded cloths — different colours for different areas. Kitchen cloths do not go to the toilet. Toilet cloths do not come to the kitchen.
• Rinse before sanitise — detergent residue can neutralise sanitiser. Always rinse between steps.
• Air dry — after sanitising, let surfaces air dry. Do not wipe dry with a cloth — this recontaminates the surface.
• Hands — wash hands after handling any chemical, even mild detergent, before touching food

Kitchen Safety Basics

Common sense. But write it down, because common sense is only common if everyone's been told.

Burns & Heat

• Pot handles turned inward — not hanging over the edge where someone walks past and catches one
• Announce when carrying hot — "mainit" (hot) or "likod" (behind you) when moving behind someone with a hot pan or pot
• Dry hands before touching hot — wet hands + hot pan = steam burn
• Oil fires — never water on an oil fire. Smother with a lid or use the fire blanket. Fire blanket location posted on the wall.
• Burns first aid — cool running water for 20 minutes. Not ice. Not butter. Not toothpaste. Running water.

Knives

• Sharp knives are safe knives — a dull knife needs more force, slips more, cuts you worse
• Cut away from yourself — always
• Knife down, blade away — when not in use, knife on the board, blade facing away. Not balanced on a pot. Not on the edge of a bench.
• Never catch a falling knife — step back, let it drop. Pick it up after.
• Announce when carrying a knife — "knife" or "kutsilyo" when walking with one. Blade pointing down, close to your side.

Wet Floors

• Spills cleaned immediately — oil, water, food. Don't step over it. Clean it now.
• Non-slip footwear — mandatory for all kitchen and butcher staff. No sandals. No open-toe.
• Wet floor signs — used during and after mopping until the floor is dry

Gas (LPG)

• Smell gas, report immediately — do not light anything. Open doors and windows. Turn off gas at the tank.
• Check connections — hoses and regulators inspected monthly for cracks and leaks (soapy water test)
• Tanks stored upright — in a ventilated area, away from heat sources and direct sunlight
• Spare tanks outside — not inside the kitchen. Outside, secured, ventilated.

Fire

• Fire extinguisher — one in each kitchen area. Staff know where it is and how to use it (PASS: Pull, Aim, Squeeze, Sweep).
• Fire blanket — mounted on the wall near the cooking area. For oil fires and clothing fires.
• Exit clear — kitchen exits never blocked by boxes, crates, or equipment. Ever.
• Deep fryer — never overfill. Never drop wet food into hot oil. Clean filter on schedule.

Katayan-Specific Safety

• Cut-resistant gloves — mandatory when using band saws, bone saws, or breaking down carcasses
• Band saw — trained operators only. Guard in place at all times. Push stick for small cuts. Never reach across the blade.
• Blood and fat on floors — cleaned continuously during service, not just at close. Non-slip gumboots mandatory.
• Hooks and hanging rails — loaded within weight rating. Hooks inspected for cracks. Nobody walks under a loaded rail without checking.
• Cold room entry — see Safety & Zones — Breezeway for cool room and freezer safety rules

Cleaning Schedule Template

Each area maintains its own cleaning schedule. Signed off daily by the person who did the cleaning, checked by the spoke manager.

New Starter — Kitchen Safety Induction

• Shown the SDS folder location. Knows what it is and how to read it.
• Knows where chemicals are stored and that the cabinet stays locked.
• Understands the three-step rule: clean, rinse, sanitise.
• Knows which sanitiser is food-safe and which is not.
• Knows never to decant chemicals into food containers.
• Knows where the fire extinguisher and fire blanket are.
• Knows the PASS method for fire extinguisher use.
• Knows the oil fire rule: smother, never water.
• Knows to announce "mainit" (hot) and "kutsilyo" (knife) when carrying.
• Knows the burns first aid procedure: cool running water, 20 minutes.
• Knows the gas smell procedure: don't light, open up, turn off at tank, report.
• Knows non-slip closed-toe footwear is mandatory at all times.
• Knows where to report incidents: Incidents log.

First Aid Kits

Every spoke has a first aid kit. Every vehicle has a first aid kit. The master list below defines what goes in each kit. All kits are checked annually against this list and restocked. Expiry dates on all medications and items checked at audit.

Master Kit Contents — Standard Spoke Kit

This is the baseline for every spoke. Some spokes get additional items based on their hazards (listed below).

Additional Items by Spoke

Vehicle First Aid Kit

Every delivery vehicle, farm truck, and company vehicle carries a kit. Smaller than the spoke kit but covers the most common situations on the road or in remote paddocks.

Vehicle Emergency Kit

Every company vehicle carries a full emergency kit in addition to the first aid kit. This covers breakdowns, roadside emergencies, and fire. All items checked at the same annual audit as the first aid kit.

Annual Audit Register

Every kit on site is audited once per year against the master list. Expired items replaced. Used items restocked. The audit is signed off by the spoke manager and countersigned by the safety officer or operations manager.

☐ = Not yet audited    ☑ = Audited and complete    ⚠ = Items missing or expired — action required

Fire Safety, Wardens & Evacuation

Every person on site must know: where the exits are, where the assembly point is, where the nearest extinguisher is, and who the fire warden is. No exceptions.

Fire Wardens

Each zone of the site has a designated fire warden. The warden is responsible for their zone during an evacuation. Wardens wear a hi-vis vest during drills and emergencies so they are identifiable.

If the designated warden is absent, the next most senior person in that zone takes over. Wardens are trained and drilled twice per year.

Assembly Points

Evacuation Procedure

1. Alarm raised — shout "FIRE" / "SUNOG", activate nearest alarm or air horn if available
2. Wardens sweep their zones — check every room, toilet, cool room. Nobody left behind.
3. Everyone moves to assembly point — walk, don't run. Use nearest exit. Do not collect belongings.
4. Wardens report to Chief Warden — "Zone clear" or "Person unaccounted for" with name and last known location
5. Chief Warden calls emergency services — BFP (Bureau of Fire Protection) and ambulance if needed
6. Headcount — Chief Warden confirms all persons accounted for
7. Nobody re-enters — until Chief Warden gives the all-clear after BFP confirmation

Evacuation Routes

• Upper level (Kambingan) → down the earth ramp (wheelchair accessible) → car park assembly point
• Hub lower level (Merkado, office) → front doors to courtyard → car park assembly point
• Katayan / Breezeway → breezeway exit to right side → car park assembly point, OR rear exit to private road → rear assembly point
• Feeds / Loading zone → out through circular driveway to car park → assembly point
• Pedestrian zone (left) → away from buildings toward basketball courts → secondary assembly point
• Rear / Private zone → out through nearest gate → rear assembly point outside fence line
• Panaderia → nearest external door → car park assembly point
• Cool rooms / Freezer tunnel → exit from whichever end is safe (breezeway or rear). If both blocked, use internal emergency alarm and wait for rescue.

Escape route plans must be posted at every exit door, in every spoke, and at both ends of the cool room tunnel. Laminated. Bilingual (Filipino + English). Reviewed annually.

Note: Escape route plans and fire engineering drawings must be prepared by qualified engineers as part of the building design. These are not DIY — they require proper engineering sign-off and BFP compliance review.

Fire Extinguishers

The right extinguisher for the right fire. Using the wrong type can make it worse.

Extinguisher & Equipment Locations

Simple rule: one water extinguisher + one powder (ABE) extinguisher at every major entry and exit. Fire blankets in all cooking areas. Serviced annually.

Totals: 15 water extinguishers, 15 powder (ABE) extinguishers, 3 fire blankets. All serviced annually by a licensed fire equipment provider. Service tags checked. Out-of-date units replaced immediately.

Fire Hose Reels

Hose reels tested annually — water flow, nozzle function, reel mechanism, hose condition. Tested by licensed provider. Never use a hose reel on a cooking oil fire or electrical fire.

Fire Drill Schedule

• Twice per year — one announced (training drill), one unannounced (realistic test)
• All staff participate — no exceptions. If you are on site, you evacuate.
• Drill recorded — date, time, evacuation time, issues identified, corrective actions
• New starters — shown all exits, assembly points, and extinguisher locations on day one (part of safety induction)
• Visitors — if a fire occurs, staff are responsible for directing visitors to the nearest exit and assembly point

Fire Prevention

• No smoking on site except in the designated smoking area (outside, away from buildings, fuel, and feeds milling)
• LPG stored outside — ventilated, upright, secured, away from ignition sources
• Electrical — no overloaded power boards, no frayed cables, no bypassed safety switches. RCDs tested quarterly.
• Deep fryers — oil level checked before heating, thermostat working, never left unattended, fire blanket within reach
• Exhaust hoods and filters — cleaned weekly (kitchen schedule). Grease buildup in hoods is a fire waiting to happen.
• Feeds milling — grain dust is explosive. No ignition sources. Dust-rated electrical. Regular cleaning. See Safety & Zones — Private Road.
• Exits never blocked — no boxes, no equipment, no pallets in front of any exit door. Checked daily.
• Self-bunded fuel tanks — no smoking within 10m. Spill kit nearby. Fire extinguisher within 5m.

Emergency Contact — Fire

Emergency numbers posted at every phone, at every exit, and at the assembly point. Laminated. Visible.

Pre-Start Checklists

What Requires a Pre-Start Checklist

Standard Vehicle Pre-Start Checklist

• Engine oil level
• Coolant level
• Brake fluid level
• Tyre condition and pressure (including spare)
• Lights — headlights, indicators, brake lights, hazards
• Windscreen — clean, no cracks, wipers working
• Horn working
• Mirrors clean and adjusted
• Seatbelts working
• Fire extinguisher present and in-date
• Warning triangles present (2)
• First aid kit present and stocked
• Emergency kit present (see Vehicle Emergency Kit)
• Vehicle registration and insurance documents present
• Any damage, leaks, or unusual noise — report immediately, do not operate

Standard Machine / Equipment Pre-Start Checklist

• Visual inspection — no visible damage, loose parts, or leaks
• Guards and safety shields in place
• Emergency stop / kill switch working
• Power cables / fuel lines — no damage, no fraying
• Blades / cutting surfaces — secure, correct direction, not worn
• Lubrication / oil — as required per manufacturer
• Work area clear of obstructions and bystanders
• PPE on — as required for equipment (see Safety & Zones)
• Operator trained and authorised for this equipment
• Any fault or concern — tag out, do not operate, report to spoke head

Forklift Pre-Start (Additional)

• Forks — straight, no cracks, locking pins in place
• Mast and chains — no damage, smooth operation
• Hydraulics — no leaks, tilt and lift operating correctly
• Reverse alarm / beacon working
• Seat and seatbelt
• Load rating plate visible and legible

HSE Reporting & Meetings

Weekly Reporting Cycle

Weekly Toolbox Meetings

Toolbox Meeting Agenda (Standard)

• Review any incidents or near-misses from the past week
• Pre-start checklist issues — recurring faults, equipment needing repair
• Chemical safety — any SDS updates, new products, storage issues
• PPE compliance — anyone not wearing required gear
• Housekeeping — work area cleanliness, exits clear, signage
• Staff concerns — open floor for safety concerns or suggestions
• Actions from last meeting — follow up on outstanding items
• One safety topic refresher (rotate: fire, first aid, manual handling, chemical, machinery, typhoon prep)

Monthly HSE Cycle

Monthly Meeting Agenda (Heads of Department)

• HSE summary — incidents, near-misses, corrective actions across all spokes
• Pre-start / equipment status — maintenance backlog, replacement needs
• Fire safety — extinguisher checks, drill schedule, warden updates
• First aid kit audit status — any kits needing restock
• Chemical register — SDS updates, supplier changes, stock levels
• Operations volumes — spoke throughput, staffing levels, capacity
• Upcoming risks — wet season prep, typhoon readiness, construction activity
• Training needs — new starters, refresher courses, certifications due
• Actions from last monthly meeting
• Open floor — any spoke head concerns

HSE Folder Structure

📁 HSE Master Folder
├── 📁 Monthly Reports
│   ├── 2026-03 March.pdf
│   ├── 2026-04 April.pdf
│   └── ...
├── 📁 Alejandro's Café
│   ├── 📁 Pre-Start Checklists (weekly uploads)
│   ├── 📁 Toolbox Meeting Minutes
│   ├── 📁 SDS Folder
│   └── 📁 Incidents
├── 📁 Feeds & Supply
│   ├── 📁 Pre-Start Checklists
│   ├── 📁 Toolbox Meeting Minutes
│   ├── 📁 SDS Folder
│   └── 📁 Incidents
├── 📁 Merkado
│   └── ... (same structure)
├── 📁 Deliveries
│   └── ...
├── 📁 Katayan
│   └── ...
├── 📁 Panaderia
│   └── ...
├── 📁 Poultry (notes + CEO emails)
├── 📁 Livestock (notes + CEO emails)
├── 📁 Marine & Seafood (notes + CEO emails)
├── 📁 Regen Gardening (notes + CEO emails)
├── 📁 Nursery, Soil & Compost (notes + CEO emails)
├── 📁 Slow Food & Training (notes + CEO emails)
├── 📁 Vehicles
│   ├── 📁 Pre-Start Checklists (by vehicle)
│   └── 📁 Maintenance Log
└── 📁 Fire & Emergency
    ├── 📁 Extinguisher Inspections
    ├── 📁 Fire Drill Records
    └── 📁 First Aid Kit Audits
  

Lockout / Tagout (LOTO)

LOTO Procedure

LOTO Equipment Required Per Spoke

• Red padlocks — minimum 2 per spoke with machinery. Keyed differently. Spare keys held by Operations Manager only.
• DANGER tags — pre-printed red tags with fields for name, date, reason. Kept with padlocks.
• Lockout hasps — for equipment that needs multiple locks (e.g., 2 people working on same machine).
• Breaker lockout devices — for electrical panels. One set in hub office, one in workshop.

CRITICAL — Cutting someone else's lock off is a sackable offence. The only exception: the person who placed the lock is unreachable AND the Operations Manager authorises removal with a written record. This is non-negotiable.

Manual Handling & Lifting

Common Heavy Items by Spoke

Correct Lifting Technique

• Plan the lift — where is it going? Is the path clear? Do you need help?
• Feet shoulder-width apart — stable base, one foot slightly forward
• Bend at the knees, not the waist — squat down, keep your back straight
• Grip firmly — get a good hold before lifting. Use handles where available.
• Lift with your legs — push up through your legs, not your back
• Keep the load close to your body — arms in, elbows tucked
• Never twist — move your feet to turn, don't rotate your spine
• Set down by reversing the process — bend knees, lower with legs
• If it feels too heavy — stop. Put it down. Get help. No heroics.

Mechanical Aids Available

• Pallet trolleys — inside cool rooms and freezer. Loading zones.
• Sack trolleys (hand trucks) — Feeds, Panaderia, Merkado receiving
• Forklift — loading zones, cool room rear entry, feeds milling area. Trained and authorised operators only.
• Wheelbarrows — Nursery, Regen Gardening, Compost
• Overhead rail / gambrel — Katayan for carcass handling
• Dock-height loading — breezeway upper-level pallet hoist, feeds loading zone
• Flatbed trolleys — Merkado floor, general use

New Starter Induction & Sign-Off

Induction Checklist — All Staff

This checklist must be completed for every new starter, including casual, seasonal, and family helpers. Refer to Safety & Zones for the site-specific zone induction.

Induction Sign-Off Register

Print this register and keep in the Master HSE Folder. Each spoke head retains a copy for their spoke.

Spoke-Specific Induction Add-Ons

Contractor & Visitor Management

Visitor Sign-In Process

Contractor Requirements (Working on Site)

Contractors performing work (construction, electrical, plumbing, welding, tree work, etc.) must also:

• Provide proof of insurance — public liability minimum. Copy kept on file.
• Submit a Safe Work Method Statement (SWMS) for high-risk work — working at heights, hot work (welding/cutting), electrical, excavation, confined spaces
• Bring their own PPE — appropriate to their trade. We do not supply PPE to contractors.
• Comply with our LOTO procedures — if isolating any of our equipment or services
• No hot work without a permit — welding, grinding, cutting near combustibles requires a Hot Work Permit signed by Operations Manager
• Clean up daily — work area left safe at end of each day. No loose materials, open holes guarded, cables covered.
• Report to host before leaving site each day

Visitor Sign-In Register

Print and keep at hub office reception. Full registers filed in Master HSE Folder monthly.

Incident & Near-Miss Reporting

What Must Be Reported

How to Report

• Step 1: Make the area safe. Attend to any injured person first. Call 911 if serious.
• Step 2: Tell your spoke head verbally — immediately for serious, before end of shift for everything else.
• Step 3: Complete an Incident / Near-Miss Report Form (below). One form per incident.
• Step 4: Spoke head reviews, adds investigation notes, identifies corrective action.
• Step 5: Form filed in spoke HSE folder. Copy to Master HSE Folder.
• Step 6: Serious incidents — CEO notified same day. Investigation within 48 hours.
• Step 7: All incidents reviewed at next toolbox meeting (or CEO email for small spokes).

Incident / Near-Miss Report Form

Print multiple copies and keep a stack in every spoke. Blank forms also available at hub office.

Heat Stress & Hydration

PAGASA Heat Index Action Levels

Hydration Rules

• Water stations — every spoke has a clean drinking water station with cups. Refilled at least twice daily.
• Personal water bottles — every staff member issued a reusable water bottle on induction day. Bring it, fill it, drink it.
• Minimum intake — 250 ml (one cup) every 20 minutes during outdoor work in heat. Don't wait until thirsty.
• Electrolytes — ORS (oral rehydration salts) sachets stocked in every spoke first aid kit. Use during extended outdoor work.
• No energy drinks or alcohol as hydration. These dehydrate.
• Kambingan provides cold water and calamansi juice to outdoor crews during Danger/Extreme Danger heat index days.

Signs of Heat Illness

Buddy System — Outdoor Spokes

During DANGER and EXTREME DANGER heat index days:

• No one works alone in outdoor spokes. Minimum two people within line-of-sight.
• Check on your buddy every 15 minutes. Ask them: "How are you feeling? Have you had water?"
• If your buddy shows any signs of heat illness — stop them immediately. Shade, water, report.
• Spoke heads check in with outdoor teams every 30 minutes.

Hot Indoor Areas

• Kambingan kitchen — exhaust fans running at all times during service. Staff rotate off the line every 90 minutes during peak heat. Cold water at every station.
• Panaderia — oven area temperature monitored. Fan or air circulation required. Staff break between batches.
• Katayan wash-down — hot water + enclosed space. Ventilation mandatory. Short rotations for heavy cleaning.

Biosecurity Protocols

Biosecurity Zones

Foot Baths

• Location: Entry gate to every RED zone. Entry to every AMBER zone. Minimum 6 foot baths on site.
• Solution: Biosecurity disinfectant (SDS #014) diluted per manufacturer instructions. Changed daily or immediately if visibly dirty.
• Method: Step in with both feet. Scrub soles on the grate/brush. Step through. 30-second contact time minimum.
• Signage: Bilingual sign at every foot bath: "FOOT BATH — STEP IN BOTH FEET / PALILIGO NG PAA — TAPAKAN NG DALAWANG PAA"

Vehicle Wash-Down

• Any vehicle entering the private road / farm area that has come from another farm must pass through the vehicle wash-down zone.
• Tyres and undercarriage sprayed with pressure washer and biosecurity disinfectant before proceeding to livestock/poultry areas.
• Dedicated wash-down bay near rear gate entry to private zone. Drainage to biosecurity-rated soak pit (separate from general septic garden).
• Feed delivery trucks — inspected for contamination before unloading. If truck has visited another poultry/livestock farm same day, refuse delivery or insist on wash-down first.

New Stock Quarantine

Disease Response Procedure

• Step 1: ISOLATE — Immediately separate any sick animal from the herd/flock. Move to quarantine pen. No exceptions.
• Step 2: REPORT — Spoke head notifies CEO and calls veterinarian same day. For notifiable diseases (ASF, avian influenza, FMD): report to Bureau of Animal Industry (BAI) and Provincial Veterinary Office within 24 hours. This is a legal requirement.
• Step 3: RESTRICT — No animal movement in or out of the affected spoke until veterinary clearance. Staff working in affected area do not enter other animal areas.
• Step 4: CLEAN — Full disinfection of affected area, equipment, clothing, boots. Agricultural lime (SDS #016) on ground surfaces. All equipment washed with biosecurity disinfectant.
• Step 5: INVESTIGATE — How did it get in? New stock? Visitor? Feed? Wild animals? Fix the entry point.
• Step 6: MONITOR — Increased health checks across all animal spokes for 30 days post-incident.

Routine Biosecurity Calendar

Key Contacts

New Starter — HSE Induction Summary

Every new starter reads this section on their first day and signs the Induction Sign-Off Register.

1. People first. Always. Assets are insured. People are not replaceable. Never put yourself in danger to protect equipment or stock.
2. No SDS, no entry. Every chemical on this site has a Safety Data Sheet. Know where your spoke's SDS folder is. If a chemical arrives without an SDS — it does not come on site.
3. 25 kg rule. Don't be a hero. If it's heavy, get help or get a trolley.
4. Pre-start before you start. If it has an engine, a blade, or a plug — do the checklist first.
5. Red tag = do not touch. Lockout/Tagout is sacred. Cutting someone's lock off is a sackable offence.
6. Report everything. Incidents, near-misses, hazards. No blame. We fix systems, not people.
7. Water, shade, buddy. Drink before you're thirsty. Rest before you're dizzy. Watch out for each other.
8. Foot baths exist for a reason. Step in, both feet, every time. Biosecurity protects our animals and our neighbours'.
9. Know your exits. Two ways out of every building. Assembly point is the car park (primary) or basketball courts (secondary).
10. Typhoon signals are not suggestions. When PAGASA says Signal 2, we lock down. Your safety is more important than tomorrow's revenue.
11. Ask questions. If you don't know, ask. If it doesn't look right, say something. The only stupid question is the one you didn't ask before someone got hurt.

Related Documents

• Safety & Zones — Site zones, cool room safety, wash-down area, PPE
• Typhoon Ops — Storm preparation and recovery
• Incidents — Incident log and reporting
• Katayan Ops — Katayan operations and procedures
• Kambingan Ops — Kitchen operations
• Panaderia Ops — Bakery operations