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SONOCO Operating System Steward Reference Manual

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SONOCO Operating System

Steward Reference Manual

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Table of Contents

What Is a SONOCO Steward? ...................................................................................................... 1 Food Sanitation ............................................................................................................................... 2

General Guidelines: ..................................................................................................................... 2 Equipment Use and Cleaning Procedures: .................................................................................. 2 Chilling Procedures ..................................................................................................................... 4 Storage, Dry ................................................................................................................................. 5

Procedures - Receiving ........................................................................................................... 5 Procedures - Normal Storage ................................................................................................. 5 Procedures - Chemical Storage ............................................................................................... 5

Storage, Refrigerated .................................................................................................................. 6 Procedures – Receiving ........................................................................................................... 6 Procedures - Normal Storage ................................................................................................. 6

Chemicals Storage ....................................................................................................................... 7 General Information ............................................................................................................... 7 General Storage Requirements: ............................................................................................. 7 Other Storage requirements: ................................................................................................. 7

Emergency Response...................................................................................................................... 8 Contact procedure: ..................................................................................................................... 8 Contact telephone numbers: ...................................................................................................... 8

A Word About AFEs ...................................................................................................................... 9 Transfer of Supplies ..................................................................................................................... 10

Rebill Order ........................................................................................................................... 11 Equipment Order .................................................................................................................. 12 Hot Shot, or Short Order ....................................................................................................... 14 Return for Credit ................................................................................................................... 16

Ordering Groceries ...................................................................................................................... 18 Laundry Management ................................................................................................................. 21

When Good Laundry Goes Bad ............................................................................................. 23 Laundry Ticket ....................................................................................................................... 23 Laundry Manifest .................................................................................................................. 25 What to Do with the Manifest .............................................................................................. 26

Human Resources ......................................................................................................................... 27 Why does a Steward need Personnel management training?.................................................. 27 Documentation techniques....................................................................................................... 27 Training ..................................................................................................................................... 27 The Employee Warning Report ................................................................................................ 29

Safety Operations Forms ............................................................................................................. 30 Safety Meeting Agenda ............................................................................................................. 30 Incident/Accident Report Form ................................................................................................ 32 Job Safety Analysis (JSA) ........................................................................................................... 36

Recycling ....................................................................................................................................... 38 Reference & Conversion Charts ................................................................................................. 40

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What Is a SONOCO Steward?

As a SONOCO Steward, you wear many hats. You manage a foodservice and housekeeping

operation – a hotel on the water.

You are a teacher and mentor to your crew, a motivator, a sanitation inspector, an administrator, a

safety manager, a customer service manager, and more.

In fact, in the eyes of our customers, you are SONOCO. Most of our customers never come to

our office and meet the team here. What they see is you and your crew. And what they think of

us depends upon YOU:

How you handle yourself and how you treat your team.

How you respond to their requests and anticipate their needs.

How your team takes care of its responsibilities

How you communicate with the customer’s employees

Your personal appearance – neat, well-groomed, and professional

And this is only a part of it. You are a caretaker – of our business and of our customer’s property.

It is a position of trust. Being a SONOCO Steward is a tough and demanding job. Not everyone

can do it, and it takes time to become really good at it.

You are here because we believe in your ability, and have confidence that you can rise to the

challenge and continue the tradition of excellence that SONOCO has maintained for over forty

years.

Welcome to the SONOCO management team.

Pride in What We Do Brings the Best to You!

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Food Sanitation

Purpose: Preventing cross-contamination of foods in process

Defined: Foods in process are those items that are – or have been – prepped for a meal. For

example, diced onions in a cooler are a “food in process.” Onions just sitting on

the shelf aren’t.

General Guidelines:

Clean your area. After working with meats, eggs, poultry and seafood, the work area must be

cleaned and sanitized completely before moving on to the next task.

As a general rule, it is better to prepare all vegetables and fruits first, then do the meats and other

“hazardous” items last. For example, if you cut chicken on a cutting board and then use it to slice

tomatoes, there’s an increased chance of food borne illness. It’s called cross-contamination. And

it’s a common cause of sickness in the foodservice industry.

Clean your equipment. Don’t use a knife for one purpose and then another without washing it

first. The example above applies to equipment as well as the work area. It would also apply to

the cutting glove you wear when cutting the chicken. Change gloves after you finish with the

chicken.

Wash your hands EVERY TIME you change tasks. It is the most important thing you can do to

keep yourself and your customers safe from foodborne illness.

Equipment Use and Cleaning Procedures:

Counters and Table Tops– are to be cleaned and sanitized between tasks.

Sanitize with a mild solution of bleach water (1 cap of bleach per gallon of water)

Apply with a spray bottle and wipe with a clean cloth

Cutting Boards – are a prime source of contamination, because they are often used for several

procedures without being cleaned. The following precautions should be taken:

Use the color-coding system

Clean and sanitize after each use.

Allow to air dry.

Cutting boards should be stored in a cabinet or protected area. Do not store them out in

the open or leave on the counter unless being used.

Cutting gloves – are worn when using knives. You should wear a disposable latex glove over the

cutting glove. Then, when you have finished with one item, you can just change latex outer

gloves. Even so, gloves must be cleaned frequently. They may be cleaned by:

Running them through the dish-machine and allowing to air-dry

Machine wash and dry (remember that they will shrink)

Slicers – are to be completely broken down after each use, sanitized and reassembled.

This task is not to be performed by galleyhands – it is a cook’s job

The parts should be sanitized by running them through the dish-machine.

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Mixer – is to be cleaned after each use.

The exterior housing of the mixer should be cleaned with a mild detergent and then

sanitized with chemical sanitizing solution (bleach water is good for this).

Be sure to wipe the attachment shaft, the underside, and the housing

Utensils – are to be stored so that dirt, dust and food cannot contaminate them:

Small utensils are to be stored in clean drawers or on wall hooks or a closed pan

Larger items should be stored on shelves and will be stored open side down

Can Opener – clean at the end of each shift. This is often neglected but very important.

Clean by scrubbing the gear and knife with a green pad

Sanitize by running through the dish-machine or using bleach water

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Chilling Procedures

Purpose: Rapidly cooling cooked food to prevent foodborne illnesses

Cooked foods should be chilled quickly, under refrigeration to a temperature of 40o F or lower.

The goal is to cool food to a safe temperature (below 40o F) in less than 4 hours.

Procedures:

Always remember to “quick chill in small batches”. It is always better to chill many small

containers than one large container. Food will cool more quickly, which reduces the possibility

of bacterial growth.

One set of shelves should be left open in the galley. These shelves will be used to place hot foods

during the cooling process.

Batch-prepared liquids (soups, stews, sauces) in large quantity (3 gallons or more)

Divide into smaller containers. Shallow is better so more cold air can come in contact

with the food.

Place product in the freezer and place on shelf. Cover loosely with plastic wrap

Check the product with a thermometer after two hours. Continue monitoring until it is

cool enough to transfer to the cooler.

Before placing in the cooler, transfer to storage containers.

Date product

Batch-prepared liquids in small quantity (less than 3 gallons)

Put it in storage containers. Each container should hold no more than 1 gallon of

product. Cover loosely with a piece of plastic wrap.

Put in the freezer and check the temp after two hours.

Once cooled, cover the containers and transfer to the cooler.

Date product

Batch-prepared solids (meats, casseroles)

Place smaller pieces in shallow pans. If large cuts of meat like a roast, section them first

and then place in pans

Place plastic wrap loosely over product and move to freezer. Be sure to arrange so that

there is plenty of airflow around the pans.

Using a thermometer, monitor the temperature of the food. Once it is at temperature,

transfer it to the cooler.

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Storage, Dry

Purpose: Preventing contamination of foods in storage

Procedures - Receiving

All foods are to be rotated.

Before product arrives, make room for new stock.

New stock is stored behind older stock, or if next to older stock, the older product is

always stored closest to the entrance.

Use oldest product first, newest product last.

Remove excess cardboard from storage

Procedures - Normal Storage

Remember, use the oldest product first: Check the date of any product you use.

Partial containers of product must be protected against dirt, pests and other possible

damage including moisture. Large or small liners, plastic wrap or plastic containers

should be used to seal the product.

Never use aluminum foil. Not only does it not provide any protection, it oxidizes, and

may actually create more problems than it solves. For example, high acid products can

eat right through foil. They dissolve it, and the foil is now a part of the food you were

trying to protect.

Remember food should never be stored on the floor.

Procedures - Chemical Storage

Chemicals may be stored in the same room as food or food supplies, but only on the bottom shelf,

and not next to any other goods. So if you store chemicals on a shelf, it must be a bottom shelf

and nothing but chemicals may be stored on that shelf.

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Storage, Refrigerated

Purpose: Preventing contamination of foods in storage

Procedures – Receiving

All foods are to be rotated.

Before groceries arrive, make room for new stock. New stock is stored behind older

stock, or if next to older stock, the older product is always stored closest to the entrance.

Inspect everything to ensure that it has been properly handled in transit. Look for signs

of thawing/re-freezing (such as ice puddles in boxes)

Remove excess cardboard from storage

Wrap or protect all perishable goods, especially produce

Date all products with the date received.

Procedures - Normal Storage

Be sure that each refrigerated space has a thermometer, even if it has a door thermometer.

Remember, use the oldest product first, but:

Check the date of any product you use. Report products that are near expiration to the

Executive Steward.

Uncooked meats or any product that can drip and contaminate other items should be

stored on the lower shelves of the cooler.

Only fully cooked meats, poultry and seafood may be stored on upper shelves.

All products must be tightly sealed to protect against odor, moisture and freezer-burn, as follows:

Items that will fit into a plastic storage container should be. Date the container and

initial it

Items too large to fit into a storage container should be protected with plastic over-wrap.

Always double-wrap the item for added protection. Date and initial the outer layer.

If using a partial box of frozen product, the remaining product should be completely

wrapped and left in the box. The box should be closed and marked as partial, so it will

be used first.

Never store products in a metal container, a cooking utensil, or aluminum foil.

Nothing may be stored on the floor

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Chemicals Storage

Purpose: Preventing food contamination due to improper chemical handling and storage

General Information

All chemicals used on your location must have an existing Material Safety Data Sheet. If you

don’t have an MSDS on a chemical SONOCO provides, contact our Safety Director.

General Storage Requirements:

All chemicals must be identifiable, and must be stored in a location that is:

Free of temperature extremes. Some chemicals react at high or low temperatures. Others

will explode or ignite.

Appropriately shelved. Chemicals should never be stored on the floor.

Household chemicals should only be stored in the bunkhouse if at all possible

Free of food. It is best to store chemicals in a location away from food. If this is not

possible, then they should always be stored as far from the food as possible

Store chemicals on the bottom shelf.

Away from the galley. Chemicals should not be stored on shelves near cooking

equipment or utensils.

Other Storage requirements:

All chemicals must be labeled. This includes spray bottles with bleach or other sanitizing

solutions

All chemicals must be closed when not in use.

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Emergency Response

Incident Reporting Flowchart

Contact procedure:

Call the 24 hour number, below.

Identify the location your are calling from

Ask to speak to the Safety Director

Safety will contact all SONOCO staff required

Contact telephone numbers:

Tel. Number Hours available

(504) 851-0727 24 hours. Picked up by answering service after hours.

(800) 458-2511 Monday – Friday 8 AM to 5 PM Central Time

(800) 458-7012 Monday – Friday 8 AM to 5 PM Central Time

SONOCO Safety Dept.

Steward

SONOCO crew on board

Operations Department

Field Coordinator

Personnel Department

Customer

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A Word About AFEs

What the heck is an AFE? It’s shorthand for an Authorization For Expenditure. Meaning it’s a

way that many of our customers control who in their company can spend money, and what they

can spend it on.

Our customers are large companies with their own way of processing payments. And almost

without exception, they all use something like an AFE system. They may call it something

different, like a Charge Code, a SAP number or whatever. But whatever you call it, it’s a number

or code that they want us to use on many of our forms. For example:

Grocery orders

Rebills

Equipment purchases

Payroll

Laundry manifests

If a customer uses an AFE, Charge Code, or similar, be sure that you put this number on all the

documents you submit to this office. It’s how we all get paid. Not having this number on a

document can result in delays in our billing, and much aggravation all around. So let’s try to live

a stress-free life and get those AFEs on our paperwork, okay?

How do you know if you need an AFE? When you get your job assignment just ask right then.

Carroll knows and he’ll be happy to tell you – especially since he’s one of the people in the office

who needs it.

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Transfer of Supplies

The transfer is a multi-purpose form that serves many functions.

Rebill order – requesting items for your normal grocery delivery that aren’t included in

our stock. For example, a customer requests a specific candy bar that we don’t stock.

Hot Shot order – if you need items before your normal grocery day

Equipment request – if you need any kind of equipment, it will be ordered using this

form.

Returns – whether it is an item being returned for damage credit, or if it was a piece of

equipment no longer needed on the job

How-To guides follow this page, but first a few general rules about using this form:

Before ordering any equipment, placing a Hot Shot Order, or returning any item, you

MUST first call in and talk with someone in Operations to discuss. If you order

something and do not call before you order it, it will not be shipped.

You can call the office any time you need to. There is always someone who can take your

call and help you. Don’t wait until 8:00 AM on Monday if you have an issue that needs

attention sooner than that.

When you order something it must be approved. Some items require office approval

only, and others need a customer signature. By calling in we can help you know the right

thing to do.

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Rebill Order

If you need to order items a customer wants but that aren’t on our grocery form, this is the form

you need to complete. Please refer to the sample form. Here are the steps:

Date - the date you are filling out the form.

Transfer FROM Unit – write “SONOCO” on this line

Transfer TO Unit – is the location you are ordering for. Put the name or block

number of the location here

Amount - how many of the item are you ordering?

Size - Order in an appropriate amount. For example, candy comes by

the box, eggs by the dozen, bread by the loaf and so on.

Item Name - BE SPECIFIC. Try to give a good enough description that

someone who has no idea of what you’re talking about can

understand, and purchase what it is you need. So, if you want

Blue Bell Cookies and Cream Eskimo Pies, don’t just write

“Blue Bell Eskimo Pies”. You wont’ get the right item.

Unit Price - Don’t fill anything out here. It’s for the office. If a customer

needs a price before ordering, call us and we’ll get you a priced

out sheet to give the customer.

Total Cost - Again, leave it blank (See previous instruction)

Approval - Rebills that are not signed by the customer are not processed.

Have the customer sign before sending it in.

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Transfer of Supplies

DATE:

TRANSFER FROM UNIT:

TRANSFER TO UNIT:

AMOUNT SIZE ITEM NAME UNIT PRICETOTAL

COST

2 12 ct Dole Fruit & Juice bar, blueberry

2 box Cookies and Cream candy bar

1 loaf Pepperidge Farm Pumpernickel bread

Approved: Customer Signs Approval Here

June 13, 2011

(OFFICE USE ONLY)

SONOCO

Joe's Drilling, Rig 4

POST OFFICE DRAWER 4319 HOUMA, LA 70361

Sample rebill order

Be as specif ic as you can

when ordering. This helps to

make sure that you receive the

correct item

Rebill orders MUST have customer

approval

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Equipment Order

If you need some equipment for your location, it may be a rebill or it may not: it just depends.

The first thing to know is to call the office and we can advise you. On some locations our

customer owns all the equipment, and any additional is a purchase that must be approved.

On others, SONOCO owns the equipment and we don’t have to have customer approval. But you

do have to have office approval, and that requires that phone call first.

Date - the date you are filling out the form.

Transfer FROM Unit – write “SONOCO” on this line

Transfer TO Unit – is the location you are ordering for. Put the name or block

number of the location here

Amount - how many of the item are you ordering?

Size - almost always you will order equipment as “each”

Item Name - BE SPECIFIC. If you need a sheet pan, state the size. Otherwise

we have no idea what size (and locations’ ovens vary so there’s

never any knowing what you need)

Unit Price - Don’t fill anything out here. It’s for the office. If a customer

needs a price before ordering, call us and we’ll get you a priced

out sheet to give the customer.

Total Cost - Again, leave it blank (See previous instruction)

Approval - If it is to be charged to the customer – and you’ll know after you

call the office – then approval is required.

If it is equipment owned by SONOCO, leave blank and we will

authorize when it arrives here in the office.

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Transfer of Supplies

DATE:

TRANSFER FROM UNIT:

TRANSFER TO UNIT:

AMOUNT SIZE ITEM NAME UNIT PRICETOTAL

COST

2 each sheet pan, 18 x 26

3 each storage bin, 5 gallon, with lid

1 each chef knife, 10"

2 dozen fork, stainless steel

Approved: Customer Signs Approval Here

March 31, 2012

(OFFICE USE ONLY)

SONOCO

Shell MC 194A

Rebill Orders MUST have customer

approval

POST OFFICE DRAWER 4319 HOUMA, LA 70361

Be as specif ic as you can when ordering. This helps to make sure that you receive the correct item

Call the of f ice before ordering equipment. We can better understand

what you are ordering and help ensure you get it.

Sample Equipment Order

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Hot Shot, or Short Order

Okay, you’re going to run out of eggs and milk before your next order arrives and you need to get

more. You’ll use the Transfer to prepare a Hot Shot Order. But first things first: Call The

Office.

Why? So we can discuss what you need, why you need it, and work out transportation. For

example, it is very costly to send a truck 100 miles away and back to deliver 15 dozen eggs and

then have a helicopter fly it out another 50 miles to the location. It costs SONOCO and it costs

our customer. Seriously, have you rented a helicopter lately?

On the other hand, if your crew has increased with little notice, then sometimes a Hot Shot is a

reasonable thing to do. But because of the cost we try to minimize them. So here are the steps:

Date - the date you are filling out the form.

Transfer FROM Unit – write “SONOCO” on this line

Transfer TO Unit – is the location you are ordering for. Put the name or block

number of the location here

Amount - how many of the item are you ordering?

Size - Order in an appropriate amount. For example, candy comes by

the box, eggs by the dozen, bread by the loaf and so on.

Item Name - BE SPECIFIC. Try to give a good enough description that

someone who has no idea of what you’re talking about can

understand, and purchase what it is you need

Unit Price - Don’t fill anything out here. It’s for the office. If a customer

needs a price before ordering, call us and we’ll get you a priced

out sheet to give the customer.

Total Cost - Again, leave it blank (See previous instruction)

Approval - Rebills that are not signed by the customer are not processed.

Have the customer sign before sending it in.

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Transfer of Supplies

DATE:

TRANSFER FROM UNIT:

TRANSFER TO UNIT:

AMOUNT SIZE ITEM NAME UNIT PRICETOTAL

COST

15 dozen eggs

2 4.5 gal milk, 2%

4 loaf bread, sandwich, white

Approved: Customer Signs Approval Here

July 2, 2012

(OFFICE USE ONLY)

SONOCO

Joe's Drilling, Rig 3

Hot Shot orders MUST

have

customer approval

IF you have a HOT SHOT request, you MUST f irst call the

of f ice before placing an order

POST OFFICE DRAWER 4319 HOUMA, LA 70361

Sample HOT SHOT Order

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Return for Credit

Well, you got your groceries and there was this one little problem: A 5 gallon cooking oil fell

over onto the bread. So you need more bread, and second, we certainly can’t charge the customer

for the smashed bread. So first things first: CALL THE OFFICE.

Our normal response is to replace the damaged items on the next available transportation to your

location. That isn’t always possible, and sometimes there just isn’t any way to get you the

replacement product. In those cases we will ask you to prepare a Transfer to Return for Credit.

Here’s how

Date - the date you are filling out the form.

Transfer FROM Unit – is the location you are ordering for. Put the name or block

number of the location here

Transfer TO Unit – write “SONOCO” on this line

Amount - how many / how much was damaged?

Size - List the correct amount. In this case, loaves of bread

Item Name - BE SPECIFIC.

Unit Price - Don’t fill anything out here. It’s for the office. If a customer

needs a price before ordering, call us and we’ll get you a priced

out sheet to give the customer.

Total Cost - Again, leave it blank (See previous instruction)

Approval - Not necessary. SONOCO is approving the transaction based on

your call to the office.

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Transfer of Supplies

DATE:

TRANSFER FROM UNIT:

TRANSFER TO UNIT:

AMOUNT SIZE ITEM NAME UNIT PRICETOTAL

COST

4 loaf bread, sandwich, white

(smashed by 5 gallon cooking oil)

Approved: Customer Signs Approval Here

June 13, 2011

(OFFICE USE ONLY)

Joe's Drilling, Rig 4

SONOCO

POST OFFICE DRAWER 4319 HOUMA, LA 70361

Sample Return for Credit

Be specif ic about what was damaged and

how it happened

Rebill orders MUST have customer

approval

Before returning an item, you

MUST call the office and inform

us of the problem.

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Ordering Groceries

Ordering groceries is one of the most important tasks you will perform each week. It’s not to be

taken lightly. After all, if you run out of something, you can’t just run to the store, can you?

There are a number of considerations when placing an order and we’ll go through many of them

before you even see the sample form. For example:

Just what do I need to order, anyway?

It starts with your menu. Knowing what you are going to serve is absolutely crucial. If you don’t

have a menu, it’s sort of like driving to Idaho without a map. You might get there, but you’ll

make lots of wrong turns on the way.

But you have a 21-day menu, courtesy of SONOCO. You are free to modify it and we encourage

you to do so (it’s covered in the menu training module). So, with menu in hand we can start

ordering, right? Nope, there’s lots more to consider.

How much do I order? First you need to know how many meals you’ll be serving. We use a

simple bit of math to calculate it:

POB x 3 x 7

So, take the number of Personnel On Board (POB), and multiply by:

3 meals per person per day, and multiply this by:

7 days between grocery days (and this may be different from job to job)

So an example would be a platform with 30 people that gets groceries every week. The

math looks like this: 30 x 3 x 7 = 630 meals.

This will be a little different on jobs that get orders every 10 days, or every 2 weeks or some other

schedule. Just remember to change that last number to whatever your delivery schedule is (10

days, 14 days, etc.).

So we know how many meals we are going to serve and we can refer to our menu and we’re

ready to start ordering, right? Well no, not yet.

Next we need to know what we have on hand. We have to take an inventory. Sure, you can sit at

a table in the dining room and figure out what you need. And you might not be too far off either.

But sooner or later, it will catch up to you: you’ll be standing there in your stock room scratching

your head and saying to yourself, “how did I end up with 83 cans of beets?!”.

Or worse, you’ll be standing in the dining room explaining to the customer why you’re out of

orange juice – and won’t have any until groceries arrive next week!

So now we’ve taken an inventory and we know what we have on hand. And now, finally, we’re

ready to sit down and do that order:

We’ll use the Contract Grocery Order Form for our example. It has the critical inventory on the

cover and we’ll go through the steps:

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By the way: Your grocery order must be received 72 hours before delivery day

Please write neatly, and use a pen. Pencil does not fax very well.

Rig: Put location name (.e.g. Shell WD 105, Falcon Drilling Rig 4, etc.)

Prepared by: That would be you. Please print your name legibly

Meals Projected: The number of meals you expect the order to be sufficient for

Deliver to (dock): The name of the dock and if there is a specific boat, please list it

Delivery Date: This is the date to be at the dock. It is NOT when you get groceries on

the platform or rig. Be sure to check that this is accurate with the clerk

or whoever handles the logistics on your location.

Delivery Time: Again, this the time to be at the dock, not the platform.

Have a Rebill?: We ask so that if you do, we know to look for the pages. If they don’t go

through for some reason, and you don’t fill out this information, we

won’t know to look for it and you won’t get these items.

Pages?: The same thing applies here as above. We’re just trying to be good

communicators here, and make sure everything needed arrives.

Laundry to dock: Just list the total number of bags you are sending in the grocery box. We

will then know how many we should pick up at the dock.

Critical Inventory: This is simply a count of the items you have already inventoried so you

can do your grocery order. It must be complete. If you do not have an

item please leave the space blank.

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GROCERY ORDER FORM

CRITICAL ITEM INVENTORY LIST

Rig: JOB NAME HERE

Prepared by: YOUR NAME HERE Indicate on board quantity of Each item below

Meals Projected: (POB x 3 x 7) 15 Apples, Red Each

6 Oranges Each

Deliver to (dock): DOCK NAME HERE 2 Carrots Bunch

2 Celery Stalks

Delivery Date: Date to be AT DOCK Cucumbers Lb

Lettuce Head

Delivery Time: Time to be AT DOCK Bell Peppers Med. Lb

Tomatoes, Lt. Pink Lb

Do you have a rebill? (Write "YES" or "NO" Potatoes, White Lb

French Fries, Frz. S/C Lb

If yes, how many pages? Milk, 5 Gallon Each

American Cheese, Sliced 120Ct Lb

Cheddar Cheese 10# Lb

Rebill Order Instructions Eggs Grade A Lg. 15dz Dozen

Oleo Solids A/V Lb

Remember: the REBILL must be approved by Rice Long Grain 25 Lb

an authorized customer to be shipped. Cooking Oil Gal.

3# Shortening 3 Lb

Be sure to write the delivery date on the rebill Salad Oil 5 Gal.

Grits 5 Lb

Send the rebill with the order. If you are waiting Oatmeal 18 Oz 18 Oz

for a customer's signature, please indicate that Coffee, Community Dark 23Oz Each

it will follow your order. Coffee, Folgers Regular P/C Pack

Coffee, Folgers Decaff. P/C Pack

Tea Bags 24Ct

White Bread Loaf

WEEKLY INVENTORY INSTRUCtIONS Yellow Corn Meal 5 Lb

Yeast, Dry 2 Lb

Inventory all items shown at right. Count in the Flour, Plain 25 Lb

units listed by Each item. A complete inventory Baking Powder 10Oz

must be turned in with your grocery order Powdered Sugar 16 Oz

Sugar, Granulated 25 Lb

Ketchup 14 Oz

ALL MEATS ARE TO BE COUNTED Ketchup #10

Mayonnaise Gal

Sweet-n-Low 100 Ct

SONOCO Telephone Numbers Equal 100 Ct

Hot Cups, Sleeve 50 Ct. 6 Oz

Cold Cups Sleeve 100 Ct. 9 Oz

Office WATS: 1-800-458-2511 Large Liners Box

LA Fax 1-800-624-2672 Small Liners Box

USA Fax 1-800-446-7988 Brown singlefold Towels Pack

Charmin Toilet Tissue 4Ct Pack

Bounty Paper Towels Roll

SONOCO Napkins Pack

C-Fold Towels Pack

LAUNDRY RETURNING TO DOCK Bunn Coffee Filters 500 Ct

Grease Filters 10 Ct

List how many bags of dirty laundry will 100Ct Mr. Coffee Filters Bx

be at the dock when groceries are delivered. Chef Aluminum Foil, 500 Ft. Roll

PVC Film, 1000 Ft. Roll

Count: __________________ Bleach Gal

Wax Gal

Stripper Gal

Lava Soap 4 Oz

Dial Soap 3.5Oz Each

Ivory Soap 3.17Oz Each

Dishwashing Soap 42Oz Each

10# Soap Powder 10 Lb

This is the actual count

or weight of the items on your location. Take an accurate count of all

the items listed BEFORE you begin your grocery order.

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Rig / Location: ______________________________________

SHIP DATE: _________________________________________

DELIVERY LOCATION: ________________________________

Office WATS: 1-800-458-2511 PREPARED BY: ______________________________________

La. FAX: 1-800-624-2672

USA FAX: 1-800-446-7988 ITEM DESCRIPTION UNIT CODE ORDER

www.sontheimeroffshore.com Salt Meat lb 130085

Boudin (10 lb) lb 130090ITEM DESCRIPTION UNIT CODE ORDER Sausage, Roll lb 131095 12

MEATS Sausage, Smoked lb 131100

Bologna, Sliced (12 oz) pk 110000 2 Sausage, Italian lb 131111

Salami, Sliced (12 oz) pk 110005 Sausage, Breakfast (6 lb) lb 131115 6Luncheon, Sliced (12 oz) pk 110010 3 Sausage, Jimmy Dean Hot lb 131107

Roast Beef, Sliced (2 lb) pk 110013 2 Sausage, Jimmy Dean Reg lb 131109

Ham, Sliced (10 oz) pk 110015 Sausage, Hillshire lb 131110

Turkey Breast Sliced (10 oz) pk 110020 Sausage, Little Sizzler (12 oz) pk 131120 6Bologna, Stick (10 lb) lb 110030 Sausage Patties, Pork (6 lb) bx 131122

Frankfurters (16 oz) pk 110045 Sausage, Turkey lb 131125

Bryan Juicy Jumbo Franks (16 oz) pk 110055 Egg Roll, Shrimp & Pork (3 ct) ea 131130

Corn Dogs (10 ct) pk 110057 Lasagna, Stouffer's Frz (21 oz) ea 131131

Pepperoni (3 oz) lb 110060 Stouffer's Macaroni & Cheese 12 oz 131132

Brisket, Fresh (9 lb) lb 120000 13 Chicken Breast Portion Dinner 16 oz 131133

Brisket, Corned (9 lb) lb 120005 Salisbury Steak Dinner 16 oz 131134

Ground Beef (5 lb) lb 120010 20 Hungry Man Turkey Dinner 18 oz 131139

Hamburger Patties (10 lb) lb 120011 Pizza, Pepperoni, DiGiorno ea 131135

Ground Chuck lb 120015 Pizza, 3-meat, DiGiorno ea 131137

Ground Round lb 120016 Pizza, Supreme, DiGiorno ea 131138

Roast, Chuck (6 lb) lb 120040 12 Fryers (3 lb avg) lb 140000 48Stew Meat lb 120045 Chicken Wings, Raw Frz (14 lb) lb 140001

7-Steak lb 120050 Chicken Thighs, Bnls (10 lb) lb 140002

Liver, Sliced (10 lb) lb 120055 Fryers, Cut-up (29 lb) lb 140003

Ribs, Short lb 120060 Bnls Chicken Breast, Skinless lb 140005

Beef Soup Shank (5 lb) lb 120065 Chic. Tender, Bnls Breaded (10 lb) lb 140006

Roast, Top Round (20 lb) lb 120072 20 Chic. Breast Patty, Breaded (10 lb) lb 140007

Beef Rump Roast (4-6 lb avg) lb 120080 Leg Quarters (10 lb) lb 140010

Beef Eye of Round Roast (5 lb avg) lb 120085 Gizzards, Chicken (5 lb) lb 140015

Beef Fritter lb 121065 Gizzards, Chicken (1 lb) lb 140020

Pepper Steak lb 121070 Livers, Chicken (5 lb) lb 140025

Cutlets, Brd Veal lb 121075 Livers, Chicken (1 lb) lb 140030

Cube Steak lb 121080 Hot Wings, Tyson 14 oz 140032

Ribs, OP 109 (25 lb) lb 121086 Hen, Baking (6 lb avg) lb 140035

Ribeye, Lip On (13 lb) lb 121090 Hens, Cornish (18 oz) ea 140040

Ribeye, Individual (16 oz) lb 121095 Duck, Whole (4 lb) lb 140041

B/I Rib Steak (10 oz) lb 121097 Rabbit, Whole (4 lb) lb 140042

Delmonico Steak (6 oz avg.) lb 121100 Hens, Turkey (12-14 lb) lb 140045

B/I Strip Steak (10 oz) lb 121101 Turkeys (20-22 lb) lb 140050

Round Steak (2 lb) lb 121105 Turkey, Ground lb 140070

T-Bone Steak (16 oz avg) lb 121110 Lamb Chops (6 oz) lb 141000

Filet Mignon (8 oz avg) lb 121115 Lamb, Leg (7-9 lb avg) lb 141001

Filet Mignon, Bacon Wrapped (8 oz) lb 121135 Perch Filets lb 150000

Porterhouse Steak (18 oz avg) lb 121112 Red Snapper Filets lb 150001

Prime Rib Roast, Bnls (8 lb avg) lb 121120 Halibut Steaks (8 oz avg) lb 150002

Kabob Meat, Tenderloin (3 lb avg) lb 121130 Salmon Steaks (8 oz avg) lb 150003

Bacon (10# Bulk) lb 130000 Catfish Filets (5-7 oz avg) lb 150005

Bacon, Hormel Thick (2 lb) lb 130005 Cod Filets lb 150006

Bacon, Hormel (12 oz) lb 130010 Milk Fish lb 150004

Boston Butts (6 lb avg) lb 130020 Scallops lb 150007

Pork Chops, Center Cut (5 lb) lb 130025 Tuna Steaks (8 oz avg) lb 150008

Ground Pork lb 130030 Tilapia Filets (5-7 oz) lb 150009

Pork Loin Roast, Bnls (9 lb avg) lb 130034 Filets, Flounder lb 150010

Pork Steaks (5 lb box) lb 130040 Catfish, Whole (7-9 oz avg) lb 150025

Pork Loin (14 lb avg) lb 130035 Fish Portions (4 oz) lb 150030

Pork Tender, Bnls lb 130036 Fish Fries (10 lb) lb 150034

Ham, Picnic (6 lb) lb 130045 Crawfish, Peeled lb 150035

Ham, Bone-In Smk (20 lb) lb 130050 Crawfish, Peeled, Louisiana lb 150036

Ham, Chopped (10 lb Bulk) lb 130060 Crab Meat, Claw lb 150040

Cure 81 Ham, Halves (3 lb avg) lb 130061 Crab Meat, Lump lb 150045

Pit Ham, Boneless (12 lb avg) lb 130062 Crab Meat, White lb 150050

Baby Back Pork Ribs lb 130075 Crabs, Stuffed doz 150055

Pork Country Style Ribs (5 lb box) lb 130078 Crabs, Softshell ea 150060

Spare Ribs (10 lb) lb 130076 Crab Claw Fingers lb 150065

Hocks lb 130080 Alaskan King Crab Legs lb 150066

Description includes average cut size, or case size or count

Order by the unit shown here.

NEVER order by

the case

Your Job Name Here

Date of delivery to DOCK

Dock, City, State

Your Name Here

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Laundry Management

SONOCO provides linen service to its customers in a number of ways and we will go over them

briefly. What they all have in common is that we manage the laundry for our customer, whether

we own it or they own it; we wash on board or send it in.

What we will talk about here is laundry that is sent in, and how to manage the process. It’s

important because there are so many things that can happen to our laundry as it moves between

the offshore location and our laundry facility here:

Most often, towels and washcloths just wear out and that’s part of doing business

Then there’s the disappearing towel or washcloth. They just seem to grow legs, walk off

and are never heard from again.

And then there’s the guy down on the rig floor, or the welding shack, or a production

hand. They like washcloths because they fit just right in that back pocket and make a

really great grease rag.

Laundry bags disappear from the dock, fall over the side of the boat, or get lost for a

couple of weeks. By the time we find them, they’re full of mildew and a total loss.

So that may help you to get an idea of why Laundry Management is important. So let’s walk

through the process of what happens in a normal laundry system:

You get groceries. You get laundry. When the boat arrives and the grocery box lands on

deck, your clean laundry will be there, bagged and ready for use.

You should also have dirty laundry in bags and ready to put in the grocery box before it

heads back to the dock (we will go over that in more detail later).

After you unload the groceries, you load the dirty laundry in the box, put a seal on it and

that’s it. The box will return to shore, our driver will pick it up and we’ll wash it.

The following grocery day, the process is repeated.

So what happens if, week after week, you’re missing a few wash cloths or towels? Eventually

you’ll run out. We take steps to verify what you have on board so we can keep your inventory at

the correct level.

When Good Laundry Goes Bad

When you or your galleyhand run across a dirty, ruined towel or washcloth, what do you do?

Please take it to the Foreman, Superintendent, or OIM and show him the damage. You will also

prepare a Transfer of Supplies for him to sign (and this should be sent in to the office).

There are two forms you’ll use in managing the laundry: the Laundry Ticket and the Laundry

Manifest.

Laundry Ticket

A couple of important procedures to remember when bagging laundry

Before putting any laundry in a bag, check for damage.

Damaged items can be set aside for you, and the balance will be bagged.

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Laundry Ticket

(One ticket per bag)

PO Draw er 4319/Houma, Louisiana 70361

Date 02/04/04

From: JOB NAME HERE To SONOCO

Bag Numbers Bag Contents (#)

Sheets - Flat 2461 21

Sheets - Fitted 20

Pillow Cases 36

Bath Towels

Wash Cloths

Hand Towels

Dish Towels

Bath Mats

Laundry Bags

Blankets

All soiled linen must be counted

A copy of this ticket must accompany each invoice from any laundry

establishment

J Landry BJ Solet

(Cook's Signature) (Galleyhand Signature)

Distribution - White copy: Stays on Location with Manifest

Yellow copy in laundry bag to laundry

Count the items of laundry, fill out this ticket and put the

yellow copy in the bag

The Galleyhand counts the laundry -and signs the ticket - the Steward must also sign the ticket

List the bag number on the ticket

DO NOT mix towels and washcloths with bed linens. This can

cause mildew.

Don’t mix bed linen and bath laundry. Towels and washcloths in one bag; sheets and

pillowcases together in a different bag. This prevents mildew

Use a slip knot to close the bag. Otherwise we have to cut the closure and discard the bag.

Now that the items are inspected and are ready to bag, here’s how to use the Laundry Ticket

Date: The date the linen is bagged

From: Write the job name or location

To: It should always be SONOCO

Bag Numbers: Just put the bag number on the top line

Bag Contents: List how much of each item is in that bag. BE ACCURATE.

Signatures: The galleyhand signs saying that the count is correct

You sign saying you checked, and yes, the count is correct

Copies: Yellow goes in the bag with the laundry. At the top of bag, please

White stays in your onboard files for 90 days

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Laundry Manifest

The Laundry Manifest is the form you will use to communicate with the office. It shows how

much laundry you have on board.

During the week your galleyhands will be collecting and bagging laundry. Each time they do,

you will collect the white copy of the laundry tickets and put that information on the Laundry

Manifest. The white copies are retained by you for 90 days. Remember that the yellow copies

must go in each bag being sent in.

Filling out Using the Laundry Manifest

Job Name: Put the name of the location or block number and customer here

Steward: Print your name here

OIM or PIC Name: That’s the Offshore Installation Manager or the Person In Charge.

You will present the manifest to him/her for signature

Charge Code: This is the AFE or similar number that our customers use. It must be on

the manifest if your customer uses one. Check with the clerk or OIM to

obtain this information.

Inventory On Board: You will count what you have on the location in each category:

CLEAN is what you have, unused, in storage ready for use

IN USE is what is on the bunks, including towels and washcloths if they have

been put out for the day

IN BAGS is the dirty laundry, in bags and waiting to be sent in. These totals

should match the totals in the next section (Laundry Being Sent In)

TOTAL INV. is all the laundry aboard, including Clean, In Use, and In Bags

Laundry being sent in: the laundry being returned in the grocery box

Bag number is the SONOCO assigned number already on each laundry bag

Items list the amount of each item in that bag. So if you put 35 towels and 33

washcloths in a bag, list that on the line with the bag number that they

were put in. This information comes from the laundry tickets

Total add each column and put the total in the “IN Bags Section

Miscellaneous Items: If you are sending in CO2 tanks for your soft drink dispenser, list them

here

Vessel Name: the name of the boat that the laundry is being sent in on

Dock ETA: the best estimate of when the boat will be at the dock. You can get this

from the clerk, dispatcher or OIM

Dispatcher Signature: Get the signature of the dispatcher, clerk, or whoever handles the

function on your location

Date: write the date that the dispatcher signed the manifest

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Job Name: Steward:

INVENTORY ON BOARD

FLAT FITTED PILLOWCASE TOWEL WASHCLOTH BLANKET HAND TOWEL BATH MAT

CLEAN 20 22 40 160 154 5

IN USE 9 9 20 20 20 20

IN BAGS 11 11 22 65 78 5

TOTAL INV 40 42 82 245 252 30

LAUNDRY BEING SENT IN

BAG NUMBER FLAT FITTED PILLOWCASE TOWEL WASHCLOTH BLANKET HAND TOWEL BATH MAT

3311 5 5 12

S-403 6 6 10

2722 35 33

901 30 35

TOTAL 11 11 22 65 68

MISCELLANEOUS ITEMS

QUANTITY

2

Vessel Name: Dock ETA:

Dispatcher Signature: Date:

OIM or PIC Name / Signature Charge Code

JOB NAME HERE Your Name Here

AFE 233-P1323Joe Customer

FULL DESCRIPTION INSTRUCTIONS

Laying in back corner of grocery box

Jake DispatcherAdam McCall 18-Jul

15-Jul

CO2 tanks

NEVER mix towels and

washcloths with

bed linen

These totals come from

adding all the

bags you are sending in

These totals come from

adding all the

bags you are sending in

What to Do with the Manifest

When the laundry has been loaded onto the boat, fax the manifest to this office.

Call and speak to Operations to be sure that it was received.

Staple your white laundry tickets to the manifest

File the manifest and keep for 90 days, after which you can discard it

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Human Resources

Why does a Steward need Personnel management training?

Job Performance

Communication

Documentation

Customer Relations

Documentation techniques

Proper discipline – Do I need to write up every incident?

Incident documenting – Who? What? Where? And more importantly Why?

Customer Involvement

Insubordination – What is acceptable from subordinate?

Utility Hands are reflection of Cook/Steward

Keep write-up/discipline positive!

Training

Responsibility of Cook/Steward to provide Utility Hand with tools to succeed

Be specific in duties/never assume Utility Hand knows what to do

Detail of job duties specific to job

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The Employee Warning Report

When do I issue a written warning to an employee? While there is no right or wrong answer to

this question, it is one you face each time an employee fails to perform a task correctly or to

follow company policy and/or instructions. It is not the intent of SONOCO to write up each

employee each time an employee fails to meet what is expected.

For example: One morning an employee reports to work wearing his tennis shoes rather than his

steel toe shoes. Perhaps he inadvertently put on the wrong shoes when he woke up. In this case

you may just have to ask him to put on his steel toes, and when he does it the lesson learned.

However, if he continues to do so after verbal warning, then in that situation we need to

document his failure to abide by company policy.

Keep in mind that all situations do not require warnings to be documents, but when it is needed,

doing it correctly is of vital importance.

The following is a step by step procedure on how to complete the SONOCO Employee Warning

Report:

1. Print Neatly. If it can’t be read easily it is of no use in the future.

2. Employee: Print employee name (this is name of person being written up for action)

3. Date: In Date put date written warning is being done, not necessarily date of action being

written for but can be same date.

4. ID#: ID# will be completed in office, information is not available to you on job site.

5. Department: Department should be his Position (example Utility Hand) and rig action

occurred.

6. Copy Forwarded to: This is for internal office use, do not complete on job site.

7. Type of Violation: should be broad explanation of what employee being written up for.

8. Description of Incident: This section is written as though being addressed to employee

being written up. Always be specific, tell when what happened, how and where it

occurred. End the write-up by closing in positive. Let the employee know what is

expected in the future. This is being done to correct behavior not as a punishment.

9. Previous Warning: Will be completed in office, please leave blank

10. Employee Explanation / Response: Allow the employee to put his comments in this

section of the write-up. Do not restrict what employee wants to write in his defense or

about the action.

11. Date: Should be date document is signed. Can be same date as action.

12. Employee Acknowledgement of Receipt: Employee is to sign here. If employee refuses

to sign which is his right, simply get a witness that action was taken.

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13. Date: Should be date you (as the supervisor) sign document.

14. Supervisor/Manager Signature: You are to sign this document. Do not wait for office

personnel to sign document in this blank.

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Safety Operations Forms

Safety Meeting Agenda

Most required safety refresher training, safety alerts and news to the field are passed along to

employees through “on site” safety meetings. This helps us to comply with our internal goals, as

well as customer and governmental expectations.

SONOCO uses the Safety Meeting Agenda Form to satisfy this requirement.

It is very important that all information on the meeting is provided in a complete and

clear manner so that anyone reading the document is aware of what happened during the

meeting. We will briefly discuss what type of information is required on the form and

why.

Customer/Job location: This is your location; it is needed to track what locations are

covering what topics. This also helps identify who may not have received time critical

information that needs to be discussed.

Date: Enter date for when the meeting took place.

Safety Topic: Several things can be listed here. Be sure to include all items being

discussed. Safety Topics, titles of safety alerts, reviews of recent accidents or just a

description of the safety meeting discussion can be listed. This just gives the reader a

clear idea of what went on in the meeting.

Old Business: This area covers information on follow ups from previous meetings. If

there was discussion and you were waiting on an answer from the customer or office,

updates should be listed here.

Inspection Reports: This area is to list what reports are reviewed if applicable. Any

inspections from SONOCO, Customer Reps, Government agencies, etc. will be discussed

in this section.

New Business: If anyone has new information to discuss or recommend, it is listed here.

Once answers are gathered on it, this info will be covered in the next meeting under the

old business section.

Personnel Present: List everyone who attended the meeting. This is very important to

make sure all crew members have covered a safety topic, and have been told about

accidents or policy changes. Every employee is to print and sign their name, and list their

job title. Non-SONOCO employees in attendance are encouraged to sign in as well.

This sheet also asks you to log in the time the meeting started/ended to ensure enough

time was allotted for the topics discussed.

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The person giving the meeting and their job title is requested in case they need to be

contacted for questions.

JSA: JSA information is provided to register what JSA was discussed during the meeting

as required by SONOCO safety policy.

Finally, the customer rep signs and dates the paperwork so that they are aware that

SONOCO personnel are holding safety meetings and are informed of the topics being

covered as well as who is attending them.

The safety meeting agenda form is to be faxed or turned in to the safety department with

weekly rig paperwork.

The new safety meeting agenda form is included in this manual, and can be found in the

SMS manual or printed from the company website:

www.sontheimeroffshore.com/safety/safety_topics/index_safety_topics.html

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Incident/Accident Report Form In the event of an employee injury/accident, reporting what happened is very important. This

information may be used to line up medical treatment, evaluate company policy, meet with

customers and investigators and used to evaluate our company policies.

You are SONOCO’s eyes and ears. The information you provide is essentially a log of the events

that took place according to SONOCO. A clear and accurate picture is required so that anyone

who may read this document has a complete understanding of exactly what happened on the

location.

Name and Social Security Number: Please print this information neatly

Address and Phone Number: Is needed to record the current contact info on the

employee in case any recent changes were made and not reported to the office.

DOB and Age: Again, please print neatly all information available to you.

Date and Time of Injury: What time the incident occurred, and what time the employee

started the shift. This should also include the number of days on the location.

Facility: Customer, Block and Location are needed. Different locations require specific

reporting steps. Location is important.

Incident details: What happened during or leading up to the incident? Who, what, when,

where, why and how, as well as the extent of injury if you know. All questions in this section

need to be answered, in detail. Use as many pages as you require for details.

Medical Attention: What treatment was received and from whom? Will the employee

continue work or when will they be coming in for further medical evaluation?

Information: The next section gets information from the steward/crew leader. It discusses

PPE, Policy, safety meetings to discuss and is finally signed by the steward before

submittal.

The Accident/Incident Report form is to be sent to the SONOCO office immediately after

the injured employee is cared for (the safety department will advise whether to fax or

email during your initial call in to report the injury).

The Accident/Incident Report form is included in this manual and can be found on the

website at: www.sontheimeroffshore.com/safety/forms/

Anytime there is an accident, injury or near miss, this form must filled out and sent in to the safety director. Before sending this form in, you CALL the safety department to

report the accident/injury by phone regardless of the time, date or place.

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Job Safety Analysis (JSA) Job Safety Analysis (JSA) are extremely important because they inform employees involved in a

task of specific hazards and the safety measures to take to prevent injury when completed

correctly.

It is very important that all steps and hazards are identified so that anyone reading the

document is aware of what precautions to take to keep from getting hurt. This is a very

useful tool for the seasoned employee as well as someone new to a job or task. A JSA can

be done on a new at risk task or filled out for routine work as a review. We will briefly

discuss what type of information is required on the form and why.

Subject and Date: needed to identify what task is being covered and the time frame in

which the job will take place.

Supervisor and PPE: is required so that everyone knows who is in charge of the project

and what PPE will be required to safely complete the task.

The Worksheet: The JSA worksheet is separated into 3 columns which are the main 3

steps of the JSA.

1st column: Job Steps

Every step of the job should be listed. Every step should be listed as a separate entry so

that hazards can be identified. If we are cutting lettuce for a salad bar, cutting lettuce

would be listed in the job steps column.

2nd

column: Safety Hazards

Every step of the job should be evaluated to determine what hazards are associated with

that task. Task that have multiple hazards need the hazards to be listed separately as in

the job steps section. Cutting lettuce is listed in the job steps column. A few hazards in

cutting lettuce are:

Employee Cut

Cross Contamination of a raw “ready to serve” food product

3rd column: Safe Procedures

Every hazard identified should have a safe procedure listed. Either how we plan to

eliminate or control the hazard to prevent incident or injury.

Employee Cut:

Wear a cutting glove

Wash knife and store correctly immediately following task

Cross Contamination of a raw “ready to serve” food product:

Be sure to use a clean cutting board on a cleaned counter

Wash hands before and after task

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Worksheet Entry: The JSA worksheet entry for the above example should look like this:

Job Steps Safety Hazards Safe Procedures

Cut Lettuce Employee Cut Wear Cutting Clove Wash knife and store

immediately Cross Contamination Use clean Cutting Board Use Clean Cutting Glove Cut on a clean Counter

Signatures: There is a place at the bottom of the worksheet for all involved employees to

print and sign that they have reviewed the hazards associated with the task as well as the

safe practices. All involved employees should be included in creating and reviewing the

JSA worksheet. Additional pages are available if room is needed for multiple job

steps/hazards.

The JSA Worksheet should be turned in with the safety meeting agenda form and rig

paperwork.

The JSA worksheet and supplemental 2nd

page can be found in the SMS manual or

printed from the company website (SMS F 200 and 200a) at

http://www.sontheimeroffshore.com/safety/forms/

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Recycling

We recycle used cooking oil, cardboard, aluminum cans, and some plastics. The procedure for all

is to load it into the grocery box but handle each item differently:

Cooking Oil

Save your plastic container that the fresh oil comes in.

When you change fryer oil, let it to cool completely, then pour it into the container.

Put the container in the grocery box.

Cardboard

On grocery day, as you empty the cardboard boxes, flatten them.

If baling string is available, please bale the boxes into bunches that can be handled by one

person.

Lay them flat in the grocery box, baled or un-baled (but they must be flattened).

Aluminum cans

Place in trash bags – double bag to prevent leaking.

Tie securely.

Put in grocery box.

Plastics

We can ONLY accept plastic from household products and food containers.

Rinse the containers well.

Place in a trash bag.

Tie securely.

Put in grocery box.

IMPORTANT:

Do not recycle any container or product that may

have contained HAZARDOUS MATERIALS.

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Reference & Conversion Charts

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Recommended Cooking Times Use a food thermometer to determine that meats and poultry reach a safe minimum internal temperature

Turkey Roasting Chart The times listed are for a fresh or thawed turkey in an oven at 325 °F.

Size of Turkey Unstuffed

Hours to Prepare Stuffed

Hours to Prepare

8 to 12 pounds 2 3/4 to 3 hours 3 to 3 1/2 hours

12 to 14 pounds 3 to 3 3/4 hours 3 1/2 to 4 hours

14 to 18 pounds 3 3/4 to 4 1/4 hours 4 to 4 1/4 hours

18 to 20 pounds 4 1/4 to 4 1/2 hours 4 1/4 to 4 3/4 hours

20 to 24 pounds 4 1/2 to 5 hours 4 3/4 to 5 1/4 hours

If you choose to stuff your turkey, stuff loosely. The stuffing should be moist, not dry, since heat destroys bacteria more rapidly in a moist environment. Place stuffed turkey in oven immediately.

Whole turkey should be cooked in an oven at 325 degrees F until it reaches an internal temperature of 180 degrees F deep in the thickest part of the inner thigh (use a meat thermometer to check it ). Even if the innermost part of the thigh has reached a safe internal temperature of 180 °F, the center of the stuffing inside the turkey may not have reached 165 °F and can cause foodborne illness. Continue to cook the stuffed turkey until the stuffing has reached 165 ° Use a food thermometer to check the internal temperature of the turkey.

Meat Roasting Charts

RED MEAT, TYPE OVEN °F TIMING InternalTemp °F

BEEF, FRESH

Beef, rib roast, bone-in; 4 to 8 pounds 325 23 to 30 min/lb 145 med. rare

27 to 38 min/lb 160 medium

Beef, rib roast, boneless; 4 pounds 325 39 to 43 min/lb 145

Beef, eye round roast; 2 to 3 pounds 325 20 to 22 min/lb 145

Beef, tenderloin roast, whole; 4 to 6

lbs 425

45 to 60 minutes

total 145

Beef, tenderloin roast, half; 2 to 3 lbs 425 35 to 45 minutes

total 145

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LAMB OVEN °F TIMING InternalTemp °F

Lamb, leg, bone-in; 5 to 9 pounds

Lamb, leg, boneless; 4 to 7 pounds 325

20-26 min/lb 145 med. rare

26-30 min/lb 160 medium

30-35 min/lb 170 well done

Lamb, crown roast; 3 to 4 pounds 375 20-30 min/lb Same as above.

PORK, FRESH

Pork, loin roast, bone-in; 3 to 5

pounds 325 20-25 min/lb 160

Pork, loin roast boneless; 2 to 4

pounds 325 23-33 min/lb 160

Pork, crown roast; 6 to 10 lbs 325 20-25 min/lb 160

Pork, tenderloin; ½ to 1½ lbs 425 20-30 minutes total 160

PORK, CURED

Ham, cook-before-eating, bone-in;

Whole, 14 to 16 pounds 325 18-20 min/lb 160

Ham, cook-before-eating, bone-in;

Half, 7 to 8 pounds 325 22-25 min/lb 160

Ham, fully cooked, bone-in; Whole,

14 to 16 pound 325 15-18 min/lb 140

Ham, fully cooked, bone-in; Half, 7 to

8 pounds 325 18-25 min/lb 140

Ham, fully cooked, boneless; 3 to 4

lbs 325 27-33 min/lb 140

Ham, country, dried (see label directions)

VEAL

Veal, boneless roast, rump or

shoulder; 2 to 3 pounds 325

25-30 min/lb 145 med. rare

31-35 min/lb 160 medium

34-40 min/lb 170 well done

Veal, bone-in roast, loin; 3 to 4

pounds 325

30-34 min/lb 145 med. rare

34-36 min/lb 160 medium

38-40 min/lb 170 well done

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Specialty Poultry Roasting Chart NOTE: Times are for unstuffed poultry. Add 15 to 30 minutes for stuffed birds. The internal temperature should reach 165 °F in the center of the stuffing

TYPE OF POULTRY OVEN °F TIMING Internal Temp °F

CAPON, whole; 4 to 8 pounds 375 20 to 30 min/lb 165

CORNISH HENS, whole; 18 oz. 350 50 to 60 minutes total 165

DUCK, domestic, whole 375 20 min/lb 165

DUCK, wild, whole 350 18 to 20 min/lb 165

GOOSE, domestic or wild, whole 325 20 to 25 min/lb 165

PHEASANT, young, whole, 2 pounds 350 30 min/lb 165

QUAIL, whole 425 20 minutes total 165

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