Mindanao State University

Faculty of Engineering
Electrical Engineering Department

COMPANY AND INDUSTRY FIRE SAFETY ANALYSIS

AND PREVENTION PROGRAM
COMPANY OCCUPATIONAL HEALTH AND SAFETY PROGRAM or ano ba ang mas fitting na title?
hahhaaha

Final Requirement

A REQUIREMENT FOR ENS190: BASIC OCCUPATIONAL SAFETY AND HEALTH

MARAVE, MIKE

SERVIENTO, TRIXIA NECOLE

TORRECAMPO, IVAN DAVE

 TABLE OF CONTENTS
Page
TITLE PAGE i
TABLE OF CONTENTS ii
LIST OF FIGURES v
LIST OF TABLES vii
SECTION
I INTRODUCTION
Company Profile and History 1
Organizational Chart 3
Product Processing
Processes 3
Floor Area (1st Floor) 4
Floor Area (2nd Floor) 4
Equipment and Materials 5

II CONTROL MEASURES
Engineering Control 8
Substitution and Modification
of Equipment/Materials 8
Ventilation 9
Maintenance 10
Administrative Control
Job Rotation 13
Employee Information and Training 13
Proper Housekeeping 14
Personal Protective Equipment 14

III FIRE SAFETY PROGRAM

Objective 17
Safety features and Operation of Fire Systems 17

ii
 Building Construction & Occupancy 17
Fire Detection and Alarm System 17
Heat Detector Locations 18
detector
Smoke Detection Locations 19
Smoke Alarm Locations 20
Manual Fire Alarm Station Locations 21
Portable Fire Extinguisher Locations 22
Fire Hose and Stand Pipe Location 23
Sprinkler Locations 24
Exit and Emergency Light Locations 25
Ignition and Fuel Resources 26
insert "Sources of Ignition"
Flammable and Combustible Materials 28
Emergency Evacuation Concept 28
General Fire Emergency Procedures 28
Instruction to Occupants in Case of Fire 29
Fire Safety Responsibilities 30
Inspection, Maintenance and Testing
of Fire Protection Equipment 30
Occupant Fire Prevention, Preparedness and Control 31
Fire Safety Training 31
Conduct of Drills 31
Emergency Contact 32

II MATERIAL HANDLING AND STORAGE SAFETY PROGRAM

Purpose 33
Roles and Responsibilities 33
Hazard Awareness 35
Inspections, Maintenance and Testing
of Material Handling and Storage Equipment 36
Authorization of Mechanical Handling

iii
Equipment Operators 37
Moving Loads (General) 37
Manually Moving Loads 38
Stability of Fork Lift Trucks 39
forklift (no space)
Storage Requirements (General) 39
Storage of Other Materials 40

Safety Training of Personnel 42

Labeling and Compilation of MSDS of Chemicals 44
Emergency Response and Preparedness Plans 45
Emergency Spill and Leak Response Plan 45
Injury and Illness Preparedness Plan 45
In the event of High Winds 46
Machinery Inspection Checklist 49
Other Emergency Contacts 52

iv
 LIST OF FIGURES

FIGURES

1 Organizational Chart 3

2 Product Processes Chart 3

3 Floor Area (1st Floor) 4

4 Floor Area (2nd Floor) 4

5 A. Deshelling Cabin 9

B. Automatic Deshelling Machine 9

6 Ductwork Ventilation System 10

7 A. Heat Detector Location Diagram for Floor 1 18

B. Heat Detector Location Diagram for Floor 2 18

8 A. Smoke Detector Location Diagram for Floor 1 19

B. Smoke Detector Location Diagram for Floor 2 19

9 A. Smoke Alarm Location Diagram for Floor 1 20

B. Smoke Alarm Location Diagram for Floor 2 20

10 A. Manual Alarm Location Diagram for Floor 1 21

B. Manual Alarm Location Diagram for Floor 2 21

11 A. Portable fire extinguisher locations Diagram for Floor 1 22

B. Portable fire extinguisher locations Diagram for Floor 2 22

12 Fire Hose Reels and Stand Pipe Location for Floor 1 23

13 A. Sprinkler System Diagram for Floor 1 24

B. Sprinkler System Diagram for Floor 2 24

v
14 A. Exit and Emergency Light Diagram for Floor 1 25

B. Exit and Emergency Light Diagram for Floor 2 25

vi
 LIST OF TABLES

TABLES

1 Machines and Materials Present in the Workplace 5

2 PPE Needed in Workplace 15

vii
 Section I

INTRODUCTION

The coconut (Cocos nucifera linn) is normally referred to as the “Tree of Life”,

“Man’s Most Useful Tree”, “King of the Tropical Flora”, “Tree of Abundance”, etc. If

properly utilized, it has the highest economic value among the various palm trees. This is

because every part of the coconut tree and its fruit can be utilized for man’s use or

converted into valuable products. The main commercial usage of coconuts at present is

the processing of the fruit into various products such as desiccated coconut, coconut

milk/cream. Coconut chips, copra, coconut oil and copra meal from the meat; charcoal

and activated carbon from the shell; coir fiber and coir dust block from the husk; coco

water beverage and vinegar from the coconut water. It is a well-known fact that to be

globally competitive, one must be able to produce good quality products at the least cost

and at the least waste of materials. This can be done by producing more value-added

products from a single raw material at the least input. Coconut, given its versatility as a

raw material fits well the above-mentioned strategy. One of the growing coconut

processing industry in the Philippines is the Roxas Sigma Agriventures, Inc.

COMPANY PROFILE AND HISTORY

Roxas Sigma Agriventures, Inc. is a joint venture between Roxas & Company,

Inc. and Sigma Xynergies Corp. The partnership was formed with the objective of

establishing and operating a premier integrated coconut processing plant to serve

business needs for high-quality coconut products, locally and globally. The company has

1
strategically chosen Tupi, South Cotabato in the Philippines as the location for its

processing plant.

Started operations middle of August 2017 and will be producing a variety of

processed coconut products, including coconut cream and milk, virgin coconut oil, and

coconut water concentrate. The company intends to provide primarily an international

clientele with a definitive source of premium coconut products at the best cost-for-value

rates.

The Integrated Coconut Processing Plant is the first of its kind in the Philippines.

By leveraging modern coconut processing technologies, applying innovative

methodologies, and utilizing cutting-edge equipment, the company is able to process

coconuts on an unparalleled scale at the highest levels of quality and efficiency possible.

Roxas & Company, Inc. is a publicly-listed Philippine holding company of the Roxas

Group. Its main investments are in raw real estate, sugar-related assets and businesses

held through Roxas Holdings, Inc., another publicly-listed company, and real estate

development through its property arm, Roxaco Land Corporation.

Sigma Xynergies Corp. is a Philippine corporation composed of highly experienced

professionals with various backgrounds to provide innovative and strategic solutions to

optimize organizational performance and effectiveness. The company’s core

competencies include Project Development, Implementation and Management, Strategic

Planning and Corporate Restructuring, Sales and Brand Marketing, Process Improvement

and Project Engineering, and Financial and Accounting Services.

2
ORGANIZATIONAL CHART

Figure 1. Organizational Chart

Processing

PRODUCT PROCESSES CHART

Figure 2. Product Processes Chart

processing

3
FLOOR AREA

Figure 3. Floor Design of 1st Floor

nakalimutan
ko lagyan ng
door ahhaha

Figure 4. Floor Design of 2nd Floor

4
EQUIPMENTS AND MATERIALS

The most appropriate process technology to be adopted to produce a specific

product is normally dictated by the determined production capacity for the major product

which in turn is highly dependent on the market demand and the available coconut supply

base. Choosing the processing technology will also mean determining the type of

equipment to be used and the corresponding degree of mechanization that is required in

a particular process.

Table 1. Machines and Materials Present in the Workplace

NAME DESCRIPTION/USE

a raw material that is used to the

Coconut
entire processing

Coconut Storage Bin storage for peeled coconuts

keep a tab on how many coconuts are

being process and ensures coconuts
Counting Conveyor
are systematically fed into the entire
processing

Automatic Processing delivers the nuts to water suction

Line system

extracts water hygienically and with a

Water Suction System rejection system for contaminated
water

JUSTIFY THIS COLUMN

5
 JUSTIFY THIS COLUMN

Deshelling Cabin use for deshelling of coconut

Automatic Paring
removes brown skin
Machine

Pre-cutter reduce the size of white coconut meat

Washing System and wash the coconut meat thoroughly

Grinder and grind until pulverize

Helicoidal Extractor extract coconut cream

HOMOGENIZER pasteurized coconut milk and water

High Speed Separator then remove the suspended solids
and standardize the product

BOILERS AND CENTRIFUGAL

SEPARATOR
Refrigerated Stirred used for processing milk, water and
Tanks cream

to concentrate coconut water, ensure

LTCD Evaporators the lowest retention time and
temperature

Plate Heat Exchanger sterilize low viscosity juices

6
 JUSTIFY THIS
COLUMN

Tubular Heat Exchanger installed in a multifruit juice production

(pasteurizer and cooler) line

Aseptic Filler use to fill aseptic bag in drums

a powered industrial truck used to lift

Forklift and move materials over short
distances.

7
 Section II

CONTROL MEASURES

Control measures include actions to be taken to reduce the potential exposure to

hazards. Certain actions to be taken differ in different circumstances and workplace but

still has the same goal of minimizing the potential hazards that can occur. For a workplace

such as the Roxas Sigma Agriventures, Inc., food processing industry, a variety of control

measures are to be applied to ensure the safety of the workers from hazards such as

abrasions, cuts, and to other contamination.

ENGINEERING CONTROL

Engineering control measures protect the workers by removing and substituting

hazardous conditions, providing maintenance, and placing barriers between the workers

and the hazards.

Substitution and Modification of Equipment/Materials

Substitution is the need to replace machines with new ones that can reduce the

risk of hazards in the work environment while modification is applied to machines to

improve production efficiency without replacing the whole equipment. The food

processing industry usually consist of mass-producing products to supply the high

demand and because of this there is always the need to seek ways to provide service

with the highest efficiency while maintaining the quality of the product. Applying

substitutions to certain machines involved in the process, can improve efficiency of the

machinery and shorten the period of time needed in the process.

8
 An example of applying substitution in the coconut processing industry is replacing

a deshelling Cabin (shown in Fig.5a) to a fully automatic coconut deshelling machine

(shown in Fig.5b). This replacement of equipment hastened the process of deshelling the

coconuts, provides a uniform product, and reduces the risk of injuries that a worker may

obtain doing this process manually. On the other hand, modifications done to equipment

is a good alternative to substitution for it provides a low-cost solution to issues at hand

without having to change the whole equipment used.

Figure 5a. Deshelling Cabin Figure 5b. Automatic deshelling machine

Ventilation

Ventilation is a strategic way of controlling the air movement within a given work

environment. Proper ventilation removes and dilutes air-born particles that are harmful to

workers and may cause contamination to the product. In the food processing industry,

enough ventilation must be supplied to handle steam, odors, and noxious vapors. This

results in a safe and comfortable work environment with care not to contaminate food,

food-contact surfaces or packaging materials. An ideal ventilation system for food

processing applications should purify the air, maintain appropriate humidity and

9
temperature, pressurize the conditioned space, prevent contamination and be easy to

clean, and supply sufficient volumes of air where needed. An example of a commonly

used ventilation system design is that of the ductwork design (shown in Fig.6) which is

installed outside processing areas and ducting suspended over processing areas is also

possible. Access doors are also installed which are needed to allow easy access for

cleaning and maintenance.

Figure 6. Ductwork Ventilation System

Maintenance

Equipment maintenance is any process used to keep the equipment used in a

reliable working order. A food processing industry requires nightly maintenance to remain

in top operating conditions and to maintain safety. This is a preventive form to combat the

growth of bacteria and to ensure that the equipment doesn’t break down. Here is a

recommended routine maintenance that should be applied in a work environment:

10
• Visual inspection

Visual inspection is one of the most basic methods of inspection

where assessment of the equipment is done under the naked eye. This is a

good method used in routine maintenance that doesn’t require any other

medium and can be done in a short period of time. The purpose of visual

inspection in the food processing industry is to determine if the equipment

is clean, check that raw materials containing allergens have been stored

correctly, verify records are correctly complete, confirm whether equipment

is damaged or not, and to check the overall hygiene within the operation.

• Repairs

After inspections are done, specific personnel are notified of the list

of equipment that need repairs. Performing repairs can prevent small issues

from becoming big problems that can be time-consuming and will be costly

to fix. One common problem in the food processing industry is related to

refrigeration equipment because temperature is of utmost importance in this

industry which manufactures food and drinks. If equipment such as chillers

or cold storage are not maintained on a regular basis, condensate can

collect and cause another issue that can be dangerous for produce and he

workers.

• Cleaning

Cleaning equipment and the area of work is the most frequent and

basic maintenance to do. This is especially true in the food processing

industry where cleaning is done on a nightly basis along with sanitation that

11
 maintains the state of cleanliness and promotes hygiene for prevention of

foodborne illness. Sanitation controls in a manufacturing industry focused

on food production should include procedures, practices and processes to

minimize or prevent hazards such as environmental pathogens, biological

hazards due to employee handling, and food allergen hazards. These

sanitation controls prioritize cleanliness of food-contact surfaces, such as

food-contact surfaces of utensils and equipment to avoid allergen cross-

contact and cross-contamination from insanitary objects from raw products

to processed product.

• Lubrication

Lubrication is the process or technique of using a lubricant to reduce

friction between two surfaces. This is the last process to be taken in a

routine maintenance to ensure that all equipment is running smoothly and

is a crucial element in the efficiency and life-expectancy of any rotating

equipment such as conveyer belts. And since machinery is an important

part in this big industry, equipment failure can lead to efficiency loss, loss of

money due to repairs, and can affect the overall operation.

12
ADMINISTRATIVE CONTROL

Administrative controls consist of trainings, procedures, and policies that are

designed to lessen the risk of hazard to an individual. The administrative control used in

Roxas Sigma Agriventures Inc. includes reducing of work periods of employees and

adjusting work schedules which are done when issues arise.

Job Rotation

It is a systematical movement of employees from one job to another within the

organization. Job rotation introduces different parts of a business to an employee which

gives them the ability to expand their skill set. The reason why such movement is needed

in an industry such as the food processing industry is to help the employees familiarize

the variety of jobs within the industry. Since this industry consists of large operations,

there are instances where a certain part of the operation has a significantly low workforce

and is in need of more employees. Being able to fill the vacancy immediately, prevent

delays from occurring which may be a cause of setbacks in the operation. Job rotation

also affects the performance of employees since it provides a good platform of equity and

fairness and while being exposed to different jobs can also help the industry to find a

significant job that can maximize the workers’ capabilities.

Employee information and training

Providing training and development helps employees to be aware of the business

they are in and can help enhance their understanding of their work and can enhance their

productivity and update existing skills. Employee training commonly include giving

knowledge about how to do specific jobs and health and safety information. Having

13
adequate knowledge and information is a crucial element in any workplace health and

safety program. This is especially true in the food processing industry where health is

prioritized to prevent cross-contaminations by using personal protective equipment and

observing cleanliness. Safety of the workers are also given importance because of the

exposure to machinery that can cause injuries such as cuts and abrasion. This helps

employees to know how to conduct their work safely with a low risk of exposure to

hazards.

Proper Housekeeping

Proper housekeeping prevents the accumulation of hazardous materials and

includes keeping things in an orderly manner and having constant maintenance. In the
ARE
food processing industry, there an abundant number of raw materials used and

throughout the process accumulates a large amount of waste materials. Not having

proper housekeeping can result to having a stagnant production of waste that is not

hygienic in a work environment that produces food and for the employees. Providing

proper housekeeping helps make a work environment to be systemized and organized

and promotes self-discipline to both employees and employers.

PERSONAL PROTECTIVE EQUIPMENT

In the food processing industry, workers are exposed to harmful chemicals and

substances and are at risk of contaminating the foods they produce. Workers are also

prone to accidents and injuries such as falls and cuts due to wet floors or sharp

machineries in the facilities. Thus, Personal Protective Equipment are introduced and

14
must be part of all safety planning. Protective clothing are critical factors in reducing harm

to the workers and contamination of the food products.

Table 2. PPE Needed in Workplace

NAME DESCRIPTION USES

• Provides full
hair coverage
A loose cap that is
• Keeps water
secured around the
or other
BOUFFANT CAPS head with an elastic.
contaminants
It is lightweight and
out
breathable.
• Contains
loose hair
• Comfortable,
It is a small, often
secure fit
elasticized, fine net
HAIR NETS
worn over the hair to • Cooler
hold in place. alternative to
a bouffant cap
• Prevents from
It is a covering that
breathing in
you wear over your
harmful toxins
face, should be
• Prevents
breathable and a
FACE MASK liquid from
snug fit under the
coming into
nose to the chin and
contact with
back towards the
face and
ear.
mouth
• To protect
It should be
eyes and the
comfortable, allow
surrounding
for sufficient
skin from
FACE SHEILD peripheral vision,
potential risks
and must be
of exposure to
adjustable to ensure
harmful
a secure fit.
substances.
It is a garment • Protects both
covering the hand hands and
typically having product from
GLOVES
separate parts for contamination
each finger and
thumb.
•
JUSTIFY

15
 JUSTIFY COLUMN

• Helps keep
forearm area
They are garments
and sleeves
ARM used to protect the
clean
COVERS/PROTECTIVE forearm area from
• Doesn’t
SLEEVES heat, chemicals, and
expose skin in
abrasions.
forearm to
chemicals
• Resistant to
Isolation gowns that chemicals,
is long-sleeved, grease, fats,
ISOLATION GOWN fluid-resistant, single oils,
use, and preferably punctures and
disposable. abrasives

A garment made of • Provides

chemical-resistant additional
material and cover layer of
APRON
the front of the body protection to
from mid-chest to the front of
the knees. the body.
• Keeps the
feet and lower
It is made out of legs dry
rubber and is about • Avoids skin
BOOTS
knee-length in getting into
height. contact with
harmful
liquids
• Keeps dirt
and dust from
workspace
• Non-skid
Shoe covers are bottom
disposable slip-on • Prevent
garments that fit hazardous
SHOE COVERS
snugly over a variety material from
of shoe style and coming in
sizes. contact with
the bottom of
a person’s
shoes

16
 Section III

FIRE SAFETY PROGRAM

I. Objective

Fire Safety Planning prevents the occurrence of fire by the control of fire hazards

in the building, ensures operation of fire protection systems, and provides a systematic

method of safe and orderly evacuation of the building in the event of fire. This will deliver

employees with information and guidelines that will assist them in recognizing, reporting,

and controlling fire hazards; to protect them and the facilities from the dangers of fire.

And Also, to reduce the risk of potential injuries, death and property damage.

II. Safety features and Operation of Fire Systems

Building Construction & Occupancy

Roxas-Sigma Agriventure, Inc. is located at Poblacion, Tupi, South Cotabato. The

building is classified as a non-combustible structure with respect to the building code, and

has one storeys above grade, and one storey on grade. Construction is concrete floors

with concrete walls. The building has a non-combustible roof.

...and steel
structured...
Fire Detection and Alarm System

Fire and Detection Alarm System (FDAS) is important in every building or even a

simple neighborhood. This is to monitor any fire that might happen and therefore send

triggers and alarms to everyone to prevent further damage and casualties. Thus, in

certain cases fire was left unnoticed until it gets bigger, this will result in loss of

documents, crucial equipment, files and even loss of lives. To prevent this kind of

scenario, a reliable monitoring system is needed.

17
Heat detector locations:

diagram for
smoke
Figure 7a. Heat Detector Location Diagram for Floor 1 detector
(nagkapalit
sila ng heat
detector
hahaha)

Figure 7b. Heat Detector Location Diagram for Floor 2

Heat Detector is set to alarm when ambient temperatures reach a fixed point,

typically indicating a fire, fixed-temperature heat detectors are a highly cost-effective

solution for many property protection applications.

18
Smoke detector locations:

alam mo na
ano gawin
brodi ahaha
Figure 8a. Smoke Detector Location Diagram for Floor 1 tnx. swap
mo sa
diagram ng
smoke
detector
before this
page

Figure 8b. Smoke Detector Location Diagram for Floor 2

A smoke detector is a sensor that detects smoke as a primary indication of fire. It

provides a signal to a fire alarm system in a large building, or produces an audible and

visual signal locally in a room or a home. justify

19
Smoke alarm locations:

Figure 9a. Smoke Alarm Location Diagram for Floor 1

Figure 9b. Smoke Alarm Location Diagram for Floor 2

Light and sound alarm will send out both loud sound and quick flash light to remind

people escape from the fire.

20
Manual fire alarm station locations:

Figure 10a. Manual Fire Alarm Location Diagram for Floor 1

Figure 10b. Manual Alarm Location Diagram for Floor 2

Manual alarm or pull station for the purposes of initiating an alarm if the sprinkler

system is out of service or if a fire is observed by a building occupant prior to activation

of the sprinkler system.

21
Portable fire extinguisher locations:

Figure 11a. Portable fire extinguisher locations Diagram for Floor 1

Capitalize each 1st letter except 'for'

Figure 11b. Portable fire extinguisher locations Diagram for Floor 2

Capitalize each 1st letter except 'for'

Portable fire extinguishers can be very effective for fighting fires in their incipient

stages. Make sure all fire extinguishers are placed in conspicuous locations, clearly

visible and easily accessible. Keep all fire extinguishers fully charged and operable, and

in their proper locations at all times.

22
Fire Hose and Stand Pipe Location:

Figure 12. Fire Hose Reels and Stand Pipe Location for Floor 1

Standpipe fire hose stations provide quick response during the first few minutes.

Standpipe and rack hose systems provide means for manual application of water to fires

in buildings. They do not take the place of automatic extinguishing systems, which are

important in large buildings.

23
Sprinkler Locations:

Figure 13a. Sprinkler System Diagram for Floor 1

Figure 13b. Sprinkler System Diagram for Floor 2

Fire sprinklers are so effective because they react so quickly. They reduce the

risk of death or injury from a fire because they dramatically reduce heat, flames, and

smoke, allowing people the time to evacuate.

24
Exit and Emergency Light locations:

Figure 14a. Exit and Emergency Light Diagram for Floor 1

Figure 14b. Exit and Emergency Light Diagram for Floor 2

Every exit must be clearly visible, or the path to it conspicuously identified in such

a manner that every occupant of the building will know the best way to get out of the

building in a fire or other emergency. Emergency exit lights are designed to guide people

25
to safety during an emergency. Emergency exit lights are a stand-alone system, which

means they will stay lit during a power failure.

III. Ignition and Fuel Sources

To organize a workplace so that ignition sources are kept away from fuel, all
change color to black
potential ignition sources must first be identified.
BOILER, HEAT EXCHANGER, AND PASTEURIZING MACHINE
• Milk Boiler and Pasteurizing Machines

The milk pasteurizer machine helps in carrying out different dairy-related

methods, while the milk boiler machine is used to carrying out the process with

perfection. Boilers and pasteurizing equipment are common tools that are well

known to heat up on the surface, as well as inside. In fact, any equipment that

heats up, whether deliberately or as a by-product of the energy used, can be a

potential source of ignition. Heaters are an obvious risk in these circumstances.

Their surfaces can become hot, and they are blowing or transmitting heated air

around a room.

26
• Electricity

Electrical system failures and the misuse of electrical equipment are leading

causes of workplace fires. Electrical equipment can be a hazard in more than one

way: it can produce not only heat but also sparks that could ignite a fire.

Electric forklift trucks run on

traction batteries. Obviously, these need

to be charged from time to time.

Potential risks include gases can

emerge when loading the batteries,

overheating due to connecting charging

equipment with wrong extension cables,

short-circuit due to damaged connecting

cables, loading devices are located near

the overhead doors which gives an

increased risk of collision damage, and in this case, charging station was placed

near storage racking with potentially flammable goods. Thus, risk of explosion and

fire.

27
Flammable and Combustible Materials

Class A combustibles: These include common combustible materials (wood,

paper, cloth, rubber, and plastics) that can act as fuel and are found in non-

specialized areas such as offices, logistics and warehouse.

IV. Emergency Evacuation Concept

General Fire Emergency Procedures

The evacuation in case of fire will simply be by means of everyone reacting to the

warning signal given when a fire is discovered, then making their way, by the means of

escape, to a place of safety away from the premises.

For persons with disabilities:

During an emergency, a fire alarm will sound, and all occupants will exit the

building via a safe exit. Persons with disabilities should proceed with their assistants (if

28
available) to the nearest safe exit. A list of persons with disabilities must be kept on file in

the personnel’s office. Company visitors with disabilities will be assisted in the same

manner as employees. The Fire Safety Director should be available to respond to the

premises after being contacted by the fire department.

Instruction to Occupants in Case of Fire

In the event of a fire incident employees will follow the protocols set forth in the

emergency action plan.

IF YOU DISCOVER A FIRE...

1. ACTIVATE a fire alarm pull station.

2. CALL 0921-490-6628 (BFP-Tupi) to report a fire at your address.

3. FIGHT the fire ONLY if it is SMALL and you are NOT alone.

4. EVACUATE via the nearest safe exit. DO NOT use the elevator.

5. ASSIST persons requiring assistance.

6. PROCEED to the main entrance (outside) & report to the fire department.

IF YOU HEAR A FIRE ALARM...

1. EVACUATE via the nearest safe exit.

2. ASSIST persons requiring assistance.

3. ASSEMBLE clear of the building and arriving fire apparatus.

4. CALL 0921-490-6628 (BFP-Tupi) to report a fire at your address.

29
IV. Fire Safety Responsibilities

Fire Safety Director is responsible for administering and maintaining the Fire

Safety Plan. This should include updating the plan when alterations are made to the

building. Ensuring that fire protection systems are inspected, maintained and serviced in

accordance with the plan and the fire code, and where an inspection, maintenance or

testing procedure is beyond in-house capabilities, it is their responsibility to have qualified

personnel complete the procedure.

Fire safety plan includes training for both supervisors and employees. Supervisor

is responsible for monitoring the use of flammable materials; training employees in safe

storage, use and handling of flammables; and ensuring that storage areas for flammables

are maintained properly. While, employees are responsible for following company

procedures for the safe storage, use and handling of flammable materials, and reporting

violations of the company fire prevention plan.

VI. Inspection, Maintenance and Testing of Fire Protection Equipment

Guaranteeing that fire protection systems are inspected, maintained and serviced

in accordance with the plan and the fire code, monthly and semi-annual inspection,

maintenance and testing of fire protection equipment is highly encouraged. Records of

inspection, testing or maintenance of fire protection equipment, which is completed by the

Fire Safety Director, qualified person, or a private contractor shall be retained for at least

2 years from the date of the activity. The majority of inspections are generally quick

checks to ensure that the particular system is operational and not in need of service.

Some inspections do not require a high degree of technical knowledge of the particular

system, but rather the ability to check for a specific problem, and have it corrected.

30
VII. Occupant Fire Prevention, Preparedness and Control

Fire Safety Training

Building occupants are subject to Fire Safety Training Course which is designed

to raise awareness of fire hazards in the workplace and how to act safely in the event of

an emergency fire situation, including selecting and using the correct fire extinguisher.

At the end of the training course, the management, supervisors and employees are
expected to be knowledgeable about:
• Fire Prevention, Preparedness and Evacuation
• Fire Principle
• How to use Portable Fire Extinguishers and Fire Hose
PAKI-INSERT
Remember the word: PASS
(1) PULL the pin
(2) AIM low... pointing the extinguisher
nozzle at the base of the fire
(3)SQUEEZE the handle... This releases
the extinguishing agent
(4)SWEEP from side to side... at the base
of the fire until it appears to be out.
Watch the fire area. If fire breaks out
again, repeat use of the extinguisher.

• What to Do’s (in a severe earthquake, incipient stage of fire, natural gas leak, etc.)

• How to Assist Persons Requiring Assistance

Conduct of Drills
reinforce

The purpose of a fire drill is to familiarize and re enforce proper evacuation routes

and practices. The goal is to have the proper actions be an automatic response whenever

fire alarms sound, so that everyone safely evacuates the area in an orderly manner.

Fire drills should be conducted at least once every 3 months. Evacuation exercises

or fire drills are necessary to familiarize employees with current emergency procedures.

At the minimum, every department and area should participate in one exercise every 12

months.

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Emergency Contacts

TUPI FIRE STATION

Municipal Compound, Poblacion, Tupi, South Cotabato
Tel. No.: (083)226-1251
Mob. No.: 0921-490-6628 / 0955-773-0837

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 Section IV

MATERIAL HANDLING AND STORAGE SAFETY PROGRAM

I. Purpose

The purpose of this program is to provide procedures to assist the safe handling

of materials (manual handling and mechanical handling). This section addresses the

safety and health requirements for Roxas Sigma Agriventures, Inc. materials handling

and storage.

All materials handling and storage shall be performed in accordance with the

requirements contained in the Occupational Safety and Health Administration (OSHA)

standards in 29 CFR 1910 Subpart N and compliance to the provisions of OSHS Rule

1150, “Materials Handling and Storage.” Since injuries may result from improperly

handling and storing materials, it is important to be aware of incidents that may occur

from unsafe or improperly handled equipment and improper work practices when handling

and storing materials.

II. Roles and Responsibilities

1. Station Head

The station head is responsible for ensuring that:

• A competent authorized person is appointed to control the inventory of lifting

equipment and arrangements

• Its periodic examination in accordance with relevant standards and procedures.

33
 • All supervisors involved in materials handling understand the requirements of this

standard.

• A system of review and control is established to ensure that the implementation of

this standard is assessed on a regular basis as appropriate to the requirements of

the operation.

2. Supervisors
INCREASE
INDENT
Supervisors are responsible for ensuring that persons under their supervision who are

involved in, or are within the area, where materials handling operations are being

conducted:

• Are trained in the techniques required for the safe execution of their work.

• Only use equipment which has been inspected and certified in accordance with

requirements.

• Do not try to manually handle an article which is beyond their physical capability

to manage.

• Are aware of the hazards associated with, and on the perimeter of, their work area.

Understand and comply with the requirements of this standard.

3. Personnel
INCREASE
INDENT

All company staff and contractors receive basic instruction in manual lifting and

handling techniques during their induction. This basic instruction must be emphasized at

safety meetings with supplementary material such as training packs, posters and

booklets.

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 III. Hazard Awareness
indent
Procedures start with awareness of the specific material handling risks involved and the

proper safety equipment for the situation. Procedures would cover the types of material,

and the conditions of the work area. Every personnel of Roxas Sigma Agriventures, Inc.

must:

• Maintain the correct posture: avoid bending over and keep lifts close to the body

• Lift in a careful, deliberate manner and avoid any sudden lift movements

• Never lift materials from a sitting position, or twist to pick up a heavy object

• Use the correct grip on objects; lifts should be shoulder high and with full grasp of

the hands

• Get assistance from co-workers to avoid successive lifts of heavy objects

• Always make use of conveyors, slides or other devices, to avoid unnecessary

lifting or pushing of objects

• Always go around a blocked pathway, never step over an obstacle while carrying

material

• Maintain a clear line of site; objects should not block vision; lift only where there is

sufficient lighting

• Whenever possible; reduce load sizes, adjust bulky objects to ease movement

• Regularly stretch back and leg muscles during the day and keep in good physical

shape

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IV. Inspections, Maintenance and Testing of Material Handling and Storage

Equipment

Equipment and procedures dealing with egress and exit facilities, fire alarm

systems, voice communication systems, fire suppression systems, Emergency lighting

and power and other life safety devices and features will play a major role in enhancing

occupant safety in the event of a fire and/or explosion. Personnel ensures that the life

safety features are maintained in operable condition and ready for use at all times. The

inspection checklist is available in the succeeding pages.

1. Employees shall inspect material handling equipment (MHE) before each use.

2. OSHA requires that all MHE be regularly inspected according to standards set

by the individual manufacturer:

a. Following assembly and before being put in service.

b. Following major alteration of an existing installation.

c. Frequent - weekly to monthly (heavy MHE use), and daily to weekly

(severe MHE use).

d. Periodic - at no more than three-month intervals.

e. Hoist inspection certification records that include the date the inspection

and test of all functions and safety devices was performed; the signature of

the person who performed the inspection and test; equipment a serial

number or other identifier for the hoist that was inspected and tested.

f. The most recent certification record shall be maintained on file.

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 g. Forklifts/powered industrial trucks shall be inspected prior to use.

V. Authorization of Mechanical Handling Equipment Operators

A. Moving Loads (General)

• Check the load first to decide how best to move it—forklift, hand truck, hoist,

conveyor, manually, etc. Then check the route to be taken and remove obstacles,

or find another route if the obstacle cannot be moved. Make sure there is space

for the load at its destination and that equipment, platforms, elevators, etc. are

rated to handle the load weight and bulk.

• Forklifts, hand trucks, dollies, or other material handling equipment (MHE) carrying

unbalanced loads or loads that obstruct the operator’s view may be dangerous to

the operator and any other employees in the area. Place loads carefully so they

are stable and will not fall off or tip the equipment over. Load heaviest objects at

the bottom and secure/strap any bulky or awkward items. Ensure operator has

sufficient view in direction of movement.

• Whenever MHE are equipped with seat belts, operators will wear them.

• Consider a ground guide when negotiating bulky loads through narrow aisles or

crowded spaces.

• When operating on a ramp or steep incline, employees shall keep loads downhill

to prevent the load from rolling over them if they lose control.

• Employees shall inspect material handling equipment before each use:

- Check the framework for obvious signs of damage such as broken welds or

fractured boards.

37
 - Check the tires for large pieces missing from solid tires and air missing from

pneumatic tires.

- Ensure accessories (e.g., handle extensions, nose plate extensions, stair

climbers, etc.) are properly attached.

- Inspect straps and ratchets for damage or deterioration. Test wheel brakes to

ensure they work.

- If damage/defects are noted, remove the equipment from service and tag with a

“Do Not Use” sign until it is repaired.

B. Manually Moving Loads

• Manual lifting and moving loads is a major potential source of back injuries among

workers. When manually moving materials, employees shall follow proper lifting

techniques. Employees shall seek additional assistance when:

(1) A load is so bulky they cannot grasp or lift it;

(2) When they cannot see around/over the load;

(3) When the load is too heavy to handle for one person, and

(4) When a worker cannot safely handle the load manually.

• Supervisors shall assist employees in reducing the potential for back injuries by

employing the following lifting principles whenever possible:

(1) Eliminate the need to handle materials manually by using/installing

mechanical lifting aids;

(2) Manually move the load with a handling aid;

38
 (3) Reduce the size or weight of the objects lifted;

(4) Change the height of a pallet or shelf.

• Using safe manual lifting techniques may reduce back injuries such as pulls and

disc impairments. Leg muscles are stronger than back muscles, so workers should

lift with their legs and not with their back.

C. Stability of Fork Lift Trucks

• Fork lift trucks must only be used to lift loads within their certified capacity.

• Loads must be correctly placed and secured on the forks to avoid tipping forwards

or sideways.

• Wherever possible, fork lift trucks must be driven with the forks in the lowered

position and with the mast slightly tilted back. The forks should be so adjusted that

the fork heels should never touch the ground.

• Movement with loads in excessively raised positions must be avoided to minimize

the danger of toppling, especially on uneven surfaces and while cornering.

• Fork lift trucks must only be used for loads which can be carried safely on the forks

or attachments fitted. Non-standard, un-packaged and excessively wide loads

must be avoided wherever possible. In particular, long tubes must be carried using

appropriate attachments.

D. Storage Requirements (General)

• Emergencies could become disasters if exits, fire alarms, power switches,

sprinklers, light switches, etc., are blocked – even temporarily. Employees shall

not block emergency access or equipment. Aisles and passageways must be kept
39
 clear of obstructions and slip, trip, and fall hazards. A 36-inch clearance shall be

maintained around emergency equipment and the emergency equipment shall be

clearly marked.

• Do not store materials in excess of supplies needed for immediate operations in

aisles/passageways.

• Employers shall mark permanent aisles and passageways. Obstructions in aisles

shall be clearly marked.

• When using aisles and passageways to move materials mechanically, employees

shall allow sufficient clearance for aisles at loading docks, through doorways,

wherever turns must be made, etc. Sufficient clearance will prevent workers from

being pinned between the equipment and objects in the workplace and will prevent

the load from striking an obstruction and possibly falling on an employee.

• When different levels exist, ramps shall be used by vehicles moving materials.

• Doors shall be of sufficient height and width to accommodate material handling

equipment. Aisles shall be 2 feet wider than the widest vehicle used. Exit access

aisles in storage areas shall be at least 44 inches wide.

• There must be enough operating space for handling and stacking materials safely

in all storage areas.

E. Storage of Other Materials

• When storing materials, employees shall:

(1) Prevent creating hazards when storing materials by being aware of the

material’s height and weight; how accessible the stored materials are to the user

40
 – consider the need for availability of the material; and the condition of the storage

containers. All materials stored in tiers must be stacked, racked, blocked, inter-

locked, or otherwise secured to prevent sliding or collapse.

(2) Keep storage areas free from accumulated materials that may cause slips,

trips, falls, or fires or that may contribute to harboring pests.

(3) If possible, place bound materials on racks and secure it by stacking, blocking,

or inter-locking to prevent it from sliding, falling, or collapsing.

(4) Ensure stacks are stable and self-supporting. Observe height limitations when

stacking materials.

(5) Stack bags and bundles in interlocking rows and limit the height of the stack to

keep them secure.

(6) Block the bottom tiers of drums/barrels/kegs to keep them from rolling if stored

on their side.

(7) Materials must not be stored on scaffolds or runways in quantities exceeding

those needed for immediate operations.

• Additional safe material storage practices include:

(1) Ensuring shelves and racks are sturdy and in good condition.

(2) Stacking all materials on a flat base.

(3) Placing heavier objects closer to the floor and lighter/smaller objects higher.

41
 (4) Not stacking items so high that they could block or come in contact with

overhead lights or pipes.

(5) Using material-handling equipment or a ladder to place or remove items above

your head.

(6) Never standing on a shelf, rack, boxes, or a chair.

VI. Safety Training of Personnel

Employees receives back injury prevention training as part of the SI new

hire safety orientation, including:

a. The dangers of improper manual lifting and body warning signals when

manually lifting/carrying a load improperly.

b. Avoidance of unnecessary physical stress and strain. Use mechanical

moving equipment whenever possible.

c. Lifting aids available (e.g. stages, platforms, steps, trestles, shoulder

pads, handles, wheels, mechanical moving equipment, etc.).

d. Awareness of what an employee may comfortably handle without strain—

an employee should understand his/her body strengths and weaknesses.

e. Demonstrate and practice safe manual lifting techniques due to high

incidence of back injuries.

f. Consider periodic safety talks at least annually to remind personnel about

the importance of safe lifting techniques.

42
 g. The PPE required for manual movement of loads includes:

(1) Eye protection;

(2) Hand and forearm protection for loads with sharp/rough edges;

and

(3) Steel-toed safety shoes/boots. Metatarsal guards shall be

required to protect the instep area from impact if working with heavy

loads or moving equipment.

2. Forklift/powered industrial truck training

a. Supervisors must develop a forklift/powered industrial truck training

program specific to the type of truck to be driven and the work conditions

encountered.

b. Purchase of powered industrial equipment shall include as part of the

purchase contract that the dealer provide training to supervisors and

operators.

c. Supervisors must evaluate the operator’s performance in the workplace

and certify each operator has received the training needed.

d. Certification shall include the operator’s name, the training date, the

evaluation date, the trainer’s name, and the evaluator’s name.

e. Supervisors must conduct a re-evaluation of each forklift/powered

industrial truck operator’s performance at least every three years.

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 f. A forklift/powered industrial truck operator must be re-evaluated and must

attend refresher training if:

(1) The operator is observed operating the vehicle in an unsafe

manner;
increase indent

(2) The operator is involved in an accident or a near-miss incident;

(3) The operator’s evaluation shows unsafe operation of the truck;

(4) The operator is assigned to drive a different type of truck; or

(5) The condition of the workplace changes in a manner that could

affect safe operation of the truck.

VII. Labeling and Compilation of MSDS of Chemicals

• Read labels and Material Safety Data Sheets (MSDSs) before storing chemicals

or flammable/combustible materials. Match storage conditions to material handling

requirements. Smoking and using open flames or spark-producing devices are

prohibited in chemical storage areas. Non-compatible materials must be

segregated in storage.

• Trash, brush, long grass, and other combustible materials shall be kept away from

areas where flammable/combustible materials are handled or stored.

• All spills of flammable/combustible materials shall be immediately cleaned up

following guidelines outlined in the facility Emergency Spill and Leak Response

Plan.

44
 VIII. Emergency Response and Preparedness Plans
increase
indent
Emergency responses attempts to contain, control, and end the emergency. Aside
on
from the one listed in Fire Safety Program that could be also use for evacuation when an

earthquake occurs, other possible emergencies, consequences, required actions are

written and available below.

Emergency Spill and Leak Response Plan

1. Assess the Risk.

2. Protect Yourself.

3. Confine the Spill.

4. Stop the Source.

5. Evaluate and Implement Cleanup.

6. Decontamination.

7. Report the Accident.

Injury and Illness Preparedness Plan

If someone has an injury or becomes suddenly ill and requires emergency

medical attention, call RHU Tupi 09757689572. Advise the location of the victim and

the nature of the injury or illness.

For any injured person:

1. Call RHU Tupi 09757689572.

2. Keep the person as comfortable as possible.

45
 3. Do not move the person, which is necessary for his/her safety.

4. Never administer liquids to an unconscious victim.

In the event of High Winds

indent
In case of high winds, these measures are designed to provide for a higher level of safety

during these events. During periods of high wind warning, residents and staffs should

not access their building. The following procedures are provided for safety and welfare

in periods of high wind warning:

A. NO WARNING – CAUGHT OUTSIDE DURING A WIND STORM

1. Move to open areas away from trees and building lines. Trees and building

areas are more dangerous due to the possibility of falling tree limbs and

building roofs and tiles.

2. If safe, proceed to the nearest building and stay at ground floor level and away

from windows and glassed areas.

3. Stay put until danger of flying debris has abated.

B. NO WARNING – CAUGHT INSIDE DURING A WIND STORM

1. Close all doors and windows in the immediate vicinity. Turn off TV, computers

and other electrical items if time permits.

2. Proceed to a safe area within the building or accommodation, preferably at

ground floor level and away from windows and glassed areas.

3. Close windows and blinds to minimize risks of flying glass should the window

be struck by a flying object during the storm. Keep staff from looking out of

windows.

46
 4. If available, have torches or other battery powered lighting ready should the

power fail.

5. Remain inside until the storm has passed.

C. SHORT NOTICE OF WIND STORM

1. Station Head, Supervisors or Personnel to take control.

2. Arrange for loose objects to be collected from outside building.

3. Arrange to have torches or other battery powered lighting ready should the

power fail.

4. All employees to secure individual areas or rooms – close windows and pull

blinds, turn off all electrical appliances and close doors.

5. Proceed to a safe area within the building, preferably at ground floor level and

away from windows and glassed areas.

6. Remain inside until storm has passed.

D. ADVANCED WARNING OF WIND STORM

1. Head of Campus (or nominee) to authorize to arrange for any nominated

buildings to be evacuated and secured.

2. Arrange for service people to be placed on standby.

3. Person responsible for First Aid to prepare for a coordinated first aid response.

Check that First Aid kits are readily available.

4. Fill fuel tanks on all service vehicles and emergency generators, if any.

5. All staff to secure individual work areas – close windows and pull blinds, turn-

off all electrical appliances and close doors.

47
 6. Staff to be ready to move to a safe area within the building, preferably at

ground floor level and away from windows and glassed areas, when advised

by Station Head.

7. Remain inside until storm has passed.

Successful emergency management of the building depends on prompt and

correct decisions of the personnel and their immediate actions during the first minutes

of the incident. In an emergency situation, the personnel are on their own until first

responders arrive. First responders may include Police, Fire Brigade, Medical Team,

Security Personnel and designated Emergency Officials, etc. In most cases Police and

Fire Brigade are expected to arrive first.

48
Machinery Inspection Checklist

This checklist may be used for all potentially hazardous equipment other than simple and
straightforward items.

Equipment Identification

Location (Dept; building; room)

Date

Persons Present

1 Information, Instructions and Safe Use

Y N N/A
Are there written instructions covering:
any unusual hazards or complicated features?
where appropriate, emergency shutdown?
Has instruction, in readily comprehensible form (written or verbal) on
all hazards, been passed onto all those who use the equipment?
Have any written instructions provided by the manufacturer been passed
on to users?
Have all users of the equipment been given adequate training
in correct use, risks and precautions?
Is a training record kept which verifies this?
Is the equipment being used in accordance with the manufacturer's
instructions?
If it has been adapted, is the adaptation suitable and safe?
Is the equipment used in an appropriate environment?
(consider e.g. ventilation, damp, flammable conditions)
If the equipment may be moved, is the weight known?
are the start and stop controls clearly marked?
are other operating controls, and the contents of any
containers, clearly marked?
Are there clear warning notices or markings (e.g. to wear
personal protection, restriction on use, list of authorised users)
where appropriate?

49
2 Maintenance

electrical safety inspection intervals

any safety devices inspection intervals

Y N N/A
Are there records to indicate the above has been complied with?
Is there a system of planned preventive maintenance, including, where appropriate,
the periodic replacement or refurbishing of items before
they reach the end of their useful life?
Have clear maintenance instructions been given to those
responsible for maintaining the equipment?

3 Specific Hazards

Is protection adequate in relation to: Y N N/A

items falling from the equipment?
items being ejected?
overturning?
collapse?
overheating or fire?
disintegration?

Is the equipment made stable where appropriate by bolting, clamping

or tying?
Is there sufficient general and, where necessary, local lighting?
Is there protection against contact with hot or very cold temperature, so far as
appropriate?
If the possibility of such contact is unavoidable has appropriate
instruction and training been given?
In the case of pressurised equipment, is there a written scheme of
examination?

If gas fume or dust is released when the equipment is used, is there:

local exhaust ventilation, tested at least annually
a COSHH specific assessment?

50
4 Dangerous Parts of Machinery
Y N N/A
Are all dangerous parts of the machinery guarded?
Are all guards of good construction, adequate strength and well
maintained?
Do guards permit an adequate view of the operation where this is
necessary?
Is it difficult to bypass or disable guards?
Can the machinery only be started when a specific labelled start device
is used? (N.B. the normal cycle of automated machinery is exempt from
this requirement)
Is it impossible to start the machine just by resetting a safety device?
Is there a readily accessible stop device which stops the machinery in a
safe way?
Where appropriate is there a prominent easily accessible emergency stop
device?
Can controls be operated safely and easily?
Is there any system of work which ensures that nobody is in a dangerous
position when machinery is about to be started?

Does the start device need to be activated to restart the machine if:
the power fails?
a control or safety device fails to trip out?
If the power is isolated does the machinery come to rest safely
without the possibility of access to dangerous parts?

Can the equipment be securely isolated from power, to prevent inadvertent reconnection:
by removing a plug from a socket which is easily visible to the person at
risk?
by locking it off?

5 Recommendations / Actions

By Whom Date for

completion

51