1. Cleaner Colleague Induction Tour: Trainer Guide
Marie Leadbetter V1
Cleaner Colleague Induction Tour: Trainer Guide
Instructions: A Manager / trained supervisor must complete this tour. Please be aware that it is the trainer’s responsibility to ensure that all points on the tour are covered, in order to help ensure the safety and well-being of the new colleague. This should be recorded on the PAR.
Introductions:
Introduce the Store Manager, Management team, buddy, and any new colleagues you meet along the tour
Show to the colleague the location of their lockers, colleague areas, smoking shelter, toilets , changing facilities and the relevant notice boards
Talk through the cleaning schedule, including frequency of cleaning each area, the specs and the cleaning guide
Explain how further training/ observations will happen following this tour
Safe and Legal knowledge
Fire Safety:
Walk the store and confirm the following fire safety procedures. to the colleague:
Explain what the alarm sounds like and explain that tests take place
Walk the floor pointing out escape routes and fire alarms in the building and explain how to break the glass to raise the alarm
Explain that if a fire is discovered the alarm should be sounded first and the Duty Manager should then be informed
Demonstrate how to open the final exit doors and explain that internal fire doors in the building should remain closed at all times to ensure a fire does not spread
Explain how to evacuate safely ie to not collect personal belongings, or attempt to put out the fire if it is unsafe to do so. Colleagues should calmly escort customers out of the nearest available route, ensuring fire doors are closed behind them.
Take the colleague to the Fire Assembly point. Explain why it is important that colleagues report to here in the event of a fire
Demonstrate how to use the different fire extinguishers to extinguish different types of fire i.e. water, powder, foam and CO². Explain that fires should only be extinguished if it is safe to do so. Using the information written on the fire extinguisher, explain how and when to use each.
Explain that it’s essential for everyone’s safety that they are aware of hazards that can cause a fire and that if they see anything that’s a risk, they should raise the issue . Give examples e.g. blocked fire exits, faulty electrical equipment, overloading power circuits, smoking etc
Equipment
Use KS3 of the cleaner guide to talk through the safe use of machinery, including what to do if machinery is unsafe
Use of the Scrubber Drier using SS1 in the cleaner guide – demo and then colleague to use

2. Slips, trips and falls Manual handling: Fridge Safety Food Safety
Walk the floor and ask colleagues to highlight high risk areas for slips, trips and falls - point out any areas that are missed. Explain how to avoid creating hazards if these are not highlighted. (e.g. entrance mats, fresh produce area, untidy warehouses)
Explain that walkways should be clear of obstructions, spills and liquids, and that equipment should be stored safely when not being used. Spillages should be sign posted with a hazard board and the spillage cleaned up as soon as possible and another colleague asked to stand over the spillage whilst equipment is being sought – hazard boards should be removed once the area is dry
Explain the process for safe removal of Body Fluids, using SS3 in the cleaner guide
Explain the process for safe removal of Sharps, using SS4 in the cleaner guide
Highlight that for each task, correct PPE should be worn and caution signs put out – and area ventilated where appropriate
Describe how stairs should be cleaned and the importance of safe practices – keeping leads behind you and leaving the vacuum at the bottom of the stairs
Manual handling:
Demonstrate the correct manual handling technique used for lifting or carrying items and explain safe and unsafe practice
If needed, click here to refer to the safe use of a unitainer SOP and use of a pump truck SOP
Explain that litter pickers should be used to pick up waste, rather than bending down
Explain that over-full bags should never be lifted or carried
Explain if there have been any recent Health & Safety incidents that have occurred within the store and how to avoid these incidences in the future.
Show the colleagues the Health & Safety notice board and explained that key H&S information and contact numbers are located on it (e.g. for the Reps, HSE and the H&S Manager)
Fridge Safety
Demonstrate how to sound the fridge alarm if you are trapped inside and ensure you explain that colleagues need to attend quickly if it is sounded
Food Safety
Explain where cleaning chemicals are kept and how these should be stored safely, reference the cleaning cards. Use KS3 of the cleaner guide to talk through safe use of chemicals.
Reference the guidance on uniform and personal hygiene standards and the importance of following this policy. Guidance note
Explain the colour coding system for gloves, cloths, mops, buckets and the pads for Scrubber Dryer using Page 3 of the cleaner guide
On the tour, point out any areas which might be a pest control problem (e.g. the backyard, bins, open doors etc). Explain the importance of the clean as you go policy. SOP
Explain the ‘clean to dirty’ principle and the importance of using separate cloths when moving between areas