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I. OBJECTIVE
1. To provide guidelines on security protocol at the production area and company premises
II. DEFINITION OF TERMS
(Not Applicable)
III. GENERAL POLICIES
Logistic Officer shall conduct bi-monthly briefing every 15th and 30th of the month to the Guard-on-duty regarding company policies and ethics/professionalism. During which, Guard-on-duty reports his security observation for the last two (2) weeks and reiterates all security procedures.
Security Guard shall conduct body frisking to all who goes in and out of the company premises and the production area. Kitchen Helpers are not allowed to use the main office door in punching in/out of their time cards. They should use the Commissary back door. Before Kitchen Helpers can enter the production area, Security Guard must use the metal detector to them to check if they have metals or pins left inside their pocket or apron. When all Kitchen Helpers are already inside the production area, Security Guard must close the green gate.
Security Guard must ask for an Authority to Leave (ATL) form from all employees who go out of the company premises during working hours. The form must be approved by their Immediate Head. All employees who already give their ATL to the Security Guard are no longer allowed to go back to their lockers and/ or enter the company premises. Those employees who failed to follow such policy must provide an Incident Report and submit it to the Guard-on-duty. Security Guard shall submit daily status report to Logistics Officer. The following shall be included in the status report of the Security Guard:
• Turn over of Delivery Van
• Visitors
• Warehouse Premises
• Outside Perimeter
• Stocks
• Commissary Employees
• Warehouse Employees
• Walk-Ins
• Temperature
• Garbage Disposal
• Scrap Disposal
Logistics Officer shall e-mail the status report to CEO and COO. If there are emergency incidents within the day, Security Guard is obliged to report it immediately to the Logistics Officer. Logistics Officer must then call the CEO/COO/HR for information and further instructions.
Production locker rooms must always be locked. During lunch time, if a Kitchen Helper wants to go inside the locker room, he must get the key from the Guard-on-duty and log the time-in to the logbook.
Outside CR must have a signage stating that it is only for Visitors’ and Warehouse Staff’s usage.
As much as possible, walk in freezer must only be opened two times up to four times a day. If the walk in freezer is opened more than 4 times in a single day, Guard-on-duty must report it immediately to the Production Supervisor.
IV. PROCEDURE FLOWCHART
Flowchart Title
(Not Applicable)
V. REFERENCE/INTERFACE PROCESS
Document Title
(Not Applicable)
VI. FORMS AND RECORDS
Form Title
(Not Applicable)
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