1. Commitment to Safety Culture

Safety is a shared responsibility across all levels of the organization.

Encourage open communication about hazards, near-misses, and improvements.

Promote a culture where safety is prioritized over deadlines or convenience.

2. Compliance with Food Industry Standards

Adhere to OSHA, FDA, USDA, and site-specific food safety protocols.

Ensure all fabrication and installation activities meet hygiene and contamination control standards.

Maintain documentation for inspections, audits, and traceability.

3. Risk Awareness and Hazard Identification

Identify risks related to welding, cutting, confined spaces, and working around food-grade

equipment.

Conduct pre-task hazard assessments and job safety analyses.

Use signage and barriers to isolate work zones from food production areas.

4. Training and Competency

Provide ongoing training in equipment operation, lockout/tagout, and food-safe practices.

Ensure all personnel are certified for tasks such as forklift operation, rigging, and confined space entry.

Conduct toolbox talks and refresher sessions regularly.

5. Sanitation and Clean Work Practices

Clean tools and equipment before entering active food production areas.

Follow hygiene protocols including handwashing, PPE use, and clean uniforms.

Prevent cross-contamination by separating fabrication materials from food contact surfaces.

6. Emergency Preparedness

Establish clear procedures for fire, chemical spills, and medical emergencies.

Ensure access to first aid kits, eyewash stations, and emergency exits.

Conduct regular drills and review emergency response plans.

7. Accountability and Leadership

Supervisors lead by example and enforce safety policies consistently.

Recognize and reward safe behavior and proactive hazard reporting.

Maintain clear communication channels for safety concerns and corrective actions.