I acknowledge and understand my responsibility to respect and protect the confidentiality of donors of food and/or funds and their families. I also understand that violating the confidentiality of a client and/or family may result in dismissal and legal action to the extent necessary.

 

I hereby acknowledge that I am able to perform the essential duties required by Connecticut Food Bank to complete my job responsibilities with or without a reasonable accommodation. I waive and release any and all claims against the Connecticut Food Bank, its directors, officers, employees, volunteers and affiliates (the “Released Parties”) for any liability, loss, damages, claims, expenses and attorneys' fees resulting from death, or injury to my person or property, caused by the Released Parties’ negligence or arising directly or indirectly from my presence at the Food Bank, or participation in activities on behalf of the Food Bank. I authorize the Food Bank to provide to me first aid and, through medical personnel of its choice, medical assistance, transportation, and emergency medical services. This consent does not impose a duty upon the Food Bank to provide such assistance, transportation, or services. In addition, I waive and release any claims against Connecticut Food Bank arising out of any first aid, treatment, or medical service made in connection with my volunteer activities with Connecticut Food Bank. I will defend, indemnify, and hold the Released Parties harmless from and against any and all loss, damages, claims, expenses and attorney's fees that may be suffered by any Released Party resulting directly or indirectly from my volunteer activities for the Food Bank.

 

This paragraph is to inform you that as part of normal operations, Connecticut Food Bank may have some hazardous materials on site such as cleaning agents, gasoline for lawnmowers and other necessary chemicals. A complete listing of these products, along with the MSDS (Material Safety Data Sheet), is available for your review upon request. If you are exposed to any of these agents immediately report to you staff task supervisor.  If you would like to view the MSDS please see your Connecticut Food Bank representative.

 

I grant full permission and a perpetual right to Connecticut Food Bank to take, use, publish, transmit, distribute, display, and reproduce any and all photographs, film or video of my person and property. I grant to Connecticut Food Bank, and anyone authorized by them, permission to use, display, or broadcast my photograph or likeness for any purpose, including but not limited to, use in advertising, promotional, public relations, educational and funding materials and all media such as (but not limited to) print ads, web ads, social media, and e-mail promotions or communications without limitations or compensation.  I further grant to Connecticut Food Bank the right to modify any photographs, film or video images of me, including without limitation creating composite or distorted images and to exercise any of the rights in this paragraph with respect to such derivative works and modified images.  I acknowledge that the Connecticut Food Bank is and will be the sole owner of all copyrights in the images referenced herein for all purposes, and that I will have no right to inspect or approve any uses of the images or any matter than may be used in connection with the images.

 

I understand that volunteering or making an offer to volunteer for Connecticut Food Bank does not in any way constitute a promise of potential employment on the part of Connecticut Food Bank. I understand I must follow the company's application process should I decide to apply for a position with Connecticut Food Bank.  I confirm that all information I have provided is true and acknowledge it is all subject to verification through a basic background check by staff.

                                Good Manufacturing Practices                                     

 

Contractors, Vendors, Volunteers and/or Visitors (all hereinafter referred to as “Contractor(s)”) performing services of any kind upon Connecticut Food Bank premises must adhere to and comply with the Good Manufacturing Practices (“GMP”) provided hereunder. For all intent and purposes, Connecticut Food Bank Director of Operations shall be considered Contractor’s Supervisor while Contractor performs services upon Connecticut Food Bank’s premises.

 

Contractors will comply with GMP guidelines for food manufacturing facilities as defined in Chapter 21 of the Code of Federal Regulations, including but not limited to the following:

 

Contractors can use only the Main Entrance to enter the facility and to exit the facility.

 

Contractors must check in with Connecticut Food Bank’s Director of Operations each day to sign in and out.

 

Contractors are required to store all materials in designated areas, on pallets, and 18” away from any wall.

 

Contractors will maintain a clean and organized work area. All trash, debris, equipment, paperwork, supplies and/or tools MUST be cleaned up and put away at the end of the workday.

 

At all times, the warehouse floor must be monitored for cleanliness of:

Water (spills, leaks, etc.)

Oil (spills, leaks, etc.)

Plastic (shrink wrap, torn, partial, full, etc.)

Dust (dirt, debris, contamination, etc.)

 

Manufactured bottles may only be used for their intended purpose (i.e. the bottling of water). Bottles may not be used for any other purposes, including, but not limited to, storing cleaning solvents, scoops, trash cans, or maintenance repairs.

 

Hands must be washed and sanitized at the following times:

Before starting work

Before putting on gloves

Before handling any product or packaging material

After each break and lunch period

After visiting the restroom

After covering mouth while sneezing or coughing

After picking something dirty off the floor

After touching your nose, mouth, eyes, ears, or hair

After blowing your nose

Any other time the Contractor’s hands have been contaminated

 

Contractors must dress in clean clothes prior to starting work in the warehouse. Shirts must be tucked in at all times. Long pants only are allowed, NO shorts.

 

The following is NOT permitted in the warehouse area: (1) Spitting; (2) Smoking; (3) Eating and drinking; (4) Chewing Tobacco or gum; (5) any other unsanitary activity that compromises the quality of Connecticut Food Bank’s product.

 

Contractors must notify Connecticut Food Bank’s Director of Operation of any cuts or infections on their hands or arms before starting a shift. These employees must cover the cuts or infections with a sanitary bandage and/or a rubber glove before handling any food product or packaging material. Connecticut Food Bank’s Director of Operation may give such employee(s) responsibilities outside of warehouse until their wounds heal.

 

No running or horseplay should ever take place in the facility.

 

Emergency exits should ONLY be used if there is an emergency. Never prop any doors open.

 

It is imperative that all contractors working for Connecticut Food Bank follow the manufacturing practices policies outlined herein. Work areas must be maintained in a clean, healthy and orderly fashion to prevent unsafe conditions and potential accidents.

 

I have read the above information and, if applicable, have distributed or read this to the participants of my group for which I have arranged this tour.