Work Instruction Template
v2.0
Purpose. Provides the controlled format for writing or revising a station work instruction so that every instruction covers safety, hygiene, quality and the correct sequence of steps.
1.Why a standard format
Work instructions are the reference point for training, competency assessment, Meat Hygiene Assessment and audit. A consistent format lets a worker find the safety controls, the quality checks and the steps quickly, and lets QA verify that every station instruction covers the same essentials.
2.Who writes and approves
The leading hand or supervisor for the station drafts the instruction with input from experienced operators. The department manager checks the sequence and the People and Safety team checks the hazards and controls. The Quality Assurance Manager approves the instruction and issues it with a document code and version.
3.Writing the steps
Write each step as a short instruction starting with a verb. Put the steps in the order they are performed. Include the check the operator makes at each step and what to do if the check fails. Use photographs of the station where they help.
4.Hazards and controls
List every hazard at the station and the control for each, including personal protective equipment, guarding, isolation and the hygiene control. Refer to the plant hazard and risk register entry for the station.
5.Training and sign off
State the competency the operator must hold before working alone at the station. Every operator must be trained on the current version and the training matrix updated. Superseded versions must be removed from the floor.
6.Review
Review the instruction annually, after any incident at the station, after any change to equipment or specification, and whenever a Meat Hygiene Assessment trend points to the station.