AUSA Volunteer Policy and Safety Induction

Thank you for volunteering for AUSA. AUSA is a student led organisation for students, and provides a range of services and exciting events on campus. It is largely due to volunteers like yourself that we can deliver the many events that make your life on campus vibrant and fun.

We hope that you have a great experience volunteering with us! We try to make it as fun as possible, but there are some serious things to consider, to keep you and everyone around you safe. Depending on the event you are volunteering for, your event leader will also run you through how to safely complete your particular duties. If there’s anything you’re not clear about, just ask your event leader or the AUSA Volunteer Coordinator on ausa.volunteering@adelaide.edu.au

To support its volunteers, AUSA commits to:

• Providing induction, information, training (and where appropriate, opportunities for ongoing training) and assistance for the volunteer to be able to meet the responsibilities of their role;
• Providing a healthy and safe workplace environment and appropriate insurance coverage
• Acknowledging the rights and contributions of volunteers;
• Interviewing and employing volunteers in accordance with anti-discrimination and equal opportunity legislation and protecting volunteer information in accordance with privacy laws;
• Offering volunteers opportunities appropriate to their skills, experience and aspirations;
• Defining volunteer roles and job descriptions;
• Treating volunteers as valuable team members and where appropriate, providing opportunities for volunteers to participate in decision making on issues that affect their work;
• Assigning adequate levels of support and management for volunteers;
• Ensuring volunteer activities complement, but do not undermine or replace the work of paid staff.

Workplace Health and Safety

All workers and all volunteers have workplace health and safety responsibilities. For volunteers, the responsibilities include:

• Participating in workplace specific inductions as instructed by their Supervisor;
• Complying with instructions given by their Supervisor;
• Reporting any hazards identified to their supervisor using the appropriate form;
• Participating in risk assessments as directed by their Supervisor to eliminate or minimise risks at the workplace;
• Using Personal Protective Equipment as required after being properly instructed in its use;
• Not recklessly interfering with or misusing anything provided for workplace health and safety at the workplace;
• Not wilfully placing at risk the workplace health and safety of themselves or any person.

Your Responsibilities to Others

You must always take reasonable care for your own safety.  Just as importantly, you must take reasonable care for the safety of those around you – including AUSA staff, fellow volunteers, students and the public. While we want you to have fun while volunteering, make sure you do it in a safe way; anyone who puts their safety or the safety of another at risk will be asked to leave the event and may not be accepted for future volunteering opportunities.

Attendance

Volunteers are to record their attendance in the appropriate register at the commencement of each volunteer shift or activity. If a volunteer is unable to attend a shift, they should provide as much notice as possible.

Smoking and Alcohol

Smoking is not permitted anywhere on the University Campus.  Volunteers must not be intoxicated while performing their duties.

Clothing

You will be required to wear closed toe footwear for all volunteering activities.  You may be provided with AUSA branded clothing to wear.  Make sure your clothing is appropriate for the weather; e.g. wear long sleeves and hats when volunteering outside to prevent sunburn.

Harassment

Harassment in the workplace is an action either obvious or indirect, physical or verbal, that is aimed at another person and results in that person having a perception of being badgered; discriminated against; pestered; tormented; irritated; or molested.  Any volunteer engaging in harassing behaviour will be asked to leave the event and may not be accepted for future volunteering opportunities.  A volunteer who feels they are being harassed should speak to their event leader immediately.

Your Confidentiality

You are required to respect confidentiality and not to discuss sensitive or confidential information outside the office/work area.

Resignation

Volunteers may withdraw their services at any time; however providing us with as much notice as possible will assist the smooth running of events. We may advise you at any time that your services as a volunteer are no longer required.

Incident Reporting

If you notice anything unsafe, or if you are injured or witness a ‘near miss’ (where you or someone else could have been injured), report this to your Event Leader immediately.  An Incident Report Form will be provided for you to complete if necessary.

First Aid

Your Event Leader will advise you about the provision of first aid facilities at your event.

Risk Assessment

A risk assessment will have been undertaken by the AUSA prior to your event. It is therefore very important to comply with safety directions provided to you by AUSA staff. Depending on the equipment you will be using, you may be provided with a completed risk assessment document, outlining the steps you are required to follow to minimize any risk; you will be required to sign off to show that you have read and understood this document.

Protective Equipment

If the activity you are undertaking requires use of personal protective equipment, your induction will include instruction on the use of this equipment. You must use personal protective equipment provided if instructed to do so.

Emergency Evacuation

Your Event Leader will advise you of emergency exits and evacuation assembly points for the area you are volunteering in.

General Safety Tips

• Keep all corridors, passageways, storeroom, and service areas clear of debris, boxes and storage. Never block these areas, even temporarily.
• Wipe up spills immediately, if a spill is too large to clean up quickly, contact Site Managers.
• When stacking / storing, store heaviest items on the bottom and do not stack anything above shoulder height.
• Walk, don’t run.
• Wear appropriate shoes – must be closed toe.
• Never use a chair as a ladder.
• Do not perform any work you consider potentially dangerous to yourself or fellow workers/volunteers.
• Do not use any defective equipment, worn electrical wiring or overload power outlets.

Manual Handling

• Manual handling injuries are too common, so it is important to lift correctly, and seek assistance if an item is too heavy for you to lift on your own.
• Assess the load – is it too heavy to move on your own?
• Put your feet a shoulder-width apart.
• Bend your knees until you are level with the item - Do NOT bend your back.
• Get a firm grip on the item.
• Straighten up by straightening your legs
• You will know if you are doing this right because you will feel it in the back of your thighs, not your back.

Food Handling & Hygiene Requirements

Hand Washing before Food Preparation and Service:

1. Wet your hands and rub together well to build up a good lather with soap as the suds help to carry the bugs away. Do this for at least 20 seconds and don’t forget to wash between your fingers and under your nails. You might have to use a nail brush
2. Rinse well under running water
3. Dry your hands thoroughly on a clean towel for at least 20 seconds. Touching surfaces with moist hands encourages bugs to spread from the surface to your hands.
4. Always wash and dry your hands:
   1.  before touching or eating food
   2. after touching raw meat, fish or chicken
   3. after using the toilet
   4. after blowing your nose

Food Temperature

The temperature range between 5°C and 60°C is known as Temperature Danger Zone. This is because in this zone bacteria can grow to unsafe levels. If storing food products prior to the event, please keep the fridge below 5°C and make sure you have enough fridge space as fridges won’t work properly when they are overloaded or when food is packed tightly because the cold air cannot circulate.

Cross-contamination

Prevent cross-contamination by keeping raw products and cooked products separate.  Separate utensils, preparation areas and cutting boards should be used for raw and cooked products, with raw meat being kept separate from any other products.  Make sure to wash your hands in between handling raw and cooked products.