Document No. IMSP -6.1.

3\01

Revision No. 00
Section INTEGRATED MANAGEMENT SYSTEM Effective Date 15/07/2023
Subject FLT & Scissors Lift Procedure Page No. Page 1 of 4

Forklift Procedure for Bakers Inn Bread Plant

1. Daily Checks
Before operation, the designated operator (from Stores or Engineering) must:
 Visual Inspection:
o Inspect the forklift for oil, hydraulic fluid, or fuel leaks.

o Check tires for proper inflation and ensure no visible damage (solid
or pneumatic tires).
o Confirm that forks are free from cracks, bends, or wear.

o Inspect the mast, chains, and hydraulic hoses for visible wear or
damage.
o Ensure mirrors, warning lights, and the reverse alarm are intact.

 Operational Checks:
o Test steering, brakes, horn, and other safety systems.

o Check that load backrests are secure and stable.

o Verify battery charge levels (electric forklift) or fuel levels (gas or

diesel forklift).
o Test all movement controls, including lifting and tilting mechanisms.

o Ensure the seatbelt is functional.

2. Usage SOP
 Pre-Operation:
o Complete the pre-start checklist and report any defects to the
supervisor immediately.
o Confirm proper PPE is worn, including safety boots, reflective vests,
and gloves (if required).
o Stores personnel should only use forklifts for palletized materials
and raw materials.
o Engineering personnel should only use forklifts for machinery,
equipment, or large components.
o Ensure work areas, including storage and engineering zones, are
clear of obstacles and unauthorized personnel.
 During Operation:
o Always adhere to designated forklift pathways and maintain a safe
speed, especially in congested areas.
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Revision No. 00
Section INTEGRATED MANAGEMENT SYSTEM Effective Date 15/07/2023
Subject FLT & Scissors Lift Procedure Page No. Page 2 of 4

o When lifting raw materials in the Stores area, ensure pallets are
stable and centered on the forks.
o For heavy engineering equipment, secure loads with straps or
braces as necessary.
o Avoid sudden stops, turns, or reversing without ensuring the path is
clear.
o Use horns when crossing intersections or blind spots.

o Never transport people on the forks or load.

 After Operation:
o Park the forklift in the designated area near the Stores or
Engineering zone.
o Ensure the forks are lowered fully to the ground.

o Turn off the ignition, engage the parking brake, and remove the key.

o Report any operational issues to the supervisor.

3. Storage
 Forklifts should be parked in areas away from pedestrian walkways, fire
exits, or flammable materials (e.g., gas cylinders in Engineering).
 Electric forklifts must be plugged in at the end of each shift in the charging
station.
 Gas or diesel forklifts must be refueled and stored with no fuel left in
unauthorized areas.
4. Safety Rules
 Maintain at least 3 meters of clearance when operating near workers in
the Stores or Engineering zones.
 Always use lifting accessories when dealing with irregular or unbalanced
loads.
 Never leave the forklift unattended while the engine is running.
 Keep clear of the Engineering chemical storage area when operating
forklifts.
5. Competence Requirements
 Operators must:
o Be certified forklift operators and have proof of formal training.

o Undergo Bakers Inn site-specific induction training for the plant.

 Document No. IMSP -6.1.3\01

Revision No. 00
Section INTEGRATED MANAGEMENT SYSTEM Effective Date 15/07/2023
Subject FLT & Scissors Lift Procedure Page No. Page 3 of 4

o Participate in refresher training annually or after any forklift-related

incident.
o Be medically fit, as verified by the company-approved clinic.

Scissor Lift Procedure for Bakers Inn Bread Plant

1. Daily Checks
Before operation, designated personnel must:
 Visual Inspection:
o Inspect for hydraulic fluid leaks or visible damage to hoses.

o Check the condition of tires or wheels, especially in the Engineering

zone.
o Verify the platform guardrails and access gates are intact and
secure.
o Check battery charge levels and ensure proper connections.

 Operational Checks:
o Test all controls (lifting, lowering, and steering).

o Check the emergency stop buttons and lowering system.

o Ensure the brakes and stabilizers (if applicable) function properly.

2. Usage SOP
 Pre-Operation:
o Conduct the pre-start checklist and report any defects to the
Engineering Manager or Supervisor.
o Confirm all tools and materials needed for repairs or Stores
activities are secured on the platform.
o For Engineering use, ensure work zones are barricaded to restrict
access.
o For Stores use, ensure weight capacity is not exceeded for stacking
or retrieving items.
 During Operation:
o Avoid operating the scissor lift near bread production equipment,
overhead conveyors, or unstable floors.
o For Stores use, only lift pallets of manageable weight and ensure
they are evenly distributed on the platform.
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Revision No. 00
Section INTEGRATED MANAGEMENT SYSTEM Effective Date 15/07/2023
Subject FLT & Scissors Lift Procedure Page No. Page 4 of 4

o For Engineering repairs, ensure any electrical or mechanical work

involving tools on the lift is done with power sources deactivated
where applicable.
o Always use fall protection, such as harnesses, and attach them to
designated anchor points.
o Do not move the lift when the platform is elevated unless designed
for such movement.
 After Operation:
o Lower the platform completely and turn off the power.

o Return the lift to its designated storage area near the Engineering
workshop or Stores zone.
o Remove keys and secure the equipment.

3. Storage
 Store the scissor lift in the Engineering workshop or Stores tool
storage area, ensuring it is accessible only to authorized personnel.
 For electric models, plug in the battery for recharging at the end of use.
4. Safety Rules
 Do not exceed the scissor lift’s weight limit for personnel, tools, or
materials.
 Ensure work areas under the scissor lift are clear of personnel.
 Avoid using the lift in areas with active bread line machinery, especially
during operational hours.
 Only operate lifts in stable areas; never place them on uneven ground.
 Avoid using the lift during high wind or rain.
5. Competence Requirements
 Operators must:
o Be trained and certified for scissor lift operation.

o Undergo Bakers Inn Bread Plant-specific training for indoor and

confined-space operation.
o Be retrained every two years or after a safety incident.

o Understand site-specific hazards, including those in the Engineering

workshop and Stores.