1. Do the best everyday

2. Stay before 3:30pm at the office

3. Make a good review of the trees

What shouldn't I do:

1. Receive money of the farmers

2. Be late in the morning

3. Drink alcohol

what sould i do

* I have to arrive on time

* follow directions

* work without clutter

* have respect for those in charge

what shoulnd't i do

* do not introduce alcohol

* not eat

* do not arrive raw

* do not disrespect

I wear my uniform.

Arrive on time.

Serve producers.

Provide reports on time.

Support colleagues.

What don't I do at work?

Eating in the office.

Disrespecting colleagues.

Playing loud music.

Littering.

Arriving late.

1. Don’t operate the system without checking emitter uniformity.

2. Don’t neglect regular maintenance of filters and pressure regulators.

3. Don’t allow pressure fluctuations beyond the recommended range.

4. Don’t irrigate without monitoring soil moisture levels.

5. Don’t apply fertilizers through the system without proper fertigation calibration.

6. Don’t use water sources with high salinity or suspended solids without adequate filtration.

7. Don’t leave the system running during maintenance or emitter inspection.

8. Don’t ignore signs of clogging, uneven distribution, or system leaks.

1. Safety & Conduct 

• Safety First: Use proper equipment (e.g., clippers, ladders) and follow all safety protocols. Report any hazards.

• Respectful Conduct: Treat all staff and superiors with respect. No harassment or disrespectful behavior is tolerated.

• Substance-Free Zone: No alcohol or illegal drugs on the property. 

2. Hygiene 

• Wash Hands: Wash hands with soap and water before work, after breaks, and after using the restroom.

• Cleanliness: Maintain a high level of personal hygiene. 

3. Harvesting 

• Gentle Picking: Use clean, sharp clippers to cut the stem about 5 cm above the fruit. Do not pull or twist.

• Quality Control: Harvest only mature, high-quality fruit.

• Traceability: Follow all marking and tracking procedures. 

4. Food Safety 

• Designated Areas: Eat and drink only in designated break areas, away from the production zone.

• No Contamination: Avoid any actions that could contaminate the fruit. 

5. Vehicle and Equipment 

• Authorized Use: Only trained and authorized staff may operate machinery or vehicles.

• Maintenance: Keep all tools and equipment clean and in good working order. 

6. Environment 

• Biosecurity: Follow biosecurity protocols to protect against pests and diseases.

• Waste Management: Dispose of all waste properly in designated areas. 

7. Infractions

• Failure to follow these rules will result in disciplinary action.

Wear personal protective equipment (PPE)
– Such as gloves, mask, goggles, boots, and coveralls to avoid contact with chemicals.

• Use authorized and registered products
  – Only apply pesticides or fungicides that are approved for avocado crops, following the recommended dosage.

• Check weather conditions before fumigating
  – Make sure there is no strong wind or rain to prevent chemical drift.

• Post warning signs in the treated area
  – Put up warning signs to keep other people from entering during and after fumigation.

• Keep a record of applications
  – Maintain a log with the date, type of product, dosage, treated area, and name of the applicator.

  Enter without proper protective gear
  – It’s dangerous to enter the fumigated area without the necessary equipment.

• Eat, drink, or smoke during application
  – You may accidentally ingest chemical residues.

• Fumigate while people or animals are nearby
  – Exposure can be toxic to humans and animals.

• Mix chemicals without proper training
  – Incorrect handling can cause poisoning or damage the crop.

• Reuse chemical containers
  – Empty containers must be properly disposed of; they should never be used to store water, food, or anything else.

✅ Do’s (Things You Should Do)

1. Prioritize safety.
   Always ensure all team members follow safety protocols and use the proper protective equipment.

2. Lead by example.
   Show professionalism, punctuality, and a positive attitude — your team will follow your behavior.

3. Communicate clearly.
   Give instructions in a simple and direct way. Make sure everyone understands their roles and daily goals.

4. Monitor production performance.
   Track key metrics such as output, efficiency, waste, and downtime. Use data to make improvements.

5. Support continuous improvement.
   Encourage ideas from your team to improve processes, reduce costs, and enhance quality.

6. Maintain product quality.
   Ensure every product meets NatureSweet’s standards for taste, freshness, and presentation.

7. Train and develop your team.
   Identify training needs and help employees grow their skills and confidence.

8. Collaborate across departments.
   Work closely with Quality, Maintenance, Logistics, and HR to solve problems quickly.

9. Stay organized.
   Keep production areas clean and efficient; use 5S or similar systems.

10. Recognize good work.
    Celebrate achievements and motivate your team to keep performing well.

❌ Don’ts (Things You Should Avoid)

1. Don’t ignore safety issues.
   Never overlook unsafe behavior or broken equipment — report and fix issues immediately.

2. Don’t micromanage.
   Trust your team to do their jobs once they’ve been properly trained.

3. Don’t lose your temper.
   Stay calm and professional, even under pressure or when facing production delays.

4. Don’t delay communication.
   If there’s a problem with production or quality, inform management right away.

5. Don’t neglect maintenance.
   Skipping preventive maintenance leads to bigger problems later.

6. Don’t ignore feedback.
   Listen to workers’ suggestions — they often see issues first.

7. Don’t sacrifice quality for speed.
   Fast production is useless if the product doesn’t meet quality standards.

8. Don’t show favoritism.
   Treat everyone fairly and base recognition on performance.

9. Don’t stop learning.
   Keep improving your technical and leadership skills.

10. Don’t underestimate teamwork.
    Manufacturing success depends on collaboration — never try to do everything alone.

- I have to monitor every week

- I have to measure the nutrients every week

- I have to measure the water drainage every week

- have to register my monitoring

- have to identify pests and diseases

- I have to take substrate tests

What I don't have to do:

- I don't have to eat in the production area.

- I don't have to drink alcohol

- I don't have to throw garbage in the production area

- I don't have to wear makeup

- I don't have to wear makeup

- I don't have to wear jewelry