You are a cook in a commercial kitchen. Your chef has appointed two new employees, Jack and William. Jack is responsible for transferring the stock into the storage area. You notice he is not using correct manual handling techniques to move cartons or bulky items. He is not following organisational procedures for handling stock. You know this is a work health and safety issue and must be addressed quickly before he injures himself. William needs training on safe procedures while using cold storage rooms. Your chef has asked you to coach two employees in these skills, while they are on the job