Instructions for labor protection for a meat mixer

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OCCUPATIONAL SAFETY AND HEALTH
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Instructions on labor protection for a meat mixer. Full Document

Occupational Safety and Health

Occupational Safety and Health / Standard instructions for labor protection

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Safe Operation

1. General safety requirements

1.1. Persons who have professional training, who have undergone preliminary training, who have passed preliminary (when applying for a job), periodic and preventive examinations and vaccinations in the manner established by the Ministry of Health of the Russian Federation, as well as introductory and primary briefings at the workplace, are allowed to enter the meat processing production processes.

1.2. Admission to independent work as a cutter of meat products is carried out by the head (foreman) of the workshop after the workers have mastered safe working methods and methods under the guidance of an experienced mentor for at least 2-14 shifts. Admission to independent work is fixed by the date and signature in the logbook of instruction at the workplace.

1.3. Persons who have received the first electrical safety group are allowed to work, during the performance of which there may be a danger of electric shock.

1.4. It is necessary to follow the internal regulations. Smoking, eating should be in specially designated rooms. The presence of unauthorized persons at the workplace, drinking alcohol, working under the influence of alcohol or drugs is not allowed. The employee must perform only the work that is entrusted to him, not delegate his work to other persons.

1.5. When transferring to another job, require from the immediate supervisor appropriate training in safe techniques and work methods.

1.6. The meat mixer must be provided with overalls, PPE in accordance with the standard norms for the free issuance of overalls and special footwear:

leather boots;
sleeves are waterproof;
cotton apron;
working metal apron;
knitted gloves;
chain mail glove;
protective helmet.

1.7. Comply with internal labor regulations.

1.8. Use for its intended purpose and treat the issued PPE with care.

1.9. Do not allow machines and apparatuses to operate, the structure of which you do not know and work on which you have not been entrusted with.

1.10. If a malfunction of equipment, inventory, tools is detected, as well as if workers are injured, stop work and inform the head of the workshop about this

1.11. On the processes of minced meat preparation, the impact of dangerous and harmful production factors is possible:

moving carts and electric cars;
carcasses moving along overhead tracks;
moving and rotating parts of belt conveyors;
reduced air temperature of the working area and raw materials;
increased humidity and air mobility of the working area;
increased noise level;
risk of injury from knife cuts and falls on slippery floors;
danger of infection with zoonotic diseases during deboning and trimming of meat from sick animals;
physical overload.

1.12. Follow the rules of personal hygiene:

observe the cleanliness of the skin, clothes, shoes and other PPE;
keep equipment and wardrobe clean;
after each break in work, visiting the toilet, wash hands with warm water and soap, then disinfect with 0,2% chloramine solution and rinse hands again with warm water;
before visiting the toilet, remove sanitary clothing, after visiting, disinfect shoes on a disinfectant rug;
Take a shower after finishing work.

1.13. In case of malaise, skin lesions in the form of wounds, burns, pustules, peeling, contact the first-aid post, treat minor injuries with antiseptic solutions.

1.14. Persons who violate the requirements of this instruction are liable in the manner prescribed by law.

2. Safety requirements before starting work

2.1. It is correct to put on clean, serviceable overalls and safety shoes that are required according to the norms. Overalls should not have developing ends, sleeves and collars should be tied.

Tuck your hair under your headdress.

2.2. Prepare work equipment, inspect the workplace and check the clearness of the aisles.

2.3. Check the sufficiency of illumination of the working area, the presence and serviceability of the foot wooden grate, make sure it is stable.

2.4. Check with de-energized:

the sanitary condition of the equipment, the absence of foreign objects inside it;
the presence and strength of fastening of protective fences;
availability and strength of grounding fastening;
the operation of the end stop, which limits the height of the lifting of the fork platform of the lift;
the strength of the cutter knives, the quality of their sharpening, the absence of cracks, burrs.

2.5. In the presence of a vacuum system, the presence and serviceability of pressure control and regulation devices.

2.7. At idle check:

hydraulic lift;
reliability of fixing and holding the trolley, as well as the serviceability of the limit switches that ensure the shutdown of the lift when the trolley is in the extreme upper and lower positions;
meat mixers (serviceability of the lock, which excludes the possibility of working with an open safety grill covering the kneading blades of the mixer.
the operation of the agitator blades, including alternately the buttons "right", "left";
the operation of the lift and start limiters by pressing alternately the "Raise" and "Descent" buttons;
serviceability of interlocks, which exclude the possibility of working with any of the cutter covers open, covering the knife rotation zone and transmission mechanisms;
serviceability of the blocking of the disc unloader, excluding, ensuring the shutdown of the machine when the frame of the trough touches.

2.8. Report all malfunctions and malfunctions to the head of the workshop and do not start work until they are eliminated.

3. Safety requirements during work

3.1. Be attentive, do not be distracted by extraneous affairs, conversations.

3.2. Do not leave operating equipment unattended, do not allow unauthorized persons to access its equipment.

3.3. If a foreign object gets into the mixer trough, cutter bowl, turn off the machine and inform the foreman.

3.4. Observe all precautions when adding sodium nitrite according to the instructions for its use and storage.

3.5. Keep the floor clean, avoid the formation of slippery contaminated places

3.6. Load raw materials into the mixer with the electric motor turned off. During loading, the stirrer trough must be in a horizontal position, the grate cover in a vertical position. The side discharge agitator with non-tilting bowl can be loaded and unloaded on the go.

3.7. It is allowed to change the direction of movement of the blades only after they have completely stopped. Do not press the buttons of opposite directions of movement at the same time.

3.8. It is allowed to unload the minced meat from the mixers with rotating blades only when the lattice cover is closed, to clean the minced meat manually with the electric current turned off after the blades have completely stopped.

3.9. It is necessary to load the cutter with raw materials with a rotating bowl evenly, in small portions, without putting your hands into the bowl and under the lid, which limits the area of work of the knives.

3.10 Unload minced meat from the bowl of the cutter using a plate unloader, and if it is not available, using a bucket.

3.11. Clean the minced meat from the bowl and from the unloader plate after de-energizing the cutter and completely stopping the rotation of the plate unloader.

3.12. Do not turn on electrical appliances with wet hands.

4. Safety requirements in emergency situations

4.1. If any malfunctions in the operation of the equipment are detected (extraneous noise, hum, vibration, sensation of electric current when touching non-current-carrying metal parts, sparking), take measures to stop the equipment by turning off the power supply, report the incident to the head of the shop (foreman).

4.2. In case of a fire, inform the fire department of the plant, the head of the workshop, give a fire alarm and start extinguishing it with the available fire extinguishing equipment.

4.3. In case of injury to the arms, legs, torso, it is necessary to open an individual package in the first-aid kit, in accordance with the instructions printed on its wrapper. When applying a bandage, do not touch with your hands that part of it that should be applied directly to the wound. If necessary, call an ambulance.

4.4. When administered with ammonia, the victim should be taken out to fresh air or to a clean, warm room, rinse the nasopharynx with a 2% soda solution.

Call an ambulance.

5. Safety requirements upon completion of work

5.1. Disconnect the equipment from the mains and hang posters on the starting device "Do not turn it on. People are working."

5.2. Go around your site, check the cleanliness and order.

5.3. When sanitizing, make sure that water does not get on electric motors and current-carrying parts.

5.4. Put in order the means of protection and overalls hang in a separate locker.

5.5. Wash face, hands with warm water and soap, take a shower.

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