Labor protection instruction for a sausage molder

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OCCUPATIONAL SAFETY AND HEALTH
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Instructions on labor protection for a molder of sausage products. 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 mold sausage products.

1.2. Admission to independent work as a molder of sausages 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 sausage molder must be provided with overalls, PPE in accordance with the standard norms for the free issuance of overalls and safety shoes:

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 cutting meat products, the impact of hazardous and harmful production factors is possible:

moving and rotating parts of syringes, conveyor tables, as well as drives of machines moving along the overhead tracks of the frame;
danger of injury from cuts and pricks with a knife and a bayonet, as well as from rubbing the hands with twine, falling frames and rollers from overhead tracks, falling on slippery floors;
reduced air temperature of the working area and raw materials;
increased humidity and air mobility of the working area;
increased noise level.

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. Prepare the necessary equipment (basins for collecting minced meat plucks and shell waste, scrapers for cleaning the table conveyor belt)

2.5. Check the serviceability of the frames for hanging loaves, overhead tracks (turnouts, cutoff guards, as well as safety lanes on turns)

2.4. Check with de-energized:

the sanitary condition of the equipment, the absence of foreign objects inside it;
serviceability of overhead tracks, arrows;
the presence and strength of fastening of protective fences;
availability and strength of grounding fastening;
serviceability of control and measuring devices (signal light, pressure gauge in a pneumatic syringe, vacuum gauge in a screw syringe) and safety valves).

2.5. If there is a foot control pedal, make sure that the machine switch-on pedal and its guard are in good condition, which excludes the possibility of accidentally turning on the syringe.

2.6. Check the operation of the equipment at idle, make sure that there are no extraneous noises, knocks.

2.7. 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 use syringes that have problems;

3.3. do not open the cap of the syringe during injection;

3.4. do not wash or clean the stuffing cylinder and outlet holes when the electric motor is on;

3.5. do not put your hands into the loading hopper;

3.6. do not clean the loading hopper from minced meat residues in the presence of electric current in the starting device;

3.7. Do not leave running equipment unattended.

3.8. Load syringes of hydraulic and pneumatic action only at the lowest position of the piston and when the pointer of the feed regulator is in the "Stop" position.

3.9. While working on the syringe, follow the arrow on the pressure gauge. It must not exceed the maximum allowable pressure.

3.10. Do not allow the accumulation of raw materials in the workplace.

3.11. When knitting sausages with twine, use protective shoulder pads by hand.

3.12. To cut the twine and the ends of the intestinal membrane, use a special knife installed on the table.

3.13. Move the frames along overhead tracks, wearing a helmet and a protective visor.

3.14. Move the frames with sausages one by one along the overhead tracks, while holding both hands no lower than the middle of the frame, carefully move it in front of you without pushing or jerking.

3.15. Do not leave frames rolling along overhead tracks on arrows and curves.

3.16 Carefully monitor the correct position of the arrows.

3.17. To avoid accidents, do not remove the guards.

3.18. Keep the floor clean, avoid the formation of slippery and polluted places.

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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