Instruction on labor protection for the seller of a small retail network

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OCCUPATIONAL SAFETY AND HEALTH
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Instructions on labor protection for the seller of a small retail network. Full document

Occupational Safety and Health

Occupational Safety and Health / Standard instructions for labor protection

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1. General safety requirements

1.1. On the basis of this standard instruction, an instruction on labor protection is being developed for the seller of a small retail network, taking into account the conditions of his work in a particular organization.

1.2. The seller of a small retail network may be affected by dangerous and harmful production factors:

transported goods, containers; low temperature of the surfaces of refrigeration equipment, goods, etc.;
reduced air temperature of the working area;
increased air movement; increased voltage in the electrical circuit;
insufficient illumination of the working area;
reduced contrast;
sharp edges, burrs and uneven surfaces of equipment, tools, inventory, goods and containers;
harmful substances in the air of the working area;
physical overload; neuropsychic overload.

1.3. The seller of a small-scale retail network notifies his immediate supervisor of any situation that threatens the life and health of people, of each accident that occurred at work, of a deterioration in his health, including the manifestation of signs of an acute illness.

1.4. The retailer must:

leave outerwear, shoes, headgear, personal belongings in a closet or a specially designated place;
before starting work, put on clean uniforms (change them as they get dirty), pick up hair under a headdress;
wash hands with soap before starting work and after using the toilet, as well as after each contact with contaminated objects. Each stationary object of a small retail network should have a washbasin, soap, and a towel;
do not eat at the workplace.

2. Safety requirements before starting work

2.1. Fasten the uniform with all buttons (tie ties), avoiding hanging ends of the clothes.

Do not stab clothes with pins, needles, do not keep sharp, breakable objects in the pockets of clothes.

2.2. Check the equipment of the workplace with the necessary equipment, inventory, fixtures and tools for work.

2.3. Prepare the workplace for safe work:

check the stability of the counter, rack, the strength of the attachment of equipment to the stands;
securely install (fix) mobile (portable) equipment and inventory on the counter, stand;
conveniently and steadily place stocks of goods, inventory, fixtures, packaging materials in accordance with the frequency of use and spending;
check the presence and serviceability of the wooden grate under your feet;
check by external inspection:
sufficiency of illumination of the working surface (zone);
lack of blinding effect of light;
the absence of hanging and bare ends of the electrical wiring;
serviceability of the socket, cable (cord) of power supply, plug of the cash register and electronic scales;
availability and reliability of grounding connections (absence of breaks, strength of contact between the body of the cash register, electronic scales and the ground wire). Do not start work in the absence or unreliability of grounding
(zeroing) of refrigeration equipment;
the absence of foreign objects around the equipment used;
the condition of the floors (no potholes, unevenness, slipperiness);
lack of potholes, cracks and other irregularities on the working surfaces of the counters;
serviceability of the inventory, fixtures and tools used (surfaces of special containers, cutting boards, handles of scoops, knives, spatulas, etc. must be clean, smooth, without chips, cracks and burrs;
knife handles should be tightly fitted, non-slip and comfortable to grip, with the necessary support for the fingers of the hand, not deformed by exposure to hot water;
blades of knives should be smooth, polished, without dents and cracks.

2.4. During the cold season, the temperature in the workplace should not be below 18°C.

2.5. Report all detected malfunctions of electrical equipment, inventory, electrical wiring and other malfunctions to your immediate supervisor and start work only after they have been eliminated.

2.6. When operating a cash register, weighing and refrigeration equipment, observe the safety requirements set forth in these standard labor protection instructions.

3. Safety requirements during work

3.1. Perform only the work for which he has been trained, instructed in labor protection and for which he is admitted by the person responsible for the safe performance of work.

3.2. Do not entrust your work to untrained and unauthorized persons.

3.3. Use serviceable equipment, tools, devices necessary for safe work, use them only for the work for which they are intended.

3.4. Observe the rules of movement on the territory of the trading zone, market, use only the established passages.

3.5. Keep tents, kiosks, etc., and the area around them clean. Do not store empty containers, stocks of goods near them.

3.6. Keep the workplace clean, remove spilled (spilled) goods (fats, oils, paints, flour, etc.) from the floor in a timely manner.

Do not clutter up the workplace, passages to it with empty containers, inventory, excess stocks of goods, packaging and strapping materials.

3.7. Use a specially designed tool to open the container.

Do not carry out these works with random objects or tools with burrs.

3.8. The opening of the top of the boxes should be carried out from the end side with an appropriate tool (nail puller, tongs). Remove protruding nails, bend the metal upholstery inside the box.

3.9. Barrels can only be opened by breakers. It is not allowed to knock down hoops and knock out the bottom of barrels with an ax, crowbar and other random items.

3.10. To open cans, bottles, use the tool intended for this (can opener, corkscrew).

3.11. When working with a knife, be careful to protect your hands from cuts:

during breaks in work, put the knife in a pencil case (case). Do not walk or bend over with a knife in your hands, do not carry a knife that is not in a case (pencil case).
while working with a knife, it is not allowed to use knives with loose blades, with handles that have burrs, with dull blades; make sudden movements direct the knife when opening soft containers in the direction "towards you";
cut products by weight; check the sharpness of the blade by hand; leave the knife during a break in the cut product or on the counter without a case, rely on the knife when editing the knife. To edit the knife about musat should be away from other workers.

3.12. When cutting a monolith of butter with a string, use handles, do not pull the string with your hands.

3.13. When cutting hard foodstuffs, use knives specially designed for this purpose.

3.14. When laying out food products, do not use glass and enameled dishes with damaged enamel.

3.15. Move trolleys, mobile racks, containers away from you.

3.16. Carry goods only in proper packaging. Do not load containers more than the nominal gross weight.

3.17. Do not use random objects (boxes, barrels, etc.), equipment for sitting.

3.18. When preparing cleaning and disinfecting solutions:

use only detergents and disinfectants approved by the health authorities;
do not exceed the specified concentration and temperature of cleaning solutions (above 50°C);
Avoid spraying detergents and disinfectants, contact with their solutions on the skin and mucous membranes. Pour cold water into the container, then hot water.

3.19. When working with electrical equipment:

comply with the safety requirements set forth in the operational documentation of the manufacturer;
turn on and off the equipment with dry hands and only with the help of the "start" and "stop" buttons;
if there is voltage on the case (shocks), extraneous noise, smell of burning insulation, spontaneous stop or improper operation of mechanisms and equipment elements, stop its operation (switch off) with the stop button (switch) and disconnect from the electrical network. Report this to the immediate supervisor and do not turn it on until the malfunction is eliminated.

Not allowed:

transfer (move) cash registers, household electrical appliances and other non-stationary equipment connected to the electrical network;
put tools, goods, containers on the equipment;
touch open and unshielded current-carrying parts of the equipment, bare wires and wires with damaged insulation.

4. Safety requirements in emergency situations

4.1. In an emergency, you should notify the surrounding people about the danger, report to the immediate supervisor about the incident and act in accordance with the emergency response plan.

4.2. If during the work the workplace is contaminated with spilled varnishes, paints, oils or spilled powdery substances, stop the work until the pollutants are removed.

4.3. Remove spilled paints and varnishes with a dry, well-absorbing rag; a large amount of paints and varnishes must first be covered with sand or sawdust and removed with a brush and dustpan. Wipe the soiled area dry with a rag. Remove spilled oil with rags, sawdust or other grease-absorbing materials. Rinse the contaminated area with a heated solution of soda ash and wipe dry.

4.4. When cleaning spilled dusty powders, carefully remove them with a damp cloth.

4.5. In case of injury, poisoning and sudden illness, the victim should be provided with first (pre-medical) assistance and, if necessary, his delivery to a healthcare facility should be organized.

5. Safety requirements at the end of work

5.1. Turn off the equipment used, electrical appliances, local lighting, remove the tools, fixtures, inventory in the designated storage areas.

5.2. Clean the weighing platform from dirt.

5.3. Return used transportable and portable equipment, reusable packaging to the head office.

5.4. Remove empty containers and packaging to storage areas. Do not leave broken glass, garbage in empty containers.

5.5. Do not clean up garbage, waste directly with your hands, use brushes, scoops and other devices for this purpose.

5.6. Remove rubbish, waste and used cleaning materials to designated areas.

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