Instruction on labor protection for the seller of the culinary department

Free technical library

OCCUPATIONAL SAFETY AND HEALTH
Free library / Occupational Safety and Health / Standard instructions for labor protection

Instruction on labor protection for the seller of the culinary department. Full document

Occupational Safety and Health

Occupational Safety and Health / Standard instructions for labor protection

Comments on the article

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 the culinary department, taking into account the conditions of his work in a particular organization.

1.2. The seller of the culinary department may be affected by dangerous and harmful production factors:

low temperature of the surfaces of refrigeration equipment;
increased temperature of culinary products;
increased voltage in the electrical circuit;
insufficient illumination of the working area;
sharp edges, burrs and uneven surfaces of equipment, tools, inventory;
physical overload;
neuropsychic overload.

1.3. The seller of the culinary department 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 seller of the culinary department should:

leave outerwear, shoes, headgear, personal items in the dressing room;
before starting work, wash your hands thoroughly with soap and water, put on clean sanitary clothes, pick up your hair under a cap (scarf) or put on a special hair net;
work in clean sanitary clothing, change it as it gets dirty;
wash hands with soap after using the toilet;
when selling culinary products, flour culinary and confectionery products, do not wear jewelry, watches, do not varnish nails;
do not eat at the workplace.

2. Safety requirements before starting work

2.1. Fasten the dressed sanitary clothing with all buttons (tie ties), avoiding hanging ends of the clothing.

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:

ensure the availability of free passages;
check the stability of the counter, rack, cash register, scales;
make sure that the inventory, fixtures and tools used are in good condition (the surfaces of special containers, cutting boards, handles of scoops, knives, spatulas, tongs, forks, 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);
it is convenient and stable to place stocks of culinary, flour and confectionery products, semi-finished products, goods, inventory, tools, fixtures, packaging materials in accordance with the frequency of use and expenditure;
make sure that there is a wooden grate under your feet and that it is in good condition;

check by external inspection:

sufficient illumination of the working surface;
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, electronic scales;
reliability of closing all current-carrying and starting devices of electrical equipment;
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;
absence of foreign objects in and around the equipment used.

2.4. Scales (table weight, dial and electronic) should be placed on a flat horizontal surface.

2.5. Before connecting the electronic balance to the mains, securely ground the balance body with an insulated wire.

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

2.7. When operating a cash register, observe the safety requirements set forth in the standard labor protection instructions for the cashier of the trading floor and the controller-cashier.

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. Follow the rules of movement in the premises and on the territory of the organization, use only the established passages.

3.5. Keep the workplace clean, remove spilled (spilled) products, fats, water, etc. from the floor in a timely manner.

3.6. Do not clutter up the workplace, passages to it, passages between equipment, counters, racks, to control panels, knife switches, escape routes and other passages with empty containers, inventory, excess stocks of goods, culinary products.

3.7. 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).

Not allowed:

use knives with loose blades, with handles that have burrs, with dull blades;
make sudden movements
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 musat when editing a knife. To edit the knife about musat should be away from other workers.

3.8. When tying packing boxes, use twine, the thickness of which prevents cuts to the hands.

3.9. When weighing goods, it is not allowed to: place on the scales a load that exceeds the maximum weight limit by weight; weighing culinary products directly on the scales, without wrapping paper or other packaging.

3.10. When operating refrigeration equipment:

load the cooled volume of refrigeration equipment after starting the refrigeration machine and reaching the temperature required for food storage;
the number of loaded products should not exceed the norm for which the refrigerating chamber is designed;
open the doors of refrigeration equipment for a short time and as rarely as possible;
when frost (snow coat) with a thickness of more than 5 mm forms on the cooled devices (evaporators), stop the compressor, empty the chamber from products and thaw the frost (snow coat);
if a freon leak is detected, immediately turn off the refrigeration equipment, ventilate the room;

not allowed:

turn on the unit in the absence of protective grounding or zeroing of electric motors;
work without engine room fencing, with faulty automation devices;
clutter up the space near the refrigeration unit, store goods, containers and other foreign objects;
touch the moving parts of the unit connected to the electrical network, regardless of whether it is in operation or in automatic stop mode;
store products on evaporators; remove frost from evaporators mechanically using scrapers, knives;
place foreign objects on the fences of the unit;
load the refrigerator compartment with the air cooler guard removed, without the evaporator tray, and without the condensate drain pan;
arbitrarily move the refrigeration unit.

3.11. Exclude the use of refrigeration equipment if:

current-carrying parts of magnetic starters, knife switches, electric motors, automation devices are not covered by casings;
refrigerating machines do not have protective grounding or grounding of metal parts, which may become energized if the insulation is broken;
the deadline for the next test and check of the insulation of electrical wires and protective grounding or grounding of equipment has expired;
the covers of magnetic starters, terminal boxes of electric motors, pressure switches and other devices have been removed;
violation of the temperature regime, sparking of contacts, frequent switching on and off of the compressor, etc. was detected.

3.12. When working with electrical equipment, observe the safety requirements set forth in the manufacturer's operating documentation, turn on and off the equipment with dry hands and only using the "start" and "stop" buttons.

3.13. When using electrical equipment is not allowed:

transfer (move) non-stationary equipment included in the electrical network;
put tools, goods, packaging materials, utensils on the equipment.

4. Safety requirements in emergency situations

4.1. In the event of a breakdown of the equipment used, its operation, as well as the supply of electricity to it, should be stopped. Report on the measures taken to the immediate supervisor (the person responsible for the safe operation of the equipment) and act in accordance with the instructions received.

4.2. 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.

4.3. 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. Unplug electrical equipment.

5.2. Remove tools and inventory to designated storage areas.

5.3. Upon completion of work on weighing culinary products:

wash platforms and scales, contaminated weights, observing the established temperature and concentration of cleaning solutions;
put ordinary weights in a case or box for storage. To clean shelves, counters with a sweeping brush.

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

We recommend interesting articles Section Standard instructions for labor protection:

▪ Work with an electric heating installation for the repair of a soft roof. Standard instruction on labor protection

▪ Line pipeline. Standard instruction on labor protection

▪ Calciner for maintenance of tunnel kilns powered by natural gas. Standard instruction on labor protection

See other articles Section Standard instructions for labor protection.

Read and write useful comments on this article.

<< Back

Latest news of science and technology, new electronics:

Artificial leather for touch emulation 15.04.2024

In a modern technology world where distance is becoming increasingly commonplace, maintaining connection and a sense of closeness is important. Recent developments in artificial skin by German scientists from Saarland University represent a new era in virtual interactions. German researchers from Saarland University have developed ultra-thin films that can transmit the sensation of touch over a distance. This cutting-edge technology provides new opportunities for virtual communication, especially for those who find themselves far from their loved ones. The ultra-thin films developed by the researchers, just 50 micrometers thick, can be integrated into textiles and worn like a second skin. These films act as sensors that recognize tactile signals from mom or dad, and as actuators that transmit these movements to the baby. Parents' touch to the fabric activates sensors that react to pressure and deform the ultra-thin film. This ... >>

Petgugu Global cat litter 15.04.2024

Taking care of pets can often be a challenge, especially when it comes to keeping your home clean. A new interesting solution from the Petgugu Global startup has been presented, which will make life easier for cat owners and help them keep their home perfectly clean and tidy. Startup Petgugu Global has unveiled a unique cat toilet that can automatically flush feces, keeping your home clean and fresh. This innovative device is equipped with various smart sensors that monitor your pet's toilet activity and activate to automatically clean after use. The device connects to the sewer system and ensures efficient waste removal without the need for intervention from the owner. Additionally, the toilet has a large flushable storage capacity, making it ideal for multi-cat households. The Petgugu cat litter bowl is designed for use with water-soluble litters and offers a range of additional ... >>

The attractiveness of caring men 14.04.2024

The stereotype that women prefer "bad boys" has long been widespread. However, recent research conducted by British scientists from Monash University offers a new perspective on this issue. They looked at how women responded to men's emotional responsibility and willingness to help others. The study's findings could change our understanding of what makes men attractive to women. A study conducted by scientists from Monash University leads to new findings about men's attractiveness to women. In the experiment, women were shown photographs of men with brief stories about their behavior in various situations, including their reaction to an encounter with a homeless person. Some of the men ignored the homeless man, while others helped him, such as buying him food. A study found that men who showed empathy and kindness were more attractive to women compared to men who showed empathy and kindness. ... >>

Random news from the Archive

Water found on Jupiter 08.09.2018

When studying the Great Red Spot with ground-based telescopes, a team of astrophysicists from the United States managed to distinguish the spectral traces of water. Apparently, its content in the Jovian atmosphere is comparable to carbon monoxide (CO), the presence of which has been known for quite some time. Apparently, the total oxygen content on Jupiter exceeds that of the Sun by 2-9 times.

This finding supports theoretical and computer simulation models that have predicted the presence of abundant water on Jupiter. Indeed, if there is oxygen and hydrogen, then why not be water?

The spectral signatures of water were discovered by studying Jupiter's cloudiness below the uppermost layers. At first it seemed to the authors of the study that the overlying layers of the atmosphere blocked any radiation from below, but in reality this did not happen. The researchers were able to look inside Jupiter's atmosphere "thousands of miles away".

There is definitely water on the moons of Jupiter, so its presence on the giant planet is not such a big surprise. Nevertheless, the result obtained is an obvious success, since water has been detected from Earth.

According to some assumptions, Jupiter has a solid core, perhaps a dozen times larger than the Earth. It may very well be that in the foreseeable future, scientists will be able to detect it too.

Other interesting news:

▪ Maxwell's artificial demon

▪ Recycling disposable masks into fuel

▪ breast milk antibiotic

▪ Types of Curiosity

▪ New Salt Formula

News feed of science and technology, new electronics

Interesting materials of the Free Technical Library:

▪ section of the site Microcontrollers. Article selection

▪ article by Pablo Picasso. Famous aphorisms

▪ article Where did tea come from? Detailed answer

▪ article Packing machine operator. Standard instruction on labor protection

▪ article Equipment options for objects for video surveillance. Encyclopedia of radio electronics and electrical engineering

▪ article Stereo decoder with pilot tone. Encyclopedia of radio electronics and electrical engineering

Leave your comment on this article:

All languages of this page

Home page | Library | Articles | Website map | Site Reviews