Instruction on labor protection for the seller of food products

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Instructions on labor protection for the seller of food products. 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 food products, taking into account the conditions of his work in a particular organization.

1.2. The seller of food products may be affected by dangerous and harmful production factors:

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

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

1.4. The food retailer should:

leave clothes and personal belongings in the dressing room;
before starting work, wash hands with soap and water, put on clean sanitary clothes, pick up hair under a headdress;
wash hands with soap after using the toilet, as well as after each break in work and contact with contaminated objects;
do not eat at the workplace;
do not store personal toilet items, cigarettes and other foreign objects in the pockets of gowns, sanitary clothing.

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:

check the stability of the counter, rack, cash register, the strength of the equipment fastening to the foundations and stands;
securely install (fix) mobile (portable) equipment and inventory on the counter, stand, mobile cart;
conveniently and steadily place stocks of goods, inventory, fixtures, packaging materials in accordance with the frequency of use and spending;
goods and inventory must have permanent storage places assigned to them.

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;
reliability of closing all current-carrying and starting devices of the equipment used;
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;
availability, serviceability, correct installation and reliable fastening of the guards for moving parts and heating surfaces of the equipment used;
absence of foreign objects inside and around the equipment used;
the condition of the floors (no potholes, unevenness, slipperiness);
the presence and serviceability of a wooden grating underfoot in a room with a cement floor;
lack of potholes, cracks and other irregularities on the working surfaces of the counters;
serviceability of inventory, fixtures and tools (the surface 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, have the necessary support for the fingers of the hand, not deformed from exposure to hot water;
blades of knives should be smooth, polished, without dents and cracks.

2.4. Carry out the necessary assembly of the equipment used, correctly install and securely fasten removable parts and mechanisms in accordance with the manufacturer's operational documentation (meat grinder, slicer) and check their operation at idle.

2.5. Check the serviceability of the ballasts of the equipment used.

2.6. Before turning on the machine for cutting gastronomic products (slicer), check the reliability of fastening of the circular knife, the protective shield, the quality of the sharpening of the knife.

To check the quality of sharpening a circular knife, bring a strip of newsprint sandwiched between your fingers to its blade, which should be easily cut through.

Before sharpening the circular knife, remove the guard, bring the grinding stones to the edge of the knife, for which the sharpening device is raised up, rotated 180 °, lowered and secured with a clamp. Turn on the electric motor and use the lever to press the grinding stone against the knife.

After sharpening, remove the formed burrs with a dressing stone, and abrasive dust with a special spatula-fork wrapped in a soft cloth. After that, return the sharpening device to its place, and close the knife with a fence; check the operation of the machine at idle for 1-2 seconds, then stop and fix the cut product in it.

2.7. Before starting the operation of the electric grill, check the operation of the push-button switch and the electric grill spit drive motor, the efficiency of the ventilation. Do not use adapters and extension cords to connect the electric grill to the electrical network.

2.8. When piercing the skewer of products to be fried with the pins, do not direct them with their sharp ends towards yourself, beware of injuring the eyes, hands and other parts of the body.

2.9. Before turning on the electric grill:

open the door and insert the skewers loaded with products into the special holes of the rotating disks;
with the button of the spit drive motor switch pressed, turn the discs and insert the next spit with the product until the working chamber is fully loaded;
close the door and lock it with the key.

Turn on the electric grill first at the maximum temperature (250 ° C), then set the desired temperature by pressing the buttons that appear on the indicator.

2.10. Scales (table weights, dial and electronic) should be placed on a flat horizontal surface so that the scale frame rests firmly on all four supports.

2.11. Before connecting the electronic balance to the mains, ground the balance case with an insulated wire.

2.12. Before using the grinder:

make sure that it is securely fastened to the foundation;
to assemble the parts of the meat grinder. Insert the auger into the meat grinder body so that its shank engages with the drive shaft, and install the appropriate set of cutting tools (knives, grates) in the order specified in the machine's operating instructions;
check the presence of a loading device in the form of a tray or funnel, and for a meat grinder with a loading opening diameter of more than 45 mm - a safety ring that prevents hands from getting into moving parts (auger);
when installing the cutting tool, be careful, protect your hands from cuts;
test the car at idle.

2.13. 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.

2.14. 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) goods, fats, etc. from the floor in a timely manner.

3.6. Do not block the passages between equipment, counters, racks, stacks of goods, to control panels, knife switches, escape routes and other passages with empty containers, inventory, excess stocks of goods.

3.7 Use hand protection when in contact with hot surfaces of equipment and devices (grill skewers, baking sheets, etc.).

3.8. To open cans, use a tool designed for this (can opener).

3.9. 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.

3.10. To reduce the cutting force when cutting food, use special knives:

when cutting meat and fish gastronomic products, use a knife that has a long (from 300 to 450 mm) and narrow blade, ending with a sharp end;
when cutting cheese, use knives that have a thicker blade with a rectangular end, the handle of which is reinforced 40-50 mm higher than the blade. Cut hard cheeses with a knife with two handles, fixed at the ends of the sheet and located above it. The length of such a knife should be 200 mm, and the width - 40 mm.

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

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

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

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

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

3.16. To cut meat and poultry on a cutting chair (block) that does not have deep cuts, cracks, using dull axes and billhook knives.

3.17. Frozen meat should be defrosted before cutting.

3.18. When cutting meat carcasses:

steadily position the carcass on the cutting chair (deck); when unfolding the carcass, hold it with both hands to prevent the carcass from falling;
when cutting the carcass into cuts, hold the stupid ax with both hands;
when cutting into small pieces, put the cut on the cutting chair with both hands, place it securely and conveniently, take the cutting knife with your right hand and, observing the precautionary measures, chop off a small piece of meat.

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

3.20. When preparing cleaning and disinfecting solutions:

use only detergents and disinfectants approved by the health authorities;
do not exceed the established concentration and temperature (above 50°C) of washing solutions, do not allow spraying of detergents and disinfectants, contact of their solutions with the skin and mucous membranes.

3.21. When working with the equipment used, observe the safety requirements set forth in the operating documentation of the manufacturer.

3.22. When operating refrigeration equipment:

load the cooled volume 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 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.

3.23. 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.

3.24. Remove finished products from the electric grill after a flashing signal appears on the indicator and an audible signal sounds. Remove food with care after the grill has been switched off and the skewers have come to a complete stop. To avoid burns, work in sanitary clothing with long sleeves and gloves, and cover the inner surface of the glass of an open hot door with a clean piece of dense cloth. After reloading the oven, remove the protective cloth from the door, close it and lock it with the key.

3.25. During the operation of the electric grill, make sure that the drip tray is full, and do not allow it to overflow. When filling the tray, put on protective gloves, pull out the tray, drain the fat into a special dish using a large funnel.

3.26. When using an electric grill, it is not allowed:

put on the grill and put inside any vessels with flammable substances (alcohol, cleaning products, etc.);
use plastic or glass dishes for cooking;
use an open jet of water to flush the frying chamber;
use a spatula or other sharp objects to clean the internal surfaces, leave a double skewer without special protective caps.

3.27. When using contact electric grills, it is not allowed to bake or heat frozen foods in them, pour water onto the work surface, or clean the surface with metal scrapers.

3.28. When cutting food products:

turn on the machine for cutting gastronomic products (slicer) only after the product is securely fixed with a clamping device and the required cutting thickness is set;
push the carriage of the machine for cutting gastronomic products (slicer) smoothly towards the knife, without any extra effort;
to cut the remains of the product, use special tools to avoid injury to hands;
when cleaning the knife from product residues and from salting, use wooden scrapers.

During the operation of the machine for cutting gastronomic products (slicer), it is not allowed:

remove or put on the casing of the machine (slicer);
hold or push the product with your hands;
keep hands near moving and rotating parts of the machine (slicer);
adjust the thickness of the cut slices.

3.29. When operating the electric meat grinder:

load the meat grinder with the product through the loading device, feeding the product evenly, with the electric motor turned on;
comply with the norms for loading the meat grinder, do not allow it to run idle;
push the product into the meat grinder loading bowl only with a special device (pusher, pestle, etc.);
If the motor stops while the meat grinder is running, or if there is excessive noise in the gearbox, loosen the clamping nut.

3.30. When weighing goods, it is not allowed:

place on the scales a load that exceeds the maximum weighing limit in mass;
weigh the goods directly on the scales, without wrapping paper or other packaging materials.

3.31. When operating electromechanical equipment, you should:

use it only for those works that are provided for in the instruction manual;
before starting work, make sure that the drive shaft rotates in the right direction;
warn about the upcoming start-up of the equipment to employees nearby;
turn on and off the equipment with dry hands and only with the help of the "start" and "stop" buttons.

Inspect, adjust, clean, eliminate the malfunction of the equipment used, install (remove) its working parts, remove the stuck product, only after it has been stopped using the "stop" button, turned off by the starting device, on which the poster "Do not turn on!

People are working!", and after a complete stop of the rotating and moving parts, which have a dangerous inertial course.

3.32. When using electromechanical equipment, it is not allowed:

work with removed protective and safety devices, with open doors, covers, casings;
adjust drive belts, remove and install guards during equipment operation;
remove stuck product by hand;
operate the electric meat grinder without a loading device, safety ring, etc.;
push (hold) the product with hands or foreign objects;
transfer (move) cash registers, slicers and other non-stationary equipment connected to the electrical network;
leave the operating equipment unattended, allow untrained and unauthorized persons to operate it;
put tools, containers on the equipment;
the presence of voltage (shocks) on its body, frame or casing of ballasts, the occurrence of extraneous noise, the smell of burning insulation, spontaneous stop or incorrect operation of mechanisms and equipment elements. In the event of these circumstances, stop the operation of the equipment (switch off) with the "stop" (switch) button and disconnect from the electrical network using the starting device, inform the immediate supervisor about this and do not turn it on until the malfunction is eliminated.

4. Safety requirements in emergency situations

4.1. In the event of a breakdown of the equipment used, stop its operation, as well as the supply of electricity, goods, products, etc. to it.

Report the malfunction to the person responsible for the safe operation of the equipment (direct supervisor) and act in accordance with the instructions received.

4.2. In an emergency, notify other people about the danger, report to the immediate supervisor about the incident and act in accordance with the emergency response plan.

4.3. If during the work the workplace is contaminated with spilled fats or spilled powdery substances (flour, spices), work should be stopped until the pollutants are removed.

4.4. Remove spilled oil with rags, sawdust or other grease-absorbing materials. Rinse the contaminated area (heated to no more than 50 ° C) with a solution of soda ash and wipe dry.

4.5. When cleaning spilled dusty powdery substances, wear goggles and a respirator. Carefully remove a small amount of them with a damp cloth or vacuum cleaner.

4.6. 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 and de-energize the electromechanical equipment using a switch or a device that replaces it and prevents accidental start.

Post a poster on the launcher "Do not turn it on! People are working!".

5.2. When disassembling machines (slicers, electric meat grinders, etc.) and removing cutting tools (knives, combs, grates), protect your hands from cuts. Follow the sequence of disassembly of machines. To remove the cutting tool and auger from the working chamber of the electric meat grinder, use an ejector or a special hook; do not use a short start of the electric meat grinder for this purpose.

5.3. Do not clean the working chamber, removable parts of machines from product residues with your hands, use wooden spatulas, scrapers, brushes.

5.4. At the end of the slicer, set the regulator knob to the "O" position and turn it off by setting the switch to the "Off" position; remove the loading tray, stripper, stacker, clamping device. Wash the removed parts with water using detergents, rinse with running water and wipe dry with a cloth. Remove the knife guard and treat it with a special cleaner - a spatula-fork. Remove the slicer disc with a special puller.

5.5. After the end of the operation of the electric grill:

Cleaning and sanitizing should be carried out when the device is turned off (using the button) and disconnected from the mains. Do not start cleaning until hot surfaces have cooled below 40°C. When cleaning, be careful with the sharp ends of the skewer (cool the double skewer or the frying basket under running cold water);
during cleaning and sanitizing the top panel of the grill, open the door, unscrew the two screw holders, remove the top panel without touching the quartz lamps with your hand and preventing liquid and grease from getting on them (it is allowed to clean the quartz lamps only with cotton soaked in alcohol, and the chamber, the top panel , fan and ceiling of the chamber - with a special aerosol).

5.6. Upon completion of work on weighing products:

wash platforms and scales, contaminated weights, observing the established concentration and temperature of washing solutions;
put ordinary weights in a case or box for storage.

5.7. Remove the used inventory, tools and fixtures in the designated storage areas.

5.8. After selling the fish, wash your hands with warm water, grease with glycerin cream.

5.9. Use brushes, dustpans and other tools to remove debris and waste.

5.10. Close the valves (taps) on the cold and hot water pipelines.

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