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Instructions on labor protection for a seller selling food products for consumption on the spot. Full document

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 a seller selling food products for consumption on the spot, taking into account the conditions of his work in a particular organization.

1.2. A seller selling food products for consumption on the spot may be affected by dangerous and harmful production factors:

• low temperature of the surfaces of refrigeration equipment, goods;
• elevated temperature of surfaces of equipment, products;
• increased voltage in the electrical network;
• increased level of electromagnetic radiation; insufficient illumination of the working area;
• sharp edges, burrs and uneven surfaces of equipment, tools, inventory;
• physical overload; neuropsychic overload.

1.3. A seller who sells food products for consumption on the spot notifies his immediate supervisor of any situation that threatens the life and health of people, of every accident that has occurred at work, of a deterioration in his health, including the manifestation of signs of an acute illness.

1.4. A seller selling food for consumption on site should:

• leave outerwear, shoes, headgear, personal items in the dressing room;
• before starting work, wash your hands with soap and water, put on clean sanitary clothes, pick up your hair under a cap (kerchief) 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 serving food, drinks, baked culinary and confectionery products, do not wear jewelry, watches, do not varnish your 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. Prepare the workplace for safe work:

• ensure the availability of free passages;
• check the stability of the counter, production table, rack, the strength of the fastening of the equipment used to the stands;
• make sure that the inventory, fixtures and tools used are available and in good condition (the surface of the special packaging, handles of scoops, spatulas, tongs, forks, etc. must be clean, smooth, without chips, cracks and burrs);
• conveniently and steadily place stocks of drinks, bakery and confectionery products, goods, tools, inventory, fixtures, utensils and packaging materials in accordance with the frequency of use and consumption;
• make sure that the wooden grate under your feet is in place and in good condition in a room with a cement floor;

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 the power supply, plug of the electrical equipment used;
• 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 metal non-current-carrying parts of electrical equipment and the ground wire). Do not start work in the absence or unreliability of grounding (zeroing);
• absence of foreign objects in and around the equipment used.

2.3. Before starting the operation of the electric coffee maker, check the presence of water in the water supply network, the serviceability (the pressure gauge needle is at zero, the integrity of the glass) and the timing of stamping the pressure gauges, the absence of leaks from the boiler (boiler) of the coffee maker, setting the hydrophore pump switch to a pressure not higher than permissible.

Before starting the operation of the express coffee maker, open the top and bottom taps at the gauge glass, one of the shower taps to release air and the valve on the water pipe. On the gauge glass, check the water level in the boiler (it should be about 2 cm above the lower mark and not reach the upper one) and turn on the coffee maker in the electrical network. The readiness of the apparatus for operation is determined by the pressure gauge and signal lamp (the latter goes out).

2.4. Check the serviceability of blocking devices, automation and signaling devices, the tightness of the magnetron water cooling system, the presence of a casing and other removable parts of the microwave apparatus.

2.5. 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.

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

2.6. 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 by pressing the buttons set the desired temperature displayed on the indicator.

2.7. 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.

2.8. When operating a cash register, weighing equipment, observe the safety requirements set forth in these standard labor protection instructions. When performing the functions of cleaning dishes from tables, washing dishes, operating ovens and baking cabinets, bread slicers, follow the requirements of standard instructions for the relevant catering workers.

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, etc. from the floor in a timely manner.

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

3.7. Open valves, taps on pipelines slowly, without jerks and great efforts. Do not use hammers, wrenches or other objects for this purpose.

3.8. Use a specially designed tool to open the container (corkscrews, can openers, etc.). Do not carry out these works with random objects or tools with burrs.

3.9. During work with the use of various types of equipment, observe 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.

3.10. When using electrical equipment is not allowed:

• transfer (move) non-stationary equipment included in the electrical network;
• leave the operating equipment unattended, allow untrained and unauthorized persons to operate it;
• put tools, baking and confectionery products, packaging materials, dishes, containers on the equipment;
• the presence of voltage (electric shock) on the body of the equipment, the frame or casing of the control gear, 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 troubleshooting.

3.11. Take out finished products after a flashing signal appears on the electric grill indicator and an audible signal sounds. Take them out with care after the grill is turned off and the skewers 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.

3.12. 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, wearing protective gloves, pull out the tray, drain the fat into a special dish using a large funnel.

3.13. 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 the double skewer without special protective caps.

3.14. During the operation of the coffee maker, monitor the water level and pressure in the boiler (boiler), pump (pump), the temperature of the water going to prepare the drink. If it does not reach the set level, stop dispensing coffee until the water reaches 100°C; open steam and hot water taps smoothly, without jerks and great efforts.

It is not allowed to put hands and other parts of the body into the working area for dispensing coffee and pipes for supplying steam and hot water, touch the hot parts of the dispenser, direct steam and hot water to the face and body, clog ventilation or diffuser grilles.

When filling the filter with a portion of freshly ground coffee, make sure that the powder does not get on the edge of the holder (to avoid breaking the tightness of the connection in the valve block flange) when fixing the quick-release handle in the body of the electric coffee maker.

Before inserting the filter into the dispenser, clean the edge of the filter with a cloth to remove coffee residues. Wipe the steam wand with a damp cloth after each operation.

3.15. The operation of the electric coffee maker is not allowed if there is no water in the boiler, if the pressure gauge, the water level signal light, or the sensor for automatically turning on the boiler feed are malfunctioning.

3.16. Loading (unloading) products into the microwave oven to produce after the appropriate signal (sound, light) about its readiness for work. If the oven does not turn on (the product placed in the cooking chamber does not heat up), check the fuse, press the door tighter and, if necessary, bend the latch of the lock that presses the microswitch in the latch. Heat treatment of products should be carried out in a container designed for this purpose.

3.17. During the preparation or heating of food in containers made of plastic, paper or other flammable materials, constantly monitor the microwave oven. If smoke is observed, then with the door of the working chamber closed, disconnect the oven from the power source.

3.18. Not allowed:

• use the microwave oven in case of damage to door seals and adjacent parts, as well as mechanical damage to the corners of the door, screen or glass;
• independently carry out repairs to the furnace;
• use foil, metal utensils or utensils with a metal coating. Open the door of the working chamber after turning off the heating.

4. Safety requirements in emergency situations

4.1. In the event of a breakdown of the electrical equipment used, stop its operation, as well as the supply of electricity, water, product, etc. to it. Report on the measures taken to the person responsible for the safe operation of the equipment (immediate supervisor), 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 in the course of work the workplace is contaminated with spilled fat, stop the work until the pollutant is removed.

Remove spilled grease with a rag or other grease-absorbing material.

Rinse the contaminated area (heated to no more than 50 ° C) with a solution of soda ash and wipe dry.

4.4. 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. Cleaning and sanitizing the electric grill should be carried out with the grill turned off (using the button) and disconnected from the electrical network. A warning sign should be posted on the starting device (knife switch): "Do not turn it on! People are working!".

Do not start cleaning until the hot surfaces have cooled down to at least 40°C.

When cleaning, be careful with the sharp ends of the skewer. Cool the double skewer or frying basket under running cold water.

5.2. When cleaning and sanitizing the top panel of the electric grill, open the door, unscrew the two screw holders, remove the top panel without touching the quartz lamps with your hand and avoiding liquid and grease on them (it is allowed to clean the quartz lamps only with cotton soaked in alcohol, and the chamber, the top panel , fan and chamber ceiling with a special aerosol).

5.3. Disconnect the electric coffee maker from the mains and close the valve on the water pipe. Open the drain valve and remove water from the boiler. Clean the filter mesh and cup holder and place in a hot solution with a special detergent for 30 minutes or leave overnight in cold water. Clean the grinder mechanism with a brush or dry cloth. Wipe the outer surfaces of the coffee grinder with a dry cloth.

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

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

5.6. Remove used inventory, devices in designated storage areas.

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