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Labor protection instructions for the manufacturer of semi-finished food products from meat, fish, vegetables. Full document

Occupational Safety and Health / Standard instructions for labor protection

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1. General safety requirements

1.1. Based on this standard instruction, labor protection instructions are being developed for the manufacturer of semi-finished food products from meat, fish, vegetables (hereinafter referred to as the manufacturer of semi-finished food products), taking into account the conditions of his work in a specific organization.

1.2. The manufacturer of semi-finished food products may be exposed to hazardous and harmful production factors (moving machines and mechanisms, moving parts of electromechanical equipment, moving raw materials, semi-finished products; low temperature of the surfaces of refrigeration equipment, raw materials; low air temperature of the working area; increased noise level in the workplace; high humidity air; increased air mobility; increased voltage in the electrical circuit; insufficient illumination of the work area; sharp edges, burrs and uneven surfaces of equipment, tools, inventory, containers; physical overload).

1.3. The manufacturer of semi-finished food products notifies his immediate supervisor about any situation that threatens the life and health of people, about every accident that occurs at work, about a deterioration in his health, including the manifestation of signs of an acute disease.

1.4. The manufacturer of semi-finished products 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 or scarf or put on a special hairnet;
• work in clean sanitary clothing, change it as it gets dirty;
• wash hands with soap after using the toilet;
• when manufacturing semi-finished products, remove jewelry, watches, and cut nails short;
• 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 production table, the rack, the strength of the equipment fastening to the foundations and supports;
• securely install (fix) mobile (portable) equipment and inventory on the desktop, stand, mobile cart;
• conveniently and sustainably place stocks of raw materials, semi-finished products, tools, devices in accordance with the frequency of use and consumption.

Check by external inspection:

• sufficient illumination of the working surface;
• the absence of hanging and bare ends of the electrical wiring;
• reliability of closing all current-carrying and starting devices of the equipment;
• presence and reliability of grounding connections (no breaks, strength of contact between metal non-current-carrying parts of the machine and the grounding wire);
• availability, serviceability, correct installation and reliable fastening of guards for moving parts of equipment (geared, chain, V-belt and other gears, couplings, etc.);
• absence of foreign objects inside and around the equipment used;
• completeness and integrity of the parts of the machines used;
• the serviceability of the wooden lattice under the feet;
• condition of the floors (absence of potholes, unevenness, slipperiness, open ladders, wells (on the path of the employee’s movement);
• lack of potholes, cracks and other irregularities on the working surfaces of production tables;
• serviceability of the equipment, devices and tools used (the surface of special containers, cutting boards, knife handles, etc. must be clean, smooth, without chips, cracks and burrs; knife handles must be tightly fitted, non-slip and easy to grip, with the necessary stop for fingers that do not deform from exposure to hot water; blades of knives should be smooth, polished, without dents or cracks).

2.4. Check the degree of belt tension and the tightness of the nuts on the cutter shafts of the machine for loosening meat; reliability of fastening knives and combs to the replaceable discs of the vegetable cutting machine; serviceability of the ballasts of the equipment used (starters, switches, emergency buttons, speed switch, etc.).

2.5. Carry out the necessary assembly of equipment, correctly install and securely fasten removable parts and mechanisms in accordance with the operating documentation of the manufacturers.

2.6. Check the operation of the mince mixer blades by alternately turning on the “right” and “left” buttons; the serviceability of the interlocks, which exclude the possibility of working with the covers of the cutter and mince mixer open.

2.7. Before using the meat grinder, the manufacturer of semi-finished products must:

• make sure that it is securely fastened to the foundation;
• assemble the parts of the meat grinder. Insert the auger into the body of the meat grinder 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 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 hole diameter of more than 45 mm, a safety ring that prevents hands from getting into the moving parts (auger);
• when installing the cutting tool, be careful, protect your hands from cuts;
• test the meat grinder at idle.

2.8. Before using the fish scaler:

• firmly fix the fixture on the production table;
• Turn on the electric motor at idle speed and make sure that the working tool rotates correctly.

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

3. Safety requirements during work

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

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

3.3. Use serviceable equipment, tools, devices necessary for safe work, as well as special clothing, special footwear and other personal protective equipment provided for by the relevant model norms for the free issuance of overalls, special footwear and other personal protective equipment; use them only for the work for which they are intended.

3.4. Follow the rules of movement, use only the established passages.

3.5. Keep the workplace clean, promptly remove spilled food, spilled water, etc. from the floor.

3.6. Do not clutter the workplace, passages to it and between equipment, tables, shelving, passages to control panels, switches, escape routes and other passages with empty containers, equipment, excess supplies of raw materials, culinary products.

3.7. Use hand protection when carrying loads in rigid containers and frozen foods.

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

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).

While working with a knife is not allowed:

• use knives with loose blades, with handles that have burrs, with dull blades;
• make sudden movements
• cut raw materials and products by weight;
• check the sharpness of the blade by hand;
• leave the knife during a break in the cut product or on the table without a case;
• rely on musat when editing a knife. To edit the knife about musat should be away from other workers.

3.10. Move trolleys, mobile racks away from you.

3.11. Carry products, raw materials only in serviceable containers. Do not load containers more than the nominal gross weight.

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

3.13. Before processing, defrost frozen products. Defrosting methods should be used depending on the types of raw materials and production conditions.

3.14. Take the fish out of the bath with a wire scoop.

3.15. When washing fish manually, use herbal brushes and washcloths.

3.16. Process fish on a production table that has a chute and a side.

3.17. When processing fish, put a canvas mitten on your left hand and use cutting knives, cutters, and scrapers.

3.18. When working with the fish scaler:

• do not press hard on the handle, moving the scraper when cleaning the fish;
• do not touch the cutter with your hands;
• Constantly monitor the position of the flexible shaft and prevent it from sagging too much.

3.19. Cut onions in a fume hood.

3.20. When operating the meat grinder:

• load the product through the loading device, feeding the product evenly, with the electric motor turned on;
• observe the norms of loading, do not allow idle work;
• push products into the loading bowl only with a special device (pusher, pestle, etc.);
• When the electric motor stops or increased noise occurs in the gearbox, loosen the clamping nut.

3.21. When working with electromechanical equipment:

• comply with the safety requirements set forth in the operational documentation of equipment manufacturers;
• use the equipment only for those works that are provided for in the instructions for its operation;
• before loading the equipment with the product, make sure that the drive shaft rotates in the direction indicated by the arrow on its body;
• 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;
• remove and install replaceable parts of equipment carefully, without great effort and jerks;
• securely fasten interchangeable actuators, working bodies, tools;
• unload minced meat from the cutter in the absence of self-unloading devices using a special ladle;
• lift and lower the cutter safety cover smoothly, without jerking;
• do not change the direction of rotation of the mince mixer blades until they stop completely, do not work without a safety guard in the loading hopper;
• unload raw materials from the meat mixer with the lattice cover closed;
• remove product residues, clean the working parts of the equipment using wooden spatulas, scrapers, etc.;
• inspect, adjust, eliminate any malfunction, install (remove) working parts, change knives and combs, remove stuck product, clean used equipment only after it is stopped using the "stop" button, turned off by the starting device on which the poster is posted " Do not turn it on! People are working!", and after a complete stop of rotating and moving parts that have a dangerous inertial motion.

3.22. When working with electromechanical equipment, it is not allowed:

• work with removed protective and safety devices, with open doors, covers, casings;
• adjust belts, drive chains, remove and install safety covers, grilles and other barriers while the equipment is operating;
• exceed the permissible speed of the equipment;
• remove stuck product by hand;
• operate equipment without a loading device, safety ring, etc.;
• push (hold) the product with hands or foreign objects;
• 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, products, containers on the equipment;
• in the presence of voltage (shock) on the equipment case, the casing of the ballast, the occurrence of extraneous noise, the smell of burning insulation, spontaneous stop or improper operation of mechanisms and equipment elements, stop (switch off) it with the "stop" (switch) button and disconnect from the electrical network with using a starting device. Report this to the immediate supervisor and do not turn it on until the malfunction is eliminated.

4. Safety requirements in emergency situations

4.1. If an equipment breakdown occurs that threatens an accident at the workplace or in the workshop: stop its operation, as well as the supply of electricity, water, raw materials, product, etc.; report the measures taken to the immediate supervisor (the employee responsible for the safe operation of the equipment) and act in accordance with the instructions received.

4.2. In an emergency: warn 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 you smell gas in the room:

• warn employees in the room about the inadmissibility of using open fire, smoking, turning on and off electric lighting and electrical appliances;
• open windows (windows, transoms) and ventilate the room;
• inform the administration of the organization about this, and, if necessary, call the workers of the emergency gas service.

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. Turn off and reliably de-energize electromechanical equipment using a switch or a device that replaces it and prevents accidental starting.

5.2. Do not stop moving parts of the equipment with your hands or any object after turning off the electric motor.

5.3. Disassemble, clean and wash the equipment after stopping moving parts with inertial motion.

5.4. When disassembling machines (cutter, vegetable cutter, meat grinder, etc.) and removing cutting tools (knives, combs, grates), protect your hands from cuts. Follow the sequence of machine disassembly; To remove the cutting tool and auger from the working chamber of the meat grinder, use an ejector or a special hook. Do not briefly start the machine for this purpose.

5.5. Do not clean the working chamber or removable parts of the equipment from product residues with your hands; do not use wooden spatulas, scrapers, or brushes.

5.6. When cleaning the vegetable cutting machine from product residues, securely secure the raised shredder.

5.7. Wipe the device for cleaning fish from scales with a rag soaked first in soda or soap solution, and then in clean warm water, observing the established water temperature and concentration of the washing solution.

Dip the working tool up to the handle in hot water, rinse, remove and remove scales. Repeat the operation several times.

5.8. After cleaning the fish, wash your hands with warm water and lubricate with glycerin cream.

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

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

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