Instructions on labor protection for the cashier of the trading floor and the controller-cashier

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OCCUPATIONAL SAFETY AND HEALTH
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Instructions on labor protection for the cashier of the trading floor and the controller-cashier. 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. Men and women who have been trained in their specialty are allowed to work as a cashier in a trading floor, a cashier controller.

1.2. At the workplace, the employee receives an initial briefing on labor safety and undergoes: an internship; training in the design and operation of cash register equipment; a course on sanitary and hygienic preparation with passing a test (in a grocery store (department) and a public catering enterprise); verification of knowledge in the volume of group I on electrical safety, theoretical knowledge and acquired skills of safe working methods.

1.3. During work, the employee passes:

labor safety training and testing of knowledge on existing equipment every 2 years, and on new equipment - as it enters the enterprise, but until the moment this equipment is put into operation;
checking knowledge on electrical safety - annually;
verification of sanitary and hygienic knowledge. In a grocery store (department) - once every 2 years, in a public catering enterprise - annually;
periodic medical examination:
an employee who has contact with food - annually;
an employee exposed to dangerous and harmful production factors - once every 1-2 years (subject to the requirements of health authorities).

The employee must receive repeated training on labor safety at the workplace once every 3 months.

1.4. From the day of pregnancy, women are provided with regulated breaks for rest every 2 hours of work for 10 minutes. Controllers-cashiers from 20 weeks of pregnancy are transferred to another job.

1.5. The employee may be affected by dangerous and harmful production factors (increased air mobility; increased voltage in the electrical circuit; insufficient illumination of the working area; reduced contrast: direct and reflected brilliance; harmful substances in the air of the working area; neuropsychic overload). When preparing goods for sale and when transferring purchases to inventory baskets, the controller-cashier may be affected by the following factors: sharp edges, burrs and roughness on the surfaces of tools, equipment, inventory, containers, goods; physical overload.

1.6. In a food store (department) and a public catering enterprise, an employee is provided with sanitary clothing, and in a bakery shop, also with special dark-colored clothing for cleaning work. Recommended norms for the free distribution of sanitary clothing:

white cotton dressing gown or white cotton jacket - for 6 months;
white cotton hat - for 6 months.

2. Safety requirements before starting work

2.1. Prepare the workplace for safe work and check:

serviceability and stability of the cash register of the lifting and swivel chair, etc.
serviceability of the electric plug, power cord, grounding (zeroing) of the machine.

2.2. Make sure that the emergency lighting and the security call device (administration) are working properly.

3. Safety requirements during work

3.1. Comply with the operating rules of the cash register.

3.2. Disconnect the cash register from the electrical network when:

its sudden stop before the end of the working cycle or other stop for an unknown reason;
breakdown of electric current on the body of the machine.

4. Safety requirements at the end of work

4.1. Carry out overhaul maintenance of the machine and prepare it for the next working day in accordance with the requirements of the operating manual for this type of cash register.

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