Labor protection instruction for a confectioner

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Labor protection instruction for a confectioner. 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 developed for a confectioner, taking into account the conditions of his work in a particular organization.

1.2. The confectioner can be affected by dangerous and harmful production factors (moving parts of mechanical equipment, increased temperature of the surfaces of equipment, products; increased air temperature of the working area; low air humidity; increased or decreased air mobility; increased voltage in the electrical circuit; increased level of infrared radiation; sharp edges, burrs and uneven surfaces of equipment, inventory; harmful substances in the air of the working area; physical overload).

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

1.4. The confectioner 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 making confectionery, remove jewelry, cut nails short;
do not eat at the workplace.

2. Safety requirement 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 operation of local exhaust ventilation, air showering and 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;
it is convenient and stable to place stocks of raw materials, products, tools, fixtures in accordance with the frequency of use and spending;
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;
availability and reliability of grounding connections (absence of breaks, strength of contact between metal non-current-carrying parts of the equipment and the ground wire);
presence, serviceability, correct installation and reliable fastening of the guard of moving parts of the equipment (toothed, chain, V-belt and other gears, couplings, etc.), heating surfaces;
absence of foreign objects in and around the equipment;
availability and serviceability of safety, regulation and automation devices (presence of a brand or seal; timing of branding of devices; dates of inspection of vessels operating under pressure; finding the pressure gauge needle at zero; glass integrity; no damage affecting the readings of control and measuring instruments);
absence of cracks, bulges, significant thickening of vessel walls, gaps in welds, leaks in rivet and bolted joints, gasket breaks, etc. in cooking and water-heating equipment;
the condition of the floors (no potholes, unevenness, slipperiness);
lack of potholes, cracks and other irregularities on the working surfaces of production tables;
serviceability of the inventory, fixtures and tools used (the surface of special containers, cutting boards, handles of scoops, spatulas, etc. must be clean, smooth, without chips, cracks and burrs; knife handles must be tightly fitted, non-slip and comfortable to grip, having necessary support for the fingers, not deformed from exposure to hot water; knife blades should be smooth, polished, without dents or cracks).

2.4. Perform the necessary assembly of equipment, correctly install and securely fasten removable parts and mechanisms.

Check the operation of mechanical equipment, ballasts at idle.

2.5. Before operating gas-using equipment:

ventilate the room where gas appliances are installed;
before igniting the burners, ventilate the gas burner chamber with the gate open for 5-10 minutes;
check the presence of draft in the furnaces and chimneys according to the draft gauge or the deviation of a strip of thin paper brought to the viewing window of a gas boiler, baking cabinet, stove, etc. If there is no draft, then it is forbidden to kindle the device before cleaning the chimney.

2.6. Open taps and valves on gas pipelines and air ducts smoothly, without jerks and great efforts.

2.7. Ignite gas burners from a portable igniter through a special hatch. Open the gas cock in front of the burner only after bringing a lit portable igniter to the burner.

2.8. Timely regulate the air supply to the burner, ensure complete combustion of the fuel, prevent soot, separation, breakthrough and knocking out of the flame from the furnace of the gas appliance.

2.9. If flashover is detected, turn off the burner, allow it to cool down, reduce the air supply and re-ignite.

2.10. To eliminate flame separation, reduce the gas or primary air supply.

2.11. If pops occur during ignition or spontaneous extinction of the gas burner, stop its operation by closing the burner tap and the tap on the supply gas pipeline. Ventilate the furnace and, if necessary, the room.

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

2.13. When operating dough mixers and beaters, electric ovens and bakers, refrigeration equipment, observe the safety requirements set forth in these standard labor protection instructions.

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 allow untrained and unauthorized persons to work.

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, passages to it and between equipment, tables, racks, passages to control panels, knife switches, escape routes and other passages with empty containers, inventory, excess stocks of products.

3.7. Use hand protection when in contact with hot surfaces of inventory and kitchen utensils (handles of stove-top boilers, baking sheets, etc.).

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).

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

3.11. Move trolleys, mobile racks, rolling bowls in the direction "away from you".

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

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

3.14. 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;
load the equipment with the product evenly through the loading device, with the electric motor turned on, unless otherwise provided by the manufacturer's operating manual;
comply with equipment loading standards;
push products into the loading device with a special device (pusher, pestle, etc.);
remove product residues, clean the working parts of the equipment using wooden spatulas, scrapers, etc.;
inspect, adjust, eliminate the malfunction of the equipment, install (remove) the working bodies, remove the stuck product, clean the used equipment only after it has been stopped using the "stop" button, turned off by the starting device, on which the poster "Do not turn on! Work" is posted people!", and after a complete stop of the rotating and moving parts with a dangerous inertial course.

3.15. When using electromechanical equipment:

do not work with protective and safety devices removed from the equipment, with open doors, covers, casings;
do not correct belts, drive chains, do not remove or install guards during operation of the equipment;
do not exceed the permissible speed of work;
do not remove the stuck product with your hands;
do not operate the equipment without a loading device (bowls, funnels, bunkers, etc.);
do not transfer (move) non-stationary equipment included in the electrical network;
do not leave operating equipment unattended, do not allow untrained and unauthorized persons to operate it;
do not put tools, products on the equipment.

3.16. To prevent the adverse effect of infrared radiation on the body, fill the working surface of the stoves with dishes as much as possible, turn off electrical cabinets, sections of electric stoves in a timely manner or switch them to a lower power.

3.17. To prevent harmful substances from entering the air of industrial premises:

observe the technological processes for the preparation of confectionery products;
operations for sifting flour, powdered sugar to be carried out at specially equipped workplaces;
bake new forms, trays and sheets in ovens before using them for baking. Do not use molds and sheets with soot for baking.

3.18. Do not push the dough with your hands, do not put your hands under the guards and do not wipe the rollers while the dough sheeter is in operation.

3.19. Cleaning the hearth sheets from food residues, cleaning shelves, racks should be done with brushes, ruffs, wooden spatulas.

3.20. When using the nut crusher, do not stir the nuts with your hands.

3.21. During the operation of the biscuit cutter, do not straighten biscuit blanks with your hands and do not collect scraps near the string cutter. Clean the knives from product residues with scrapers only after the machine has stopped.

3.22. Remove from the stove and carry the jars of hot sugar syrup together, wearing mittens. In this case, the tank lid should be removed, and its volume should be filled no more than three-quarters.

3.23. When preparing cleaning and disinfecting solutions:

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

3.24. Be careful when working with essences, detergents and disinfectants, do not allow them to splash. The concentration of solutions for processing eggs should not exceed: soda ash - 1-2%; chloramine - 0,5%.

3.25. Store the egg disinfectant solution in a labeled container with a closed lid in a designated area.

3.26. Carry containers with disinfectant solution with two people.

3.27. To break eggs, use a special tool. Do not break eggs with a knife.

3.28. When operating gas-using equipment:

to constantly monitor the presence of thrust in the combustion chamber of a gas appliance;
periodically check the tightness of the gas burner tap. To do this, close the valve at the working burner, if after that the flame burns, then the valve passes gas;
check the tightness of the gas pipeline by lubricating with emulsion the junctions of pipes and other parts of gas equipment where gas leakage is possible.

3.29. When using cooking kettles, observe the safety requirements set out in the standard labor protection instructions for the cook.

4. Safety requirements in an emergency

4.1. In the event of a breakdown of equipment that threatens an accident at the workplace or in the workshop: stop its operation, as well as the supply of electricity, gas, water, raw materials, products, etc. to it; 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: notify the surrounding people of 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:

open windows and doors, ventilate the room;
close the valves on the supply gas pipelines to ovens, cooking pots, stoves, etc.;
do not turn on or turn off electrical appliances, lighting, ventilation;
Avoid using open fire.

If, after airing and checking all gas taps, the smell of gas does not disappear, turn off the gas at the entrance to the building, inform the administration of the organization about this, and, if necessary, call the emergency gas service workers.

4.4. If during the work the workplace is contaminated with fats or spilled powdery substances (flour, starch, etc.), stop working until the pollutants are removed.

4.5. Remove grease spilled on the floor with rags or other grease-absorbing materials. Wash the contaminated area with a heated solution of soda ash and wipe dry.

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

4.7. In the event of a fat fire, do not fill it with water, but stop heating and cover with a lid or other object (dense cloth) that prevents air from entering the combustion zone.

4.8. 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. Switch off and safely de-energize the 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. Dismantle, clean and wash the equipment: mechanical - after stopping the moving parts with inertial motion, thermal - after the heated surfaces have completely cooled down.

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

5.4. Do not cool the heated surface of the oven, stove and other heating equipment with water.

5.5. Before finishing the operation of the gas appliance, close:

primary air regulator at the burner;
main burner tap;
valve on the supply gas pipeline in front of the device.

5.6. At the end of the working day, close the valve on the supply gas pipeline in front of the meter or at the gas inlet to the workshop or room where gas appliances are installed. The valve is closed if the risk on its plug is located across the pipe.

5.7. After turning off the gas-using installations, remove the spanners from the plug valves.

5.8. Close the valves (taps) on the pipelines of steam, cold and hot water.

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