Occupational safety instruction for a kitchen worker

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OCCUPATIONAL SAFETY AND HEALTH
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Instruction on labor protection for a kitchen worker. 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 kitchen worker, taking into account the conditions of his work in a particular organization.

1.2. A kitchen worker may be exposed to hazardous and harmful production factors (moving parts of mechanical equipment, moving raw materials, semi-finished products, containers; elevated temperature of the surfaces of equipment, boilers with food; increased air temperature of the working area; increased air mobility; increased voltage in the electrical circuit; acute edges, burrs and uneven surfaces of equipment, tools, inventory, containers; harmful substances in the air of the working area; physical overload).

1.3. A kitchen worker notifies his immediate supervisor of any situation that threatens the life and health of people, of every accident that occurs at work, of a deterioration in his health, including the manifestation of signs of an acute illness.

1.4. The kitchen worker 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;
do not eat in production and utility rooms.

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 availability and serviceability of the inventory, fixtures and tools necessary for the work; ensure free access.

2.3. To ensure safe operation, check the stability of the racks, the strength of the equipment fastening to the foundations and stands and check by external inspection:

sufficient illumination of the working area;
the absence of hanging and bare ends of the electrical wiring;
the condition of the floors (the absence of potholes, irregularities, slipperiness, open ladders, open unprotected hatches, wells);
the presence of safety brackets for carts for moving barrels, cans, bear carts, etc.;
availability and serviceability of the used loading and unloading mechanisms;
reliability of closing all current-carrying and starting devices, the absence of foreign objects inside and around the switched on electrical equipment;
absence of cracks, bulges, significant thickening of vessel walls, gaps in welds, leaks in rivet and bolted joints, gasket breaks, etc. in boilers;
the presence and integrity of the enclosing handrails, the absence of cracks on the surface of the slab sections.

2.4. Check the serviceability of the ballasts of the equipment to be switched on (starters, package switches, knife switches, plug connectors, limit switches, etc.).

2.5. Check the operation of lifting and transport equipment, ballasts at idle.

2.6. Check the presence of water in the water supply network.

2.7. Ventilate gas burners, combustion chambers and the workshop room for safe switching on of gas-using installations. Carry out a safe ignition of the burners.

2.8. Securely install (fix) mobile (portable) equipment on the production table, stand, mobile trolley at the workplaces of cooks, confectioners and other workers; convenient and stable stocks of raw materials, semi-finished products.

2.9. 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.

2.10. When operating the conveyor and when performing loading and unloading operations, when igniting gas burners, when performing work at height, observe the safety requirements set forth in the relevant 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 entrust your work to untrained and unauthorized persons.

3.3. Use serviceable lifting and transport equipment, tools, devices necessary for safe operation; use them only for the work for which they are intended.

3.4. Comply with the rules of movement in the premises and on the territory of the organization; use only designated lanes.

3.5. Keep the work area clean; remove spilled (spilled) products, fats, etc. from the floor in a timely manner.

3.6. Do not block up passages and driveways between equipment, tables, racks, stacks, passages to control panels, knife switches, escape routes and other passages with empty containers, inventory, excess stocks of raw materials, semi-finished products, culinary 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. Use a specially designed tool to open the container (nail pullers, pliers, breakers, can openers, etc.). Do not carry out these works with random objects or tools with burrs.

3.10. Open wooden barrels by removing the stop (upper) hoop and then releasing the frame from the neck (second) hoop on one side of the barrel. When removing the hoop, use a special heel and a hammer. Lightly hitting the rivets with a hammer (up), release the bottom and remove it with a steel rivet. It is not allowed to extract the bottom of the barrel with hammer or ax blows.

When opening metal barrels with stoppers, use a special wrench. It is not allowed to unscrew the plug with hammer blows.

3.11. Carry food in rigid containers and ice in gloves.

3.12. Do not carry out work on moving products, stove-top boilers and containers with a knife, cutting or stabbing tool in hand.

3.13. Carry the stove-top kettle with hot food, filled no more than three-quarters of its capacity, with two people, using dry towels. The boiler cover must be removed.

3.14. When transporting and installing boilers with food, use a trolley with a lifting platform; move trolleys, mobile racks, rolling bowls in the direction "away from you".

3.15. Use special durable inventory supports when installing baking sheets, boilers and other containers. Do not use faulty (unstable) stands and random objects for this purpose.

3.16. It is not allowed to rely on the musat when editing a knife. To edit the knife about musat should be away from other workers.

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

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

3.19. 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.

3.20. When working with lifting and transport equipment, you should:

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;
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;
comply with equipment loading standards;
inspect, adjust, eliminate the malfunction of the conveyor, remove the stuck object, clean the conveyor belt only after it has been stopped using the "stop" button, turned off by the starting device, on which the poster "Do not turn it on! People are working!", And after a full stopping rotating and moving parts with dangerous inertial motion.

3.21. When using lifting and transport equipment, it is not allowed:

adjust belts, drive chains, remove and install guards during equipment operation;
exceed the permissible speed of the equipment;
leave unattended operating equipment, allow untrained and unauthorized persons to operate it.

3.22. If there is voltage (shock) on the equipment case, the casing of the ballast, extraneous noise, the smell of burning insulation, spontaneous stop or improper operation of mechanisms and equipment elements, it should be stopped (switched off) by the "stop" (switch) button and disconnected from the electrical network using the launcher. Report this to the immediate supervisor and do not turn it on until the malfunction is eliminated.

4. Safety requirements in an emergency

4.1. In the event of equipment breakdowns: 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 employee responsible for the safe operation of the equipment) and act in accordance with the instructions received.

4.2. In an emergency: notify surrounding workers of the danger, report to the immediate supervisor about the incident and act in accordance with the emergency response plan.

4.3. If the smell of gas is detected in the room where the gas equipment is installed:

cover your nose and mouth with a wet tissue;
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 the work 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 warm 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 case of injury, poisoning and sudden illness, the victim should be provided with first (pre-medical) aid 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-up. Post a poster on the launcher "Do not turn it on! People are working!".

5.2. Do not cool the heated surface of the stove and other heating equipment with water.

5.3. Dismantle, clean and wash equipment: mechanical - after stopping moving parts with inertial motion, thermal - after complete cooling of heated surfaces.

Close valves (cocks) on pipelines of gas, steam, cold and hot water.

5.4. Close loading hatches, openings and lock them from the inside of the room.

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

5.6. To transport waste, use vehicles specially designed for this purpose.

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