Labor protection instruction for the driver of the washing machine (dishwasher)

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Instructions on labor protection for the driver of a washing machine (dishwasher). Full Document

Occupational Safety and Health

Occupational Safety and Health / Standard instructions for labor protection

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Safe Operation

1. General safety requirements

1.1. On the basis of this standard instruction, an instruction on labor protection is developed for the driver of a washing machine (dishwasher) (hereinafter referred to as the dishwasher), taking into account the conditions of his work in a particular organization.

1.2. Dishwasher can be affected by dangerous and harmful production factors (moving parts of equipment (conveyor); increased temperature of washing and rinsing solutions, water, dishes; increased noise level at the workplace; increased air humidity; increased air mobility; increased voltage in the electrical circuit; insufficient illumination of the working area; sharp edges, burrs on the surfaces of dishes and appliances, inventory; chemical factors; physical overload).

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

1.4. The dishwasher 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 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 for work.

2.3. Prepare the workplace for safe work:

ensure the availability of free passages in the room;
check the stability of production tables, racks;
check the presence and serviceability of the wooden grate under your feet;
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 (no potholes, unevenness, slipperiness, open ladders);
serviceability of the equipment and devices used.

2.4. Check the operation of the supply and exhaust ventilation.

2.5. When using the dishwasher, check:

serviceability of valves on the supply lines;
no leaks at the junctions of pipelines;
presence of water in washing bathtubs, water heater;
reliability of closing all current-carrying and starting devices;
availability, serviceability, correct installation and reliable fastening of guards (shields, linings, casings, etc.) covering moving parts and heated surfaces of the machine;
absence of foreign objects inside and around the machine;
serviceability of the latches holding the doors of the washing and rinsing chambers in the upper position;
serviceability of the limit switch, limit microswitch;
the presence and serviceability of safety, regulation and automation devices (the presence of a brand or seal; the timing of branding devices; the pressure gauge needle is at zero; the integrity of the glass; the absence of damage that affects the readings of control and measuring instruments).

2.6. Prepare the dishwasher for operation: before applying power, fill the tank with detergent, open the damper of the ventilation system and the water supply valves.

2.7. Before switching on the electric boiler:

open the valve on the inlet water pipe and check that the boiler is filled with water;
determine the correctness of the regulation of the feed valve by the water level in the overflow pipe;
drain the remaining boiling water from the collection and place a bucket under the signal tube (if the tube does not have a drain into the sewer);
check the reliability of the mechanical connection of the ground bolt on the boiler body with the protective ground wire.

2.8. 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.

2.9. When operating gas water heating equipment, observe the safety requirements set forth in the standard labor protection instructions for a confectioner.

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 dishwasher equipment, appliances, as well as special clothing and other personal protective equipment necessary for safe work, provided for by the relevant model standards for the free issue of overalls, safety shoes and other personal protective equipment; 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; timely remove water, spilled (spilled) food waste, fats, etc. from the floor.

3.6. Do not clutter up the workplace, passages to it, between equipment, tables, racks, washing baths, passages to control panels, knife switches, escape routes and other passages with trolleys with dishes.

3.7. Use hand protection when washing dishes by hand.

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. Move trolleys, mobile racks away from you.

3.10. Carry utensils with care.

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

3.12. Remove food debris from tableware and kitchen utensils with a wooden spatula or a special brush.

3.13. Immediately withdraw from use tableware and glassware that has chips and cracks.

3.14. Soak cookware with burnt food in warm water with the addition of soda ash. Do not clean it with knives or other metal objects.

3.15. 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.

3.16. When working with a dishwasher, observe the safety requirements set forth in the manufacturer's operating documentation, constantly monitor the readings of automatic devices and light indicators of the machine's operating mode, check the presence of a washing solution in the tank (3-4 times per shift), replenish the machine with detergent as needed.

To replenish the machine with detergent, switch it off with the "stop" button. Open the right door, remove the lid from the tank and pour in the detergent.

Change the water in the washing bath and in the primary rinse bath as it gets dirty. To do this, stop the machine by pressing the "stop" button, remove the perforated nets and drain plugs. After draining the water from the baths, reinstall the drain plugs and repeat the "Preparation for work" operation.

3.17. Install cutlery on the conveyor belt steadily, place cutlery only in the tray.

3.18. Warn nearby employees of the impending start-up of the dishwasher.

3.19. Turn on and off the dishwasher with dry hands and only with the help of the "start" and "stop" buttons;

3.20. It is possible to inspect, adjust, eliminate the malfunction that has occurred, remove stuck objects, food debris, clean showers and grids at the dishwasher only after it has been stopped using the stop button, turned off by the starting device, on which the poster "Do not turn on! People are working!".

3.21. Remove food residues, clean the washing chamber of the machine with wooden spatulas, scrapers, etc.

3.22. During the operation of the dishwasher is not allowed:

remove protective shields and covers;
open the doors of the washing and rinsing chambers, electrical fittings cabinet;
take out for cleaning the filter trays and nozzles of washing and rinsing showers;
drain contaminated water from the bath.

3.23. Stop using the dishwasher if:

the supply of water and electricity has been interrupted;
when the circuit breaker is turned on, the "network" light does not light up;
when you press the "start" button, the machine (program mechanism) does not turn on;
rinse water is not dispensed;
difficult to lift the casing;
decreased water flow through the nozzles;
washing showers do not rotate when washing dishes;
ventilation does not work.

3.24. Washing tableware and kitchen utensils by hand with herbal brushes or washcloths.

3.25. When washing tableware by hand, you should:

stack plates in washing baths in size and in small stops;
do not press hard on the walls of the dishes;
wash glassware separately from tableware;
when rinsing dishes, use special baskets and nets to protect hands from burns.

3.26. Lay clean plates in stacks: deep - no more than 12-15 pieces, small 15-20 pieces. Set the glasses on a tray in one row. It is not allowed to put glasses one into another.

3.27. When using the electric heater:

regularly select boiling water, do not allow the boiling water collector to overflow;
to install vessels for the selection of boiling water on a special stand (it is not allowed to hang them on a tap);
immediately disconnect the boiler from the electrical network when steaming or ejecting boiling water through the top cover or leaking from a water tap.

3.28. During the operation of the electric boiler, it is not allowed to operate it with faulty automation, open the lid of the boiling water collector in order to avoid burns with steam and boiling water.

3.29. If there is voltage (electric 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 (turned off) with the "stop" button (switch) and disconnected from the mains 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. 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, 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 pipeline to the boiler;
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. Stop work if you get even a slight burn of your hands with a cleaning solution (using chemicals) and seek medical attention.

4.5. 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. Disconnect the dishwasher from the mains (switch off the circuit breaker).

5.2. Shut off the water supply valves to the water heater, bathtub and jet showers.

5.3. Drain the tubs by removing the plugs (continuous dishwashers) or the overflow pipe (intermittent dishwashers). Remove the aprons (curtains) and wash them in a cleaning solution.

5.4. Open and secure in the top position with the dishwasher door locks. Remove food residues from the washing chamber of the machine with a brush. Rinse the baths and the inside of the working chamber of the machine with a cleaning solution. Remove and wash the pump filters, in case of clogging, remove and clean the nozzles. Rinse tubs and casing with water from a hose. After sanitizing, install all components and parts in place.

5.5. After washing the tableware by hand, sanitize the two-section baths. Disinfect all tableware and cutlery (in accordance with the instructions for preparing disinfectants). Close cold and hot water taps.

5.6. Steadily place clean, disinfected tableware and cutlery in storage places.

5.7. Turn off the boiler and close the valve on the water pipe.

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

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