Instruction on labor protection for a worker cutting bread

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Instruction on labor protection for a worker cutting bread

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. As a cook, men and women who have been trained in their specialty are allowed to work on cutting bread.

1.2. At the workplace, the employee receives an initial briefing on labor safety and undergoes: an internship; training in the device and rules of operation of the machine for cutting bread; a course on sanitary and hygienic preparation with passing a test; verification of knowledge in the scope of group I on electrical safety (when using equipment powered by an electrical network), theoretical knowledge and acquired skills in safe ways of working.

1.3. During work, the employee passes:

examination of open surfaces of the body for the presence of pustular diseases - daily before the start of the shift;
labor safety training for existing equipment every 2 years, and for new equipment - as it enters the enterprise, but until the commissioning of this equipment;
verification of knowledge on electrical safety (during the operation of equipment powered by an electrical network) - annually;
verification of sanitary and hygienic knowledge - annually;
periodic medical examination:
by a general practitioner - annually, by a dermatovenereologist - 2 times a year (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. An employee may be exposed to hazardous and harmful production factors (moving parts of mechanical equipment; increased voltage in the electrical circuit; insufficient illumination of the working area; sharp edges, burrs and roughness on the surfaces of tools, equipment, inventory, containers; physical overload; monotony of labor (when hand cutting bread).

1.5. The employee must be provided with sanitary clothing. Recommended norms for the free distribution of sanitary clothing:

white cotton bathrobe - for 4 months;
white cotton oversleeves - for 6 months;
white cotton cap or white cotton scarf - for 4 months.

1.6. To prevent and prevent the spread of gastrointestinal, parasitic and other diseases, the employee must: cut his nails short; wash hands thoroughly with soap before starting work, after each break in work and contact with contaminated objects, as well as after visiting the toilet (preferably with a disinfectant).

2. Safety requirements before starting work

2.1. Prepare the workplace for safe work.

2.2. Before turning on the bread slicer, check the correctness of its assembly, the operation of the slicer thickness regulator, and the reliability of the fastening of the sharpening mechanism handle in the upper position.

2.3. At idle, check the serviceability of the limit switch that turns off the electric motor at the end of the cutting cycle, make sure that the knife rotates in the direction indicated by the arrow on the inner surface of the sidewall, and that there are no extraneous knocks.

3. Safety requirements during work

3.1. When cutting bread by hand, use cutting boards and specially designed simple (kalach) and lever knives to facilitate cutting.

3.2. During a break in work, put the knuckle knife in a specially designated place.

3.3. For machine cutting:

stack bread only when the carriage is stationary, while it should not be hot;
before turning on the electric motor of the machine, secure the bread placed in the tray and lower the protective grille;
adjust the thickness of the cut slices with the electric motor turned off;
remove stuck slices of bread after disconnecting the machine from the electrical network, having previously locked the counterweight with a screw in a position in which the knife is at the top;
sharpen the knife only with the sharpening device installed on the machine. Having finished sharpening the knife, install a device for removing abrasive dust;
turn the knife by the handle and remove dust from it with soft felt brushes.

4. Safety requirements at the end of work

4.1. To clean the bread slicer from bread crumbs, use a sweeping brush after installing the disc knife with a counterweight in the lowest position.

4.2. Clean the disk knife from the bread adhering to it with special scrapers.

4.3. At least once a week, wipe the bread storage cabinets with a 1% solution of table vinegar.

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