Instruction on labor protection for an employee on deboning meat and poultry, trimming meat and offal

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OCCUPATIONAL SAFETY AND HEALTH
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Instruction on labor protection for an employee on deboning meat and poultry, trimming meat and offal

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 manufacturer of food semi-finished products, men and women at least 18 years old who have been trained in the specialty are allowed to work on deboning meat and poultry, trimming meat and offal.¹.

1.2. At the workplace, the employee receives an initial safety briefing² and passes: internship; training in the design and operation of equipment; a course on sanitary and hygienic preparation with passing a test; verification of knowledge in the volume of group I on electrical safety (when using an electric hoist), theoretical knowledge and acquired skills of safe working methods.

¹ In accordance with the Basic Legislation of the Russian Federation on labor protection, from July 1, 1996, employers are prohibited from sending women of childbearing age and persons under the age of 21, as well as workers for whom these works are contraindicated for health reasons, to heavy work and work with harmful or dangerous working conditions.

² Persons admitted to refrigeration chambers with direct cooling must be familiar with the rules for the safe performance of work and the procedure for evacuating people from the premises in the event of a refrigerant leak or an accident.

1.3. In the process of work, the employee undergoes labor safety training on existing equipment every 2 years, and on new equipment - as it enters the enterprise, but until the equipment is put into operation;

verification of labor safety knowledge - annually;
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. From the day pregnancy is established, women engaged in deboning meat and poultry (trimming of meat and offal) are transferred to another job.

1.5. The employee may be affected by dangerous and harmful production factors (moving machines and mechanisms, moving raw materials; low temperature of the surfaces of refrigeration equipment, raw materials, semi-finished products; low air temperature of the working area; high air humidity; increased air mobility; insufficient illumination of the working area; sharp edges, burrs and roughness on the surfaces of tools, inventory, raw materials and containers; physical overloads).

1.6. The employee must be provided with personal protective equipment and sanitary clothing. Recommended norms for the free issue of sanitary clothing, special footwear and other personal protective equipment:

white cotton dressing gown or white cotton jacket - for 6 months;
white cotton hat - for 6 months.
cotton sleeves with water-repellent impregnation - for 6 months;
cotton apron with water-repellent impregnation with bib GOST 12.4.029-76 - for 6 months;
leather boots GOST 12.4.033-77 - for 12 months;
working metal apron - until worn out;
chain mail glove - to wear.

1.7. 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 and check:

the integrity of the metal protective chest mesh, a three-fingered glove made of chain mail metal cloth;
the strength of the cutting chair installation on a cross or a special stand. Its height should not be less than 800 mm;
the presence and serviceability of a wooden lattice underfoot;
serviceability of knives and musatov. Knife handles must have safety protrusions to prevent slipping and cuts to the hands.

2.2. Remove salt from cutting chair.

2.3. When performing work with an electric hoist, check the presence and serviceability of the lock at the end of the monorail line, the condition of the load handling devices, etc.

3. Safety requirements during work

3.1. Before deboning, clean the meat and rinse with running water using a brush. The use of rags instead of a brush is not allowed.

3.2. Use serviceable containers for trimmed meat, put it on stable stands.

3.3. Securely fasten the carcass on the hook when lifting and moving it with an electric hoist mounted on a monorail.

3.4. When deboning and trimming, guide the knife smoothly, without jerks and great efforts. Do not point the knife "towards you", keep it "away from you" all the time.

3 5. Stop deboning and trimming meat if other workers are nearby.

3.6. When you break work, put the knife in the case.

3.7. When working, it is not allowed:

roll meat with a temperature inside the muscles below 5 ° C;
use knives with a narrow blade that can pass through the cells of the metal protective (chest) mesh;
use a knife that has a slippery, dirty handle;
leave the knife in the processed raw material;
hold the knife in your hands when moving and turning carcasses, when walking around the shop;
pull carcasses towards you and move the deboned meat with a knife;
leave fallen scraps of meat, bones, etc. on the floor;
use blowtorches and other similar burners to singe birds. Burning of poultry is carried out at specially equipped workplaces.

4. Safety requirements in emergency situations

4.1. In case of damage by freon (poisoning, contact with the skin, eyes), cuts on the hands, etc. stop working and seek medical attention.

4.2. If a freon leak is found in the room, it is necessary to report the incident to the immediate supervisor and act in accordance with the emergency response plan.

5. Safety requirements at the end of work

5.1. Put the knives in their cases and take them to the designated storage location.

5.2. Clean the cutting chair with a knife and sprinkle with salt.

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