Instruction on labor protection for a worker engaged in cleaning fruits and vegetables and potatoes

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OCCUPATIONAL SAFETY AND HEALTH
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Instruction on labor protection for a worker engaged in cleaning fruits and vegetables and potatoes

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 who have been trained in their specialty are allowed to work on cleaning fruits and vegetables and potatoes.

1.2. At the workplace, the employee receives:

initial briefing on labor safety and undergoes an internship;
training in the device and rules of operation of machines for cleaning root crops;
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:

labor safety training for existing equipment every 2 years, and for new equipment - as it enters the enterprise, but until the moment this equipment is put into operation;
verification of knowledge on electrical safety (when using 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 should be provided with work in a free variable sitting-standing position.

1.5. The employee may be exposed to dangerous and harmful production factors:

moving parts of technological equipment, moving raw materials, containers;
reduced air temperature of the working area;
increased noise level in the workplace;
increased air humidity; increased air movement;
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.

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

light cotton jacket - for 4 months;
white cotton scarf - for 6 months;
At catering establishments when cleaning root crops:
rubberized apron with bib GOST 12.4.029-76 - for 12 months;
when washing potatoes additionally rubber overshoes GOST 126-79 - for 12 months.

At fruit and vegetable and fruit processing enterprises when cleaning vegetables, fruits and berries:

rubberized apron GOST 12.4.029-76 - for 6 months;
rubber boots - for 12 months;
rubberized sleeves - for 6 months.

1.7. To prevent and prevent the spread of gastrointestinal, parasitic and other diseases, the employee must:

cut 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 serviceability of the equipment used.

2.2. In the potato peeler check:

the integrity of abrasives and the presence of a loading funnel;
absence of foreign objects in the working chamber.

2.3. Check the operation of the machine at idle.

2.4. Before installing the interchangeable discs of the vegetable cutting machine, carefully check the reliability of the attachment of knives and combs to them. Do not check the cutting edge of the knife with your hand.

3. Safety requirements during work

3.1. Load root crops with the machine's electric motor turned on and after water has been supplied to the working chamber.

3.2. Install (remove) the grater disc using a special hook with the potato peeler motor turned off.

3.3. Do not put your hands into the working chamber of the potato peeler while it is running.

3.4. Do not remove stuck root crops with your hands, use special tools for this purpose.

3.5. Use a fume hood when manually peeling onions.

4. Safety requirements at the end of work

4.1. Close the valve on the inlet water supply.

4.2. Clean the hole in the bottom of the working chamber of the machine using a special tool.

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