Occupational safety instruction for a baker

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OCCUPATIONAL SAFETY AND HEALTH
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Occupational safety instruction for a baker

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 for a baker is developed, taking into account the conditions of his work in a particular organization.

1.2. The baker may be exposed to hazardous and harmful production factors (moving raw materials, containers, finished products; increased temperature of the surfaces of equipment, finished products; increased air temperature of the working area; low air humidity; increased or decreased air mobility; increased level of infrared radiation; sharp edges, burrs and uneven surfaces of equipment, inventory, containers; harmful substances in the air of the working area; physical overload).

1.3. The baker notifies 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 baker 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;
when making flour culinary products, remove jewelry, watches, cut nails short and do not varnish them;
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 and breakable objects in the pockets of clothes.

2.2. Check the operation of local exhaust ventilation, air showering and the equipment of the workplace with the necessary equipment, inventory, fixtures and tools for work.

2.3. Prepare the workplace for safe work:

ensure the availability of free passages between tables, racks and equipment;
check the stability of the production table, the rack, the strength of the equipment fastening to the foundations;
it is convenient and stable to place semi-finished products, blanks, tools, fixtures and equipment on the desktop, stand, mobile cart in accordance with the frequency of use and consumption.

2.4. Check by external inspection:

reliability of closing the current-carrying and ballast equipment of the baking cabinet;
absence of foreign objects in the baking chamber and around the equipment;
the condition of the floors (no potholes, unevenness, slipperiness, open ladders);
lack of potholes, cracks and other irregularities on the working surfaces of production tables;
serviceability of the inventory, fixtures and tools used (surfaces of special containers, cutting boards, handles of scoops, spatulas, etc. must be clean, smooth, without chips, cracks and burrs; knife handles must be tightly fitted, non-slip and comfortable to grip, having the necessary support for the fingers, not deformed from exposure to hot water; knife blades must be smooth, polished, without dents and cracks).

2.5. Check the serviceability of starting, signaling, control and measuring equipment of bakery and other equipment used.

2.6. Before putting the electric oven into operation, check:

the serviceability of the handles and pressure springs of the doors of the working chambers, the stability of the shelves and the strength of the brackets;
the presence and integrity of the enclosing handrails and bottom bottom sheets covering the heating elements.

2.7. 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.

2.8. When operating gas-using equipment, 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 equipment, tools, devices, hand protection equipment necessary for safe work; 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, remove spilled (spilled) products, fats, etc. from the floor in a timely manner.

3.6. Do not clutter up the workplace, aisles between equipment, tables, racks, aisles to control panels, knife switches, escape routes and other aisles with empty containers, inventory, excess stocks of products, finished flour culinary products.

3.7. Wear hand protection when in contact with hot surfaces.

3.8. When cutting a monolith of butter with a string, use handles, do not pull the string with your hands.

3.9. Move trolleys, mobile racks, rolling bowls in the direction "away from you".

3.10. Carry products, raw materials, semi-finished products only in serviceable containers. Do not load containers more than the nominal gross weight.

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

3.12. Observe the technological processes for the preparation of flour culinary products.

3.13. Follow the readings of control and measuring instruments, the baking mode (temperature, humidity, baking time) and the operation of the exhaust ventilation.

3.14. Use specially designed knives for cutting dough pieces.

3.15. Lay confectionery sheets and baking molds on racks and trolleys so that their corners do not protrude beyond the dimensions of the rack or trolley.

3.16. Be careful when planting and removing forms, sheets, cassettes; sanitization of eggs and preparation of lezon.

3.17. When using baking cabinets, observe the safety requirements set forth in the manufacturer's operating documentation.

3.18. When operating an electric cabinet with a roll-in rack, move the racks with products into and out of the working chamber using devices (removable handles) that protect against burns.

3.19. Loading and unloading cabinets should be carried out carefully, without touching heated metal surfaces.

3.20. Turn off electrical cabinets in a timely manner, regulate the power and temperature in the baking (roasting) chamber.

3.21. Not allowed:

use for baking molds and sheets that are defective, deformed or with soot;
turn on the oven and baking cabinet in the absence of lower hearth sheets, as well as with chamber doors unreliably hinged on hinges;
switch the thermostat dial directly from high temperature to low temperature without turning off the cooling cabinet;
clean the included cabinet;
operate cabinets with faulty devices that fix the doors of the chambers in the open (closed) position;
leave the operating equipment unattended, allow untrained and unauthorized persons to operate it;
put tools, products, containers on the equipment.

3.22. If there is voltage (electric current) on the body of the electric baking cabinet (control panel, casing of ballasts), if there is a smell of burning insulation, it should be turned off using the panel switch and disconnected from the mains using a breaker or a device that replaces it. 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 equipment failure:

stop its operation, as well as the supply of electricity, gas, product, 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. 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.

4.3. 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.

4.4. Remove grease spilled on the floor with rags or other grease-absorbing materials. Rinse the contaminated area (heated to no more than 50 ° C) with a solution of soda ash and wipe dry. Put the used rags in a metal box with a tight lid.

4.5. 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.

4.6. In case of fire, do not fill with water. It is necessary to stop heating it and cover it with a lid or other object (dense cloth) that prevents air from entering the combustion zone.

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. After turning off the gas-using installations, remove the spanners from the plug valves.

5.2. Do not cool the heated oven surface with water.

5.3. At the end of the baking oven:

turn off the cabinet and reliably de-energize using a switch or a device that replaces it and prevents accidental start. Hang a poster on the launcher "Do not turn it on! People are working!";
after the cabinet has completely cooled down, clean it;
clean the chamber in a dry way, without using water (wipe the outer surface with a slightly damp cloth or wash with soapy water and wipe dry with a flannel).

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

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