Instructions for labor protection when preparing dough

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Instructions for labor protection when preparing dough

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 the preparation of dough. Persons under 18 years of age are not allowed to work with rolling bowls with a capacity of more than 330 liters.¹.

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

1.2. At the workplace, the employee receives an initial safety briefing and undergoes:

internship;
training in the design and operation of technological equipment;
a course on sanitary and hygienic preparation with passing a test;
verification of knowledge in the volume of group I on electrical safety, theoretical knowledge and acquired skills of safe working methods.

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;
checking knowledge on electrical safety - annually;
verification of sanitary and hygienic knowledge - annually;

periodic medical examination:

by a general practitioner - annually, by a dermatovenereologist - 2 times a year, taking into account 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 the pregnancy is established, women are transferred to another job.

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

moving mechanisms, moving raw materials, semi-finished products, containers;
increased dust content in the air of the working area;
increased noise level in the workplace;
reduced air movement;
increased value of the voltage of the electrical circuit; increased levels of static electricity;
sharp edges, burrs and roughness on the surface of tools, equipment, inventory, containers;
physical overload.

1.6. The employee must be provided with sanitary clothing, footwear and sanitary supplies. Recommended norms for free distribution of sanitary clothing, footwear and sanitary utensils:

white cotton jacket - for 4 months;
light cotton trousers (light cotton skirt for women) - for 4 months;
white cotton apron - for 4 months;
white cotton cap or white cotton scarf - for 4 months;
towel - for 4 months;
slippers (shoes, boots) textile or textile-combined with non-slip soles GOST 13.4.033-77 - for 6 months.

1.7. To ensure fire and explosion safety, do not use open fire in the room where you work with flour, sugar, starch.

1.8. 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 disinfectant).

When preparing the dough, it is not allowed to wear jewelry, varnish your nails.

2. Safety requirements before starting work

2.1. Prepare the workplace for safe work and check:

the presence and integrity of the safety grid in the loading hopper of the sifter, the operation of the blocking device;
serviceability of other equipment used.

2.2. At idle, check the direction of rotation of the sifter impeller.

3. Safety requirements during work

3.1. Warn nearby people about loading raw materials and starting the dough mixer.

3.2. During the operation of the sifter, make sure that the hopper is constantly filled to avoid spraying the product.

3.3. Do not open the protective guards of the sifter, conveyors of dough-preparing machines.

3.4. Unload the dough from the "Mix" machines after stopping the mixer blades. Do not use the machine for a short time to do this.

3.5. Close the cap on the ammonium storage container.

4. Safety requirements at the end of work

Clean the equipment from dust with a brush or vacuum cleaner. Do not use metal objects for this purpose.

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