Instruction on labor protection for the operator of the heat treatment of sausages and meat products

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Instructions on labor protection for the operator of the heat treatment of sausages and meat products. Full document

Occupational Safety and Health

Occupational Safety and Health / Standard instructions for labor protection

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1. General provisions

1.1. The operation of the instructions for the operator of the heat treatment of sausages and meat products applies to all divisions of the enterprise.

1.2. The instruction was developed on the basis of DNAOP 0.00-8.03-93 "Procedure for the development and approval by the owner of labor protection regulations in force at the enterprise", DNAOP 0.00-4.15-98 "Regulations on the development of labor protection instructions", DNAOP 0.00-4.12-99 " Model regulation on training on labor protection", DNAOP 7.1.30-1.02-96 "Labor safety rules for public catering enterprises"

1.3. According to this instruction, the operator of the heat treatment of sausages and meat products (hereinafter referred to as the operator) is instructed before starting work (initial briefing), and then every 3 months (repeated briefing).

The results of the briefing are recorded in the "Journal of registration of briefings on labor protection issues". After passing the briefing, the log must contain the signatures of the instructing and apparatchik.

1.4. The owner must insure the operator against accidents and occupational diseases.

In case of damage to the health of the apparatchik due to the fault of the owner, he (the apparatchik) has the right to compensation for the harm caused to him.

1.5. For non-compliance with this instruction, the apparatchik bears disciplinary, material, administrative and criminal liability.

1.6. Persons at least 18 years of age who have undergone a medical examination, training in their specialty, an internship with an experienced specialist and have passed the exam of the qualification commission, have passed the sanitary minimum, have professional skills and a certificate of the established form on the assignment of a qualification category, passed introductory briefing, briefing at the workplace and briefing on fire safety.

1.7. When an operator works on devices with gaseous fuel and electric heating, he must undergo special training and have an appropriate certificate.

1.8. The operator must:

1.8.1. Comply with internal labor regulations.

1.8.2. Use overalls and personal protective equipment.

1.8.3. Undergo periodic medical examinations.

1.8.4. Perform only the work that is entrusted to the head and in which he is instructed.

1.8.5. Remember personal responsibility for the implementation of labor protection rules and responsibility for workmates.

1.8.6. Do not allow unauthorized persons to enter your workplace and do not clutter it up.

1.8.7. Do not follow instructions that are contrary to the rules of labor protection.

1.8.8. Know how to provide first aid to victims of accidents.

1.8.9. Be familiar with the use of primary fire extinguishing equipment.

1.9. The main dangerous and harmful production factors that affect the apparatchik:

1.9.1. Moving and rotating parts of equipment (thermal chambers, thermal units, drives, smoke generator door).

1.9.2. Meat products and sausages that move on frames, in baskets, tubes, trays, etc.

1.9.3. Elevated temperature and relative humidity in the working area.

1.9.4. Elevated temperature of surfaces of equipment, meat products and sausages.

1.9.5. Increased gas content in the air of the working area.

1.9.6. Slippery floor.

1.10. In addition to sanitary clothing, the apparatchik is provided with overalls and personal protective equipment: leather boots, combined gloves. When moving the frames along the tracks manually additionally: protective helmet, protective visor.

1.11. Before starting work and during work, employees at the enterprise must undergo a medical examination in accordance with the requirements established by the institutions of the sanitary and epidemiological service.

1.12. Before starting work, all employees must undergo training under the sanitary minimum program and pass an exam with a note about this in the relevant journal and in their personal medical book. In the future, all employees, regardless of the timing of their entry into work, must undergo training and check the sanitary minimum once every two years. Persons who have not passed the sanitary minimum are not allowed to work.

1.13. Persons who suffer from diseases specified in the instructions on the procedure for conducting medical examinations of persons entering work and working at food enterprises, at water supply facilities, in children's institutions, etc. are not allowed to work in workshops for the production of meat products.

1.14. If there are signs of gastrointestinal diseases, fever, suppuration and symptoms of other diseases, employees of production shops should inform the administration about this and contact the medical center of the enterprise or other medical institution for appropriate treatment.

1.15. Before starting work, employees of production workshops should take a shower, put on clean special clothes so that they completely cover personal clothes, put their hair under a scarf or cap, and wash their hands twice with warm water and soap. After finishing work, also take a shower.

1.16. Change of overalls should be carried out daily and as they become soiled.

1.17. During periods of epidemiological trouble, at the direction of the sanitary and epidemiological station or state veterinary supervision, shop workers must disinfect their hands with a 0% solution of chloramine or 2% clarified solution of bleach before washing their hands.

1.18. In case of malaise, skin lesions in the form of wounds, burns, abscesses, peeling, you should contact the first-aid post, in case of minor injuries, treat them with antiseptic solutions.

1.19. To prevent the ingress of foreign bodies into raw materials and finished products, it is prohibited:

1.19.1. Bring and store small glass and metal objects in food shops (except for metal tools and technological equipment).

1.19.2. Fasten overalls with pins, needles and store personal items (mirrors, combs, wedding rings, badges, cigarettes, matches, etc.) in the pockets of dressing gowns.

In each food workshop, accounting for breakable objects should be organized.

1.20. It is not allowed to enter the production workshops without overalls or in overalls for working on the street.

1.21. Employees must keep their hands clean. Fingernails should be cut short and not varnished. Hands must be washed before starting work and after any break in work, in case of transition from one operation to another, after contact with contaminated objects.

After visiting public places, wash your hands twice: in the lock after visiting the restroom before putting on a bathrobe and at the workplace, immediately before starting work.

1.22. When leaving the restroom, disinfect shoes on a disinfecting mat.

1.23. Food should only be consumed in canteens, canteens, eating rooms or other food outlets located on or near the facility.

It is not allowed to store food products in individual dressing rooms.

1.24. Production facilities in which chambers for thermal processing of sausages and meat products are installed must meet the fire safety requirements in accordance with GOST 12.1.004-85 and be equipped with fire extinguishing equipment in accordance with GOST 12.4.009-83.

Near the entrance to the chambers there should be fire extinguishing equipment and fire fighting equipment.

1.25. The device and operation of furnaces operating on gaseous fuels must comply with the Safety Rules for Gas Supply Systems.

Fuel supply through the production premises is not allowed.

1.26. Smoke generators must be installed in a separate room. The room must be equipped with mechanical general ventilation.

The design of the smoke generator and its door must ensure tightness.

1.27. The content of carbon monoxide (CO) at the operator's workplace from a working smoke generator should not exceed the maximum allowable concentration (20 mg/m3).

Direct control over the content of CO in the air of the working area should be provided using a gas analyzer and signaling when the maximum permissible concentrations are exceeded.

1.28. Loading thyrsa into the furnace must be mechanized.

1.29. In the design of the fan casing and chimneys, devices for condensate removal must be provided in their lowest parts.

1.30. The temperature of the smoke must be controlled automatically.

1.31. To prevent sparks and ash from entering the smoking chambers, spark-extinguishing chambers must be installed after the smoke generators.

1.32. The smoke generator must be thermally insulated in such a way that the temperature of the external surfaces at the workplaces does not exceed 45°C.

1.33. Roasting and smoking non-automatic chambers must be equipped with safety grills.

Handrails should be strong, serviceable and periodically cleaned. Handrails should be located at a distance from the floor level (bonfire) of at least 1 m.

1.34. Chambers must be equipped with automation devices and instrumentation that allow monitoring and adjusting the process while outside the chamber.

1.35. Roasting and smoking chambers must be equipped with local suction hoods.

1.36. The door of the thermal chamber must be interlocked with the starting device. When the door is open, the steam supply must stop and the fans must turn on.

1.37. The blades of fan installations must be covered with protective grilles.

1.38. The air ducts for distributing the smoke-air mixture must have a device that ensures, if necessary, the removal and discharge of the supplied smoke into the atmosphere.

The device must be equipped with filters.

1.39. The force when opening the door of the thermal chamber section should not exceed 80 N (8 kgf).

1.40. Loading and unloading doorways of smokehouses must have solid barriers at least 1 m high, preventing workers from falling into the mine.

Doors (loading, unloading, inspection, repair, etc.) must be equipped with gaskets that ensure their tight fit to the door frames and the tightness of the shaft. Doors should open outward from the shaft. Lifting doors of shield-type smokehouses must have devices (bolts, "dogs", etc.) that prevent their spontaneous lowering when the ropes break.

1.41. Auto-smokers must be equipped at the loading and unloading points with two-way sound and light alarms. It is necessary to bring auto-coilers into action only from one place. Stop buttons are installed near each workplace where products are loaded or unloaded, and on the drive frame.

1.42. The device and maintenance of rotary ovens for baking bread, boiled pork, carbonate with gas heating must comply with the Safety Rules for gas supply systems, and with electric heating - the Rules for the safe operation of electrical installations and the Rules for the safe operation of consumer electrical installations.

Hot surfaces of the oven accessible to the operating personnel must be insulated. The handles on the loading door must be made of a non-conductive material.

1.43. Above the furnaces, behind their end, it is necessary to install devices (exhaust ventilation umbrellas) to remove gases.

1.44. Digesters operating under pressure above 0 MPa (07 kgf/cm0) must comply with the requirements of the Rules for the Design and Safe Operation of Pressure Vessels.

1.45. Pressure digesters must be equipped with pressure gauges and safety valves adjusted to the maximum allowable pressure.

1.46. The coolant must be discharged into the sewer in a closed way with a break in the jet.

1.47. Cookers and steam lines must be thermally insulated. The temperature of the outer surface of the thermal insulation must not exceed 45°C.

The lid must tightly close the boiler; a valve must be installed on it to prevent excess pressure inside the boiler. The lid of the boiler is equipped with counterweights, convenient and safe devices for opening it.

1.48. Transfer boilers must be equipped with a device that prevents their spontaneous tipping.

The height of the upper edge of the boiler from the service platform must be at least 1,0 m.

Digesters must be equipped with local exhaust ventilation to remove vapors and gases.

1.49. Perforated baskets for loading raw materials into the boilers must have reliable locks for the bottom flaps and devices for hanging on the hook of the lifting mechanism.

1.50. Steam pipelines must comply with the Rules for the Design and Safe Operation of Steam and Hot Water Pipelines.

1.51. The design of the tiers of the dryer for sausages must be reliable. The useful technological load per 1 m2 of a tier can be up to 390 N (40 kgf).

1.52. For maintenance of the upper tiers of dryers, fenced platforms and stairs should be provided in accordance with GOST 26887-86.

2. Safety requirements before starting work

2.1. Check the condition and suitability for use of sanitary clothing, overalls, footwear and other personal protective equipment.

2.2. Put on sanitary clothing and overalls in such a way that there are no loose ends, strings, etc. Tuck your hair under your headdress.

2.3. Check out your workplace. Free up approaches to it and do not clutter them up during work.

2.4. Check the sufficiency of illumination of the working area, the presence and serviceability of the wooden grate under your feet, make sure it is stable.

2.5. Hang a poster on the control panel "DO NOT SWITCH ON. PEOPLE WORK!" and with the voltage removed, check:

2.5.1. The sanitary condition of the equipment, the absence of foreign objects in it.

2.5.2. Availability and serviceability of instrumentation, safety devices and automation devices (pressure gauges, pressure reducing and safety valves).

2.5.3. Condition of seals.

2.5.4. The presence and good condition of thermal insulation.

2.5.5. Availability and integrity of grounding, drive guards.

2.6. Check in smoke generators:

2.6.1. The absence of ash in the smoke generator and soot on the grate.

2.6.2. Availability and serviceability of devices that prevent spontaneous lowering of lifting doors when the ropes break.

2.6.3. At idle, the operation of the agitator, blower, water supply valve, alarm operation and the smoothness of the transport chain.

2.7. Check in the chamber (roasting, smoking, steaming):

2.7.1. Serviceability of metal gratings on the floor.

2.7.2. The serviceability of stoppers and bevels of overhead tracks, the absence of displacement at the switches, the presence of counter rails at turns and above the places where people pass.

2.8. Check in rotary kilns with electrical heating:

2.8.1. Serviceability of the counterweight guard and reliability of the door fastening.

2.8.2. Availability and serviceability of cradles and trays for the product.

2.8.3. At idle: the operation of the fan and heater. Smooth rotation of the rotor, cradles with trays.

2.9. In digesters:

2.9.1. Inspect the electric hoist and check its operation at idle.

2.9.2. Inspect the baskets for loading raw materials into the boiler, make sure that the devices for hanging on the hook of the lifting mechanism are in good condition.

2.9.3. Make sure that the mechanism for closing and opening the lid is in good condition, check the tightness of the lid against the body, preventing steam from escaping.

2.9.4. Check if the filter mesh, bubbler and slotted intake are not clogged with products.

2.9.5. Check, if necessary, the outlet cock. Open the outlet cock and blow it out with steam.

3. Safety requirements during work

3.1. The equipment must be started with dry hands and in accordance with the manufacturer's operating instructions.

3.2. Supply steam and hot water slowly, opening the valve 1/4 turn.

3.3. Keep the floor and floor gratings clean, avoiding the formation of dirt.

3.4. Do not touch moving parts of the equipment, do not remove the protective guard.

3.5. Ensure that foreign objects do not get into the equipment.

3.6. Check the tightness of the steam lines.

3.7. Follow the indications of control and measuring devices.

3.8. Do not leave running equipment unattended and do not allow unauthorized persons to enter your workplace.

3.9. Do not clean, lubricate, adjust, or troubleshoot equipment while it is running.

3.10. Smoke generators:

3.10.1. When loading manually, beware of burns, stand to the side of the open door.

3.10.2. Thyrsa is loaded with a special device (shovel, etc.).

3.10.3. With mechanical loading, thyrsus should be fed gradually. Use a stirrer to avoid compaction.

3.10.4. The funnel should be loaded with wood chips to 1/2 of its height.

3.10.5. In order for the chips to get into the chamber, turn on the burglar for 1-2 minutes. and set fire to it.

3.10.6. After the appearance of a sufficient amount of coal and smoke, turn on the smoke generator in automatic mode.

3.10.7. As ash accumulates in the ash compartment, release it throughout the entire shift.

3.10.8. Ash should be accumulated in a special cart, filling it with water to prevent fire.

3.11. In the autosmoker, do not pick up dropped products while the chain is moving.

3.12. Chambers (roasting, smoking, steaming):

3.12.1. Sausages should be loaded into the chambers, as well as moved along the suspension tracks, along one frame, pushing away from you. At the same time, the hands of the worker should rest against the upper part of the frame, not lower than its middle.

Move the frame in front of you should be smooth, without jerking.

3.12.2. Do not leave frames moving along suspension tracks on arrows and roundings. It is necessary to monitor the correct position of the arrows.

3.12.3. Frames and rollers must be in good condition. Work should be in gloves. Use a transparent visor or goggles to protect your eyes from dross when moving the arrows.

3.12.4. Chambers should be unloaded after their preliminary airing.

Before unloading, turn off the steam valve and post a warning notice on it: "DO NOT START. PEOPLE WORK!"

3.12.5. Unloading frames from the chambers must be done with the help of special hooks.

3.12.6. It is not allowed to burn soot on your own.

3.13. Rotary ovens:

3.13.1. Sanitization of the furnace is carried out at an air temperature inside it not higher than 30°C.

3.13.2. To protect against burns, workers servicing rotary kilns must be provided with gloves and sleeves.

3.13.3. Loading the furnace with raw materials should be done before turning on the heater.

3.13.4. Unloading of finished products from the furnace must be done only after turning off the heater.

3.13.5. When unloading the trays from the oven and draining the fat, it is necessary to use personal protective equipment: aprons, gloves, goggles.

3.13.6. Melted fat must be drained into special containers, filling no more than 2/3 of their volume.

3.13.7. Trolleys with fat should only be transported after the fat has cooled down.

3.14. Cooking boilers:

3.14.1. Baskets should be loaded into the boiler using an electric hoist.

3.14.2. The boiler should be filled with water up to the level of the drain pipe.

3.14.3. When operating the offal boiler, make sure that the water level in it does not rise or fall.

3.14.4. Close the lid tightly before opening the steam valve.

3.14.5. Before opening the lid, check whether the steam valve is closed, whether the sewer valve and the purge cock are open, and check on the pressure gauge that there is no pressure in the boiler.

3.14.6. When using changeover boilers:

3.14.6.1. Loading of hams should be carried out in empty boilers. Water is poured after loading. Unloading of hams is carried out after draining the broth. Accidentally dropped hams should be picked up with a hook.

4. Safety requirements after finishing work

4.1. Disconnect the equipment from the mains, and put up a poster on the starting device "DO NOT START. PEOPLE WORK!".

4.2. Smoke generators:

4, 2.1. Call an electrician and de-energize the smoke generator.

4.2.2. Close the cold water supply valve.

4.2.3. Clear the Thyrsus' Remains from the Intruder's Bunker.

4.2.4. After the equipment has cooled down, unload the ash.

4.3. Cameras:

4.3.1. Tightly close all valves supplying the steam chamber, as well as valves on the main steam pipeline.

4.3.2. Make sure that there is no product left in the chambers.

4.3.3. You can only enter the chambers when the air temperature inside it does not exceed 30°C.

4.4. Tidy up the workplace.

4.5. Put personal protective equipment in the place provided for them.

4.6. Report to the head of work on all the shortcomings that occurred during work.

5. Safety requirements in emergency situations

5.1. An emergency situation may arise in the event of: the occurrence of extraneous noise, buzzing, increased vibration, the sensation of electric current on metal parts, an increased concentration of carbon monoxide, and so on.

5.2. In the event of an emergency, you should immediately stop work, disconnect the equipment from the power supply, protect the danger zone, prevent unauthorized persons from entering it, and report what happened to the work manager.

5.3. If there are casualties, provide them with first aid. If necessary, call an ambulance.

5.4. Providing first aid:

5.4.1. Providing first aid for carbon monoxide poisoning.

Prior to the arrival of the doctor, the victim should be taken to fresh air, provide him with peace, and avoid cooling.

In severe cases, inhale oxygen, carry out artificial respiration.

5.4.2. First aid for electric shock.

In case of electric shock, it is necessary to immediately release the victim from the action of electric current by disconnecting the electrical installation from the power source, and if it is impossible to disconnect it, pull it away from the conductive parts by clothing or using insulating material at hand.

If the victim has no breathing and pulse, it is necessary to give him artificial respiration and indirect (external) heart massage, paying attention to the pupils. Dilated pupils indicate a sharp deterioration in the blood circulation of the brain. In this state, the revival must begin immediately, and then call an "ambulance".

5.4.3. First aid for injury.

To provide first aid in case of injury, it is necessary to open an individual package, apply a sterile dressing material, which is placed in it, to the wound and tie it with a bandage.

If somehow the individual package was not found, then a clean handkerchief, a clean linen rag, etc. must be used for dressing. On a rag that is applied directly to the wound, it is advisable to drip a few drops of tincture of iodine to get a stain larger than the wound, and then apply the rag to the wound. It is especially important to apply the tincture of iodine in this way to contaminated wounds.

5.4.4. First aid for fractures, dislocations, shocks.

In case of fractures and dislocations of the limbs, it is necessary to strengthen the damaged limb with a splint, plywood plate, stick, cardboard or other similar object. The injured arm can also be hung with a bandage or handkerchief from the neck and bandaged to the torso.

In case of a skull fracture (unconsciousness after a blow to the head, bleeding from the ears or mouth), it is necessary to apply a cold object to the head (a heating pad with ice, snow or cold water) or make a cold lotion.

If a fracture of the spine is suspected, it is necessary to put the victim on the board, without lifting him, turn the victim on his stomach face down, while observing that the body does not bend, in order to avoid damage to the spinal cord.

In case of a fracture of the ribs, a sign of which is pain during breathing, coughing, sneezing, movements, it is necessary to tightly bandage the chest or pull it off with a towel during exhalation.

5.4.5. First aid for thermal burns.

In case of burns with fire, steam, hot objects, in no case should you open the formed blisters and bandage the burns with a bandage.

For first-degree burns (redness), the burned area is treated with cotton wool soaked in ethyl alcohol.

For second-degree burns (blisters), the burned area is treated with alcohol or a 3% manganese solution.

For third-degree burns (destruction of the skin tissue), the wound is covered with a sterile dressing and a doctor is called.

5.4.6. First aid for bleeding.

In order to stop bleeding, you must:

raise the injured limb up;
close the bleeding wound with a dressing (from a bag) folded into a ball, press it from above, without touching the wound itself, hold for 4-5 minutes. If the bleeding stops without removing the applied material, put another pad from another bag or a piece of cotton on top of it and bandage the wounded area (with some pressure);
in case of severe bleeding that cannot be stopped with a bandage, compression of the blood vessels that feed the wounded area is applied by bending the limb at the joints, as well as with fingers, a tourniquet or a clamp. In case of heavy bleeding, you should immediately call a doctor.

5.5. If a fire occurs, start extinguishing with the available fire extinguishing equipment. If necessary, call the fire department.

5.6. Follow all instructions of the head of work to eliminate the emergency.

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