Instructions for labor protection when collecting dishes from tables

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OCCUPATIONAL SAFETY AND HEALTH
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Instructions for labor protection when collecting dishes from tables

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 is developed on labor protection for an employee who performs the work of collecting dishes from tables, taking into account the conditions of his work in a particular organization.

1.2. An employee who collects dishes from tables may be exposed to dangerous and harmful production factors (moving parts of the conveyor; increased air mobility; increased voltage in the electrical circuit; sharp edges of broken dishes, appliances; burrs and uneven surfaces of equipment, inventory; physical overload).

1.3. An employee who collects dishes from tables notifies his immediate supervisor of any situation that threatens the life and health of people, of each accident that occurred at work, or of a deterioration in his health, including the manifestation of signs of an acute illness.

1.4. An employee who collects dishes from tables should:

leave outerwear, shoes, headgear, personal items in the dressing room;
work in clean sanitary clothing, change it as it gets dirty;
wash hands with soap after using the toilet;
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, breakable objects in the pockets of clothes.

2.2. Check the equipment of the workplace with the necessary equipment, inventory, fixtures for work.

2.3. Ensure the availability of free passages in the halls and places for transporting dishes.

2.4. Check by external inspection:

sufficiency of illumination of halls and passages;
availability, serviceability, correct installation and reliable fastening of the guards of the moving parts of the conveyor belt for transporting dishes, feeding and receiving tables;
the absence of foreign objects on the conveyor belt for transporting dishes and around it;
the condition of the floors (the absence of potholes, unevenness, slipperiness, open ladders, open unenclosed hatches, wells and foreign objects in the way of transporting dishes);
serviceability of the equipment used, devices (trays, trolleys for collecting dishes).

2.5. Check the serviceability of the ballasts of the belt conveyor for transporting dishes (starters, emergency buttons) and the operation of the conveyor at idle.

2.6. 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.

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, inventory, devices and personal protective equipment necessary for safe work, provided for by the relevant model norms for the free issue of overalls, safety shoes and other personal protective equipment; 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 floors on the routes clean, require timely cleaning from the floor of spilled (spilled) waste, fats, liquids, etc.

3.6. Do not obstruct aisles and passages between equipment, tables, racks, stacks, to control panels, knife switches, escape routes and other passages with trolleys for collecting dishes.

3.7. Move trolleys with dishes away from you.

3.8. Carry (transport) dishes only on serviceable trays (trolleys).

3.9. Place plates in a trolley for collecting dishes or on a receiving table of a conveyor belt for transporting dishes in small stable stacks, do not put glasses one into another.

3.10. Do not overload carts and trays with used dishes.

3.11. Immediately withdraw from use tea and tableware that has chips and cracks.

3.12. Remove the broken dishes from the floor with a brush and dustpan, do not clean it directly with your hands.

3.13. Dining tables should be cleaned after each meal. Wipe tables with a hygienic coating with a rag using detergent solutions; wipe trays after each use with clean napkins.

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

3.15. When preparing cleaning and disinfecting solutions:

use only detergents and disinfectants approved by the health authorities;
do not exceed the specified concentration and temperature of cleaning solutions (above 50°C);
prevent spraying of detergents and disinfectants, contact of their solutions with the skin and mucous membranes;
store detergents and disinfectants in labeled containers in specially designated places.

3.16. During operation using a belt conveyor for transporting dishes:

comply with the safety requirements set forth in the operational documentation of the manufacturer;
use it only for those works that are provided for in the instruction manual;
warn employees nearby about the upcoming start-up of the conveyor;
turn on and off the conveyor with dry hands and only with the help of the "start" and "stop" buttons;
do not touch open and unshielded current-carrying parts of the conveyor, bare wires and wires with damaged insulation;
comply with conveyor loading norms;
inspect, adjust, eliminate the malfunction of the conveyor, remove the stuck object, clean the conveyor only after it has been stopped using the "stop" button, turned off by the starter, on which the poster "Do not turn on! People are working!", And after a complete stop rotating and moving parts with a dangerous inertial motion.

3.17. When using a belt conveyor for transporting dishes, it is not allowed:

work with protective and protective devices, casings removed from it;
adjust belts, remove and install guards during its operation;
exceed the permissible speed of work;
remove stuck objects with your hands;
leave the running conveyor unattended, allow untrained and unauthorized persons to operate it;
put foreign objects, tools on the tape;
if there is voltage (electric shock) on the conveyor frame, the casing of the ballast, extraneous noise, smell of burning insulation, spontaneous stop or slip of the conveyor belt, it should be stopped (switched off) by the "stop" (switch) button and disconnected from the electrical network using starting device. Report this to the immediate supervisor and do not turn it on until the malfunction is eliminated.

4. Safety requirements in an emergency

4.1. In the event of a breakdown of the belt conveyor for transporting utensils, threatening an accident at the workplace: stop its operation, as well as the supply of electricity and utensils to it; report on the measures taken to the immediate supervisor (the person responsible for the safe operation of the equipment) and act in accordance with the instructions received.

4.2. In an emergency: warn other people about the danger; report to the immediate supervisor about the incident and act in accordance with the emergency response plan.

4.3. If you smell gas in the room:

cover your nose and mouth with a wet tissue;
open windows and doors, ventilate the room;
close the shut-off device on the supply gas pipeline to the boiler;
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.

4.4. If in the course of work the floor was contaminated on the way of transporting the dishes with fats or spilled powdery substances (flour, starch, etc.), stop the work until the pollutants are removed.

4.5. Remove grease spilled on the floor with rags or other grease-absorbing materials. The contaminated area should be washed with a heated solution of soda ash and wiped dry.

4.6. 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. Switch off the "stop" button and reliably de-energize the belt conveyor for transporting dishes using a knife switch or a device that replaces it and prevents accidental start. Post a poster on the launcher "Do not turn it on! People are working!".

5.2. Clean the dish conveyor belt after the moving belt has stopped.

5.3. Rinse used inventory (trays and carts) with hot water with the addition of detergents, rinse, dry and put away in designated storage areas.

5.4. Rinse rags and rags for cleaning dining tables in hot water with the addition of detergents, dry and put away in a specially designated storage area.

5.5. Rinse tanks and buckets after removing waste with a 2% solution of soda ash, rinse with hot water and dry. The organization must have a place for washing containers for food waste. Do not exceed the specified temperature and concentration of cleaning solutions.

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

5.7. Take out the battle of the dishes to the appointed place.

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