Instructions for labor protection for the bartender

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OCCUPATIONAL SAFETY AND HEALTH
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Instructions for labor protection for a bartender. Full Document

Occupational Safety and Health

Occupational Safety and Health / Standard instructions for labor protection

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1. General safety requirements

1.1. On the basis of this Standard instruction on labor protection (hereinafter referred to as the standard instruction), an instruction on labor protection is developed for a bartender, taking into account the conditions of his work in a particular organization.

1.2. The bartender can be affected by dangerous and harmful production factors: low temperature of the surfaces of refrigeration equipment, food ice; increased temperature of the surfaces of equipment, dishes; increased value of voltage in the electrical circuit; increased level of electromagnetic radiation; insufficient illumination of the working area; sharp edges, burrs and uneven surfaces of equipment, tools, utensils for serving drinks; physical overload; neuropsychic overload.

1.3. The bartender notifies his immediate supervisor of any situation that threatens the life and health of people, of each accident that occurred at work, of the deterioration of his health, including the manifestation of signs of an acute illness.

1.4. The bartender should:

leave outerwear, shoes, headgear, personal items in the dressing room;
before starting work, put on clean uniform, sanitary clothing, change it as it gets dirty;
wash hands with soap before starting work and after using the toilet;
do not eat at the workplace.

1.5. When operating a cash register, refrigeration equipment, electric grill, performing the functions of collecting and washing used dishes, observe the safety requirements set forth in these standard labor protection instructions.

2. Safety requirements before starting work

2.1. Prepare the workplace for safe work and check:

the absence of hanging and bare ends of the electrical wiring;
serviceability of the socket, cable (cord) of the power supply, plug of the cash register, electric grill, video and sound reproducing equipment and other equipment;
reliability of closing all current-carrying and starting devices of the equipment used;
availability and reliability of grounding connections (absence of breaks, strength of contact between metal non-current-carrying parts of the equipment and the ground wire). Do not start work in the absence or unreliability of grounding (zeroing);
serviceability of equipment for the preparation of cold and hot drinks, for cooling and bottling beer, cash registers, microwaves and other equipment;
the presence and serviceability of devices, inventory (shaker, tongs, spoons, forks), the integrity of serving dishes. Arrange conveniently and safely stocks of utensils for serving drinks. High dishes are placed further from the edge of the bar, low - closer;
availability of water in the water supply network, serviceability (position of the pressure gauge needle at zero, glass integrity) and timing of branding of pressure gauges, absence of leaks from the boiler (boiler) of the coffee maker, setting the hydrophore pump switch to a pressure not higher than permissible. Before starting the operation of the express coffee maker, open the top and bottom taps at the gauge glass, one of the shower taps to release air and the valve on the water pipe. On the gauge glass, check the water level in the boiler (it should be about 2 cm above the lower mark and not reach the upper one) and turn on the coffee maker in the electrical network. The readiness of the apparatus for operation is determined by the pressure gauge and signal lamp (the latter goes out);
serviceability of blocking devices, automation and signaling devices, the tightness of the magnetron water cooling system, the presence of a casing and other removable parts of the microwave apparatus.

2.2. 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 and tools 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) food, drinks, etc. from the floor in a timely manner.

3.6. Do not clutter up the workplace, passages to it, passages between equipment, bar counters, passages to control panels, knife switches, escape routes and other passages with empty containers from drinks, culinary products.

3.7. Open valves, taps on pipelines slowly, without jerks and great efforts. Do not use hammers, wrenches or other objects for this purpose.

3.8. Use a specially designed tool for uncorking bottles (corkscrews, can openers, etc.). Do not carry out these works with random objects or tools with burrs.

3.9. While working with various types of equipment:

comply with the safety requirements set forth in the operational documentation of equipment manufacturers;
use the equipment only for those works that are provided for in the instructions for their operation;
warn about the upcoming start-up of the equipment to employees nearby;
turn on and off the equipment 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 equipment, bare wires and wires with damaged insulation;
it is possible to inspect, adjust, eliminate the malfunction that has occurred, install (remove) devices, clean the equipment used only after it has been stopped using the "stop" button, turned off by the starting device, on which the poster "Do not turn it on! People are working!", after a complete stop of rotating and moving parts with a dangerous inertial motion, and cooling of hot surfaces.

3.10. When the coffee maker is in operation:

monitor the water level and pressure in the boiler (boiler), pump (pump), the temperature of the water going to prepare the drink. If it does not reach the set level, stop dispensing coffee until the water reaches 100°C;
open steam and hot water taps smoothly, without jerks and great efforts.

3.11. When the coffee maker is in operation, it is not allowed to: put your hands into the working space for pouring coffee and pipes for supplying steam and hot water; touch hot parts of the dispenser; direct steam and hot water to the face and body; clog ventilation or scatter grilles.

3.12. When filling the filter with a portion of freshly ground coffee, make sure that the powder does not get on the edge of the holder (to avoid breaking the tightness of the connection in the valve block flange) when fixing the quick-release handle in the coffee maker body. Before inserting the filter into the dispenser, clean the edge of the filter with a cloth to remove coffee residues. Wipe the steam wand with a damp cloth after each operation.

3.13. Do not operate the coffee maker if there is no water in the boiler, if the pressure gauge, the water level signal light, or the sensor for automatically turning on the boiler feed are malfunctioning.

3.14. Loading (unloading) products into the microwave oven to produce after the appropriate signal (sound, light) about its readiness for work. If the oven does not turn on (the product placed in the cooking chamber does not heat up), check the fuse, press the door tighter and, if necessary, bend the tongue of the lock that presses the micro-switch in the latch.

Heat treatment of products should be carried out in a container designed for this purpose.

3.15. During the preparation or heating of food in containers made of plastic, paper or other flammable materials, constantly monitor the microwave oven. If smoke is observed, then with the door of the working chamber closed, disconnect the oven from the power source.

3.16. Do not use the microwave oven if: door seals and adjacent parts are damaged; mechanical damage to the corners of the door, screen or glass; do not repair the oven yourself; do not use foil, metal utensils or utensils with a metal coating.

Open the cooking chamber door after turning off the heating.

3.17. When operating equipment for cooling and dispensing beer, follow the safety requirements for workers servicing pressure vessels and the manufacturer's instructions.

3.18. Place the carbon dioxide cylinder in place vertically and secure it to a wall or post with a metal chain (clip) to prevent it from falling.

3.19. When using electrical equipment:

do not move (move) the cash register, coffee grinder and other non-stationary equipment included in the electrical network;
do not leave operating equipment unattended, do not allow untrained and unauthorized persons to operate it;
in the presence of voltage (shock) on the equipment case, the casing of the ballast, the occurrence of extraneous noise, the smell of burning insulation, spontaneous stop or improper operation of mechanisms and equipment elements, stop (switch off) it with the "stop" (switch) button and disconnect from the electrical network with using a starting device. 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 case of emergencies or equipment malfunction (safety, regulation and automation devices - pressure gauge, safety valve, etc.): turn it off and disconnect it from the electrical network using a knife switch (in case of fire, use carbon dioxide fire extinguishers to extinguish); notify other people about the danger; report to the immediate supervisor about the incident and act in accordance with the emergency response plan.

4.2. In case of injury, poisoning and sudden illness, the victim should be provided with first (pre-medical) assistance and, if necessary, his delivery to a healthcare facility should be organized.

5. Safety requirements at the end of work

5.1. Switch off and safely de-energize the equipment using a switch or a device that replaces it and prevents accidental start.

5.2. Dismantle, clean and wash the equipment: mechanical - after stopping the moving parts with inertial motion, thermal - after the heated surfaces have completely cooled down.

5.3. Disconnect the coffee maker from the mains and close the valve on the water pipe. Open the drain valve and remove water from the boiler. Clean the filter mesh and cup holder and place in a hot solution with a special detergent or leave overnight in cold water. Clean the grinder mechanism with a brush or dry cloth. Wipe the outer surfaces of the coffee grinder with a dry cloth.

5.4. After finishing work, flush the brewing line with clean water using an adapter.

For the entire flushing period, the cooler must be disconnected from the electrical network.

If flushing is carried out with a non-circulating pump, the solution should be periodically pumped through the beer pipeline. It is not allowed to exceed the concentration of cleaning solutions specified in the manufacturer's passport.

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

5.6. Close the valves (taps) on the cold and hot water pipelines.

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