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Labor protection instruction for a packer of goods

Occupational Safety and Health

Occupational Safety and Health / Standard instructions for labor protection

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Safe Operation

1. General requirements for labor protection

1.1. Men and women are allowed to work as a stacker-packer.

1.2. At the workplace, the employee receives an initial briefing on labor safety and undergoes: an internship; training in the design and operation of the used packaging equipment; hygienic training with passing the test (for food packaging); verification of knowledge in the scope of group I on electrical safety (when using equipment powered by an electrical network), theoretical knowledge and acquired skills in safe ways of working.

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;
  • verification of knowledge on electrical safety (when using equipment powered by an electrical network) - annually;
  • hygienic training with passing the test (when packing food products) - once every 2 years;
  • periodic medical examination:
  • an employee who has contact with food - annually;
  • an employee exposed to dangerous and harmful production factors - once every 1-2 years (subject to the requirements of health authorities).

An employee operating equipment powered by an electrical network must receive a repeated briefing on labor safety at the workplace once every 3 months, the rest - once every 6 months.

1.4. From the day the pregnancy is established, women are transferred to another job.

1.5. An employee may be exposed to dangerous and harmful production factors (low air temperature in the working area; increased air mobility; sharp edges, burrs and roughness on the surfaces of tools, equipment, inventory, goods and containers; physical overload).

1.6. The employee must be provided with personal protective equipment, and when working with food products, also with sanitary clothing. Recommended norms for the free distribution of personal protective equipment and sanitary clothing:

  • mittens GOST 12.4.010-75 - before wear;

For bookstores:

  • cotton robe - for 12 months;
  • combined mittens GOST 12.4.010 - 75 - for 2 months
  • or cotton gloves - for 2 months.

When working with food:

  • white cotton jacket - for 4 months;
  • white cotton apron - for 4 months;
  • white cotton oversleeves - for 6 months;
  • takes - for 12 months
  • or a white cotton hat - for 6 months.

1.7. To prevent and prevent the spread of gastrointestinal, parasitic and other diseases when packing food products, the employee must: cut his 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 with a disinfectant).

2. Safety requirements before starting work

2.1. Prepare the workplace for safe work and check: the condition of the floor in the packing area (the absence of cracks, potholes, protruding nails, metal tape, and other packaging material underfoot); the strength of the installation of the desktop, the availability and serviceability of the equipment necessary for the operation of fixtures and tools.

3. Safety requirements during work

3.1. To avoid cuts to the hands and splinters, work mainly in mittens.

3.2. To take nails out of the box, use special tools, do not take nails with bare hands.

3.3. Remove defective nails from the package with a nail puller.

3.4. Make sure that there are no protruding nails, sharp ends of the upholstery, scuffs, burrs, etc. on the packed goods.

3.5. For tying bales, boxes, use twine with a thickness that excludes cuts to the hands.

4. Safety requirements at the end of work

4.1. To clean the surface of the table and the floor with a sweeping brush and a dustpan, do not brush off defective nails, trim the edging tape with your hands.

4.2. Remove tools, fixtures, packaging material, nails to the designated storage locations.

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