Instructions for labor protection when packing food products

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OCCUPATIONAL SAFETY AND HEALTH
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Instructions for labor protection when packing food products

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 stacker-packer, men and women are allowed to work on the packaging of food products. When performing work on cutting and manual cutting of smoked pork products, balyk products, etc. the employee must be qualified as a food seller.

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

internship;
training in the design and operation of the equipment used;
hygienic training with passing the test;
testing knowledge in the scope of group I on electrical safety (when using equipment powered by an electrical network);
theoretical knowledge and acquired skills of safe ways of working.

1.3. During work, the employee passes:

inspection of open body surfaces for the presence of pustular diseases (when packing food products that are not subject to further heat treatment) - daily before the start of the shift;
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 (during the operation of equipment powered by an electrical network) - annually;
hygienic training with passing the test - once every 2 years;
periodic medical examination: by a general practitioner - annually, by a dermatovenereologist - 2 times a year (taking into account 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. Women engaged in the performance of work on: packing goods manually using the All-Russian Scientific Center, electronic scales "Dina"; mechanized line (use of dispensers, stitching and packaging of bags); semi-automatic; welding plastic bags from the day pregnancy is established, they are transferred to another job.

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

moving parts of trade and technological, packaging equipment, transported goods, containers;
increased dust content in the air of the working area;
increased surface temperature of equipment for sealing plastic bags;
reduced surface temperature of goods;
increased voltage in the electrical circuit;
increased levels of static electricity;
insufficient illumination of the working area;
reduced contrast;
sharp edges, burrs and roughness on the surfaces of the tool, container;
physical overload;
overstrain of visual analyzers;
monotony of work.

1.6. The employee must be provided with personal protective equipment and sanitary clothing. Recommended norms for the free issue of sanitary clothing, special clothing and special footwear:

At enterprises selling food products and packaging finished products and semi-finished products:

white cotton jacket - for 4 months;
white cotton apron - for 4 months;
white cotton oversleeves - for 6 months;
beret - for 12 months or a white cotton cap - for 6 months;

On fruit and vegetable bases:

rubberized apron with bib GOST 12.4.029-76 - for 12 months;
rubberized oversleeves - for 6 months;

When packing salted, pickled vegetables, fruits and tomatoes additionally:

rubber boots - for 12 months.

1.7. To prevent and prevent gastrointestinal, parasitic and other diseases, the employee must:

cut nails short;
wash hands thoroughly with soap before starting work;
when moving from one job to another;
after each break in work and contact with contaminated objects, as well as after visiting the toilet (preferably disinfectant).

2. Safety requirements before starting work

2.1. Prepare the workplace for safe work.

2.2. Check the correctness of the equipment used.

3. Safety requirements during work

3.1. Observe safety precautions when cutting and hand cutting products.

3.2. When opening and sealing containers (cans, plastic bags, etc.), use special tools and devices.

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

3.4. When working on a machine for packing vegetables and fruits, threading a metal tape (wire) into the machine, adjusting the length of the tape feed should be done in gloves.

3:5. When cleaning the matrices of the machine for packing vegetables and fruits, clean the grooves from empty brackets and dirt only with steel wire hooks with a diameter of 1-2 mm.

3.6. When working on a wire stitcher:

check the correct winding (in a reel, reel) of the wire for stitching bags, make sure that it does not have kinks and rust;
install the wire spool correctly (the wire should be wound counterclockwise when viewed from the workplace);
when filling a new coil, take precautions to avoid injuring the eyes with the end of the wire;
do not take the bag with your hand too close to the place to be sewn;
press the pedal after the hands are removed from the head of the package.

3.7. When working on the installation for welding packages, it is not allowed:

weld other polymeric materials, except for polyethylene film;
weld polyethylene films with a total thickness of more than 0,4 × 10-3 m;
touch the plates covering the heating elements.

4. Safety requirements at the end of work

4.1. Remove inventory, tools and fixtures to designated storage areas.

4.2. Using a magnet, collect the ends of the metal wire in a special urn.

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