Labor protection instruction for a bartender

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OCCUPATIONAL SAFETY AND HEALTH
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Labor safety instructions 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. Based on this standard instruction, labor protection instructions are being developed for a bartender, taking into account the conditions of his work in a specific organization.

1.2. The bartender may be exposed to dangerous and harmful production factors (lower temperature of the surfaces of equipment, goods; increased temperature of the surfaces of equipment, products; increased air mobility; increased voltage in the electrical circuit; increased level of electromagnetic radiation; insufficient illumination of the work area; sharp edges, burrs and uneven surfaces of equipment, tools, inventory; physical overload; neuropsychic overload).

1.3. The bartender notifies his immediate supervisor about any situation that threatens the life and health of people, about every accident that occurs at work, about a deterioration in 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, wash your hands with soap, put on clean uniform and sanitary clothing, tuck your hair under a cap or headscarf, or put on a special hair net;
work in clean uniform, sanitary clothing, change it when soiled;
wash hands with soap after using the toilet;
do not eat at the workplace.

1.5. When operating a microwave oven and coffee maker, cash register, refrigeration equipment, and when performing the functions of collecting and washing used dishes, comply with the safety requirements set out in these standard labor protection instructions.

2. Safety requirements before starting work

2.1. Fasten the uniform and sanitary clothing with all the buttons (tie the strings), avoiding hanging ends of the clothing.

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

2.3. Prepare the workplace for safe work:

ensure the availability of free passages;
check the stability of the counter, production table, rack, the strength of fastening the equipment to the stands;
securely install (fix) mobile (portable) equipment and inventory on the desktop, stand, mobile cart;
Conveniently and sustainably arrange stocks of culinary products, snacks, products, goods, tools, fixtures, serving utensils and packaging material in accordance with the frequency of use and consumption.

2.4. Before starting work, check with an external inspection:

the absence of hanging and bare ends of the electrical wiring;
serviceability of the socket, power cable (cord), plug of the cash register, coffee maker and other equipment;
reliability of closing all current-carrying and starting devices of the equipment;
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);
absence of foreign objects in and around the equipment;
presence and serviceability of instrumentation, as well as safety, regulation and automation devices (presence of a brand or seal; dates of branding of devices; dates of inspection of pressure vessels; presence of the pressure gauge needle at the zero mark; integrity of the glass; absence of damage affecting the readings control and measuring instruments);
absence of cracks, bulges, significant thickening of vessel walls, gaps in welds, leaks in rivet and bolted joints, gasket breaks, etc. in water heating equipment;
serviceability of the inventory, fixtures and tools used (the surface of special containers, cutting boards, handles of scoops, spatulas, etc. must be clean, smooth, without chips, cracks and burrs).

2.5. Check the availability of water in the water supply network, the serviceability of the sausage cooker and other equipment.

2.6. Before starting the operation of the electric grill, check the operation of the push-button switch and the electric grill spit drive motor, the efficiency of the ventilation. Do not use adapters and extension cords to connect the electric grill to the electrical network.

2.7. When piercing the skewer of products to be fried with the pins, do not direct them with their sharp ends towards yourself, beware of injuring the eyes, hands and other parts of the body.

2.8. Before turning on the electric grill:

open the door and insert the skewers loaded with products into the special holes of the rotating disks;
with the skewer drive motor switch button pressed, turn the disks and insert the next skewer with the product, and so on until the working chamber is fully loaded;
close the door and lock it with a key;
turn on the grill first to maximum temperature (250°C), then set the desired temperature by pressing the appropriate buttons.

2.9. Before starting the sausage cooker, fill the cooking vessel with hot water and close the lids.

2.10. Turn on the heaters for strong heating, and after boiling water - for weak.

Place tabletop dial, tabletop weight and electronic scales on a flat horizontal surface.

2.11. Before connecting electronic scales to the power supply, check that they are properly grounded.

2.12. 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, tools, devices necessary for safe work, as well as special clothing, special footwear and other personal protective equipment provided for by the relevant model norms for the free issuance of overalls, special footwear 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 workplace clean, remove spilled (spilled) products, fats, etc. from the floor in a timely manner.

3.6. Do not clutter the workplace, passages and driveways to it, passages between equipment, shelving, passages to control panels, switches, evacuation routes and other passages with empty containers, equipment, excess supplies of goods, 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 to open the container (nail pullers, pliers, breakers, can openers, etc.). Do not carry out these works with random objects or tools with burrs.

3.9. When working with various types of equipment, comply with the safety requirements set out in the operating documentation of the equipment manufacturers.

3.10. When using electrical equipment:

do not carry (move) cash registers, bread slicers, coffee grinders and other non-stationary equipment connected to the electrical network;
do not leave operating equipment unattended, do not allow untrained and unauthorized persons to operate it;
do not put tools, products, containers on the equipment;
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.

3.11. Remove the finished products from the electric grill after a flashing signal appears on the electric grill indicator and the sound signal sounds. Remove them, being careful, after turning off the electric grill and completely stopping the spits. To avoid burns, work in special clothing with long sleeves and gloves, and cover the inner surface of the glass of an open hot door with a clean piece of thick fabric. After reloading the oven, remove the protective cloth from the door, close it and lock it with the key.

3.12. While the electric grill is operating, ensure that the fat collection tray is filled and does not allow it to overflow. Wear protective gloves, remove the pan, and drain the fat into a special container using a large funnel.

3.13. When operating an electric grill:

do not place on the grill or place inside any containers with flammable substances (alcohol, cleaning products, etc.);
do not use plastic or glass utensils for cooking;
do not use an open jet of water to flush the frying chamber;
do not use a spatula or other sharp objects to clean internal surfaces;
do not leave the double skewer without special protective caps.

3.14. When using contact grills and toasters:

do not bake or heat frozen foods on them;
do not spill water on the work surface;
do not clean the surface with metal scrapers.

3.15. Cook food in a sausage cooker with the lid closed. The water level in it should not exceed the control mark.

3.16. During the process of cooking sausages, water should be added to the cooking vessel to the level of the control mark.

3.17. When weighing goods:

do not place loads on the scales that exceed the maximum weighing limit;
Do not place food on the scale without wrapping paper or other packaging materials.

4. Safety requirements in emergency situations

4.1. Turn off pressure equipment immediately if the safety valve is activated, there is steam, or water is leaking.

4.2. If equipment breakdowns occur that threaten an accident at the workplace: stop its operation, as well as the supply of electricity, water, product, etc.; report the measures taken to the immediate supervisor (the employee responsible for the safe operation of the equipment) and act in accordance with the instructions received.

4.3. In an emergency: notify the surrounding people of the danger, report to the immediate supervisor about the incident and act in accordance with the emergency response plan.

4.4. If during work the workplace becomes contaminated with fats or spilled liquids, stop work until the contaminants are removed.

4.5. Remove any grease spilled on the floor using rags or other grease-absorbing materials. Wash the contaminated area with a solution of soda ash (heated to no more than 50°C) and wipe dry.

4.6. 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. Clean and sanitize the electric grill with the grill turned off (by pressing the button) and disconnected from the electrical network. A warning sign should be posted on the starting device (switch): “Do not turn it on! People are working!” Do not begin cleaning until hot surfaces have cooled to at least 40°C.

When cleaning, be careful with the sharp ends of the skewer. Cool the double skewer or frying basket under running cold water.

5.3. When cleaning and sanitizing the top panel of the grill (2 times a month), open the door, unscrew the two screw holders, remove the top panel, without touching the quartz lamps with your hand and preventing liquid and grease from getting on them. (Clean: quartz lamps with cotton wool soaked in alcohol; chamber, top panel, fan and chamber ceiling with a special aerosol).

5.4. Disconnect the sausage cooker from the electrical network, drain the water from the device and, after cooling completely, wash the cooking vessel.

5.5. Upon completion of work on weighing goods:

inspect the scales, clean them from dirt with a dry cloth;
wash platforms and scales, contaminated weights, observing the established temperature and concentration of cleaning solutions;
put ordinary weights in a case or box for storage.

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

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

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