Instruction on labor protection for the storekeeper

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OCCUPATIONAL SAFETY AND HEALTH
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Instruction on labor protection for the storekeeper

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. Individuals who have passed:

induction training;
fire safety briefing;
special briefing at the Central State Sanitary and Epidemiological Service;
initial briefing at the workplace;
training in safe working methods and techniques for at least a 10-hour program (for work that is subject to increased safety requirements - a 20-hour program);
instructing on electrical safety at the workplace and checking the assimilation of its content. Persons who do not have medical contraindications may be accepted to perform the duties of a storekeeper of a food warehouse.

1.2. The storekeeper of the store must be re-instructed on labor safety at the workplace at least every three months;

1.3. The store manager must:

comply with the internal labor regulations established at the enterprise;
comply with the requirements of this manual, fire safety instructions, electrical safety instructions;
comply with the requirements for the operation of equipment;
use for its intended purpose and take care of the issued personal protective equipment;
comply with sanitary rules when storing and dispensing food;
undergo a periodic medical examination in accordance with order No. 90 dated March 14.03.1996, XNUMX.

1.4. The store manager must:

be able to provide first (pre-medical) assistance to the victim in an accident;
know the location of first aid, primary fire extinguishing equipment, main and emergency exits, evacuation routes in case of an accident or fire;
during work, be attentive, not be distracted and not distract others, do not allow persons who are not related to work to the workplace;
keep the workplace clean and tidy.

1.5. The storekeeper must know and follow the rules of personal hygiene. Eat, smoke, rest only in specially designated areas and places. Drink water only from specially designed installations.

1.8. The main hazardous and harmful production factors under certain circumstances can be:

means of transport;
faulty roads, unloading platforms, scaffolds, racks, ladders, loading mechanisms;
cargo;
explosive, toxic, combustible substances.

1.12. The storekeeper must know that goods by weight are divided into 3 categories:

Category 1 - piece up to 80 kg and loose,
Category 2 - from 80 to 500 kg,
Category 3 - over 500 kg.

2. Labor protection requirements before starting work

2.1. Wear the appropriate clothing.

2.2. Make sure that the warehouse space is adequately lit, that the floors and coatings are clean, free of potholes, and that the aisles and driveways are not cluttered with foreign objects.

2.3. Check portable platforms and stationary racks. By external inspection, make sure that they are in good condition, stable and durable.

2.4. Check the serviceability of portable ladders and ladders.

2.5. Check the presence of anti-slip devices on the stairs (metal shoes, rubber pads, etc.), and also whether the steps of the stairs are firmly embedded in the longitudinal bars.

2.6. Check the presence of metal ties on the stairs (there must be at least two of them).

2.7. Check on the sliding stepladders the presence and serviceability of devices that exclude the possibility of spontaneous extension.

2.8. Check if the bowstrings of the stairs are fastened with tie bolts every meter.

2.9. Check the availability of trash bins and special metal boxes for used cleaning material.

2.10. Check the availability and serviceability of fire fighting equipment.

2.11. If any deficiencies are found, take corrective action.

3. Safety requirements during work

3.1. Warehouse products in the store to produce, if possible, in a mechanized way using lifting and transport equipment and small-scale mechanization, observing the safety requirements set forth in the relevant labor protection instructions.

3.2. Before placing products on racks, make sure that the racks are strong enough.

3.3. It is necessary to ensure that the mass of goods placed on the rack does not exceed the permissible load on the racks.

3.4. Place products on the racks evenly, not in bulk, at a sufficient distance from the edge

3.5. When stacking or removing products from the upper shelves, ladders must be used.

3.6. Do not litter the aisles in the warehouse.

3.7. When unpacking, packing and stacking food boxes, use a serviceable nail puller, hammer, tongs, do not scatter nails and boards with nails.

3.8. Use gloves when unpacking and packing stitching and materials.

4. Safety requirements in emergency situations

4.1. In case of an emergency, suspend the release of products, leave the danger zone, and, if necessary, remove people who are nearby.

4.2. In the event of a fire, immediately call the fire brigade by phone 01, remove people and, if possible, combustible substances to a safe place, start extinguishing the fire with the available primary fire extinguishing equipment. Report the fire to management.

4.4. Provide first aid to victims in case of injury and call an ambulance or send the victim to a first-aid post, inform the head.

5. Safety requirements at the end of work

5.1. Tidy up the workplace.

5.2. Places of production of works should be subjected to thorough cleaning, washing.

5.3. Remove and put away protective clothing and other protective equipment in the place provided for this.

5.4. Wash your face and hands, take a shower if possible.

5.5. Warn the shifter about the shortcomings noticed and not eliminated during the work.

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