Occupational safety instructions for dishwashers and boilers

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OCCUPATIONAL SAFETY AND HEALTH
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Occupational safety instructions for dishwashers and boilers

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. Persons who have passed a medical examination and have been instructed in labor protection at the workplace are allowed to work as a washer of dishes and boilers.

1.2. At the workplace, the personnel receive primary instruction on labor safety and undergo: an internship, training in the device and rules for operating equipment, a course in sanitary and hygienic training with passing a test, a test of knowledge in the volume of the 1st group in electrical safety (when using dishwashers, boilers), theoretical knowledge and acquired skills in safe ways of working.

1.3. When using gas-using installations, the employee, before being assigned to independent work, must undergo training in safe methods and techniques for performing work in the gas sector and pass a knowledge test in the prescribed manner.

1.4. Initial verification of knowledge of safe methods and techniques with the participation of a gas inspector. It ends with a knowledge test, the results of which are documented in a protocol with the issuance of a certificate.

1.5. 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;
re-testing knowledge of safe labor methods and methods of performing work in the gas sector (during the operation of gas-using installations) - once every 12 months.
verification of knowledge on electrical safety (during the operation of electrical equipment operating from the electrical network) - annually;
verification of sanitary and hygienic knowledge - annually;
periodic medical examination by a general practitioner - annually, by a dermatovenereologist - 2 times a year;
repeated briefing on labor safety at the workplace once every three months.

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

moving parts of equipment, conveyor;
increased temperature of washing and rinsing solutions, water, dishes;
increased noise level;
high humidity;
increased voltage in the electrical network;
low light.

1.7. The washer must be provided with the following sanitary clothing:

white jacket - for 4 months;
white cap - for 4 months;
rubberized apron with bib - 12 months;
at the sink of the boilers, rubber gloves are additionally on duty.

1.8. Comply with internal labor regulations.

1.9. Use for its intended purpose and treat the issued PPE with care.

1.10. Do not clutter up jobs.

1.11. Do not keep pins, needles, glass breaking and sharp objects in your clothes.

1.12. Do not operate the dishwasher until you have been trained in safe operation of the dishwasher.

2. Labor protection requirements before starting work

2.1. It is correct to put on clean, serviceable overalls and safety shoes that are required according to the norms. Overalls should not have developing ends, sleeves and collars should be tied.

2.2. check the operation of the supply and exhaust ventilation

2.3. When using the dishwasher, check:

serviceability of ventilation on the supply lines;
no leaks at the junctions of pipelines;
serviceability of the latches holding the doors of the washing and rinsing chambers in the upper position;
serviceability of the limit switch and the limit microswitch.

2.4. Prepare the machine for operation: fill the tank with detergent, open the damper of the ventilation system and the water supply valves.

2.5. Prepare working equipment, inspect the cleaning site and check the presence and serviceability of fences, hatches.

2.6. Check the sufficiency of lighting of passages and corridors, so that gratings are installed on the floors of the room.

3. Labor protection requirements during work

3.1. Be attentive, do not be distracted by extraneous affairs, conversations.

3.2. Soak cookware with burnt food in warm water with the addition of soda ash. Do not clean it with knives or other metal objects.

3. 3. When preparing cleaning solutions, do not exceed the established limits of their concentration and spray detergents, cleaners and disinfectants.

3.4. Remove from use tableware that has chips and cracks.

3.5. When washing dishes with an admixture of lime, mustard and other chemicals, use a hair brush and washcloth.

3.6. Do not free the dishes with your bare hands, from food debris, use a spatula, a hair brush.

3.7. The dining area must be kept immaculately clean.

3.8. Monitor the integrity of glassware and utensils; it is forbidden to wash them if integrity is violated. Remove any pieces of broken or cracked crockery from the sink immediately.

3.9. Glasses should be washed separately from other dishes.

3.10. Use metal baskets and nets when rinsing dishes in hot water.

3.11. When working with a solution of chloramine, bleach, use rubber gloves.

3.12. Place cutlery on the conveyor belt only in the tray.

3.13. While working on the machine, it is not allowed:

remove protective shields and covers;
open the doors of the washing and rinsing chambers, electrical cabinet;
remove filter trays and nozzles for cleaning.

3.14. Stop using the machine if:

the supply of water and electricity was interrupted;
when the circuit breaker is turned on, the "network" light does not light up;
when you press the "start" button, the machine does not turn on;
rinse water is not dispensed;
difficult to lift the casing;
decreased water flow through the nozzles;
ventilation does not work.

3.15. Clean up spilled grease, dropped food, and broken crockery from the floor immediately.

3.16. When transferring to another job, albeit temporarily, require that you be trained in safe work practices, with additional work. safety briefing.

3.17. Do not turn on electrical appliances with wet hands.

3.18. When working with a drying cabinet, do not load and unload dishes without first switching off the drying cabinet.

3.19. When washing windows, walls, use only serviceable ladders, fixing them on a hook.

3.20. To avoid falling, mop the floor in the washroom more often and drier. It is necessary to clean up the spilled liquid in the production premises in a timely manner.

3.21. It is allowed to carry a load of no more than 10 kg.

3.22. Contaminated rags, rags should be cleaned in a specially designated place or taken outside into a special container.

4. Labor protection requirements in emergency situations

4.1. If you feel even a slight burn of your hands with hot water mixed with chemicals, stop work immediately and consult a doctor.

4.2. In case of injury to the arms, legs, torso, it is necessary to open an individual package in the first-aid kit, in accordance with the instructions printed on its wrapper. When applying a bandage, do not touch with your hands that part of it that should be applied directly to the wound.

5. Labor protection requirements at the end of work

5.1. Disconnect the dishwasher from the mains.

5.2. Shut off the supply valves on the water supply.

5.3. Drain the water from the baths, for which remove the plugs or overflow pipe.

5.4. Open and secure in the upper position with the locks of the machine door.

5.5. Sanitize equipment and inventory, disinfect tableware.

5.6. At the end of the work, put the washed dishes, appliances and equipment, and the remaining chemicals in the designated place.

5.7. Go around your site, check the cleanliness and order.

5.8. Hang clothes in a separate locker.

5.9. Collect inventory and put it in a specially designated place.

5.10. Wash face, hands with warm water and soap, take a shower.

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