Instructions on labor protection for meat deboners and trimmers of meat and offal

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Instructions on labor protection for meat deboners and trimmers of meat and offal

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 professional training, who have undergone preliminary training, who have passed preliminary (when applying for a job), periodic and preventive examinations and vaccinations in the manner established by the Ministry of Health of the Russian Federation, as well as introductory and primary briefings at the workplace, are allowed to enter the meat processing production processes.

1.2. Admission to independent work is carried out by the head (foreman) of the workshop after the workers have mastered safe working methods and methods under the guidance of an experienced mentor for at least 2-14 shifts. Admission to independent work is fixed by the date and signature in the logbook of instruction at the workplace.

1.3. Persons who have received the first electrical safety group are allowed to work, during the performance of which there may be a danger of electric shock.

1.4. It is necessary to follow the internal regulations. Smoking, eating should be in specially designated rooms. The presence of unauthorized persons at the workplace, drinking alcohol, working under the influence of alcohol or drugs is not allowed. The employee must perform only the work that is entrusted to him, not delegate his work to other persons.

1.5. When transferring to another job, require from the immediate supervisor appropriate training in safe techniques and work methods.

1.6. Workers of the meat processing industry must be provided with overalls, PPE in accordance with the standard norms for the free issuance of overalls and safety shoes.

leather boots;
sleeves are waterproof;
cotton apron;
working metal apron;
knitted gloves;
chain mail glove;
protective helmet.

1.7. Comply with internal labor regulations.

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

1.9. Do not allow machines and apparatuses to operate, the structure of which you do not know and work on which you have not been entrusted with.

1.10. If a malfunction of equipment, inventory, tools is detected, as well as if workers are injured, stop work and inform the head of the workshop about this

1.11. The processes of deboning and trimming of meat may be affected by dangerous and harmful production factors:

moving carts and electric cars;
carcasses moving along overhead tracks;
moving and rotating parts of belt conveyors;
reduced air temperature of the working area and raw materials;
increased humidity and air mobility of the working area;
increased noise level;
risk of injury from knife cuts and falls on slippery floors;
danger of infection with zoonotic diseases during deboning and trimming of meat from sick animals;
physical overload.

1.12. Follow the rules of personal hygiene:

observe the cleanliness of the skin, clothes, shoes and other PPE;
keep equipment and wardrobe clean;
after each break in work, visiting the toilet, wash hands with warm water and soap, then disinfect with 0,2% chloramine solution and rinse hands again with warm water;
before visiting the toilet, remove sanitary clothing, after visiting, disinfect shoes on a disinfectant rug;
Take a shower after finishing work.

1.13. In case of malaise, skin lesions in the form of wounds, burns, pustules, peeling, contact the first-aid post, treat minor injuries with antiseptic solutions.

1.14. Persons who violate the requirements of this instruction are liable in the manner prescribed by law.

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.

Tuck your hair under your headdress.

2.2. Prepare work equipment, inspect the workplace and check the clearness of the aisles.

2.3. Check the sufficiency of illumination of the working area, the presence and serviceability of the foot wooden grate, make sure it is stable.

2.4.Proverit:

serviceability of overhead tracks, arrows;
the serviceability and strength of the nozzle of the handles of the knife and musat, the sharpness of sharpening the knife blade and the absence of notches, burrs, crumbled places on it;
reliability of fastening of the boning board.

2.5. When the electric current is off, after hanging the poster "Do not turn it on. People are working", check:

the presence of drive guards and moving parts of belt conveyors;
availability and serviceability of grounding;
in the vertical deboning plant additionally check:
the presence and serviceability of the clips of the roller with half carcasses;
the presence of an adjustable stop, excluding the rocking of half-carcasses;
the integrity of the stand on which the deboner stands, the pedals and the guards to it, which excludes the possibility of unintentional activation of the installation, the cable for moving half-carcasses in height;
the integrity and reliability of fastening the hook and cable for fixing and pulling out bones;
the integrity of the counterweight cable and the strength of attachment to the saw;
the presence of a rubber mat.

2.6. At idle, check the operation of the conveyor belts.

In the installation of vertical deboning, the movement of the movable section of the strip track along the vertical and the reliability of its docking with the main one, the operation of the circular saw.

2.7. Report all identified malfunctions and malfunctions to the head of the workshop and do not start work until they are eliminated.

3. Labor protection requirements before starting work

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

3.2. When cutting half-carcasses of meat on overhead tracks and during vertical deboning, wear a helmet to protect against accidental fall of the roller. Move carcasses one at a time, pushing carefully away from you, observing smooth movement on turns and arrows.

3.3. When deboning meat, put on a metal apron, matched to the size, completely covering the chest, abdomen and groin areas from cuts with a knife.

3.4. In order not to injure your hands when performing operations with a knife, you must:

work in a protective chain mail glove;
combine the movements of the left and right hands;
do not keep your hand on the line of movement of the knife;
hold the knife mainly with the blade "away from you", while moving the knife "toward yourself" stand to the side of the line of movement of the knife;
Keep your hands and knife handles clean. A dirty slippery handle can lead to injury; wash hands and knives as necessary;
do not allow sharp movements with a knife, because the knife may change direction and cause injury;
do not leave the knife on the processed raw materials, on the boning board, do not hold the knife in your hand even during short breaks in work, but put it in a case;
edit the knife on the musat to the side of other workers.

3.5. Do not sharpen knives yourself, it must be done by a specially assigned worker, who must collect the cutting tool at the workplace and carry it in a special box.

3.6. When working on a vertical deboning machine, observe:

for the correct position of the clips of the roller with half carcasses, adjustable stop;
for the smooth running of the rolling lane;
reliable fixation of the hook for the bone being torn off;
so that your hands do not fall into the area of \uXNUMXb\uXNUMXbthe saw blade.

3.7. Keep the floor clean, avoid the formation of slippery and polluted places

3.8. Be careful with PPE. Report the need for ongoing repair of PPE, cleaning or replacement of them to the administration of the workshop.

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

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

3.11. 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.

4. Labor protection requirements in emergency situations

4.1. If any malfunctions in the operation of the equipment are detected (extraneous noise, hum, vibration, sensation of electric current when touching non-current-carrying metal parts, sparking), take measures to stop the equipment by turning off the power supply, report the incident to the head of the shop (foreman).

4.2. In case of a fire, inform the fire department of the plant, the head of the workshop, give a fire alarm and start extinguishing it with the available fire extinguishing equipment.

4.3. 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. If necessary, call an ambulance.

5. Labor protection requirements at the end of work

5.1. Disconnect the equipment from the mains and hang posters on the starting device "Do not turn it on. People are working."

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

5.3. When sanitizing, make sure that water does not get on electric motors and current-carrying parts.

5.4. Put in order the means of protection and overalls hang in a separate locker.

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

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