Instruction on labor protection for the operator of an automatic line for the production of sausages

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OCCUPATIONAL SAFETY AND HEALTH
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Instruction on labor protection for the operator of an automatic line for the production of sausages

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. Persons who have professional training, have undergone preliminary training, have undergone preliminary (upon entry to work), periodic and preventive examinations and vaccinations in the manner established by the Ministry of Health of the Russian Federation, as well as introductory and initial briefings at the workplace are allowed to process sausages using automatic machines.

1.2. Admission to independent work as an operator of an automatic sausage production line is granted by the head (foreman) of the workshop after the workers have mastered safe techniques and working methods under the guidance of an experienced mentor for at least 2-14 shifts. Admission to independent work is recorded with a date and signature in the workplace briefing log.

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. The operator of an automatic sausage production line must be provided with protective clothing and personal protective equipment in accordance with the standard standards for the free issuance of protective clothing and safety footwear.

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. On the processes of cooking sausages on automatic machines, the impact of hazardous and harmful production factors is possible:

moving and rotating parts of an automatic line (minced meat blower, sausage forming unit, conveyors);
increased surface temperature of the heat chamber, steam line, finished product, linker oil);
danger of falling on slippery floors;
frames moving along overhead tracks.

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. Safety 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. Check with de-energized:

sanitary condition of the equipment;
the presence and strength of fastening of protective fences;
availability and strength of grounding fastening;
serviceability of control and measuring instruments.

2.5. Make sure that the pressure gauge is present and in working order, that the steam line and shut-off valves are tight, and that there is no leakage of steam from the heat chamber into the workshop room.

2.6. Test the operation of the equipment at idle:

formation unit;
blocking device for the fencing of the forming area (when the fence is raised, the machine must stop and the supply of minced meat stops);
minced meat blower (at the beginning of operation, the bypass valve must be closed, and as minced meat accumulates in the hopper, the valve must be opened);
movement of conveyors (it should be smooth, uniform, without jerking or interruptions).

Report all identified problems and malfunctions to the workshop foreman and do not begin work until they are eliminated.

3. Safety requirements during work

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

3.2. Track:

behind the work of mechanisms;
for the normal supply of minced meat and shell;
steam pressure and reliability of seals in fittings and pipeline connections;
for air pressure in the pneumatic system;
tightness of the pneumatic system;
cleanliness of the floor, to prevent the formation of contaminated, slippery places.

3.3. If the casing breaks, it is prohibited to remove the minced meat that has leaked out of it while the machine is operating. Wait until the burst shell passes, stop the machine, then eliminate the malfunction.

3.4. The twisting cartridge, linker and hanger can only be washed with the machine turned off. When lowering the linker into the oil, avoid splashing and burns.

4. Safety 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.

4.4. When administered with ammonia, the victim should be taken out to fresh air or to a clean, warm room, rinse the nasopharynx with a 2% soda solution.

Call an ambulance.

5. Safety requirements upon completion 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. Close the air valve, turn off the steam supply.

5.3. Disconnect the stuffing pump from the machine.

5.4. Remove and rinse the linker and place it in a bath of hot oil. To avoid burns, lower the linker into the oil carefully and avoid splashing the oil.

5.5. Remove and wash the twist cartridge, disassemble and wash the dosing pump, then reassemble. At the same time, beware of cutting your hands from sharp parts.

5.6. Entry into the thermal chamber for its sanitary treatment, inspection and repair is permitted only when the heating device is turned off and the temperature inside the chamber is not higher than 30° C

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

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

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

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

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