Instruction on labor protection for the operator of the machine for the production of boiled sausages

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OCCUPATIONAL SAFETY AND HEALTH
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Instruction on labor protection for the operator of the machine for the production of boiled 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, 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 cook sausages on automatic machines.

1.2. Admission to independent work as an operator of a machine for the production of boiled sausages 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. The operator of the machine for the production of boiled sausages 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. On the processes of cooking sausages on automatic machines, the impact of hazardous and harmful production factors is possible:

moving and rotating parts of the machine (conveyor, augers, staple application mechanism);
danger of falling on slippery floors;
frames moving along overhead tracks;
reduced air temperature of the working area and raw materials;
increased humidity and air mobility of the working area;
increased noise level.

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. Prepare the necessary equipment (basins for collecting minced meat plucks and shell waste, scrapers for cleaning the table conveyor belt)

2.5. Check the serviceability of the frames for hanging loaves, overhead tracks (turnouts, cutoff guards, as well as safety lanes on turns)

2.4. Check with de-energized:

the sanitary condition of the equipment, the absence of foreign objects inside it in the stuffing hopper, on the conveyor;
reliability of fastening of air hoses;
the presence and strength of fastening of protective fences;
availability and strength of grounding fastening;
serviceability of control and measuring instruments.

2.5. Check the operation of the machine at idle in the following sequence:

turn on the feed conveyor;
set the valve for supplying air to the system to the "open" position and check the operation of the mechanism for the formation and application of staples;
check the operation of the minced meat supply augers and the blocking device of the bunker cover;
if the machine is in good condition, fill the storage hopper with minced meat;
fill the cellophane tape to form a sausage casing;
close the protective screen (as a result of which the locks are removed) and the machine is ready to start;
making sure that the formation of the sausage casing is correct, turn on the minced meat feeder and the vacuum device.

2.6. Report all malfunctions and malfunctions to the head of the workshop and do not start 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;
the presence of wire on coils, minced meat in the receiving hopper;
readings of the vacuum gauge and pressure gauge;
tightness of the pneumatic system;
cleanliness of the floor, to prevent the formation of contaminated, slippery places.

3.3. During the operation of the machine, it is prohibited:

remove protective barriers;
to repair and clean the stuffing bunker;
Do not leave running equipment unattended.

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 into fresh air or into 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. 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.

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

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