Instruction on labor protection for the desk attendant

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OCCUPATIONAL SAFETY AND HEALTH
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Occupational safety instructions for the desk attendant. Full document

Occupational Safety and Health

Occupational Safety and Health / Standard instructions for labor protection

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1. General safety requirements

1.1. Personnel who are at least 18 years old, who have passed a preliminary medical examination, safety instructions, and have undergone training in their specialty are allowed to work as a desk attendant.

1.2. At the workplace, the person on duty at the counter receives initial instruction on occupational safety, internship, training in the design and operating rules of the equipment used, knowledge testing in the scope of Group I on electrical safety, theoretical knowledge and acquired skills in safe working methods.

1.3. Until the results of medical examinations are presented and the sanitary minimum test is passed, the person on duty at the counter is not allowed to work.

1.4. Each employee must have a personal medical book, which contains the results of medical examinations, on passing the sanitary minimum.

1.5. During work, the duty officer at the counter passes:

inspection of open surfaces of the body for the presence of pustular diseases - daily before starting work;
occupational safety training for existing equipment - every 2 years, and for new equipment - as it arrives at the enterprise, but before the equipment is put into operation;
checking knowledge on electrical safety - annually;
inspection of sanitary and hygienic - annually;
periodic medical examination;
examination by a general practitioner - annually;
examination by a doctor - dermatovenerologist - 2 times a year;
repeated briefing on labor safety - once every three months.

1.6. The desk clerk must know:

devices, design, principle of operation and rules for the technical operation of equipment;
the main types of malfunctions of this equipment, ways to eliminate them;
internal labor regulations.

1.7. The person on duty at the counter must be provided with sanitary clothing. Recommended standards for the free distribution of sanitary clothing:

white cotton jacket - for 4 months;
white cotton apron - for 4 months;
towel - for 4 months.

1.8. The desk attendant must observe the following personal hygiene rules:

come to work in clean clothes and shoes;
leave personal clothes, personal items in the wardrobe;
cut nails short;
Before starting work, wash your hands thoroughly with soap and put on clean sanitary clothing;
when visiting the toilet, take off sanitary clothing in a specially designated place;
report all cases of intestinal infections in the employee’s family.

1.9. The person on duty at the counter may be exposed to dangerous and harmful production factors:

low temperature of equipment surfaces;
elevated temperature of equipment surfaces;
increased air movement;
increased voltage in the electrical circuit.

2. Safety requirements before starting work

2.1. Wear proper clothing. Do not stab workwear with needles, do not keep pins, glass or other breakable objects in your pockets.

2.2. Tidy up the workplace, do not clutter up the aisles, check:

the presence of water in the water supply network;
serviceability and timing of checking pressure gauges;
no leaks from the coffee maker boiler;
setting the hydrophore pump switch to a pressure not higher than the permissible one;
serviceability of blocking devices, automatic devices and alarms;
tightness of the water cooling system of the magnetron;
the presence of a casing and other removable parts of the microwave apparatus.

2.3. Inspect the work area and ensure there are clear passages in the dining room and near the distribution area

2.4. Inspect the inventory, make sure it is in good condition, demand from the administration the removal and replacement of unusable inventory, dishes.

2.5. When inspecting the equipment, it is necessary to check:

serviceability of the equipment;
availability and serviceability of barriers.
serviceability of the cash register;
no external damage to the ice maker, condition of the floor along the entire working route.

2.6. If you find any malfunctions in the equipment, immediately notify the head of the dining room and do not start work until they are eliminated.

2.7. Do not repair the equipment yourself.

3. Safety requirements during work

3.1. While the coffee maker is in operation:

monitor the water level and pressure in the boiler, the temperature of the water for making coffee;
open the steam and hot water taps smoothly, without jerking or much effort;
Operation of the coffee maker is not allowed if there is no water in the boiler, a malfunction of the pressure gauge, water level indicator light, or a sensor for automatically turning on the boiler make-up.

3.2. Cook food in a sausage cooker with the lid closed. The water level in it should not exceed the control mark.

3.3. Loading and unloading of products into the microwave oven is carried out after the appropriate sound signal indicating its readiness for work, in a special container;

3.4.When preparing cocktails on a mixing unit, turn on the engine only with a glass. It is not allowed to use any fragile (glass, plastic) vessels for preparing cocktails.

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

3.6. When opening bottles, use a corkscrew and keys. When opening bottles of carbonated drinks and wines, cover the neck of the bottle with a napkin.

3.7. To prevent emergency situations in the event of a malfunction of safety, regulation and automation devices (pressure gauge, safety valve), it is necessary to turn off the equipment and disconnect it from the electrical network.

3.8. When transferring to another job, ask the administration for additional instructions.

3.9. At catering establishments it is forbidden to smoke in the workplace.

3. Safety requirements in emergency situations

4.1. If equipment defects are found that pose a danger to the life of personnel and the integrity of the equipment, immediately stop work, if possible, disconnect the electrical equipment from the mains, take measures to eliminate the accident.

4.2. In the event of a fire, immediately call the fire brigade, remove people to a safe place, notify the head of the dining room and arrange to extinguish the fire with improvised means.

4.3. Provide first aid to victims of injury, sudden illness.

4.4. Report the accident to the head of the base.

5. Safety requirements at the end of work

5.1.Drain the water from the sausage cooker after disconnecting it from the electrical network and cooling completely.

5.2. Disconnect the coffee maker from the mains and shut off the water supply to the boiler. Open the steam valve and drain the water from the boiler. Clean the filter mesh and cup holder and leave overnight in cold water. Clean the mill mechanism of the coffee grinder with a brush or dry cloth. Wipe the outer surfaces of the coffee grinder with a dry cloth.

5.3. Take off your overalls, take a shower.

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