Instructions for labor protection for the cook

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OCCUPATIONAL SAFETY AND HEALTH
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Instructions for labor protection for the cook

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. Personnel who have passed a preliminary medical examination and safety briefing are allowed to work as a cook.

1.2. At the workplace, the employee receives an initial safety briefing and undergoes:

internship;
training in the design and operation of technological equipment;
a course on sanitary and hygienic preparation with passing a test;
examination of knowledge in the volume of group I on electrical safety.

1.3. When operating gas-using installations, the cook must, before being assigned to independent work, be trained in safe methods and techniques for performing work in the gas industry and pass an exam in the prescribed manner.

The primary test of knowledge of safe methods and techniques for performing work in the gas sector is carried out with the participation of a gas supervision inspector. A certificate is issued based on the protocol of the primary knowledge test.

1.3. During work, the chef must pass:

inspection of open surfaces of the body for the presence of pustular diseases - daily before starting work;
labor safety training on operating equipment every 2 years;
re-examination of knowledge of labor safety in the operation of gas equipment - once every 12 months;
checking knowledge on electrical safety - 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 - once every three months.

1.4. Until the results of medical examinations are submitted and the test for the sanitary minimum is passed, the cook is not allowed to work

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

1.6. The chef must know:

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

1.7. The cook must observe the following rules of personal hygiene:

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

1.8. The following hazardous production factors may affect cooks in the process of work:

elevated temperature of equipment surfaces;
low temperature of the surfaces of refrigeration equipment;
high humidity;
increased air mobility of the working area;
increased voltage in the electrical network;
insufficient illumination of the working area;
physical overload.

1.9. The cook must be provided with sanitary clothing, sanitary supplies and PPE:

white cotton jacket - for 4 months;
light cotton trousers - for 4 months;
white cap - for 4 months;
towel - for 4 months;
slippers - for 6 months.

2. Labor protection requirements before starting work

2.1. Prepare the workplace for safe work and check:

before turning on the electric stove, the presence of a tray under the block of burners and a hearth sheet in the chamber of the oven, the state of the frying surface.
make sure that the switch of the burners and the oven are in the zero position;
serviceability of other equipment used;
the timing of the passage of pressure gauges in the laboratory of the State Standard (once every 12 months), safety valves;
work of local exhaust ventilation, air showering.

2.2. Put on the overalls correctly, put your hair under the cap, turn the sleeves of the clothes up to the elbow or fasten them at the wrist. Do not stab overalls with needles, do not keep pins, glass and other breakable objects in your pockets.

2.3. Tidy up the workplace, do not clutter up the aisles.

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. 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.

2.6. Do not repair the equipment yourself.

3. Labor protection requirements during work

3.1. To prevent the entry of harmful substances into the air of industrial premises, you should:

observe the technological processes for the preparation of culinary products;
operations for sifting flour, starch to be carried out at specially equipped workplaces.

3.2. To prevent the adverse effects of infrared radiation, the cook must:

fill the working surface of the stoves with dishes as much as possible, turn off the sections of electric stoves in a timely manner or switch them to a lower power;
do not allow the electric burners to turn on at maximum and medium power without loading.

3.2. 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.

3.3. Only operate the meat grinder with the special tool or the ring at the feed funnel.

3.4. To push the meat into the machine, use a wooden pestle. Don't push the meat with your hands.

3.5. When using a universal drive, the nozzle and fastenings are made when the motor is turned on.

3.6. When working on shredded machines, do not push vegetables with your hands while walking.

3.7. When working on vegetable-meat and mashing machines, use the safety cover.

3.8. Cut frozen meat after it has been thawed.

3.9. For singeing game, birds, use blowtorches.

3.10. When working with a knife, hold your hands and knife correctly. Be careful, store knives in special cases.

3.11. Removal of fish from the baths is carried out with wire scoops.

3.12. Move the container with liquid on the stove carefully.

3.13. Make sure that the supplied fats for heating do not flare up.

3.14. When frying cutlets, pies, put them with an inclination away from you.

3.15. Put potatoes and other vegetables in boiling fat, avoiding water.

3.16. Open the lids of the digesters carefully.

3.17. When carrying hot food, place it on stable stands.

3.18. Do not handle hot dishes with your bare hands, use a towel for this.

3.19. Remove spilled fat, dropped food immediately.

3.20. Place semi-finished products on preheated pans and baking sheets with a movement away from you, move the dishes on the surface of the stove carefully, without jerks and great efforts, open the lids of stove-top dishes with hot food carefully, moving towards you.

3.21. Do not use stove-top kettles, pans or other cookware with deformed bottoms or edges, loose or missing handles.

3.22. Before carrying the stovetop kettle with hot food, first make sure that there are no foreign objects and slippery floors along the entire path of movement.

3.23. Place cutting boards on a flat surface.

3.24. Cans can be opened with a special key.

3.25. Use a nail puller to open the container.

3.26. Don't go outside sweaty.

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

3.28. At public catering establishments it is prohibited:

wear jewelry when cooking;
smoke in the workplace.

4. Labor protection 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. If there is a smell of gas in the room, immediately stop using gas-using installations, turn off the taps to the installation and at the installations, call the gas service workers.

4.3. 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.

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

4.5. Report the accident to the head of the canteen.

5. Labor protection requirements at the end of work

5.1. De-energize the equipment securely.

5.2. To develop, clean, wash equipment.

5.3. Remove inventory to a designated area.

5.4. Take off your overalls, take a shower.

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