Labor protection instruction for a meat cutter

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OCCUPATIONAL SAFETY AND HEALTH
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Labor protection instruction for a meat cutter

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 enter the meat processing production processes.

1.2. Admission to independent work as a cutter of meat products 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 cutter of meat products must be provided with special clothing and personal protective equipment in accordance with the standard standards for the free issuance of special 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 operate machines and devices whose design you do not know and the 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 cutting meat products, the impact of hazardous and harmful production factors is possible:

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. 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:

the sanitary condition of the equipment, the absence of foreign objects inside it;
serviceability of overhead tracks, arrows;
the presence and strength of fastening of protective fences;
availability and strength of grounding fastening;
operation of a limiter that turns off the feed mechanism of the hair cutter when the pusher reaches the extreme position;
make sure that the pressure gauge and safety valve of the hydraulic hair cutter are in good working order;
the strength of fastening the planetary knife on the shaft and the block of flat knives of the machine for cutting lard and meat, fastening the cutting mechanism of the top with a clamping nut.

2.5. Verify:

operation of the equipment at idle;
make sure there are no extraneous noises, knocks on the machine for cutting lard and meat;
availability and integrity of grounding of line equipment;
the presence of an end stop that limits the height of the lift;
the strength of the fastening of the cutting mechanism of the top with a clamping nut.

2.6. Check the presence and serviceability of a pressure gauge for monitoring the pressure in the pneumatic cylinder and the shut-off valve on the evaporator of the dosing cooler, as well as a device for monitoring the filling level of the weighing hopper.

2.7. Make sure that there is a special curved nozzle on the mixer unloading auger that prevents access to the auger through the housing opening.

Check the serviceability of the latch that locks the weight hopper in the desired position.

2.8. After the inspection, test the equipment at idle:

make sure there are no extraneous noises, knocking, sparking, or jamming of moving parts;
check the operation of the blocking device on the grinder (the folding table and the footrest of the grinder are interlocked with the starting device), on the hopper of the minced meat pump, the weighing hopper, the stirring enclosures of the mixer and on the cooler-dispenser.

2.9. 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. To avoid heating the electric motor, the top should be loaded evenly.

3.3. During the loading of the top, do not stand in the movement zone of the lift.

3.4. Securely fix the floor cart on the fork platform of the lift.

3.5. To push the raw materials into the loading neck of the top, use a special pusher.

3.6. Do not take minced meat with your hands from the outlet grids of the grinder, use a special pusher.

3.7. While the mixer is operating, do not open the safety grill or put your hands through it.

3.8. It is forbidden to store any objects in the mixer trough.

3.9. Monitor the readings of pressure monitoring devices in the pneumatic cylinder and the shut-off valve of the weighing hopper, as well as in the evaporator-cooler of the dispenser. The pressure gauge should be checked at least once per shift by purging.

3.10. Follow the instructions for use and storage of sodium nitrite.

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

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 power supply and hang posters on the starting device "Do not turn on. People are working."

5.2. The top should be disassembled and reassembled with the starting device turned off and the rotation of the auger completely stopped.

5.3. The clamping nut should be deployed using a special lever, and the cutting tool and auger should be pushed out using a push-out device.

5.4. Close the shut-off valves for the brine and ammonia supply.

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

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

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

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