Job description of a sausage molder. Profession molder of sausages Moulder of sausages what does
A sausage molder is a worker who performs work on sausage molding by filling the casing with minced meat on vacuum syringes and automatic machines in compliance with the required filling density and consumption rates of the casing and minced meat.
Depending on the category, the sausage molder can perform simple or more complex work:
- Unwinding, rewinding twine into balls, preparing tags and cutting pieces of twine threads for knitting sausages.
- Performing individual operations in the process of molding sausages by the injection method under the guidance of a highly qualified sausage molder. Putting the shell on the tarsal for stuffing with minced meat. Looping smoked meats.
- Shaping sausages by filling the shell with minced meat on syringes by injection and on automatic machines under the guidance of a highly qualified sausage molder. Tying loaves or rings of sausages to give shape, the required density of stuffing and the length of the loaf in accordance with the knitting methods, product marks and consumption rates established for each type of sausage products. Twisting the casing with minced meat for sausages, sausages and certain types of sausages. Pricking (striking) of long loaves in order to remove air. Hanging sausages and smoked meats on sticks and hanging them on frames or in car smokers. Cooking Hungarian lard. Selection of raw materials, their delivery for processing. Cleaning and trimming of layers of bacon, giving a certain shape, rubbing bacon with pepper, transfer to smoking. Looping, hanging on sticks, frames and laying in containers.
- Installation and change of pins. Regulation according to the indications of instrumentation of pressure and vacuum on vacuum syringes. Production of rolls, balykov and necks.
- Shaping sausages by filling the casing with minced meat on vacuum syringes and automatic machines in compliance with the required filling density and casing consumption rates. Full production of stuffed sausages, smoked meats and piece products (shaped ham, boiled pork, carbonate, etc.).
- Inspection of raw materials, trimming of fringes, processing with spices, removal of bone and cartilage. Cutting bacon into layers and grinding it in size depending on the type of product, preparing tongues, pork, veal, beef, eggs, butter, etc. Shaping the sausage, putting on the casing. Tight rolling and knitting. Laying in a form, transfer to cooking and further processing. Compliance with the standards for the output of finished products.
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_________________________________________________
(full name of the enterprise with indication of subordination)
APPROVED
Order _______________________
(employer position and
_____________________________
Business name)
_________________ № _________
(day month Year)
INSTRUCTIONS
ON LABOR SAFETY No. __________
FOR THE MOLDER OF SAUSAGE PRODUCTS
(preparation of the sausage casing,
stuffing the casing with minced sausage,
sausage knitting and hanging
sausage loaves on sticks and frames)
1. General Provisions
1.1. The instructions apply to all departments of the enterprise.
1.2. The instruction was developed on the basis of DNAOP 0.00-8.03-93 "Procedure for the development and approval by the owner of labor protection regulations in force at the enterprise", DNAOP 0.00-4.15-98 "Regulations on the development of labor protection instructions", DNAOP 0.00-4.12-99 " Standard provision on training on labor protection issues.
1.3. According to this instruction, the sausage molder (hereinafter referred to as the molder) is instructed before starting work (initial instruction), and then every 6 months (re-instruction).
The results of the briefing are recorded in the “Journal of registration of briefings on labor protection issues. After passing the briefing, the log must contain the signatures of the instructing person and the molder.
1.4. The owner must insure the molder against accidents and occupational diseases.
In case of damage to the health of the molder due to the fault of the owner, he (the molder) has the right to compensation for the harm caused to him.
1.4. For non-compliance with this instruction, the moulder bears disciplinary, material, administrative and criminal liability.
1.6. Individuals at least 18 years of age who have undergone a medical examination, coursework in their specialty, an internship with an experienced specialist and have passed the exam of the qualification commission, have passed the sanitary minimum, have professional skills and a certificate of the established form on the assignment of a qualification category, have passed an introductory briefing on labor protection, briefing at the workplace and briefing on fire safety.
1.7. Before starting work and during work, employees at the enterprise must undergo a medical examination in accordance with the requirements established by the institutions of the sanitary and epidemiological service.
Each employee must have a personal medical book.
1.8. Before starting work, all employees must undergo training under the sanitary minimum program and pass an exam with a note about this in the relevant journal and in their personal medical book. In the future, all employees, regardless of the period of their employment, must undergo training and check the sanitary minimum once every two years. Persons who have not passed the sanitary minimum are not allowed to work.
1.9. Persons suffering from diseases specified in the Instruction on the procedure for conducting medical examinations of persons entering work and working at food enterprises are not allowed to work in workshops for the production of meat products.
1.10. When there are signs of gastrointestinal diseases, fever, suppuration and symptoms of other diseases, employees of production shops should inform the administration about this and contact the enterprise’s first-aid post or other medical institution for appropriate treatment.
1.11. Before starting work, employees of production workshops should take a shower, put on clean special clothes so that they completely cover personal clothes, put their hair under a scarf or cap, and wash their hands twice with warm water and soap. After finishing work, also take a shower.
1.12. Change of overalls should be carried out daily and as they become soiled.
1.13. During a period of epidemiological trouble, at the direction of the sanitary and epidemiological station or state veterinary supervision, shop workers must disinfect their hands with a 0.2% solution of chloramine or a 0.1% clarified solution of bleach before washing their hands.
1.14. In case of malaise, skin lesions in the form of wounds, burns, abscesses, peeling, you should contact the first-aid post, in case of minor damage, treat with antiseptic solutions.
1.15. To prevent the ingress of foreign objects into raw materials and finished products, it is prohibited:
1.15.1. Bring and store small glass and metal objects in food shops (except for metal tools and technological equipment);
1.15.2. Fasten overalls with pins, needles and store personal items (mirrors, combs, wedding rings, badges, cigarettes, matches, etc.) in the pockets of dressing gowns.
In each food workshop, accounting for breaking objects should be organized.
1.16. It is not allowed to enter the production workshops without overalls or in overalls for working on the street.
1.17. Employees must keep their hands clean. Fingernails should be cut short and not varnished. Hands must be washed before starting work and after any break in work, in case of transition from one operation to another, after contact with contaminated objects.
After visiting the restroom, wash your hands twice: in the lock after visiting the restroom before putting on a bathrobe and at the workplace, immediately before starting work.
When leaving the restroom, disinfect shoes on a specially designed rug.
1.18. Eating should only be done in canteens, canteens, eating rooms or other eating establishments located on or near the establishment.
1.19. It is not allowed to store food products in individual dressing rooms.
1.20. The shaper must:
1.20.1. Comply with internal labor regulations.
1.20.2. Use overalls and personal protective equipment.
1.20.3. Undergo periodic medical examinations.
1.20.4. Perform only the work that is assigned by the work manager and in which he is instructed.
1.20.5. Remember personal responsibility for the implementation of labor protection rules and responsibility for workmates.
1.20.6. Do not allow unauthorized persons to enter your workplace and do not clutter it up.
1.20.7. Do not follow instructions that are contrary to the rules of labor protection.
1.20.8. Know how to provide first aid to victims of accidents.
1.20.9. Be familiar with the use of primary fire extinguishing equipment.
1.20.10. Keep the workplace clean.
1.21. The main dangerous and harmful production factors that affect the moulder:
1.21.1. Moving and rotating parts of syringes, conveyor tables, as well as machine drives and frames moving along overhead rails.
1.21.2. Reduced air temperature of the working area.
1.21.3. Reduced raw material temperature.
1.21.4. Increased noise level in the workplace.
1.21.5. Increased air humidity.
1.21.6. Increased air speed.
1.21.7. Increased voltage values in the electrical network, the closure of which is possible through the human body.
1.21.8. Insufficiency and lack of natural light.
1.21.9. Risk of injury as a result of cuts and pricks with a knife and shaving, as well as rubbing the hands with twine, falling frames and rollers from overhead rails.
1.21.10. Sharp edges, burrs and roughness on the surfaces of tools, equipment, accessories.
1.21.11. Slippery floor.
1.21.12. Microorganisms found in raw materials obtained from the processing of meat of sick animals, approved by the veterinary supervision for use in the manufacture of sausages.
1.21.13. Physical overload.
1.21.14. Monotony of work.
1.22. The molder is provided with personal protective equipment: leather boots, additionally: fingertips when knitting sausages.
1.23. The preparation of the intestinal membrane should be carried out in a separate room.
1.24. Workplace the preparation of the sausage casing must be provided with: a table with a chair of a special design, racks, containers for soaking the intestines (basins for water), a gut puller, a device for unwinding the intestines, a device for stretching the intestinal casing on collets, a knife for cutting the casing into pieces, twine for bandaging shell scraps.
1.25. At the workplace for preparing circles, a knife of a special design with a safety visor must be installed.
1.26. All bushings, valves, taps located above two meters from the floor level must have devices for opening and closing them from the workplace.
The force on handles and similar manual control devices must not exceed 40 N (4 kgf),
1.27. Safety strips - counter rails - must be installed on arrows and turns of overhead rails.
Dead-end sections of overhead rails must be equipped with stops.
Work on overhead rails with worn and defective sections is not permitted.
1.28. Transmission mechanisms and the zone of working bodies on syringes must have fences.
1.29. The syringe hopper guard must have an interlock to prevent the syringe from being put into operation when the guard is open.
1.30. Hydraulic syringes must be equipped with serviceable pressure gauges and safety valves.
1.31. A vacuum gauge must be installed on the throttle of the auger syringe.
1.32. Syringe pedals must be protected against accidental activation.
1.33. Double syringes must have a baffle between the pedals.
1.34. Loading syringes of hydraulic and pneumatic action with minced meat should be done only at the lowest position of the piston. The feed regulator pointer should be in the "Stop" position.
1.35. When working on syringes, it is necessary to follow the arrow of the pressure gauge. The pressure must not exceed the maximum allowable.
1.36. Disassembly of the working bodies of the syringe for sanitization should be carried out using special tools (keys, pullers) included in the delivery.
The folding platform for servicing the syringe must be interlocked with the trigger.
The lock should prevent the syringe from being activated when the platform is thrown back.
1.37. On the compressed air supply line, in addition to the pressure gauge, pressure reducing and safety valves must be installed, adjusted to the required pressure.
1.38. The moving parts of the conveyor table for knitting sausages, the drive and tension drums must be covered with casings. "
The edge of the table must be smooth without burrs.
Tables for sausage molders must be equipped with seats that allow working in a standing-sitting position (a retractable chair attached to the table with a footrest) and meet ergonomic requirements.
1.39. To carry out operations for stuffing sausage products, workplaces must be equipped with a rack, containers, a set of spare removable pins of different diameters, trolleys for transporting and placing shell stocks, a descent for minced meat or a lift for a ladle trolley with minced meat, a basin for collecting shell waste.
1.40. To perform knitting operations for sausage products, workplaces must be equipped with a rack, a twine holder complete with devices for cutting twine and casing, babin holders with a frame for a collection of twine scraps, casings, devices (supports) for a collection of minced meat squeezes. The length of the knitter's workplace along the work front should be 1.3 m.
1.41. The design of the tool used for piercing sausage sticks must ensure the possibility of hanging the tool and safety during work.
1.42. To carry out operations for hanging sausages on sticks, workplaces must be equipped with special devices for storing sticks with a pocket for passports, a wooden footboard, trolleys, and frames for sausages.
1.43. In the case of using automatic machines for forming sausages with the imposition of metal clips on the ends of the shells, the rotating parts of the machine must be protected by casings interlocked with the starting device.
1.44. With one of the casings open, the possibility of starting the machine into operation must be excluded.
1.45. To remove staples stuck in the machine, special hooks must be provided.
1.46. The reel holder area of the machine must be protected by a removable casing interlocked with the starting device. When the casing is removed, the possibility of starting the machine into operation must be excluded.
1.47. Air hoses must be secured with clamps.
2. Safety requirements before starting work
2.1. Check the condition and suitability for use of sanitary clothing, footwear and other personal protective equipment.
2.2. Wear sanitary clothing so that there are no loose ends. Tuck your hair under your headdress.
2.3. Check out the workplace. Free approaches to it, do not clutter up during work.
2.4. Check the sufficiency of illumination of the working area, the presence and serviceability of the foot wooden grate, make sure it is stable.
2.5. Make sure that the working tools and fixtures, knives for cutting the sausage casing, stitches for pricking the sausage casing, twine holders and babin holders on the conveyor table are in good condition.
2.6. Prepare the necessary equipment (basins for collecting minced meat residues and shell waste, scrapers for cleaning the conveyor table belt).
2.7. Check the serviceability of the frames for hanging loaves, overhead track (turnouts, cutoff guards, as well as safety counterrails on turns).
2.8. By hanging a warning poster “Do not turn on! People are working”, with the mains disconnected, check:
2.8.1. The presence and strength of fastening of the enclosing devices of the working bodies and the drive of the serviced equipment.
2.8.2. Integrity and reliability of the protective earth connection.
2.8.3. Serviceability of control and measuring instruments (signal light, pressure gauge in a pneumatic syringe, vacuum gauge in a screw syringe) and safety valves.
If there is a foot control pedal, make sure that the machine switch-on pedal and the guard that prevents accidental activation of the syringe are in good condition.
2.9. If any faults are identified, report this to the work manager and do not start work until the faults are eliminated.
3. Safety requirements during work
3.1. When working with syringes, follow safe working methods:
3.1.1. Do not use syringes that have any malfunctions.
3.1.2. Do not open the cap of the syringe during injection.
3.1.3. Do not rinse or clean the mince cylinder and outlets while the motor is running.
3.1.4. Do not put your hands into the hopper.
3.1.5. Do not clean the loading hopper from excess minced meat in the presence of current in the starting device.
3.1.6. Do not leave running equipment unattended.
3.2 Load syringes of hydraulic and pneumatic action with minced meat only in the lowest position of the piston. The feed regulator pointer should be in the "Stop" position.
3.3. While working on the syringe, follow the readings of the pressure gauge. The pressure must not exceed the maximum allowable.
3.4. Avoid accumulation of raw materials in the workplace.
3.5. When knitting sausages with twine by hand, use protective fingertips.
3.6. To cut the twine and the ends of the intestinal membrane, use a special knife installed on the table.
3.7. When moving the frame along the overhead track, be sure to wear a helmet and a protective visor.
3.8. Frames with sausages must be moved along the overhead track one at a time, while holding both hands no lower than the middle of the frame, carefully moving it in front of you without pushing or jerking.
3.9. Do not leave frames moving along the overhead path on arrows and roundings.
3.10. It is necessary to carefully monitor the correct position of the arrows.
3.11. It is necessary to monitor the cleanliness of the floor, avoiding the formation of slippery and polluted places.
3.12. To avoid accidents, do not remove the safety guard.
3.13. To protect the skin of the hands from the action of moisture, workers engaged in the preparation of sausage casings, stuffing, knitting, hanging sausages should use preventive protective fat-wax paste and silicone protective cream, and hangers, in addition, transparent visors to protect the eyes from scale from hanging frames. rails.
4. Safety requirements after finishing work
4.1. Disconnect the equipment from the mains.
4.4. Tidy up and tidy up your workspace.
4.3. When sanitizing, make sure that water does not get on the electric motor and on conductive parts.
4.4. Put the used inventory, tools in order and put them in the place allotted for it.
4.5. Inspect the used personal protective equipment, put it in order and put it in the place provided for them.
4.6. Wash hands and face with warm water and soap. Take a shower if possible.
4.7. Report to the head of work on all the shortcomings that occurred during work.
5. Safety requirements in emergency situations
5.1. An emergency or an accident can occur in the event of extraneous noise, increased vibration of the equipment, when you feel a current when you touch the metal parts of the equipment, fall on a slippery floor, break overhead tracks, and so on.
5.2. In the event of such a situation, it is necessary to stop work, turn off the power supply, protect the danger zone, and prevent unauthorized persons from entering it.
5.3. Report what happened to the supervisor.
5.4. If there are casualties, provide them with first aid. If necessary, call an ambulance.
5.5. Providing first aid.
5.5.1. First aid for electric shock.
In case of electric shock, it is necessary to immediately release the victim from the action of electric current by disconnecting the electrical installation from the power source, and if it is impossible to turn it off, pull him away from the conductive parts by clothing or using improvised insulating material.
If the victim has no breathing and pulse, it is necessary to give him artificial respiration and indirect (external) heart massage, paying attention to the pupils. Dilated pupils indicate a sharp deterioration in the blood circulation of the brain. In this state, the revival must begin immediately, and then call an "ambulance".
5.5.2. First aid for injury.
To provide first aid in case of injury, it is necessary to open an individual package, apply a sterile dressing material, which is placed in it, to the wound and tie it with a bandage.
If somehow the individual package was not found, then a clean handkerchief, a clean linen rag, etc. must be used for dressing. On a rag that is applied directly to the wound, it is advisable to drip a few drops of tincture of iodine to get a stain larger than the wound, and then apply the rag to the wound. It is especially important to apply the tincture of iodine in this way to contaminated wounds.
5.5.3. First aid for fractures, dislocations, shocks.
In case of fractures and dislocations of the limbs, it is necessary to strengthen the damaged limb with a splint, plywood plate, stick, cardboard or other similar object. The injured arm can also be hung with a bandage or handkerchief from the neck and bandaged to the torso.
In case of a skull fracture (unconsciousness after a blow to the head, bleeding from the ears or mouth), it is necessary to apply a cold object to the head (a heating pad with ice, snow or cold water) or make a cold lotion.
If a fracture of the spine is suspected, it is necessary to put the victim on the board, without lifting him, turn the victim on his stomach face down, while observing that the body does not bend, in order to avoid damage to the spinal cord.
In case of a fracture of the ribs, a sign of which is pain during breathing, coughing, sneezing, movements, it is necessary to tightly bandage the chest or pull it off with a towel during exhalation.
5.5.4. First aid for burns with acids and alkalis.
If acid or alkali gets on the skin, the damaged areas must be thoroughly rinsed with water for 15-20 minutes, after which the acid-damaged surface should be washed with a 5% solution of baking soda, and the burned with alkali - with a 3% solution of boric acid or a solution of acetic acid .
In case of contact with the mucous membrane of the eyes of acid or alkali, it is necessary to rinse the eyes thoroughly with a stream of water for 15-20 minutes, wash them with a 2% solution of baking soda, and burnt with alkali - with a 3% solution of boric acid or a 3% solution of acetic acid. acids.
In case of burns of the oral cavity with alkali, it is necessary to rinse with a 3% solution of acetic acid or a 3% solution of boric acid, for acid burns - with a 5% solution of baking soda.
If acid enters the respiratory tract, it is necessary to breathe with a 10% solution of baking soda sprayed with a spray bottle, if alkali enters, a sprayed 3% solution of acetic acid.
5.5.5. First aid for thermal burns.
In case of burns with fire, steam, hot objects, in no case should you open the formed blisters and bandage the burns with a bandage.
For first-degree burns (redness), the burned area is treated with cotton wool soaked in ethyl alcohol.
For second-degree burns (blisters), the burned area is treated with alcohol or a 3% manganese solution.
For third-degree burns (destruction of the skin tissue), the wound is covered with a sterile dressing and a doctor is called.
5.5.6. First aid for bleeding.
In order to stop bleeding, you must:
Raise the injured limb up;
Close the bleeding wound with a dressing (from a bag) folded into a ball, press it from above, without touching the wound itself, hold for 4-5 minutes. If the bleeding stops without removing the applied material, put another pad from another bag or a piece of cotton on top of it and bandage the wounded area (with some pressure);
In case of severe bleeding that cannot be stopped with a bandage, squeezing of the blood vessels that feed the wounded area is applied by bending the limb at the joints, as well as with fingers, a tourniquet or a clamp. In case of heavy bleeding, you should immediately call a doctor.
5.6. If a fire occurs, start extinguishing with available fire extinguishing equipment. If necessary, call the fire department.
5.7. Follow all instructions of the head of work to eliminate emergency.
________________________ ________________ _________________
(head position (personal signature) (surname, initials)
divisions
/organizations/ - developer)
AGREED:
Head (specialist)
security services
labor of the enterprise ______________ _______________
Legal Counsel ______________ _______________
(personal signature) (surname, initials)
Chief technologist ______________ _______________
(personal signature) (surname, initials)
Chapter 1. General requirements on labor protection
1. Persons who have reached the age of 18, have an electrical safety group 1 (when using electrical equipment) and have passed:
medical examination and having no medical contraindications;
introductory and primary briefing on labor protection, briefing on fire and electrical safety;
training and testing knowledge on labor protection issues.
Books on labor protection in publishing houses, Alpina Publisher, 1C Interest, Bamboo (Ukraine), Yakaboo (Ukraine), Buklya (Ukraine)
Books on attestation of workplaces in terms of working conditions in, "Bamboo" (Ukraine)
comply with the regime of work and rest established by law, the internal labor regulations of the organization, labor discipline, comply with the requirements of labor protection, personal hygiene rules;
comply with fire safety requirements, know the procedure in case of fire, be able to use primary fire extinguishing means. Smoking is allowed only in designated smoking areas;
work only on working equipment;
do not allow unauthorized persons to your workplace;
about malfunctions of equipment, mechanization and other comments identified in the course of work, inform the immediate supervisor, other officials.
3. The molder must be provided with special clothing, footwear and other personal protective equipment (hereinafter referred to as PPE). In accordance with the Model Industry Standards for the free issuance of personal protective equipment to employees of organizations, the molder must be issued the following PPE:
|
Cotton apron with water-repellent impregnation |
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Hat or scarf |
||
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Boots leather |
||
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Combined mittens (knitted gloves) |
Before wear |
|
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Rubber gloves |
Before wear |
|
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fingertips |
Before wear |
4. The shaper is prohibited from appearing at the workplace in a state of alcoholic, narcotic and toxic intoxication, as well as drinking alcoholic beverages, using narcotic, toxic and psychotropic substances in working time and at the place of work.
5. The moulder must perform only the work that is provided for by his duties or that he was instructed by his immediate supervisor, not to allow unauthorized persons to his workplace.
6. In the course of work, the molder may be exposed to the following hazardous and harmful production factors:
reduced temperature of raw materials;
increased noise level in the workplace;
increased air humidity;
increased air speed;
increased voltage values in the electrical network, the closure of which is possible through the human body;
insufficiency and lack of natural light;
risk of injury from cuts and stabs and hatching, as well as rubbing the hands with twine, falling frames and rollers from overhead rails;
sharp edges, burrs and roughness on the surfaces of tools, equipment, accessories;
microorganisms found in raw materials obtained from the processing of meat of sick animals, approved by the veterinary supervision for use in the manufacture of sausages;
physical overload.
7. Each employee must have a personal medical book. Before starting work, all employees must undergo training under the sanitary minimum program and pass an exam with a note about this in the relevant journal and in their personal medical book. In the future, all employees, regardless of the period of their employment, must undergo training and check the sanitary minimum once every two years. Persons who have not passed the sanitary minimum are not allowed to work.
8. Persons suffering from diseases specified in the Instruction on the procedure for conducting medical examinations of persons entering work and working at food enterprises are not allowed to work in workshops for the production of meat products.
9. If there are signs of gastrointestinal diseases, fever, suppuration and symptoms of other diseases, employees of production shops should inform the administration about this and contact the enterprise’s first-aid post or other medical institution for appropriate treatment.
10. Before starting work, employees of production workshops should take a shower, put on clean special clothes so that they completely cover personal clothes, put their hair under a scarf or cap, and wash their hands twice with warm water and soap. After finishing work, also take a shower. Change of overalls should be carried out daily and as they become soiled.
11. During the period of epidemiological trouble, at the direction of the sanitary and epidemiological station or the state veterinary supervision, the workers of the shops, before washing their hands, must disinfect them with a 0.2% solution of chloramine or a 0.1% clarified solution of bleach.
12. In case of malaise, skin lesions in the form of wounds, burns, abscesses, peeling, you should contact the first-aid post, in case of minor injuries, treat antiseptic solutions.
13. To prevent the ingress of foreign objects into raw materials and finished products, it is prohibited to bring and store small glass and metal objects in food shops (except for metal tools and technological equipment); fasten overalls with pins, needles and store personal items (mirrors, combs, wedding rings, badges, cigarettes, matches, etc.) in the pockets of dressing gowns. In each food workshop, accounting for breaking objects should be organized.
14. It is not allowed to enter the production workshops without overalls or in overalls for working on the street.
15. Workers must keep their hands clean. Fingernails should be cut short and not varnished. Hands must be washed before starting work and after any break in work, in case of transition from one operation to another, after contact with contaminated objects. After visiting the restroom, wash your hands twice: in the lock after visiting the restroom before putting on a bathrobe and at the workplace, immediately before starting work. When leaving the restroom, disinfect shoes on a specially designed rug.
16. Food should only be taken in canteens, canteens, eating rooms or other food outlets located on or near the enterprise. It is not allowed to store food products in individual dressing rooms.
17. Preparation of the intestinal membrane should be carried out in a separate room. The workplace of the sausage casing preparer should be provided with: a table with a chair of a special design, racks, containers for soaking the intestines (basins for water), a gut strainer, a device for unwinding the intestines, a device for stretching the casing on collets, a knife for cutting the casing into pieces, twine for bandaging scraps of the shell.
At the workplace for preparing circles, a knife of a special design with a safety visor must be installed.
18. All bushings, valves, taps located above two meters from the floor level must have devices for opening and closing them from the workplace. The force on handles and similar manual control devices must not exceed 40 N (4 kgf),
19. On arrows and turns of overhead rails, safety strips - counter rails should be installed. Dead-end sections of overhead rails must be equipped with stops. Work on overhead rails with worn and defective sections is not permitted.
20. Transmission mechanisms and the zone of working bodies on syringes must have fences. The syringe hopper guard must have an interlock to prevent the syringe from being put into operation when the guard is open.
21. Hydraulic syringes must be equipped with serviceable pressure gauges and safety valves. A vacuum gauge must be installed on the throttle of the auger syringe. Syringe pedals must be protected against accidental activation. Double syringes must have a baffle between the pedals.
22. It is necessary to load syringes of hydraulic and pneumatic action with minced meat only at the extreme lower position of the piston. The feed regulator pointer should be in the "Stop" position. When working on syringes, it is necessary to follow the arrow of the pressure gauge. The pressure must not exceed the maximum allowable.
23. Dismantling of the working bodies of the syringe for sanitization should be carried out using special tools (keys, pullers) included in the delivery. The folding platform for servicing the syringe must be interlocked with the trigger. The lock should prevent the syringe from being activated when the platform is thrown back.
24. In addition to the pressure gauge, pressure reducing and safety valves must be installed on the compressed air supply line, adjusted to the required pressure.
25. The moving parts of the conveyor table for knitting sausages, the drive and tension drums must be covered with casings. The edge of the table must be smooth without burrs. Tables for sausage molders must be equipped with seats that allow working in a standing-sitting position (a retractable chair attached to the table with a footrest) and meet ergonomic requirements.
26. To perform operations for stuffing sausage products, workplaces must be equipped with a rack, containers, a set of spare removable pins of different diameters, trolleys for transporting and placing stocks of the shell, a descent for minced meat or a lift for a ladle cart with minced meat, a basin for collecting shell waste.
27. To perform knitting operations for sausage products, workplaces must be equipped with a rack, a twine holder complete with devices for cutting twine and casing, babin holders with a frame for a collection of twine trimmings, casings, devices (supports) for a collection of minced meat squeezes. The length of the knitter's workplace along the work front should be 1.3 m.
The design of the tool used for piercing sausage sticks must ensure the possibility of hanging the tool and safety during work.
28. To carry out operations for hanging sausages on sticks, workplaces must be equipped with special devices for storing sticks with a pocket for passports, a wooden footboard, trolleys, frames for sausages.
29. In the case of the use of automatic machines for forming sausages with the imposition of metal clips on the ends of the shells, the rotating parts of the machine must be protected by casings interlocked with the starting device. With one of the casings open, the possibility of starting the machine into operation must be excluded. To remove staples stuck in the machine, special hooks must be provided.
30. The area of the reel holder of the machine must be protected by a removable casing interlocked with the starting device. When the casing is removed, the possibility of starting the machine into operation must be excluded. Air hoses must be secured with clamps.
31. The molder must be able to provide first (pre-medical) assistance to the victim in an accident; know where the first-aid kit is located, and, if necessary, ensure that the victim is escorted to a medical institution.
32. The molder is obliged to assist and cooperate with the employer in ensuring healthy and safe working conditions, immediately notify his immediate supervisor or other official of the employer about the malfunction of equipment, tools, fixtures, Vehicle, means of protection, about the deterioration of their health.
33. For non-compliance with this instruction, the molder is liable in accordance with the law.
Chapter 2. Requirements for labor protection before starting work
34. Examine and put on clean sanitary clothing. Fasten it with all buttons (tie it with all ties), remove the hair under the headdress.
35. Prepare personal protective equipment, check by external inspection:
compliance of the workplace with safety requirements. If necessary, put it in order, remove foreign objects;
check the serviceability of equipment, inventory, fixtures, slatted wooden flooring;
sufficient illumination of the workplace.
36. Make sure the supply ventilation is turned on.
37. Make sure that the working tool and fixtures, knives for cutting the sausage casing, Strykachki for pricking sausage casings, twine holders and babin holders on the conveyor table.
38. Prepare the necessary equipment (basins for collecting minced meat residues and shell waste, scrapers for cleaning the conveyor table belt). Check the serviceability of the frames for hanging loaves, overhead track (turnouts, cutoff guards, as well as safety counterrails on turns).
39. Hanging a warning poster “Do not turn on! People are working”, with the mains disconnected, check:
the presence and strength of fastening of the enclosing devices of the working bodies and the drive of the serviced equipment;
integrity and reliability of protective grounding fastening;
serviceability of instrumentation (signal light, pressure gauge in a pneumatic syringe, vacuum gauge in a screw syringe) and safety valves.
If there is a foot control pedal, make sure that the machine switch-on pedal and the guard that prevents accidental activation of the syringe are in good condition.
40. Report the violations and shortcomings found during the inspection to the immediate supervisor and do not start work until they are eliminated, do not use faulty tools, fixtures, equipment in work.
Chapter 3. Requirements for labor protection when performing work
41. When working on syringes, you should follow safe work methods:
do not use syringes that have any malfunctions;
do not open the cap of the syringe during the injection period;
do not wash or clean the stuffing cylinder and outlet holes when the electric motor is on;
do not lower your hands into the loading hopper;
do not clean the loading hopper from excess minced meat in the presence of current in the starting device;
Do not leave running equipment unattended.
42. Load syringes of hydraulic and pneumatic action with minced meat only in the lowest position of the piston. The feed regulator pointer should be in the "Stop" position. While working on the syringe, follow the readings of the pressure gauge. The pressure must not exceed the maximum allowable.
43. Avoid accumulation of raw materials in the workplace. When knitting sausages with twine by hand, use protective fingertips. To cut the twine and the ends of the intestinal membrane, use a special knife installed on the table.
44. When moving the frame along the overhead track, be sure to wear a helmet and a protective visor. Frames with sausages must be moved along the overhead track one at a time, while holding both hands no lower than the middle of the frame, carefully moving it in front of you without pushing or jerking. Do not leave frames moving along the overhead path on arrows and roundings. It is necessary to carefully monitor the correct position of the arrows.
45. In order to avoid accidents, it is forbidden to remove the safety guard.
46. To protect the skin of the hands from the action of moisture, workers engaged in the preparation of sausage casings, stuffing, knitting, hanging sausages should use prophylactic protective fat-wax paste and silicone protective cream, and hangers, in addition, transparent visors to protect the eyes from ingress of scale with suspension rail frames.
47. Do not lift or carry weights in excess of the established norm (10 kg for women and 50 kg for men).
48. In order to avoid falling, take timely measures to clean up accidentally spilled liquids, fat, and fallen products from the floor.
49. Do not turn on equipment that is not your responsibility. To avoid electric shock, do not touch damaged insulation or faulty switches, sockets, plugs, wires with damaged insulation.
50. In the event of malfunctions during operation, the molder must turn off the electric boiler, disconnect it from the electrical network and inform the immediate supervisor about this.
Chapter 4. Requirements for labor protection at the end of work
51. At the end of the work, the molder must:
turn off and disconnect from the electrical network (remove the plug from the socket) the equipment. Cleaning and sanitizing mechanical equipment be carried out only after the drive has come to a complete stop. Cleaning and sanitization of thermal equipment should be carried out only after it has cooled down;
remove tools, fixtures, parts, food waste in a specially designated place.
52. Tidy up the workplace.
53. Remove sanitary and (or) uniforms and other protective equipment for storage.
54. Follow the rules of personal hygiene, wash your hands with water and detergent, take a shower if possible.
55. Report to the manager about all violations and comments identified in the course of work and the measures taken to eliminate them.
Chapter 5. Requirements for labor protection in emergency situations
56. In the event of situations that may lead to an accident or an accident, you should immediately:
stop all work;
turn off the equipment in use;
report to the supervisor.
57. In the event of a fire or ignition, the molder must:
notify the fire department immediately;
take measures to ensure the safety and evacuation of people;
start extinguishing the fire using the primary fire extinguishing equipment available at the facility;
upon arrival of the fire service units, inform them of the necessary information about the source of the fire and the measures taken to eliminate it;
for the period of extinguishing the fire, ensure the protection of material assets in order to exclude theft.
58. In case of injury, poisoning or sudden illness, the victim must be provided with first (pre-medical) assistance; in this case, the victim must first be freed from the action of the traumatic factor. The victim should be taken to a medical institution and the place of the accident should be preserved if this does not threaten the life and health of others.
Please note that you can download other materials on labor protection and certification of workplaces in terms of working conditions in organizations in the section " Occupational Safety and Health».
Most machine parts of complex designs that have internal cavities (machine bed, compressor cylinder, and others) can be made from castings; to obtain them, molten metal is poured into a mold. Such molds are made by highly skilled workers, namely moulders.
The casting mold acts as a reverse reflection of the future casting (if a recess is provided in the mold, then a protrusion is obtained on the casting, the mold has a special filling, which means that there will be a hole in the casting, etc.) Based on this, one of important qualities shaper is the ability to mentally operate with spatial images.
In the manufacture of molds, wooden or other models of future castings are used. The model is installed in a special box (trench), which is filled with a special mixture (sand-resin). The model is removed after compaction of the mixture. Forms can be detachable and composite.
Profession moulder, experienced professionals of manual and machine moulding.
The manual moulder sifts the facing layer of the molding sand using a sieve, compacts it (manual and pneumatic rammers), finishes the mold using trowels, lancets, and hooks. Paints the form (if necessary), for this he uses a spray gun or a special brush.
The main functions that a specialist performs with a molding machine are monitoring the operation of machines, performing various operations (preparatory and final).
Requirements for a candidate for the position of molder are good health, physical strength, endurance.
Profession molder of sausages. Qualified specialists are engaged in the molding of sausages. Full production of smoked meats, various types of stuffed sausages, piece products (ham, boiled pork, carbonates and others).
Sausages are formed by filling the shell with minced meat, using vacuum - syringes and automatic machines. At the same time, it is necessary to observe the density during filling, the consumption rates of the shells.
Profession moulder necessary qualities– conscientiousness, responsibility, diligence, analytical mindset, efficiency, quick learning, lack of bad habits, experience in managing work processes, people. All these requirements are presented to the candidate for the vacancy - sausage molder.
Profession molder duties described in the job description of a specialist engaged in the molding of sausages.
The molder is obliged to inspect the raw materials, cut the fringes, process with various spices, remove bones and cartilage. Cuts bacon into layers, grinds it in size, depending on the type of product, prepares tongue, pork, veal, beef, butter, etc. Mandatory compliance with the output standards for finished products.