Operating instructions for an electric stove for a kindergarten. Rules for operating electric stoves. Safety requirements during operation

A student operating an electric stove in a dormitory

1. GENERAL SAFETY REQUIREMENTS

1.1. According to these instructions, students staying in the hostel are instructed before using the electric stove.

1.2. The results of the briefing are recorded in the appropriate journal. The log after completing the briefing must contain the signatures of the instructor and the instructee.

1.3. The student must:

1.3.1. Know the structure and basic principles of operation of an electric stove.

1.3.2. Do not operate a faulty electric stove.

1.3.3. Do not repair the electric stove yourself.

1.3.4. Remember personal responsibility for compliance with labor safety rules.

1.3.5. Do not clutter your workspace.

2. SAFETY REQUIREMENTS BEFORE STARTING OPERATION

2.1. Before connecting the electric stove to the electrical network, visually check that the cord, plug and socket are in good working order.

2.2. If you find any deficiencies, immediately notify the commandant.

3. SAFETY REQUIREMENTS DURING OPERATION

3.1. Use only metal cookware with a dry, flat bottom, smaller in size than the burner.

3.2. Place cookware only on electric burners.

3.3.Turn on the electric stove after it has been installed cookware with food. This protects the burners from overheating and premature failure.

3.4. Do not allow liquid to get on the electric burners; fill the dishes no more than 80%.

3.5. Make sure that when boiling, the contents of the pan do not spill over the edge. If it boils too hot, reduce the heat or turn off the stove.

3.6.Food stains must be removed before drying.

3.7. All work on troubleshooting and repairing the electric stove must be carried out by organizations that have the right to repair household electrical appliances and only after disconnecting the electric stove from the network.

Leaving the electric stove on unattended;

Use a faulty electric stove;

Keep flammable substances near the switched on electric stove;

Store flammable materials (rags, paper, detergents - cleaning products, etc.);

Use an electric stove to heat the room;

Place a load weighing more than 10 kg on each electric burner;

Check the heating of the electric burner using your hand;

Cool the burners with water;

It is prohibited to remove stains using a knife, metal wire sponge or other cutting tools;

4.SAFETY REQUIREMENTS IN EMERGENCIES

4.1. In the event of a fire, disconnect the electric stove from the network, take measures to extinguish the fire and notify the commandant.

4.2. In case of any burn, it is prohibited to use fats to treat the burned area. It is also prohibited to use dyes (solutions of potassium permanganate, diamond. The burned surface should be bandaged in the same way as any wound, covered with sterilized material from a bag or a clean ironed linen rag, and a layer of cotton wool should be placed on top and everything should be secured with a bandage. In this case, no bubbles should be opened , remove mastic, rosin or other resinous substances that have stuck to the burnt area, since removing them can easily tear off the skin and thereby create favorable conditions for infection of the wound by microbes with subsequent suppuration. You should also not tear off burnt pieces of clothing that have stuck to the wound; if necessary, stuck pieces of clothing should be cut off with sharp scissors. After this, the victim should be sent to medical institution

5.SAFETY REQUIREMENTS AT END OF OPERATION

5.1. Make sure all burners and oven are turned off;

5.2. Check the cleanliness and serviceability of the electric stove;

5.3. Immediately report any malfunctions discovered during the operation of the stove to the commandant.

Persons guilty of failure to comply with this instruction are liable in accordance with the current legislation of the Russian Federation.

Instruction No.___

Labor protection instructions
when working with a kitchen electric stove

1. General safety requirements

1.1. TO independent work The following employees are allowed to use a kitchen electric stove:

who have undergone appropriate training;
have undergone occupational safety training;
have undergone preliminary (upon hiring) and periodic (during work) medical examinations and have no contraindications for health reasons;
have undergone electrical safety training and have electrical safety group I.

1.2. Workers must:

comply with internal labor regulations;
observe established work and rest schedules;
perform only the work that is specified work instructions;
comply with internal labor regulations;
correctly use personal and collective protective equipment;
comply with labor protection requirements;
immediately notify your immediate or superior manager about any situation that threatens the life and health of people, about every accident that occurs at work, or about a deterioration in your health, including the manifestation of signs of an acute occupational disease (poisoning);
know the rules of first aid in case of accidents and be able to provide first aid to victims of electric current and other accidents;
know the fire safety rules and be able to use primary fire extinguishing agents;
know that you cannot be in the workplace under the influence of alcohol and/or drugs;
know that smoking and eating is allowed only in a specially designated area.

1.3. When working with a kitchen electric stove, workers may be exposed to the following hazardous and harmful production factors:

thermal burns when touching a heated electric stove with your hands, as well as hot liquid or steam;
electric shock due to faulty grounding of the electric stove body and the absence of a dielectric mat;
moving parts of mechanical equipment;
increased temperature of equipment surfaces;
increased air temperature working area;
low humidity air;
increased or decreased air mobility;
increased voltage value in electrical circuit;
sharp edges, burrs and uneven surfaces of equipment and inventory;
harmful substances in the air of the working area;
physical overload.

1.4. When working with a kitchen electric stove, the following protective clothing and equipment should be used: personal protection:

1.5. The catering unit must be equipped with efficient supply and exhaust ventilation with an exhaust hood over the electric stove.

1.6. The catering unit should have a first aid kit with a set of necessary medications and dressings to provide first aid for injuries.

1.7. Workers are required to follow the rules fire safety and know the locations of primary fire extinguishing equipment. The catering unit must be provided with primary fire extinguishing means: a carbon dioxide or powder fire extinguisher.

1.8. In the event of an accident, the victim or eyewitness is obliged to immediately report the incident to the administration of the institution. If the kitchen electric stove malfunctions, stop working and inform the administration of the institution.

1.9. While working, follow the rules of wearing special clothing, using personal and collective protective equipment, observing the rules of personal hygiene, and keeping the workplace clean.

1.10. For violation of the requirements of the instructions, the employee is responsible in accordance with the current legislation of the Russian Federation.

2. Safety requirements before starting work

2.1. Put on overalls and tuck your hair under a scarf or cap. Make sure there are dielectric mats on the floor near the kitchen electric stove.

2.2. Check the presence and integrity of the package switch handles of the electric stove, as well as the reliability of the protective grounding connection to its body.

2.3. Turn on exhaust ventilation and make sure it is functioning properly.

3. Safety requirements during operation

3.1. Stand on a dielectric mat and turn on the kitchen electric stove, make sure that the heating elements are working properly.

3.2. For cooking, use enamel dishes or utensils made of of stainless steel. Not recommended for use aluminum cookware. Do not use enamel cookware with chipped enamel.

3.3. Fill pots and tanks with liquid no more than 3/4 of their volume, so that when boiling, the liquid does not splash out and flood the electric stove.

3.4. Hold the lids of hot dishes with a towel or use grips and open them away from you to avoid getting scalded by the steam.

3.5. When removing dishes with hot liquid from the electric stove, take special care, grab them by the handles, using a towel or oven mitts. Remove tanks with a capacity of more than 10 liters from the electric stove and place them on it together.

3.6. To prevent hand burns when stirring hot liquid in a bowl, use spoons and ladles with long handles.

3.7. Place and remove frying pans from the kitchen electric stove using frying pans.

4. Safety requirements in emergency situations

4.1. If a malfunction occurs in the operation of the kitchen electric stove, as well as a violation of the protective grounding of its body, stop work and turn off the kitchen electric stove. Resume work after eliminating the malfunction.

4.2. At short circuit and if the electrical equipment of a kitchen electric stove catches fire, immediately turn it off and begin extinguishing the fire using a carbon dioxide or powder fire extinguisher.

4.3. If injured, provide first aid to the victim, if necessary, send him to the nearest medical institution and inform the administration of the institution about this.

4.4. In case of electric shock, immediately unplug the electric stove and provide first aid to the victim:

release the victim from the effects of electric current, observing the necessary precautions (when separating the victim from live parts and wires, be sure to use dry clothes or dry objects that do not conduct electric current);
within 1 minute evaluate general state the victim (determination of consciousness, color of skin and mucous membranes, breathing, pulse, pupil reaction);
in the absence of consciousness, lay the victim down, unbutton clothes, create an influx fresh air, bring a cotton swab moistened with a solution to your nose ammonia, carry out general warming;
if necessary (very rare and convulsive breathing, weak pulse), proceed to artificial respiration;
carry out resuscitation (revival) measures until the functioning of vital organs is restored or until the manifestation of obvious signs of death;
if the victim vomits, turn his head and shoulders to one side to remove the vomit;
after resuscitation measures, ensure complete rest to the victim and call medical staff;
if necessary, transport the victim on a stretcher in a lying position;
transport the victim to a medical facility as soon as possible.

5. Safety requirements after completion of work

5.1. Turn off the kitchen electric stove and then clean it of dirt.

5.2. Conduct wet cleaning catering unit and turn off the exhaust ventilation.

5.3. Remove protective clothing and thoroughly wash your face and hands with an antibacterial cleanser.

AGREED: I CONFIRM:

Chairman of the PC Director of MOBU

INSTRUCTIONS

on labor protection when working with a kitchen electric stove

IOT-051-2014

GENERAL SAFETY REQUIREMENTS.

Persons at least 18 years of age who have undergone appropriate training, labor safety instruction, medical examination and who have no contraindications due to health conditions are allowed to work independently with a kitchen electric stove.
Workers must comply with internal labor regulations and established work and rest schedules.
When working with a kitchen electric stove, workers may be exposed to the following hazardous and harmful production factors:

thermal burns when touching a heated electric stove with your hands, as well as hot liquid or steam;
electric shock due to faulty grounding of the electric stove body and the absence of a dielectric mat.
- When working with a kitchen electric stove, the following protective clothing and personal protective equipment should be used: a robe, a cotton apron and a scarf or cap, a dielectric mat.
- The catering unit must be equipped with effective supply and exhaust ventilation with an exhaust probe above the electric stove.
- The catering unit should have a first aid kit with a set of necessary medications and dressings to provide first aid for injuries.
- Workers are required to comply with fire safety rules and know the location of primary fire extinguishing equipment. The catering unit must be provided with primary fire extinguishing means: a foam and carbon dioxide fire extinguisher.
- In the event of an accident, the victim or eyewitness to the accident must immediately notify the school administration. If the kitchen electric stove malfunctions, stop working and inform the school administration about it.
- While working, follow the rules of wearing special clothing, using personal protective equipment, observing the rules of personal hygiene, and keeping the workplace clean.
- Persons who fail to comply with or violate labor safety instructions are subject to disciplinary action in accordance with internal labor regulations and, if necessary, are subject to an extraordinary test of knowledge of labor safety standards and regulations.

SAFETY REQUIREMENTS BEFORE STARTING WORK.

Put on overalls and tuck your hair under a scarf or cap. Make sure there is a dielectric mat on the floor near the kitchen electric stove.
Check the presence and integrity of the package switch handles of the electric stove, as well as the reliability of the protective grounding connection to its body.
Turn on the exhaust ventilation and make sure it is functioning properly.

SAFETY REQUIREMENTS DURING OPERATION.

Stand on the dielectric mat and turn on kitchen stove, make sure that the heating elements are working properly.
Use enamel or stainless steel cookware for cooking. It is not recommended to use aluminum cookware. Do not use enamel cookware with chipped enamel.
Fill pots and tanks with liquid no more than ¾ of their volume so that when boiling, the liquid does not splash out and flood the electric stove.
Take the lids of hot dishes with a towel or use oven mitts and open them away from you to avoid getting scalded by the steam.
When removing dishes with hot liquid from the electric stove, take special care, grab them by the handles, using a towel or oven mitts. Remove tanks with a capacity of more than 10 liters from the electric stove and place them on it together.
To prevent hand burns when stirring hot liquids in dishes, use spoons and ladles with long handles.
Place and remove frying pans from the kitchen electric stove using frying pans.

SAFETY REQUIREMENTS IN EMERGENCIES

4.2. If there is a short circuit and the electrical equipment of the kitchen electric stove catches fire, immediately turn it off and begin extinguishing the fire using a carbon dioxide or powder fire extinguisher.

4.3. If injured, provide first aid medical care the victim, if necessary, send him to the nearest medical facility and inform the school administration about this.

4.4. In case of electric shock, immediately disconnect the electric stove from the network, provide first aid to the victim, if the victim does not have breathing or a pulse, give him artificial respiration or perform an indirect cardiac massage until breathing and pulse are restored and send him to the nearest medical facility.

SAFETY REQUIREMENTS AT END OF WORK.

Turn off the kitchen electric stove and wash it with hot water after it has cooled down.
Carry out a wet cleaning of the catering unit and turn off the exhaust ventilation.
Take off protective clothing and wash your hands with soap.