Презентация, доклад Инструкция по технике безопасности для поваров, кондитеров

requirements of safety (for profession of the cook- confectioner)

Государственное образовательное учреждение
среднего профессионального образования
«Яшкинский техникум технологий и механизации»

18 years that have passed appropriate training, training on labor protection medical examination and have no contraindications for health reasons.

sessions established modes of work and rest.
2. When performing culinary operations may impact on the work-melting following dangerous and harmful production factors:
- hands cut with a knife; injury to the fingers, burns hot liquid or vapor or electric shock .
3. When performing culinary works should be used followed by the real overalls: cotton Bathrobe or apron and solitaire (cap).

be Mega Pack with a set of necessary medicines and dressing materials. 5. Students are obliged to observe the rules of fire security, know the location of primary fire extinguishing means. Indoors to perform culinary operations should be extinguishers.

immediately inform the teacher (the teacher, master), which shall inform the administration of the institution. In case of hardware failure to stop work and to inform the teacher (the master).

clothing, use of individual and collective protection measures, comply with the rules of personal hygiene, to keep clean your working place.
8. Students who have committed non-fulfillment or violation of instructions on labor protection, are brought to justice.

under the kerchief (cap).
2. To check the serviceability of kitchen equipment and the presence of its marking.
3. To check the integrity of enamelware chipping enamel, and the absence of cracks and chips dinnerware.

4. To verify the reliability of the chassis ground of the stove, electrical appliances, the presence of dielectric mats on the floor beside them.
5. Enable exhaust ventilation.

appliances get on dielectric Mat. Before switching on the table hot plates in the network to check the serviceability of the power cord and plug, set the tile on fireproof surface. Do not use electric hobs open spiral.
2. For cooking use of enameled kitchenware, not it is to use aluminum cookware and do not use plastic utensils.

- scraper. 4. Bread, gastronomic products, vegetables and other products to cut well-edged knives for cutting boards in accordance with their labeling. 5. When working with minced meat and other products to push grinder without hands, and a special wooden pestle.

products, not to process small pieces.
7. Send knives and forks each other only handles forward.
8. Food waste-interim storage to remove in the ballot box with lid.
9. Be sure that when boiling the content of tableware was poured over the edge, cover hot dishes to take a towel or tack and open from yourself.
10. The pan to put and remove from his plate.