What can be cooked from squid: quick and tasty

Labor protection instructions when working with a kitchen electric stove

1. General requirements security

1.1. Persons who have reached the age of 18, who have undergone a medical examination and instructions on labor protection, are allowed to work with a kitchen electric stove.

1.2. Hazardous production factors:

Thermal burns when hands touch a heated electric stove, as well as hot liquid or steam;

Defeat electric shock with faulty grounding of the electric stove body and the absence of a dielectric mat.

1.3. When working with a kitchen electric stove, special clothing is used: a dressing gown, a cotton apron and a kerchief or cap, as well as personal protective equipment: a dielectric rug.

1.4. When working with a kitchen electric stove, the food unit must be provided with a carbon dioxide or powder fire extinguisher, as well as a first aid kit with the necessary set of medicines, dressings and anti-burn agents.

2. Safety requirements before starting work

2.1. Put on overalls, tuck your hair under a cap, make sure that there are dielectric rugs on the floor near the electric stove.

2.2. Check the presence and integrity of the handles for batch switching, as well as the reliability of the connection protective earth to the body of the electric stove.

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

3. Safety requirements during work

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 or of stainless steel... It is not recommended to use aluminum cookware. Do not use enamel cookware with chipped enamel.

3.3. Fill pots and tanks with liquid no more than 50% of their volume, so that when boiling, the liquid does not splash out and flood the electric stove.

3.4. Take the lids of hot dishes with a towel or use oven mitts and open them away from you so as not to get scalded by the steam.

3.5. When removing dishes with hot liquid, be careful, take them by the handles, using a towel or oven mitts. Tanks with a capacity of more than 10 liters should be removed from the electric stove and put on it by two people.

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

3.7. Place the pans on and off the electric stove using the pans.

4. Safety requirements in emergency situations

4.1. In the event of a malfunction in the work with the kitchen electric stove, as well as violation of the protective grounding of its body, stop work and turn off the kitchen electric stove. Resume work after the malfunction has been eliminated.

4.2. In the event of a short circuit and a fire in the electrical equipment of the kitchen electric stove, immediately turn it off and start extinguishing the fire with a carbon dioxide or powder fire extinguisher.

4.3. In case of injury, provide first aid to the victim, inform the administration of the institution, if necessary, send the victim to the nearest medical institution.

5. Safety requirements at the end of work

5.1. Turn off the kitchen electric stove, and after it cools down, wash it with hot water.

5.2. Switch off exhaust ventilation.

5.3. Take off your overalls and take a shower or wash your face and hands thoroughly with soap and water.

INSTRUCTION No. on labor protection during the operation of an electric stove

in MBDOU Kindergarten combined type № 54

1.1. This instruction was developed on the basis of the Labor Code Russian Federation, Charter MBDOU combined kindergarten No. 54, Internal labor regulations MBDOU combined kindergarten No. 54; methodological recommendations for the development of state regulatory requirements for labor protection, approved by the decree of the Ministry of Labor of Russia; sectoral model instructions on labor protection, developed by the Ministry of Education and Science of Russia and agreed with the Central Committee of the Trade Union of workers of public education and science of the Russian Federation.

1.2. TO independent work admitted are persons at the age of at least 18 years, who have undergone appropriate training, instruction on labor protection, instruction in the State Fire Inspection, medical examination and who have no contraindications for health reasons, who have undergone training and testing of knowledge on electrical safety for working on electrical equipment with a capacity of up to 1000 V, with a group tolerance not less than 2.

1.3. When working, the employee must comply with the internal labor regulations, established work and rest regimes.

1.4. During work, exposure to the following hazardous and harmful production factors is possible:

Electricity;

Burning hands when touching hot burners;

Chemical burns when working with detergents and disinfectants without gloves;

1.7. The employee is obliged to comply with the fire safety rules, to know the location of the primary fire extinguishing means, the escape routes in case of fire.

1.8. In the event of an accident, the victim or eyewitness of the incident is obliged to inform the manager of this, and to provide the victim with first aid, if necessary, call a doctor or take the victim to the hospital.

1.9. A person who has committed non-compliance or violation of labor protection instructions is brought to disciplinary responsibility in accordance with the internal labor regulations and, if necessary, is subjected to an extraordinary test of knowledge of labor protection norms and rules.

2. Labor protection requirements before starting work.

2.1. Before starting work, put on protective clothing and, if necessary, protective equipment.

2.2. Inspect the workplace, remove from it everything that interferes with work, free up the aisles and not clutter them during work.

2.3. Workplace should be sufficiently lit.

2.4. When working with a new electric stove, also after a long period of inactivity, dry the burners.

2.5. Before using a new electric stove, wipe it with a dry cloth, removing the conservation grease from the surface of the burners, and then dry it. To do this, turn on the electric stove to the network at a minimum power (by 1 step - 200 W) for 15 minutes so that the residual grease is burnt, and then steps 2, 3, 4 (400-800 W) for 5 minutes.

2.6. Before starting work, make sure that the stove is suitable for work, namely:

Switches and switches are set to off position;

Handles of switches and switches must be fixed, spring and give a sharp click when turning;

Make sure that the surface of the burners and the oven are clean, dry, without food residues, odor, and that the oven is free of foreign objects;

2.7. When repairing, cleaning and inspecting, it is necessary to disconnect the stove from the power supply and hang a poster on the switch: "DO NOT TURN ON, PEOPLE WORK."

3. Labor protection requirements during work.

3.1. Prepare solutions according to the approved rules.

3.2. Work only in overalls, if necessary, rubber gloves. Shoes should be flat, with a closed heel, and non-slip soles.

3.3. When preparing detergents and disinfectants:

Use only detergents and disinfectants approved by health authorities;

Do not exceed the established concentration and temperature of cleaning solutions (above 500 C);

Avoid spraying detergents and disinfectants, getting them on the skin and mucous membranes.

Before plugging the plug with the wire into the power outlet, put the switch to any position;

When using and caring for the electric stove, do not allow moisture to get inside the case;

Disconnect the stove from the power supply before sanitizing;

Maintenance of the electric stove consists in keeping the surface of the case and the screen clean; wipe contaminated surfaces with a soft cloth dampened with soapy water or soda solution; application for cleaning parts of an electric stove sandpaper and no powder is allowed;

Do not leave the switched on stove unattended;

Daily (visually) check the serviceability of grounding and electrical wiring; Once a year, a preventive inspection of the serviceability of grounding and electrical wiring is checked by invited specialists (drawing up an act of electrical measurements);

The temperature control of the burners is carried out by switches from the "0" position alternately for each heating level - 1,2,3 (weak, medium, strong);

The temperature control of the frying cabinet is carried out by the T-32 type temperature sensor-relay by turning on and off the electrical circuit when the temperature changes above or below the set value;

Do not artificially cool heated hotplates with cold water;

Do not allow water or food to come into contact with the stove when boiling;

Clean the drain trays daily to remove any food or water residues on them.

4. Labor protection requirements in emergency situations.

4.1. Upon detection emergency de-energize electrical equipment at the work site, suspend work and take measures to eliminate it.

4.2. In case of eye contact with detergents and disinfectants, rinse the eyes with copious amounts of water and contact a nurse.

4.3. In case of irritation of the skin of the hands, wash them thoroughly with soap and grease with cream.

4.4. For thermal burns, consult a nurse.

4.5. If it is impossible to eliminate the emergency on their own inform the manager.

4.6. Immediately inform the manager of each accident that occurred during the performance of work, if necessary, call an ambulance or deliver the victim to a medical facility.

4.7. In the event of a fire, inform the manager and the nearest fire department by phone, immediately begin to eliminate the source of ignition with primary fire extinguishing means.

4.8. Do not start work if you feel unwell or have a sudden illness.

4.9. If you are injured or if you feel unwell, immediately seek medical help from the medical office and inform the manager about it.

5. Labor protection requirements after work.

5.1. Upon completion of work, the employee is obliged:

Disconnect from the mains, having previously switched to the zero stage, pulling out the plug from the socket, it is strictly forbidden to turn off the electric stove by pulling the wire;

Wipe work surface from dirt, without touching hot burners with a wet napkin;

Take off your overalls;

Wash face and hands with warm water and soap.

5.2. Turn off lighting. Close the room. Inform the head of the economic department about all problems that occurred during work.

INSTRUCTION

on labor protection when working with a kitchen gas stove

IOT-041-11

1. General safety requirements

1.1. Individuals who are at least 18 years of age, who have undergone appropriate training in the safe use of gas, are allowed to work independently with a kitchen gas stove, know the operating instructions gas stove, to be instructed on labor protection, medical examination and have no contraindications for health reasons.

1.2. Employees must comply with the internal labor regulations, established work and rest regimes.

1.3. When working with a kitchen gas stove, the working of the following hazardous and harmful production factors is possible:

Thermal burns when hands touch a heated gas stove, as well as hot liquid or steam;

Poisoning in the event of a gas leak;

Explosion hazard in case of improper use, gas stove, cylinder.

1.4. When working with a gas stove, the following work clothing and personal protective equipment should be used: a dressing gown, a cotton apron and a kerchief or cap.

1.5. The catering unit must be equipped with effective supply and exhaust ventilation with an exhaust hood above the gas stove.

1.6. The catering unit should have a first aid kit with a set of necessary medicines and dressings for first aid in case of injuries

1.7. Employees are required to follow the rules fire safety know the location of the primary fire extinguishing equipment. The catering unit must be provided with primary fire extinguishing means: carbon dioxide or powder fire extinguishers.

1.8. In case of an accident, the victim or eyewitness of the accident must immediately inform the administration of the institution. In case of malfunction of the kitchen gas stove, stop working and inform the administration of the institution about it.

1.9. In the process of work, observe the rules for wearing overalls, using personal and collective protective equipment, observe the rules of personal hygiene, and keep the workplace clean.

1.10. Persons who have committed non-compliance or violation of labor protection instructions, instructions for operating a gas stove are subject to disciplinary liability in accordance with the internal labor regulations and, if necessary, are subjected to an extraordinary test of knowledge of labor protection norms and rules

2. Safety requirements before starting work

2.1. Put on overalls, tuck your hair under a kerchief or cap.

2.2. Make sure that the gas stove and gas cylinder are in good working order;

2.3. Check ventilation performance.

2.4. Observe the rules for igniting the burner in accordance with the operating instructions for the gas stove. If you smell gas, do not ignite the burner.

2.5. It is not allowed to install gas cylinders closer than 0.5 m to the gas stove and 1 m from heating devices (heating radiators or stove).

2.6. To avoid carbon monoxide poisoning, use a high-ribbed burner.

2.7. Be careful when using gas.

3. Safety requirements during work

3.1. Keep the kitchen ventilated while the gas stove is in operation.

3.2. Do not place wide-bottomed pans on the hotplates.

3.3. Use enamel or stainless steel cookware for cooking. It is not recommended to use aluminum cookware. It is not allowed to use enameled dishes with chipped enamel.

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

3.5. Take the lids of hot dishes with a towel or use oven mitts and open them away from you so as not to get scalded by the steam.

3.6. When removing cookware with hot liquid from the gas stove, take special care, take it by the handles, using a towel or oven mitts. Tanks with a capacity of more than 10 liters should be removed from the gas stove and put on it by two people.

3.7. To prevent hand burns when stirring hot liquid in dishes, use spoons, ladles with long handles.

3.8. Place the pans on and off the gas stove using the pans.

3.9. In the event of a malfunction in the operation of the kitchen gas stove, (a sudden cessation of the gas supply or the extinguishing of the flame, as well as in the event of a smell of gas), stop work, close all gas taps, ventilate the room, do not light a fire, do not turn on or off electrical appliances .. Restart work after the malfunction has been eliminated.

4. Safety requirements in emergency situations

4.1. Do not unauthorized repairs to faults in the gas stove ..

4.4. Children, persons who do not control their actions and do not know the rules for using these devices, must not be allowed to use gas appliances.

4.5. The use of gas appliances for other purposes is not allowed. Use gas stoves for space heating.

4.6 Timely detect gas leaks by smell, sound (hissing), fogging or freezing of the leak, soaping the places of possible gas leaks (for this purpose, a soap emulsion or special devices are used).

4.7. It is not allowed, without permission, without special instructions, to replace empty cylinders with gas filled ones and connect them.

4.8. In case of injury, provide first aid to the victim, if necessary, send him to the nearest medical institution and inform the administration of the institution about it.

4.9. In case of gas poisoning, immediately turn off the gas stove, provide the victim with first aid (quickly take the victim out into fresh air), send him to the nearest medical institution.

5. Safety requirements at the end of work

5.1. At the end of using gas, close the taps on and in front of gas appliances, and when placing cylinders inside the kitchen, additionally close the valves at the cylinders.

5.2. After cooling down, wash the gas stove with hot water.

5.3. Carry out a wet cleaning of the catering unit and turn off the exhaust ventilation.

5 4. Take off your overalls and take a shower or wash your face and hands thoroughly with soap and water

AGREED: I APPROVE:

PC Chairman MOBU Director

INSTRUCTION

on labor protection when working with a kitchen electric stove

IOT-051-2014

1. GENERAL SAFETY REQUIREMENTS.

• Individuals who are at least 18 years of age, who have undergone appropriate training, instruction on labor protection, medical examination and have no contraindications for health reasons, are allowed to work independently with a kitchen electric stove.
• Employees must comply with the internal labor regulations, established work and rest regimes.
• When working with a kitchen electric stove, the following hazardous and harmful production factors may be exposed to workers:

• thermal burns when hands touch a heated electric stove, 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 overalls and personal protective equipment should be used: a dressing gown, a cotton apron and a kerchief or cap, a dielectric rug.
  • 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 medicines and dressings for first aid in case of injuries.
  • Employees are required to comply with fire safety rules, to know the location of the primary fire extinguishing equipment. The catering unit must be provided with primary fire extinguishing means: foam and carbon dioxide fire extinguishers.
  • In the event of an accident, the victim or eyewitness of the accident must immediately inform the school administration. In the event of a malfunction of the kitchen electric stove, stop working and inform the school administration about it.
  • In the process of work, observe the rules for wearing overalls, using personal protective equipment, observe the rules of personal hygiene, and keep the workplace clean.
  • Persons who have committed non-compliance or violation of labor protection instructions are subject to disciplinary liability in accordance with the internal labor regulations and, if necessary, are subjected to an extraordinary test of knowledge of labor protection norms and rules.

1. SAFETY REQUIREMENTS BEFORE BEGINNING WORK.

• Put on overalls, tuck your hair under a kerchief or cap. Make sure there is a dielectric mat on the floor near the electric cooker.
• Check the presence and integrity of the handles of the package switches of the electric stove, as well as the reliability of the protective ground connection to its body.
• Switch on the exhaust ventilation and check that it is working properly.

1. SAFETY REQUIREMENTS DURING WORK.

• Stand on a 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 enamelware 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 so as not to get scalded by the steam.
• When removing dishes with hot liquid from the electric stove, take special care, take it by the handles, using a towel or oven mitts. Tanks with a capacity of more than 10 liters should be removed from the electric stove and put on it by two people.
• To prevent hand burns when stirring hot liquid in dishes, use spoons, ladles with long handles.
• Place the pans on and off the electric stove using the pans.

1. SAFETY REQUIREMENTS IN EMERGENCY SITUATIONS

4.1. In the event of a malfunction in the operation of the kitchen electric stove, as well as violation of the protective grounding of its body, stop working and turn off the kitchen electric stove. Restart work after the malfunction has been eliminated.

4.2. In the event of a short circuit and a fire in the electrical equipment of the kitchen electric stove, immediately turn it off and start extinguishing the fire source with a carbon dioxide or powder fire extinguisher.

4.3. In case of injury, provide the first medical assistance to the victim, if necessary, send him to the nearest medical institution and inform the school administration about it.

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

1. SAFETY REQUIREMENTS AT THE END OF WORK.

• Switch off the electric stove and after it cools down, wash it with hot water.
• Carry out a wet cleaning of the catering unit and turn off the exhaust ventilation.
• Remove overalls and wash hands with soap and water.

I. General safety requirements.

The cooking and eating area must be kept clean. All garbage and waste should be systematically taken out (taken out) to a specially designated area, a garbage container.

Personnel who have been instructed in labor protection are allowed to work on a gas and electric stove.

The main exits, passages, corridors, vestibules must always be kept in good condition and not cluttered with various kinds of materials. It is forbidden to arrange all kinds of pantries in these premises, as well as to store combustible materials. The cooking and eating area should have both natural and electric lighting.

An extractor hood should be installed in the cooking area over a gas or electric stove, which should be regularly cleaned of soot, dust and grease.

All employees are required to comply with fire safety requirements, know the location of fire extinguishing equipment, be able to use primary fire extinguishing equipment.

In the event of an accident at work, the injured person or an eyewitness must immediately inform the head of the unit (head of the guard) about the incident, preserve the situation at the place of cooking and eating as they were at the time of the accident until investigation (if this does not threaten the life and health of the surrounding workers, will not cause an accident, fire).

For cooking in these rooms, gas and electric stoves are installed, in connection with which, everyone who prepares food should be guided by the "Instruction on labor protection when using gas and electric stoves».

In case of an accident, the employee must provide first aid to the victim and call an ambulance, report the incident to the unit's management.

Rooms for cooking and eating should be provided with instructions on labor protection during the operation of gas or electric stoves, a list of cutlery.

Wall decoration with aesthetic paintings or live painting is allowed.

The ingress of moisture inside the electric stove is unacceptable.

It is not allowed to turn on the burners for a long time without a heat sink.

II. Safety requirements before starting work.

2.1. Before each switching on of the electric stove, the following should be checked:

The condition of the wires, the integrity of the insulation, the absence of a break, etc .;

The presence and serviceability of the grounding conductor of the case;

Serviceability of the socket and plug.

2.2. Household electric stoves must be installed on a fireproof stand, at a distance of at least 0.5 m from combustible objects and structures of buildings.

2.3. It is forbidden to arrange temporary wiring to electric stoves, as well as the connection of several electricity consumers to the same plug socket.

2.5. Before using the gas stove, make sure that all the taps of the upper burners and burners oven closed. Check the integrity of the gas line and the hose connecting the cylinder to the gas line.

2.6. The employee must know and follow the rules of personal hygiene, before each preparation and meal, wash his hands with soap and warm water. Rinse cooking and eating utensils detergent in warm water.

2.7. Having fulfilled all these requirements, you can start cooking and eating.

III. Safety requirements during work.

3.1. When cooking on an electric stove, you should constantly monitor its operation.

3.2. In the presence of extraneous noise, persistent smell of burnt insulation, smoke - you must immediately turn off the electric stove.

3.3. When operating electric stoves, it is prohibited to open access to live parts. It is forbidden to eliminate malfunctions of electrical equipment.

3.5. It is forbidden to use household electric stoves for drying clothes and other items, as well as for heating the room.

3.6. Do not spill food or water on the stove and live parts.

3.7. Keep the surface of the electric stove clean.

3.8. When cooking on a gas stove, before lighting the gas, open the control valve in front of the stove (on a gas cylinder installation, open the valve on the cylinder by turning it counterclockwise by 1-2 turns), then bring the lighted match to the burner, press the tap handle on the stove and open it a quarter turn. If for some reason the gas does not ignite, you need to immediately close the tap, then repeat the ignition process.

3.9. After the gas has been ignited, make sure that the burners are correctly adjusted. The gas must ignite in all burner openings. During normal combustion, the flame should be calm with even tongues that have a blue-violet color (when using liquefied gases, with greenish cores). You need to know that when gas burns with a yellow flame, a significant amount of poisonous carbon monoxide is released in the room.

3.10. If, when igniting the burners of the stove and the oven, the flame will skip (which is accompanied by a specific noise and the appearance of white tops on the flames), that is, if the gas ignites inside the burners, it is necessary to close the tap, let the burners cool down and ignite them again. If the overshoot is repeated again, it is necessary to close all the taps and inform the management of the part.

3.11. To avoid boiling water splashing the burner flame, its level in the cookware placed on the stove should be slightly below the edges. When water boils, the flame should be reduced by covering the burner valve.

3.13. In order to avoid accidents and failure of their operation, the plates are prohibited:

Open the shut-off valves on the gas pipeline and the valve on the gas cylinder installation, without checking that all valves are closed for switchboard plates;

To blow out the flame in order to stop burning, for this it is enough to close the corresponding tap on the plate of the stove;

Pour boiling water or cooked food over burning burners, if the latter has taken place, clean the burner, wipe the stove and remove the liquid from the pan;

Remove the inserts and place the dishes directly on the burner;

Knock on taps and burners with metal and wooden objects, turn the tap handles with keys, pliers and other devices;

To make any corrections, changes in the plate or in the existing wiring to unauthorized persons;

Bind to gas pipes, stove and rope cranes, hang linen and other things on them;

Load the top of the stove simultaneously with several heavy tanks for heating water;

Putting objects on or close to gas stoves that can easily catch fire;

Use a stove that has been found to be malfunctioning due to gas leakage and a malfunction of the burner.

3.14. After the food is cooked, it is necessary to turn off the stove, take hot dishes with oven mitts or a towel, put it on a metal or wooden stand, put food on plates and start eating.

IV. Safety requirements in emergency situations.

4.1. Touching live parts of the electric stove that are energized is life-threatening. If someone is under stress, then it is necessary to provide the victim with first aid. Release the victim from the action of the email. current. Maintain biological life until the arrival of the doctor. Seeing a doctor is mandatory for any outcome of an electrical shock.

4.2. Release of the victim from email. current is produced by disconnecting the electric stove from the power source. If a fire is detected, notify the surrounding workers, inform the head of the unit (chief of the guard) about the incident, disconnect the electric stove from the network, start extinguishing the fire with the available fire extinguishing means. If you cannot immediately turn off the electric stove, then you can only extinguish with carbon dioxide or powder fire extinguishers.

4.3. In the event of dangerous conditions (grounding failure, loss of stability of structures, short circuit, etc.), the employee must stop cooking, disconnect the electric stove from the electric. networks.

4.4. Do not connect a faulty electric stove to the network until deficiencies and malfunctions are eliminated.

4.5. If you smell gas in the room where the gas stove is installed, you must immediately stop the gas supply to the burners, for which you must close the tap on the switchboard, close the tap on the gas cylinder installation. At the same time, do not light matches, do not turn on or off the electric light, do not enter the room with a burning cigarette. If a gas leak is detected, immediately inform the gas service by calling "04" and open windows and doors to ventilate the room.

4.6. In case of injuries, burns, poisoning or sudden illness, immediately notify the head of the unit (chief of the guard), organize first aid or call an ambulance.

V. Safety requirements at the end of work.

5.1. At the end of cooking, it is necessary to disconnect the electric stove from the mains, turn off the switch.

5.2. At the end of cooking on the gas stove, it is necessary to close all the taps on the stove itself, as well as on the gas cylinder installation.

5.3. Wipe off the plates from dust, dirt, food debris, etc., wash the floor.

5.4. After finishing a meal, wash all the dishes with detergent in warm water and place them in a designated place for drying.

5.5. Remove the rest of the food in bags, which are put in special cabinets, boxes.

5.6. Wash hands and face with warm water and soap.

5.7. Close all windows and doors.

5.8. All shortcomings identified in the process of cooking and eating food should be reported to the head of the unit (chief of the guard).