The professional activities of employees of public catering establishments involve significant physical activity; the work of confectioners and cooks is ranked in the third group in terms of severity. This means that the daily energy consumption of such workers is 3200-3650 kcal for men and 2600-2800 kcal for women; transport drivers and surgeons are included in the same group. An employee of a catering establishment spends most of his working time in a standing position, and in conditions of high humidity, high temperature and air pollution with suspended substances. In addition, his work involves carrying heavy loads, straining the muscles of the arms and legs, as well as using mechanical equipment and thermal apparatus. If the labor process is not organized correctly, the listed features can have unfavorable and even harmful effects on the performance and health of workers, which is why their hygienic regulation is so necessary.

Basic sanitary and hygienic documents, which establish mandatory hygienic requirements for production processes, equipment, workplaces, the labor process, the production environment and sanitary services are

• "SP 2.3.6.1079-01. 2.3.6. Public catering organizations. Sanitary and epidemiological requirements for public catering organizations, the production and circulation of food products and food raw materials in them. Sanitary and epidemiological rules",

• SanPiN 2.2.555-96 “Hygienic requirements for working conditions for women.”

It should be noted that 90% of catering workers are women, whose anatomical, physiological and compensatory characteristics of the body provide for certain adjustments to the work process under conditions of exposure to harmful factors in the working environment. Taking this into account, hygienic requirements for women’s working conditions have been developed in order to preserve their health on the basis of a comprehensive hygienic assessment of factors in the working environment and the labor process.

Let's define the harmful factors of the working environment in public catering establishments. By the nature of the action, these include the following:

1.Chemical factors. They are determined by the concentration in the air of the working area of ​​substances formed during the cooking process (mineral oils, flour dust, sugar dust), washing dishes and equipment (water vapor, synthetic detergents and chlorine content), fuel combustion products of thermal equipment (sulfur dioxide, dioxide nitrogen, acrolein, carbon monoxide). They can enter the body through the respiratory system, gastrointestinal tract, skin and mucous membranes and cause irritating, allergic reactions, toxic and carcinogenic effects, and also affect reproductive function.

2.Physical factors.These include noise and vibration, microclimate parameters in the workplace, infrared radiation from equipment.Noise and vibrationVarious mechanisms, machines and other sources are created in production. Being a general biological irritant, noise not only affects the hearing aid, but can lead to disorders of the cardiovascular and nervous systems and contributes to the occurrence of hypertension. In addition, it is one of the causes of rapid fatigue and can cause dizziness. The main source of vibration in public catering establishments is refrigeration, ventilation and packaging equipment, as well as lifting and transport mechanisms. Preventive measures should be carried out when designing buildings, reconstructing premises, and include finishing the halls with sound-absorbing materials, using shock-absorbing devices when installing equipment. To protect personnel during work, it is recommended to organize short-term rest areas equipped with sound insulation and sound absorption means.

At workplaces the following must be observed: temperature regime, as well as parameters of relative air humidity taking into account the periods of the year - cold or warm. So, with a relative air humidity of 60%-40% in the cold period, the air temperature should be in the range of 17-21º C, in the warm period - 19-22º C at an air speed of 2 m/s.

During the production process, a catering establishment employee is exposed to infrared radiation from equipment, to prevent the adverse effects of which you should use sectional-modular equipment, fill the working surface of the stoves with dishes as much as possible, turn off sections of electric stoves in a timely manner or switch to a lower power. Also, in workplaces near stoves, stoves, and ovens, it is recommended to use air showering and use workwear made of linen fabric. With such thermal loads, a rational drinking regime and alternating periods of work and rest during the work shift are essential. Microwave radiation can also affect cooks, pastry chefs, and waiters; to prevent such effects, timely repairs and replacement of relevant equipment are necessary.

The use of high-tech equipment immediately solves many problems of a modern public catering enterprise, including significantly reducing the impact of unfavorable production factors on the employee’s body. One of these innovations is a combi oven, which replaces a number of equipment, operates almost silently, does not produce heat, and reduces cooking time.

Impact of reduced temperature surfaces of equipment and food raw materials also affects the health of workers, in particular it can cause damage to the skin and general hypothermia. Therefore, technological breaks during the work shift should be provided for those working with frozen and chilled raw materials.

Insufficient lighting in the workplace has a negative impact on both the quality of production and the health of the worker, therefore, illumination indicators must comply with established sanitary standards. It is recommended to use natural lighting as much as possible, and use artificial lighting taking into account the purpose of the workshop. In particular, in the workshops for the preparation of cold dishes and the confectionery shop, the windows are oriented to the north-west, as well as the use of devices for protection from insolation - blinds, special glass coating. All lamps must be moisture-proof and dustproof, and also have protective fittings. Lighting devices should not be placed above stoves, technological equipment, or cutting tables. Workplaces should not be shiny.

Unfavorable factors in the working environment also include drafts, which can be eliminated by adjusting the ventilation and air conditioning system.

Production, auxiliary and sanitary premises are equipped with supply and exhaust mechanical ventilation; in confectionery finishing rooms, the supply ventilation system is equipped with an anti-dust and bactericidal filter. Domestic premises should be equipped with autonomous exhaust ventilation systems, mainly with natural ventilation.

In mechanical supply ventilation systems, it is recommended to provide for cleaning the supplied outside air and heating it during the cold season. Air intake for supply ventilation is carried out in the zone of least pollution at a height of at least 2 m from the ground surface.

It is recommended to equip loading rooms, expedition rooms, and lobbies with thermal curtains to prevent the entry of outside air during the cold season.

3.Psychophysiological factors.When organizing any labor process, it is necessary to take into account the psychological and physiological characteristics of a person, to know the limits of his muscle strength and speed of movement, speed of reaction and attention, what demands can be made on a person, and what conditions need to be created in order for these requirements to be met.

The technological process forces the worker to remain in the same position for a long time, often standing or sitting, which gives a significant static load, and as a result, leads to overstrain of individual systems and organs of the body, in most cases the musculoskeletal system and ligamentous system. Osteochondrosis, deformation of bones and joints, vascular changes in the form of dilation of the veins of the lower extremities - these are diseases of cooks, sellers, and waiters. To prevent the occurrence of such a pathology, it is again necessary to competently regulate the work and rest regime, as well as organize the production process in such a way that the implementation of all manipulations ensures the possibility of free transition of the human body from one position to another.

Harmful production factors are a dynamic phenomenon; they affect the worker’s body, most often in a complex manner, but can be weakened or eliminated by improving the technological process: introducing new modern equipment, changing the work regime.

1. I work as a cook in a kindergarten. We have had our working conditions checked for hazardousness and given a rating of 3.2. What benefits can I enjoy with such an assessment? How much paid vacation and how many days should I take off? Thank you!

1.1. Hello, site visitor, in your case, on the basis of Article 117 of the Labor Code of the Russian Federation, you are entitled to an additional paid leave of 7 days, on the basis of Article 147 of the Labor Code of the Russian Federation, the minimum amount of increase in wages for workers engaged in work with harmful and (or) dangerous working conditions is 4 percent tariff rate (salary.

1.2. Good morning.
If, according to the results of a special assessment of working conditions, your working conditions are classified as harmful - 3.2., you are entitled to:
- additional annual leave. Annual additional paid leave is provided to employees whose working conditions at their workplaces, based on the results of a special assessment of working conditions, are classified as harmful working conditions of the 2nd, 3rd or 4th degree or hazardous working conditions.
The minimum duration of annual additional paid leave for employees specified in part one of this article is 7 calendar days (Article 117 of the Labor Code)
- increased wages. Remuneration for workers engaged in work with harmful and (or) dangerous working conditions is set at an increased rate. The minimum increase in wages for employees engaged in work with harmful and (or) dangerous working conditions is 4 percent of the tariff rate (salary) established for various types of work with normal working conditions (Article 147 of the Labor Code)

2. Please tell the chef to pay for being harmful in kindergarten.

2.1. Hello dear site visitor!

It is necessary to look at the results of a special labor assessment at your workplace
(Federal Law “On Special Assessment of Working Conditions” dated December 28, 2013 N 426-FZ) if there is harm, then you are required to pay.

3. Is the cook in the kindergarten entitled to additional leave for harmful activities?

3.1. --- Hello, yes, there should be additional leave for harmful activities, and if it is refused, complain to the State Labor Inspectorate and the prosecutor's office. Good luck to you and all the best.

3.2. Good day!
The presence of hazards in the workplace must be confirmed by a special assessment of working conditions (SAW). Familiarize yourself with the safety conditions of your workplace; if the assessment establishes harmfulness and recommends additional leave, then you are entitled to such leave.
Good luck and all the best!

3.3. Hello! All additional payments are specified in the employment contract. Contact the employer, demand certification of the workplace and provision of appropriate benefits, incl. provision of additional leave.

3.4. Additional leave is granted based on the results of the assessment of working conditions. Then an order is issued to provide additional days of leave for work in hazardous working conditions. Review the assessment results with the kindergarten director. If you are not included in the list, write a complaint to the labor inspectorate and the city health department. You can successfully resolve your issue with legal assistance.
Thank you for using the site's services!

4. A cook in a kindergarten combines 0.5 of the cook’s rate. Is harm paid for a combined position?

4.1. For combination work, an additional payment is established, the amount of which is determined by agreement between the employee and the employer. If this is a part-time job, then the harmfulness must be taken into account when paying for labor.

4.2. Payment for harmfulness is established in accordance with a special labor assessment carried out in the institution, with which you should be familiarized and if harmfulness for your position is established, then payments should be provided to you.

5. Is a cook in a kindergarten in the Khabarovsk Territory entitled to 44 days of basic leave for 6 days of harmful activities?

5.1. Hello! If harmfulness is determined based on the results of the assessment, then there must be an additional payment.

6. I work as a cook in a kindergarten. There is a surcharge for harmfulness. Tell me, am I entitled to extra? vacation (6 working days or 7 calendar days?) thank you.

6.1. Hello! Yes, cooks working directly at the stove are entitled to an additional 6 days of vacation.

7. I work as a cook in a kindergarten. I get paid a small amount extra for being harmful (as it is written in the calculation). But I would like to know if we are classified as a hot grid and if I am entitled to an additional 6 days of vacation if I live and work on Sakhalin and thus receive additional days of my main vacation due to the regional coefficient.

7.1. Dear Irina!

Article 117 of the Labor Code of the Russian Federation, hereinafter referred to as the Labor Code of the Russian Federation, establishes that annual additional paid leave is provided to employees engaged in work with harmful and (or) dangerous working conditions: in underground mining and open-pit mining in open-pit mines and quarries, in areas of radioactive contamination , in other jobs related to the adverse effects on human health of harmful physical, chemical, biological and other factors.
The minimum duration of annual additional paid leave for employees engaged in work with harmful and (or) dangerous working conditions, and the conditions for its provision, are established in the manner determined by the Government of the Russian Federation, taking into account the opinion of the Russian Tripartite Commission for the Regulation of Social and Labor Relations.
The basis for classifying working conditions as harmful or dangerous is the certification of workplaces carried out by the employer (Article 212, Part 12 of Article 209 of the Labor Code of the Russian Federation).
The procedure for certification of workplaces based on working conditions is regulated by Order of the Ministry of Health and Social Development of Russia dated August 31, 2007 N 569.
The list of industries, workshops, professions and positions with hazardous working conditions, work in which gives the right to additional leave and a shortened working day, approved by the Resolution of the State Committee of Labor of the USSR and the Presidium of the All-Union Central Council of Trade Unions dated October 25, 1974 N 298/P-22 (hereinafter referred to as the List), applies in the part that does not contradict the Labor Code of the Russian Federation.
In the List of industries, workshops, professions and positions with hazardous working conditions, work in which gives the right to additional leave and a shortened working day, approved by the Resolution of the State Labor Committee of the USSR and the Presidium of the All-Union Central Council of Trade Unions of October 25, 1974 N 298/P-22, there is a confectioner and workers directly employed at confectionery ovens and electric fryers, a cook working at the stove.

Good luck to you.

8. The work of a cook in a kindergarten does not belong to any of the lists of harmfulness. Can't a chef retire early?

8.1. No, it doesn't apply.
No, it can't.

According to the interindustry rules on labor protection in public catering POT R M-011-2000, in a steakhouse there are dangerous and harmful production factors affecting workers. Namely:

Moving machines and mechanisms, moving parts of trade and technological equipment, moving goods, raw materials, containers;

Voltage in an electrical circuit, the closure of which can occur through the human body;

Sharp edges, burrs and roughness on the surfaces of tools, equipment, inventory, goods and containers;

Increased or decreased temperature of the surfaces of equipment, goods, raw materials and products;

Increased or decreased temperature, humidity and air mobility of the working area;

Thermal (infrared) radiation;

Presence of static electricity;

Lack or lack of natural light;

The list of harmful factors is given in Table 4.1.

State of the microclimate (air temperature, temperature and optimal values ​​of indicators given in Appendix R and Table 4.2 (extract from the Appendix to Rules R M-011-2000).

Categories of work are differentiated based on the intensity of the body's energy expenditure in kcal/h (W) and given in Appendix C. Category Ia in the Steakhouse restaurant includes an accountant; Ib - administrator of the hall for visitors. Category IIa includes a chef, IIb - a cook, an assistant cook, a dishwasher, a technical employee, a waiter, and a bartender.

To control the microclimate in the premises, there are thermometers for measuring the ambient temperature (in the premises for clients, in hot and cold shops, in the staff room).

Table 4.1 - Harmful and dangerous factors

In table 4.2. The optimal values ​​of microclimate indicators for various categories of work are given.

In production premises, differences in air temperature in height and horizontally, as well as changes in air temperature during a shift, while ensuring optimal microclimate values ​​in the workplace, should not exceed 2 °C and go beyond the values ​​​​specified in Table 4.2 for certain categories of work. The permissible values ​​of microclimate indicators given above are established when, due to technological requirements, technically and economically justified reasons, optimal values ​​cannot be ensured.

Table 4.2 - Acceptable microclimate indicators

When working with a coal furnace, a lot of thermal energy is released, and in the hot shop of the enterprise greater attention is paid to microclimate control. It is not always possible to maintain optimal parameters, but the indicators remain within acceptable limits.

Ventilation, heating and lighting

Particular attention is paid to ventilation. The hot shop is equipped with a mechanically driven exhaust and supply ventilation system, with a local ventilation suction (ventilation hood) above the electric and induction hob. The coal stove has separate ventilation with hydrofiltration. Supply air into the hot shop is supplied to the working area and the upper zone, and to the remaining rooms - to the upper zone. Supply air to the hot shop is carried out through the distribution room, supplying an additional 35% of the air required for the hot shop, and 65% is supplied directly to the shop.

Separate exhaust ventilation systems for the following groups of premises:

For visitors;

Production (local suction of the hot shop and general ventilation of the hot shop and washing room are combined into one exhaust system);

Refrigerated chamber for storing vegetables and fruits;

Toilets and showers.

Air is removed from the hot shop premises in excess of the inflow. The amount of air removed from hot shops using local exhaust ventilation (umbrella) is 65% of the total amount of air removed from the premises, and by general ventilation - 35%. The air ducts of the exhaust systems of the hot shop are equipped with hatches for periodic cleaning and washing of the air ducts from fatty deposits.

Premises with natural light (visitor hall, administrative premises) are ventilated through transoms and vents.

A thermal curtain is installed at the entrance for visitors. Heat is supplied centrally by heating systems during the cold period.

In the halls for visitors there is natural and artificial lighting, in the production halls it is mainly artificial. The organization of lighting in ensuring favorable working conditions that contribute to the preservation of health and high performance of employees is of great importance. For electric lighting, gas-discharge lamps are used (fluorescent, high-pressure mercury with color-corrected types DRL, DRI, sodium).

Thus, by fulfilling all labor safety requirements in the Steakhouse restaurant, the following tasks are solved: increasing labor efficiency through the use of advanced service methods and improving the organization of workplaces; maintaining the health of people during work, reducing their fatigue, increasing efficiency by improving working conditions.

Hello, Olga Sergeevna. Not every job with harmful and difficult working conditions gives the right to preferential pension benefits. Preferential pensions are assigned to workers only in certain professions and positions, which are provided for in Lists No. 1 and No. 2 (Resolution of the Cabinet of Ministers of the USSR of January 26, 1991 N 10 “On approval of lists of production, work, professions, positions and indicators giving the right to preferential benefits pension provision"). Cooks, bakers, and confectioners do not enjoy the right to early retirement pension in old age.

Harmful working conditions are characterized by the presence of harmful production factors that exceed hygienic standards and have an adverse effect on the human body. The presence of harmful working conditions in the workplace, as well as their absence, as well as the validity of providing compensation to employees, is confirmed only by certification of workplaces according to working conditions. Specialists carry out the necessary measurements (for example: noise, vibration, illumination, constant magnetic field, etc.). Various benefits and compensation may be provided for working in unfavorable working conditions. These include: additional leave, shortened working hours and others.

The question of what is considered work in a hot shop is not a legal one, but rather one from the relevant professional field. There is no legal definition of the term “hot shop”. This term is used in various industries (associated with technological features of production). It is also determined based on the results of workplace certification. For catering establishments, for example, the availability of stoves, ovens, electric fryers, etc. is taken into account. To provide additional guarantees, the relevant profession is mainly taken into account. Thus, Section XXXIX of the List of industries, workshops, professions and positions with hazardous working conditions, work in which gives the right to additional leave and a shortened working day, approved by Resolution of the State Committee for Labor of the USSR and the Presidium of the All-Union Central Council of Trade Unions dated October 25, 1974 N 298/P-22, for such professions catering establishments like confectioner And workers directly employed at confectionery ovens and electric fryers, and cooks Those working at the stove are provided with an annual additional paid leave of 6 working days. No benefits are provided for other employees of public catering establishments. This regulatory legal act is applied taking into account the provisions of the Government of the Russian Federation of November 20, 2008 N 870, according to which workers engaged in work with hazardous working conditions, based on the results of certification of workplaces, are given a reduced working time - no more than 36 hours per week in accordance with Article 92 of the Labor Code of the Russian Federation and annual additional paid leave of at least 7 calendar days.

In the past, the list of hazardous professions was determined by Resolution No. 298/P-22 of the State Committee for Labor of the USSR, the Presidium of the All-Union Central Council of Trade Unions dated October 25, 1974 (List of industries, workshops, professions and positions with hazardous working conditions, work in which gives the right to additional leave). That's why to receive benefits, the worker’s specialization had to be in list No. 298/P-22.

Today, this list is still relevant in parts that do not contradict the Labor Code of the Russian Federation. For this reason, controversial issues often arise, so determining the rights due to an employee turns out to be quite difficult in practice. In this regard, if such a profession is not on the list, but the position is recognized as unsafe by certification and special assessment, compensation is still due.

Thus, The main legislative acts regulating hazardous activities are:

1. Labor Code of the Russian Federation (Article 117).
2. Government Decree No. 298/P-22, last amended on May 29, 1991.
3. Government Decree No. 188. Federal Law No. 426 “On special assessment of working conditions”.

List of specialties eligible for

According to information for 2017, more than three hundred types of activities fall into the hazardous category. Deviations of real indicators of the working environment and the labor process from existing standards for occupational health determine its harmfulness and danger. Four main classes of production conditions identified by SOUT are identified(special assessment of working conditions):

In industry

According to Decree No. 298/P-22 (Sections I-XII) of the USSR State Committee for Labor, many industrial jobs are hazardous. Harmful workplaces include:

As an example, we can name the activities of a miner, steelmaker, or miner. And this list is far from complete.

In production and on the workshops

In this area, the list of specialties is also excessively huge, and therefore cannot be fully disclosed in this article. Looking at it briefly, we can note it based on Resolution No. 298/P-22 (sections XXII-XXIX, XXX-XXXII, XXXIV-XXXV) of the USSR State Committee for Labor. List of hazardous work in production and workshops:

• Enterprises producing reinforced concrete, glass, cement, stone foundry products.
• Agriculture and national economy.
• Food industry.
• Printing and communications.
• Textiles and light industry.

Examples include such specialties as a baker, a cable fitter, a finisher of reinforced concrete products, and a copyist of printed forms.

In medicine

For certain categories of medical workers, due to the risk of infection and other dangers from interaction with patients, a third class is also established and additional rest is provided. The following medical workers are entitled to benefits:

• Persons providing anti-tuberculosis care.
• Doctors who diagnose and treat HIV-infected people.
• Employees working with people with mental disorders (Article 22 of Law No. 3185-1-FZ).

Reference! The number of additional days varies among medical staff depending on the field of medicine. Those providing mental health care are given more rest (14-35 days) than those providing TB and HIV care (14-21 days).

Other positions

There are many other positions in various areas of human activity that are harmful from various points of view: physical, psychological and others. In accordance with Resolution No. 298/P-22 of the State Committee for Labor of the USSR (sections XLIII.). People employed in hazardous positions include people working:

The work of teachers, educators, emergency workers, and divers is also considered harmful.

For being harmful to cooks

The specifics of a cook's work at the stove include a difficult working environment, increased sanitary and hygienic requirements, and a high level of responsibility. All these circumstances explain the inclusion of this position in the list of harmful ones. Respectively, cooks also require additional leave.

To determine its duration, they resort to the help of accredited bodies that carry out a special assessment of working conditions, taking into account factors such as physical activity, temperature, noise level, vibration exposure, etc.

Attention! According to the law, if the SOUTH classifies a workplace as at least the second degree of hazard, the cook has the right to additional leave of at least 7 days.

Conclusion

All professions are harmful in their own way and, to a certain extent, have a negative impact on the health of the worker. But there are certain specialties that are characterized by a particularly harmful effect on the human body. Therefore, such negative effects must be compensated for, and measures must be taken to restore the well-being of workers.