Labor protection in public nutrition and trade. Tutorial

This manual is part of the training complex in the professions "cook, confectioner, baker, seller, controller-cashier". The principles of security, dangerous and harmful factors of the production environment and the labor process, the nature of their effects on the human body and the principles of normalizing permissible levels of exposure are considered. The issues of ensuring the safety of maintenance personnel with various technological processes and the operation of equipment at catering and trade enterprises are highlighted. Information on labor legislation and organization of labor protection at enterprises is given. The manual can be used in the development of interdisciplinary courses included in the professional cycle of professions "cook, confectioner, baker, seller, controller-cashier" in accordance with the 3rd generation Federal State Educational Standard.
For students of educational institutions of secondary special vocational education