Chef allowance for harmfulness. Working conditions in catering establishments

There are many in the world dangerous professions. According to Forbes magazine for 2010, in the United States, the most dangerous of them are fishermen, lumberjacks, and pilots. In Russia, the list of the most dangerous jobs is still headed by heavy types of production: construction, woodworking, mechanical engineering, mining, and transport. The danger arises in connection with the specifics of the work.

The employment contracts of educators, cooks and caretakers of the kindergarten do not contain guarantees and compensation for harmful working conditions

State Labor Inspectorate in Nizhny Novgorod region spent scheduled inspection compliance labor law in MBDOU " Kindergarten No. 19 "(Nizhny Novgorod region, Balakhna).

The audit showed that there are violations in the institution regarding the execution of employment contracts: there are no characteristics of working conditions, the days of payment are not prescribed wages. In addition, the contracts concluded with watchmen do not specify the working hours and rest periods, as well as additional payments and compensations for work at night.

Harmful working conditions and harmful professions

There are so many professions on earth that we have not even heard of and have no idea what her worker has to deal with. But even if we return to the well-known, then how aware are you of what harmful working conditions and harmful professions exist and why you need to know about them.

Probably in order to have a number of benefits, including medical ones. It is possible that for a part of the “thinking” youth, this will facilitate a professional choice, which is in search of not only a financial specialty, but also a relatively safe one.

Are there any benefits for hot shop chefs?

The cook of the hot shop may be provided with guarantees for work in harmful working conditions, if, according to the results of attestation of workplaces, his working conditions are recognized as harmful.

But all these guarantees are provided only on the basis of attestation of workplaces, in amounts not lower than those established by the attestation card. The employer, on his own initiative, may establish more than high level guarantees and additional benefits, providing for this in their local acts, a collective agreement, by including these conditions in labor contracts with employees.

Thus, it is necessary to carry out certification of the workplace of the cook of the hot shop, and establish for him the guarantees that he is entitled to according to the results of the certification.

Employees whose work, profession or position are provided for by the Lists, approved by the Decree Cabinet of Ministers of the USSR dated 01/26/1991 N 10, are entitled to preferential pension provision.

Hello, is a hot shop cook a dangerous or harmful profession?

1 answer. Moscow Viewed 1199 times. Asked 2012-06-03 09:05:07 +0400 in the topic " labor law» Is the profession of a carpenter-finisher harmful? - Is the profession of a painter-finisher of carpentry work harmful? Further

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Real Guidelines developed by the State Research Institute road transport(NIIAT) on the instructions of the Ministry of Labor and social development Russian Federation in accordance with federal law"On the basics of labor protection in the Russian Federation" (July 17, 1999 N 181-FZ, art. 14), Decree of the Ministry of Labor of Russia dated March 14, 1997 N 12 "On the certification of workplaces for working conditions", Hygienic evaluation criteria and classification of working conditions in terms of harmfulness and danger of factors of the production environment, the severity and intensity of the labor process (Guideline R 2.2.755-99), the requirements of GOST, regulatory technical documentation and are intended for organizations, regardless of their form of ownership and their organizational and legal forms, operating vehicles for the transport of goods or passengers.

The methodological recommendations are intended for employees of the enterprise responsible for attestation of workplaces assigned by order for the enterprise, and specialists of testing laboratories for practical guidance.

justification for the provision of compensation to drivers engaged in hard work and work with harmful and dangerous working conditions, in the manner prescribed by law;

Specialists of the International Agency for Research on Cancer (IARC) conducted a comparative study to study the amount of harmful substances released during the heat treatment of products different ways. The conclusions are disappointing: in some cases, the volume of carcinogenic and other "undesirable elements" turned out to be significantly higher than the usual level ...

The inclusion of rich fruits and berries in the diet prevents the formation of the most common carcinogens in the body, which are formed from nitrates. A person needs 100-150 mg daily in order for him to fully show his preventive properties. These norms were established not so long ago.

Vitamin E plays an important role in cancer. It is found in unrefined vegetable oils, wheat germ and nuts. When cooking, vitamin E, as a rule, is preserved. It is destroyed only when rancidity of fats under the action of sunlight and atmospheric oxygen. That is why, by the way, vegetable oils are not recommended to be stored in the light ...

Of course, it is difficult to completely eliminate fried foods from the diet. However, if possible, this should be done - or at least try to minimize the risk of formation of carcinogens. So, experts recommend turning the product more often during frying. If this is done every minute, then there will be 75-90% less carcinogens in them than in the same pieces turned over after 3-5 minutes. This is explained by the fact that “overheating zones” do not form on the surface of the cooked food.

If funds allow, it is worth using stainless steel cookware for cooking, in which you can cook without fat and at high pressure. Products are not boiled or fried, but rather steamed. This method is considered the most beneficial for health. True, not everyone likes the taste of cooked dishes.

Microwave ovens offer an additional alternative. The high frequency radiation does nothing to the food except heat the water it contains, so no harmful substances are produced.

Finally, you should know that carcinogens are "afraid" of the marinade. (This, by the way, is another argument in favor of a more thorough pickling of the kebab - the marinade also kills microbes).

Everyone knows that for normal work that does not bring any harm to health, optimal working conditions are required: suitable equipment of workplaces necessary equipment and inventory, compliance with sanitary standards, ensuring an optimal microclimate in the room, etc. The latter is very rarely possible when working in Food Industry and institutions Catering: even if it is equipped with the necessary hoods and ventilation systems, it can be problematic to provide comfort for employees working in the kitchen.

It is for the above reason that some additional payments to the salary “for harmfulness” are provided for cooks. such a profession is considered to be III class of hazard in accordance with the classifier.

According to the legislation, the following factors, depending on the degree, belong to harmful working conditions:

Degree one: work can cause functional changes in the body, but a person has time to recover with a long rest;
Degree two: work can cause permanent changes that appear after 15 years of work;
Third degree: due to persistent functional changes, an employee may develop persistent occupational diseases, leading even to temporary disability;
Fourth degree: occupational diseases manifest themselves in a severe form, the growth of chronic diseases increases, the employee may completely lose his ability to work.

All factors that in one way or another affect the well-being of employees should be recognized as harmful, but this is possible only after certification of workplaces. In the course of it, the necessary examinations are carried out, and the commission issues a conclusion, according to which the workplace is assigned a hazard classification.

Certification is not required in only one case: when a citizen is a self-employed person, or attracts workers for remote activities (at home). In all other cases, even if there is only one unit in the state and a small office is rented, certification must be carried out without fail.

What working conditions are considered harmful by law?

In addition to the above classification, which links persistent changes in the body of workers with their direct professional activity, it is worth highlighting the physical, chemical, biological and labor factors, according to which working conditions in the workplace can be recognized as harmful according to the results of certification.

These factors include:

Physical: exposure to electromagnetic fields, healing, impulses, air humidity and temperature, air velocity, solar and thermal radiation, vibrations, pollution, aerosols; laser and ultraviolet radiation;
Labor: duration (length of working time), tension, severity, etc.;
Chemical: the use of chemicals or mixtures obtained through chemical synthesis;
Biological: exposure to biological mixtures and substances (bacteria, microorganisms, cells, etc.).

According to the law, each person must be familiarized with working conditions before employment, and if he agrees to work in a hazardous environment, he is entitled to appropriate additional payments. As for working as a cook, the following negative conditions are most relevant for it:

Excessive physical activity (this includes being “on your feet” for a long time);
Prolonged exposure to various vibrations (for example, those emitted by technology);
High noise level;
Too high or vice versa - low air temperature, or its constant jumps;
Great labor intensity (physical, mental, nervous, etc.).

Thus, in the presence of one or more factors that have a negative impact on the health of workers, according to the results of the commission, the workplace of each of them should be assigned the appropriate category of hazard.

Benefits for harmful working conditions: do they rely on cooks?

Do not confuse the concepts of “benefits” and “surcharges”, because in the first case it means the provision extra days holidays, a reduced work rate per week, early retirement, etc. Surcharges are measured only in monetary terms and are made once a month to all employees whose working conditions were found to be harmful.

Due to the fact that high humidity and high temperatures are most often observed at the workplaces of cooks, their places are usually assigned III class of hazard. In addition, this category of workers has an increased load on the legs, because. they have to most of spend time standing, which must be taken into account during certification.

What types of allowances and benefits are due to cooks for harmfulness:

Additional paid vacation (minimum 7 days). Together with the main (28 calendar days) the duration of the rest can be from 35 days. If there are no requirements for seniority to provide such leave, then the calculation of its duration is based on the time already worked;
Free receipt of personal protective equipment and products provided by law;
Additional compensation "for harm" in the amount of at least 4% of tariff rate or salary (parts 1 and 2 of article 147 of the Labor Code of the Russian Federation);
Shortened duration working week. Unlike the generally established norm of 40 hours, other indicators apply for cooks - 36 hours.

It should be noted that employers can independently set the amount of additional payments for work in harmful or difficult conditions, however, their amount cannot be less than that established in Art. 147 of the Labor Code of the Russian Federation.

There is a misconception that chefs are eligible for early retirement, but this is not the case at all. Such a specialty is not in the lists attached to the Decree of the USSR Cabinet of Ministers of January 26, 1991 No. 10 “On approval of lists of productions, works ...”. therefore, female chefs retire at 55 and male chefs at 60.

How are the working conditions of chefs assessed?

The key point that determines the harmfulness working conditions cooks, is not only the severity of their work, but also the need to comply with sanitary standards. Often, leaders of organizations neglect such requirements or they cannot be met for good reasons. For example, it is impossible to ensure the complete absence of noise or radiation from equipment in any kitchen, but if they exceed the established standards, labor conditions are recognized as harmful according to the results of certification.

Evaluation of the workplace allows you to determine the presence and degree of exposure to harmful factors in the workplace, as well as to establish the level of personal responsibility for the conditions for each of the employees.

What indicators do the members of the attestation commission usually refer to during the assessment:

Noise level;
Microclimate;
Provision of workers with personal protective equipment;
The strength of thermal radiation;
The level of electromagnetic fields;
Air temperature in working rooms;
The presence of inventory or equipment that can injure employees, but is necessary for them to perform their job duties.

If certifying commission revealed the presence of harmful factors in the workplace, they can be eliminated. If elimination is not possible, the employer is obliged to provide all employees with the necessary compensation and benefits.

Such certification according to the law is carried out once every 5 years by an organization that has a license for this. For employees of the food industry, it is important not only because it can achieve additional compensation and benefits. So, in acc. With the requirements of the Order of the Ministry of Health and Social Development No. 302n, cooks must pass mandatory medical examination at the otolaryngologist, therapist, radiologist, dermatovenereologist, dentist and infectious disease specialist once a year. If, according to the results of certification, the need for a more frequent medical examination (once every 6 months) is established, these requirements must be met.

Certification of workplaces can be both scheduled and unscheduled. The latter is most often organized when the initiator is a group of workers who consider the working conditions at their workplaces harmful and although to achieve appropriate compensation.

Harmful working conditions are understood as a set of factors that manifest themselves in production activities which can have a negative impact on the health of personnel. In order to determine the presence of harmfulness, as well as its degree, attestation (assessment) of workplaces is carried out. The main method for certification (assessment) are measurements.

Availability on manufacturing plant harmful conditions employment implies the obligation for the employer to compensate employees for work in such conditions. Compensation is provided through the provision of benefits (for example, in the form of reduced working hours, additional leave, special food, protective equipment, vouchers to a sanatorium) and cash compensation payments. Their provision is the obligation, not the right of the employer.
It should be remembered that the presence of harmful working conditions limits the possibility of hiring women for certain positions (Article 253 of the Labor Code of the Russian Federation). By virtue of Article 265 of the Labor Code of the Russian Federation, it is prohibited to use the labor of persons under 18 years of age in work with harmful conditions. Lists of works that involve the presence of harmful factors are approved in the mode determined by the Government of the Russian Federation.

What kind of work is considered harmful

Among the factors that determine the presence of a negative impact on the health of employees, it should be noted that the standards are exceeded in relation to:

the severity of labor, which implies increased physical stress on the human body;
labor intensity, which implies an increased load on the sensory organs and the central nervous system;
external factors affecting the worker's body (temperature environment, wind speed, air humidity);
sound, ultrasonic and vibration impact;
infrared and ultraviolet radiation;
radioactive contamination;
x-ray radiation;
exposure to electric and magnetic fields;
illumination level;
the level of concentration of chemicals, bacteria, microorganisms.

According to the whole complex of signs that negatively affect employees, working conditions are usually divided into 4 groups by law. Based on this, they can be:

optimal;
admissible;
harmful;
dangerous.

The degree of impact on workers of harmful factors can be different. In cases where it exceeds certain values, the existing working conditions are recognized as harmful. It is believed that when performing labor functions in such conditions, the risk of getting ailments of a professional nature increases significantly.

Harmful conditions must be distinguished by drawing a boundary from dangerous conditions. It is customary to speak of hazardous conditions when personnel are exposed to factors that directly have a negative impact on their health. An example in this case is the work of painters in paint shops. If such employees have the necessary protective kit, the conditions in which they work are recognized as harmful. Working without a protective kit implies hazardous working conditions.

In order to establish whether the working conditions at a particular workplace are dangerous or harmful, activities are carried out for attestation of workplaces. Within their framework, environmental parameters are measured, as well as a comparison of the results obtained with the standards. The list of harmful professions is set out in Decree No. 10 of January 26, 1991 of the Cabinet of Ministers of the USSR.
It should be borne in mind that the title of the positions of specialists performing work in hazardous conditions must exactly correspond to their designation in qualification guides. These directories comply with Decree No. 10 of January 26, 1991 and, in turn, are subject to approval by the Government of the Russian Federation. If the job titles of specialists do not correspond to the information set out in the reference books mentioned, these specialists may lose allowances, preferential length of service, as well as other preferences that are due to these categories of employees.

Features of wages in hazardous and hazardous industries

Regulation of work processes, payments and provision of additional benefits to employees employed in hazardous industries, is carried out by articles 219, 92, 117, 147 of the Labor Code of the Russian Federation. In particular, in accordance with the requirements set forth in Article 147 of the Labor Code of the Russian Federation, in 2018 employees have the right to receive additional payments for work in hazardous conditions. It should be noted that, by virtue of Art. 219 of the Labor Code of the Russian Federation, the establishment of allowances is guaranteed only to persons directly performing work with a negative impact of production factors. Thus, persons subject to negative impact negative factors, may expect to receive higher wages.

Each employee who performs his labor functions under the negative influence of production factors has the right to expect to receive these payments, which are a salary supplement if it was established based on the results of certification activities before the beginning of 2014. This threshold was set due to the fact that until 2014 there were rules requiring mandatory certification of workplaces in order to determine the presence of harmful and dangerous factors.

Federal Law No. 426-FZ dated December 28, 2013 replaced attestation with an assessment of the working conditions of personnel. At the same time, by virtue of Part 4 of Art. 27 named normative act Employers have the right not to inspect those places of work of personnel that were assessed less than 5 years ago. The law contains an exception to this rule: earlier than 5 years, only those jobs are assessed where an additional unscheduled analysis of the existing state of working conditions is necessary.

Refusal to provide employees performing their labor functions in harmful conditions with the required additional payment is recognized as a legislative violation and is the basis for bringing employers to legal liability.

How to calculate the amount of the surcharge

In Russia, the size of the minimum payments to employees who carry out their labor functions under the influence of harmful factors is legally fixed. So, the amount of the surcharge in this case cannot be less than 4% of the salary, which is set for specific types work carried out under normal conditions.

As a basis for calculating the additional payment for harmfulness, it is customary to use model provision on the assessment of working conditions, introduced on 03.10.1986. In accordance with it, the following calculation algorithm is used:

Identification of the hazard class by comparing the established maximum permissible indicators with the hazard parameters that actually exist in a particular production.
Recalculation of the hazard classes of production (established in the reporting documents for certification or assessment of working conditions) into points based on the following table:

Class 3.1	Class 3.2	Class 3.3	Class 3.4

Establishment of the period of influence of negative factors. The amount of the additional payment is formed taking into account the period of actual stay in the zone of influence of the negative factor.
Determination of the amount of additional payment for harmfulness to a particular employee. When setting the interest rate, the totality of all negative factors is taken into account. In this case, the data of the following table should be used as a guideline in the calculation:

Working conditions	The totality of points according to the level of harmfulness	The amount of additional payment in % of salary
heavy, harmful


Particularly severe, especially harmful

The right of the employer is to increase the percentage of the additional payment specified in the law, taking into account the severity and harmfulness of the conditions in which the employee performs his labor functions. The specification of the size of such allowances is subject to fixing in special documents, such as:

individual employment contracts;
collective agreements;
local regulations.

The formation of these documents in terms of establishing increased allowances for work in harmful conditions should be carried out taking into account the financial and economic situation of the organization.

In addition to cash payments, specialists performing labor functions under the influence of harmful factors have the right to demand:

reduction of the working week to 36 hours;
provision of additional annual leave for a period of 7 days or more.

In addition to the mentioned types of compensation, the legislation (Article 222 of the Labor Code of the Russian Federation) provides for the issuance of special food products to employees exposed to negative factors during work. In particular, it is the duty of the employer to provide milk or equivalent foodstuffs to specialists engaged in hazardous work.

Representatives of:

state examination of working conditions (according to part 2 of article 216.1 of the Labor Code of the Russian Federation);
tax service in cooperation with SZN specialists (letter of the Ministry of Finance of the Russian Federation No. 03-05-02-04 / 36 of 04/07/2006).

Accounting for additional payment for harmfulness

Considered compensatory surcharges provided for collective agreements, in accounting are subject to reflection as part of the costs for the types of activities profiled for the organization. However, they are subject to reflection on the debit account. 20 "Primary production" and credit c. 73 "Settlements with personnel for other operations."

Can the surcharge be cancelled?

Organizations that have implemented measures aimed at reducing the negative impact of production factors on personnel to an acceptable (permissible) level are exempted from the obligation to pay compensation to employees for work in hazardous conditions. Such activities include actions aimed at:

effective modernization of equipment, premises and means of labor;
providing specialists with individual protective kits that help reduce the harmful effects of harmful factors.

If, as a result of the measures taken, the impact on people of harmful factors was not completely eliminated, however, the hazard class was lowered, then employers have the right to reduce the percentage of compensation payments. The decision to provide (or refuse to provide) payments of this nature is made by organizations in the process of reviewing reports on the assessment of the working conditions of employees.

Employees have the right to disagree with the decision of the employer to refuse to provide compensation or with the decision to reduce the hazard class. In this case, the employee may submit an appeal to the supervisory authority with a request to review the results of measures to assess working conditions.

Conclusion

The presence in the organization of harmful working conditions requires the management of the enterprise to take measures aimed at reducing the negative impact of production factors, as well as providing compensation to employees employed in harmful conditions. Neither employees nor enterprise management bodies have the right to independently determine the presence of harmful factors or the class of harmfulness. This work should be carried out by a special commission within the framework of measures to assess working conditions. The establishment of this fact (harmful working conditions) requires an immediate response from the governing body, namely, ensuring the protection of personnel through the issuance of special protective kits, carrying out modernization measures (creating additional protective screens, ventilation hatches, etc.), establishing compensation.

The professional activity of employees of public catering enterprises is associated with significant physical exertion, 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, the same group includes transport drivers and surgeons. An employee of a public catering enterprise spends most of his working time in a standing position, and in conditions of high humidity, high temperature and air pollution with suspended solids. In addition, his work is associated with the transfer of weights, with the tension of the muscles of the arms and legs, as well as with the use of mechanical equipment and thermal apparatus. With the wrong organization of the labor process, the listed features can have adverse and even harmful effects on the working capacity and healthier workers, so their hygienic regulation is so necessary.

The main 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

SanPiN 2.2.555-96 "Hygienic requirements for working conditions for women".

It should be noted that 90% of public catering workers are women, whose anatomical, physiological and compensatory features of the body provide for the presence of certain adjustments to the work process under the influence of harmful factors in the production environment. With this in mind, hygienic requirements for the conditions of women's labor have been developed in order to preserve their health on the basis of a comprehensive hygienic assessment of the factors of the working environment and the labor process.

Decide on harmful factors production environment in 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 in the process of cooking food (mineral oils, flour dust, sugar dust), washing dishes and equipment (water vapor, synthetic detergents and chlorine content), combustion products of fuel of thermal equipment (sulfur dioxide, nitrogen, acrolein, carbon monoxide). They can enter the body through the respiratory system, gastrointestinal tract, skin and mucous membranes and have irritating, allergic reactions, have 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, it can cause dizziness. The main source of vibration in public catering establishments is refrigeration, ventilation and packaging equipment, as well as hoisting and transport mechanisms. Preventive measures should be carried out in the design of buildings, reconstruction of premises, and are the decoration of halls with sound-absorbing materials, the use of shock-absorbing devices during the installation of equipment. To protect personnel during work, it is recommended to organize places for short-term rest, equipped with soundproofing and sound absorption.

Workplaces must comply with temperature regime, and the parameters of relative air humidity, taking into account the periods of the year - cold or warm. So, with a relative humidity of 60% -40% in the cold period, the air temperature should be within 17-21º C, in the warm period - 19-22º C at an air speed of 2 m / s.

During production process the food service worker is affected infrared radiation from equipment, to prevent the adverse effects of which sectional-modular equipment should be used, fill as much as possible with dishes work surface stoves, turn off sections of electric stoves in a timely manner or switch to a lower power. Also, at workplaces near stoves, stoves, ovens, it is recommended to use air showering, use overalls made of linen fabric. With such thermal loads, a rational drinking regime, alternation of periods of work and rest during the work shift is essential. microwave radiation can also affect cooks, confectioners, waiters, to prevent such an impact, it is necessary to repair and replace the appropriate equipment in a timely manner.

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

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

Insufficient lighting in the workplace has a negative impact on both the quality of production and the health of the employee, so the illumination indicators must comply with the 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 shops for preparing cold dishes and a confectionery, a north-western orientation of windows is provided, as well as the use of devices for protection against insolation - blinds, a special glass coating. All luminaires must be waterproof and dustproof, and have protective fittings. Do not place lighting fixtures above stoves, technological equipment, cutting tables. Glitter should not be created in workplaces.

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

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

In mechanical supply ventilation systems, it is recommended to provide for the purification of the supplied outside air and its heating 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.

It is recommended to equip the premises of the loading room, expedition, vestibules with thermal curtains to prevent the ingress 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 requirements can be presented to a person, and what conditions need to be created in order for these requirements to be met.

The technological process forces the worker to stay in the same position for a long time, more 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 bone-ligamentous apparatus and the muscular system. Osteochondrosis, deformation of bones and joints, vascular changes in the form of dilation of the veins of the lower extremities - these are the diseases of cooks, sellers, waiters. To prevent the occurrence of such a pathology, it is again necessary to competently regulate the regime of work and rest, as well as to organize the production process in such a way that the implementation of all manipulations ensures the possibility of a free transition of the human body from one position to another.

Harmful factors of production- a dynamic phenomenon, they affect the worker's body, most often, in a complex way, but can be weakened or excluded with improvement technological process: the introduction of new modern equipment, changes in the labor regime.