Holder of the original: DEVELOPED

Director:_____________ Quality instructor:

LLC «Altyn Dan» ____________________

160026 Kazakhstan, SKR

Shymkent, street Clara Zetkin , №2

Shymkent 2018y

Preface

1 It is DEVELOPED AND BROUGHT by the head of department of standardization of LLC«Altyn Dan» – Talasova N.M , the chief specialist on standardization of LLC«Altyn Dan»– Orynbasarov B.M.

2 APPROVED AND PUT INTO EFFECT the Order on LLC«Altyn Dan» on January 28, 2018 №71 an order

3 powered by INTRODUCE FOR THE FIRST TIME

4 It is suitable up to 5 years till 2023years

Contents

1. Scope...............................................................................................................

2. Standard references.........................................................................................

3. Terms and definitions......................................................................................

4. Classification...................................................................................................

5. Technical requirements...................................................................................

6. Acceptance procedures....................................................................................

7. Control methods..............................................................................................

8. Transportation and storage..............................................................................

9. Guarantees of the producer..............................................................................

10. Appendix A, Nutrition and power value of 100 g of a product.....................

STANDARD OF THE ORGANIZATION

On «Kefir »

Scope

The present standard extends to the kefir packed into a retail container (further - a product) produced from cow's milk and/or dairy products and intended for direct use in food.

The present standard doesn't extend to the product enriched with milk protein, vitamins micro and macrocells, food fibers, polynonsaturated fatty acids, phospholipids, a probiotics and prebiotics.

Standard references

In the present standard standard references to the following interstate standards are used:

GOST 8.579-2002 State system of ensuring unity of measurements. Requirements to quantity of the packed-up goods in packings of any kind by production, packaging, sale and import

GOST 1349-85 of Canned food dairy. Cream powder. Specifications

GOST 3622-68 Milk and dairy products. Sampling and preparation them to test.

GOST 3623-73 Milk and dairy products. Pasteurization definition methods

GOST 3624-92 Milk and dairy products. Titrimetrichesky methods of determination of acidity

Dry whole GOST 4495-87 Milk. Specifications

GOST 5867-90 Milk and dairy products. Fat definition methods

GOST 9225-84 Milk and dairy products. Methods of the microbiological analysis

GOST 10444.11-89 foodstuff. Methods of definition of lactic microorganisms

GOST 10444.12-88 foodstuff. Method of definition of yeast and mold mushrooms

Powdered GOST 10970-87 Milk fat-free. Specifications

GOST 14192-96 Marking of Freights

GOST 23285-78 of Paqueta transport for foodstuff and a glass container. Specifications

GOST 23327-98 Milk and dairy products. A method of measurement of a mass fraction of the general nitrogen across Kyeldal and definition of a mass fraction of protein

GOST 23452-72 * Milk and dairy products. Methods of determination of residual amounts of organochlorine pesticides

The GOST 25776-83 Production piece in a retail container. Packing group in a thermoshrinkable film

GOST 26663-85 of Paqueta transport. Formation with application of means of packing. General technical requirements

GOST 26809-86 Milk and dairy products. Acceptance procedures, methods of selection and preparation of tests for the analysis

GOST 26927-86 Raw materials and foodstuff. Mercury definition methods

GOST 26932-86 Raw materials and foodstuff. Lead definition methods

GOST 26933-86 Raw materials and foodstuff. Cadmium definition methods

GOST 30178-96 Raw materials and foodstuff. Atomic and absorbing method of definition of toxic elements

GOST 30347-97 Milk and dairy products. Methods of definition Staphylococcus aureus

GOST 30519-97 foodstuff. Method of identification of bacteria of the sort Salmonella

GOST 30538-97 foodstuff. Technique of definition of toxic elements by an atomic and issue method

GOST 30711-2001 foodstuff. Methods of identification and determination of content of aflatoxins of B and M

Terms and definitions

In the present standard the following term with the corresponding definition is applied:

Kefir: The fermented milk product produced in the way mixed (lactic and spirit) fermentations with use of the ferment made on kefiric fungi without addition of pure cultures of lactic microorganisms and yeast.

4 Classification

4.1 The product depending on dairy raw materials is produced:

- from whole milk;

- the normalized milk;

- skim milk;

- the restored milk;

- their mixes.

Technical requirements

5.1 Key indicators and characteristics

5.1.1 The product is produced according to requirements of the present standard for technological instructions, with observance of hygienic requirements for the enterprises of the dairy industry operating in the territory of the state which has adopted the standard.

5.1.2 According to organoleptic characteristics the product has to conform to requirements of table 1.

Table 1- organoleptic characteristics of kefir


Name of an indicator	Characteristic
Taste and smell	Clean sour-milk, without foreign smacks and smells. The taste is slightly sharp, the barmy smack is allowed Milky-white, uniform on all weight Uniform, with the broken or undisturbed clot. The gas generation caused by action of microflora of kefiric fungi is allowed
Color	Clean sour-milk, without foreign smacks and smells. The taste is slightly sharp, the barmy smack is allowed Milky-white, uniform on all weight Uniform, with the broken or undisturbed clot. The gas generation caused by action of microflora of kefiric fungi is allowed
Consistence and appearance	Clean sour-milk, without foreign smacks and smells. The taste is slightly sharp, the barmy smack is allowed Milky-white, uniform on all weight Uniform, with the broken or undisturbed clot. The gas generation caused by action of microflora of kefiric fungi is allowed

5.1.3 On physical and chemical indicators the product has to meet the standards specified in table 2.

Table 2-physical and chemical indicators of kefir


Name of an indicator	Norm
Mass fraction of fat, %, not less	less than 0,5 (fat-free)	0,5; 1,0; 1,2; 1,5; 2,0; 2,5; 2,7; 3,0; 3,2; 3,5; 4,0; 4,5; 4,7; 5,0; 5,5; 6,0; 6,5; 7,0; 7,2; 7,5; 8,0; 8,5; 8,9
Mass fraction of protein, %, not less	3,0
Acidity, °Т	From 85 to 130 in a key.
Phosphatase or peroxidase	It isn't allowed
Product temperature at release from the enterprise, °C	4±2
Note - For the product made from whole milk, the mass fraction of fat is established in the technological instruction in the form of the range of the actual values ("from... to....", %).

5.1.4 Admissible levels of content of potentially dangerous substances (toxic elements, mycotoxins, dioxine, melamine, antibiotics, pesticides, radionuclides) in a product shouldn't exceed requirements [1].

5.1.5 Admissible levels of maintenance of microorganisms (bacteria of group of colibacilli, yeast, a mold, Staphylococcus aureus, sort Salmonella bacteria, lactic microorganisms) in a product shouldn't exceed requirements [1].
5.2 Requirements to raw materials

5.2.1 Apply the following raw materials to production of a product:

- crude cow's milk according to the normative and technical documentation existing in the territory of the states which have adopted the standard;

- the milk fat-free - raw materials according to the normative and technical documentation existing in the territory of the states which have adopted the standard;

- the cow's milk pasteurized, intended for industrial processing according to the normative and technical documentation existing in the territory of the states which have adopted the standard;

- the milk condensed, concentrated - raw materials according to the normative and technical documentation existing in the territory of the states which have adopted the standard;

- cream - raw materials according to the normative and technical documentation existing in the territory of the states which have adopted the standard;

- the cream pasteurized, intended for industrial processing according to the normative and technical documentation existing in the territory of the states which have adopted the standard;

- premium dry whole milk in accordance with GOST 4495 to both the normative and technical documentation existing in the territory of the states which have adopted the standard;

- the powdered milk fat-free in accordance with GOST 10970 to both the normative and technical documentation existing in the territory of the states which have adopted the standard;

- cream powder in accordance with GOST 1349 to both the normative and technical documentation existing in the territory of the states which have adopted the standard;

- kefiric fungi according to the normative and technical documentation existing in the territory of the states which have adopted the standard;

- drinking water according to the normative and technical documentation existing in the territory of the states which have adopted the standard.

5.2.2 The raw materials applied to production of a product on indicators of safety have to conform to requirements.

5.2.3 Use of similar raw materials (except for kefiric fungi) the domestic and other production which isn't conceding on the indicators of quality and safety specified in 5.2.1, 5.2.2 is allowed.

5.3 Marking

5.3.1 Marking of a retail container is carried out according to with the following specification:

- for the product made from whole milk it is allowed to specify a mass fraction of fat in range "From... to..." as a percentage with additional clearly visible marking for each party of concrete value of a mass fraction of fat in any convenient way;

- for the fat-free product it is allowed not to specify a mass fraction of fat;

- for the product made from whole milk it is allowed to specify nutrition and power value in range "From... to..." as a percentage or grams and in joules or calories (or in multiple or submultiple units of the specified sizes) respectively.

5.3.2 Marking of group packing, a multireverse and transport container, transport package - according to [2], with drawing handling instructions or precautionary inscriptions: "To protect from sunshine" and "Restriction of temperature", with the indication of the minimum and maximum values of temperature in accordance with GOST 14192, to the normative and technical documentation existing in the territory of the states which have adopted the standard.

5.3.3 At an obanderolivaniye marking is allowed be not to applied with transparent polymeric materials on the side surfaces of group packing, a transport container and transport package. As marking in this case serve the visible inscriptions on a retail container or group packing, or a transport container complemented with information on the number of places and weight gross. Not looked through inscriptions, including handling instructions, apply on sheets inserts or represent in any other available way.

5.4 Packing

5.4.1 The container and materials used for packing and corking of a product have to conform to requirements, documents according to which they are made and to ensure safety of quality and safety of products at their transportations, storage and realization.

5.4.2 Formation of group packing - according to GOST 25776.

5.4.3 Transport packages form in accordance with GOST 23285 and GOST 26663.

5.4.4 Laying of a transport package is carried out so that marking not less than one unit of a retail container and/or group packing, and/or a transport container, and/or a multireverse container from each lateral face of a transport package was visible.

Laying of a transport package is carried out in the ways ensuring safety of the lower ranks of a retail container and/or group packing, and/or a transport container, and/or multireverse container without their deformation.

5.4.5 The allowed negative deviations of contents net from nominal quantity - according to GOST 8.579.

Acceptance procedures

6.1 Acceptance procedures - in accordance with GOST 26809 and to the normative documents existing in the territory of the states which have adopted the standard.

6.2 The product is controlled on the indicators of quality and safety provided in section 5 according to the program of production control approved in accordance with the established procedure.

Control methods

7.1 Selection and preparation of tests for the analysis - in accordance with GOST 26809 and to the normative documents existing in the territory of the states which have adopted the standard.

7.2 Determination of appearance and color is carried out visually, consistences, taste and a smell carry out organoleptic and characterize according to requirements 5.1.2.

7.3 Determination of temperature of a product at release from the enterprise and the net weight of a product - in accordance with GOST 3622 and according to the normative documents existing in the territory of the states which have adopted the standard.

7.4 Definition of a mass fraction of fat - in accordance with GOST 5867 and to the normative documents existing in the territory of the states which have adopted the standard.

7.5 Definition of a mass fraction of protein - in accordance with GOST 23327 and to the normative documents existing in the territory of the states which have adopted the standard.

7.6 Determination of acidity - in accordance with GOST 3624 and to the normative documents existing in the territory of the states which have adopted the standard.

7.7 Definition of phosphatase, peroxidase - in accordance with GOST 3623 and to the normative documents existing in the territory of the states which have adopted the standard.

7.8 Definition of toxic elements:

- lead - in accordance with GOST 26932, to GOST 30178, GOST 30538 and normative documents existing in the territory of the states which have adopted the standard;

- arsenic - in accordance with GOST 30538 and to the normative documents existing in the territory of the states which have adopted the standard;

- cadmium - in accordance with GOST 26933, to GOST 30178, GOST 30538 and normative documents existing in the territory of the states which have adopted the standard;

- mercury - in accordance with GOST 26927 and to the normative documents existing in the territory of the states which have adopted the standard.

7.9 Definition of pesticides - in accordance with GOST 23452 and to the normative documents existing in the territory of the states which have adopted the standard.

7.10 Definition of mycotoxins (an aflatoxin of M) - in accordance with GOST 30711 and according to the normative documents existing in the territory of the states which have adopted the standard.

7.11 Definition of antibiotics - according to the normative documents existing in the territory of the states which have adopted the standard.

7.12 Definition of radionuclides - according to the normative documents existing in the territory of the states which have adopted the standard.

7.13 Determination of content of GMO, melamine, dioxine (in case of the reasonable assumption of their possible existence) - according to the normative documents existing in the territory of the states which have adopted the standard.

7.14 Definition of microbiological indicators:

- bacteria of group of colibacilli - in accordance with GOST 9225 and to the normative documents existing in the territory of the states which have adopted the standard;

- yeast, pleseny - in accordance with GOST 10444.12 and to the normative documents existing in the territory of the states which have adopted the standard;

- Staphylococcus aureus - in accordance with GOST 30347 and to the normative documents existing in the territory of the states which have adopted the standard;

- sort Salmonella bacteria - in accordance with GOST 30519 and to the normative documents existing in the territory of the states which have adopted the standard;

- lactic microorganisms - in accordance with GOST 10444.11 and to the normative documents existing in the territory of the states which have adopted the standard.

Transportation and storage

8.1 The product is transported specialized vehicles according to the rules of transportations of perishable freights existing on this type of transport.

8.2 A product store (4±2) °C at a temperature.

The product expiration date from the moment of the end of technological process is established by the manufacturer taking into account requirements of regulations in the field of safety of food products.

Guarantee of the producer

9.1 The producer guarantees observance of requirements of these standards when the client keeps storage conditions.

Appendix А

100 g of nutrition and power value of a product

Name of product	Name of indicator
protein,		fat, g	carbohydrates, g	Vitamins C, mg
Kefir of 1,0% of fat content		3,0	1,0	4,05
Kefir of 2,5% of fat content		2,9	2,5	3,9
Kefir of 3,2% of fat content		2,8	3,2	3,6
Bezzhirny kefir		3,0	0,05	3,8
Taylinsky kefir of 1,0% of fat content		4,3	1,0	5,3
Taylinsky kefir without fat		4,3	0,05	5,3
Kefir with vitamin C of 1,0% of fat content		3,0	1,0	4,05
Kefir with vitamin C of 2,5% of fat content		2,9	2,5	3,9
Kefir with vitamin C of 3,2% of fat content		2,8	3,2	3,6
Bezzhirny kefir with vitamin C		3,0	0,05	3,8
Taylinsky kefir with vitamin C of 1,0% of fat content		4,3	1,0	5,3
Taylinsky kefir with vitamin C without fat		4,3	0,05	5,3

Keywords: application volume, standard requirements, range, technical requirements, test methods, transportation and storage, delivery of a guarantee.

Life safety

Health and safety — the science studying dangers and ways of elimination and protection against them. Is a component of system of the governmental, social and defensive activities held for protection of the population and economy of the country against consequences of accidents, accidents, natural disasters, weapons of destruction of the opponent. A main objective health and safety as sciences — protection of the person in a technosphere from negative dangers (influences) of anthropogenic and natural origin and achievement of comfortable or safe conditions of activity.

Influence of anthropogenic dangers breaks normal activity of people, causes the accidents leading to the emergency situations (ES) and accidents, including ecological. Now the disturbing tendency of increase of pernicious influence of natural hazards and processes is created. At all specifics of situations in the concrete countries and regions they are caused by growth of the population, its concentration and material riches in rather limited territories and also change of nature of genesis of natural disasters. Interfering in the nature and creating more and more powerful engineering complexes, the mankind forms the new, extremely difficult system including a technosphere which regularities of development are still unknown. It leads to increase in uncertainty of information on functioning of a technosphere, entropiynost of the processes proceeding in her, to risk of emergence of technological accidents — large-scale accidents in the industry, power, on transport, to pollution of the biosphere the highly toxic and radioactive waste of production menacing to health of millions of people.

The health and safety on production is a set of many rules and norms created for ensuring protection of life and maintaining health of the person. At employment future employee surely has to pass a personnel safety notification. Heads of the enterprises and their divisions exercise accurate control over timely instructing. Surely keep the magazine where all workers who have undergone instructing append signatures.

The safe microclimate on production is provided by the optimum temperature, humidity and speed of the movement of air. At some enterprises control also atmospheric pressure, noise level, lighting, ventilation, vibration, air pollution level. By safety regulations each worker has to have overalls, a headdress, gloves, other individual protection equipment.

Strict performance of standards of safety measures provides protection of the employee against dangers and risks which can arise at work. Safety activity on production has been created to provide the correct habitat in a workplace, and not to do much harm to activity and health of the person.

Any activity of the person is potentially dangerous. The danger can arise only at a certain combination of circumstances and conditions and to lead to injuries and diseases.

Understand a condition of working conditions at which influence on working dangerous and harmful production factors is excluded as safety of work. Working conditions - set of the factors of the production environment exerting impact on health and efficiency of the person in the course of work. Safety requirements of work are established by acts, is standard - the technical documentation, rules and instructions.

At implementation of technological processes and operation of cars and the equipment the measures excluding impact on workers, the following dangerous and harmful production factors have to be provided:

a) the machines and mechanisms which are in the movement;

b) not protected mobile elements of the production equipment;

d) the increased dust content and gas contamination of air of a working zone;

e) the increased or lowered temperature, humidity, the speed of the movement of air of a working zone;

e) the increased temperature of milk, steam and water;

g) the increased noise level;

h) the increased vibration level;

i) insufficient natural and artificial illumination of jobs and working zones;

j) the increased value of tension in an electric chain which short circuit can happen through a body of the person;

k) the increased level of static electricity;

l) the increased level of ultra-violet radiation;

m) the increased level of infrared radiation;

o) workplace arrangements at considerable height concerning the Earth's surface (floor);

o) the toxic and irritating chemicals, pathogenic microorganisms and products of their activity and also parasites activators of infectious and invasive diseases, the general for animals and the person;

p) physical, psychological overworks;

c) biological danger.

The organizations for processing of milk have to have the necessary sanitary protection zones and treatment facilities excluding pollution of soils, surface and underground water, surfaces of reservoirs of reservoirs and atmospheric air.

When working it is necessary to be guided by interindustry rules on labor protection, rules on labor protection of other federal executive authorities, the safety rules, health regulations and norms, standards and other regulations approved in accordance with the established procedure.

Harmful production factor consider production factor which influence on working in certain conditions leads to a disease or decrease in working capacity which treat physical (moving cars and mechanisms), chemical (toxic, irritating, sensibilizing, cancerogenic and mutagen, etc.), biological (pathogenic microorganisms and products of their activity, microorganisms), psychophysical.

Safety of productions is ensured by application of advanced technologies of production, ways of equipment maintenance, to rational placements of the production equipment, professional selection and training working, use of means of protection, monitoring of conformity with safety requirements.

The state of health of the person, his working capacity depends on a microclimate in a workplace. Admissible values of air temperature 15-27¾C, surface temperature 14-27¾C, speed of the movement of air 0,1-0,5m/s, thermal radiation no more than 35 W / мІ.

Performance of many technological processes is connected with release of dust in air of a working zone. The adverse effect of dust is caused by many factors: physical and chemical properties, sizes and form of dust particles; their concentration in air of a working zone; duration of her influence during change and a professional experience; other not favorable production factors and features of work. For the purpose of reduction of education and distribution of dust hold the following events: replace the technological processes connected with release of dust on environmentally friendly; increase humidity of the processed product; introduce automatic and remote control of the equipment; pressurize sources of release of dust; install ventilation and air conditioning systems of production rooms and also the equipment catching dust; apply the closed ways of transportation of the raising dust materials. If concentration of dust doesn't decrease to maximum permissible, then working should be provided with necessary individual protection equipment.

At increase in concentration harmful gases and couples, getting to an organism through respiratory organs, negatively influence the person: worsen health, reduce working capacity, and at continuous influence lead to occupational diseases. In case of excess of maximum allowable concentration normalize working conditions by means of actions: changes of technological process, his automation and mechanization, sealing of sources of allocation of vrednost, installations of filters absorbers, increases in air exchange, etc. If concentration of vrednost doesn't decrease, then workers are given individual protection equipment.

Noise causes feeling of irritation, leads to fast exhaustion, dulls attention. Vibration is mechanical oscillation of the material systems happening to the big frequency and small amplitude and the disease of joints is caused, to break motive reflexes of the person.

When designing cars and the equipment, there where it is possible, replace back and forth motion with rotary, counterbalance moving parts, instead of metal details apply silent plastic, rational planning of rooms, increase in accuracy of production of details, etc.

On Altyn Dan LLC there are harmful and dangerous factors such as:

1 Moving mechanisms. Moving mechanisms are present at each production line and represent big danger to the working personnel as are traumatism sources.

2 On Moloko LLC the ammoniac cooling system which represents special danger at malfunction or any defects and has an adverse effect on health of service personnel and also is a source of environmental pollution.

3 The electrical safety is also a dangerous factor as at defeat electric current breaks vital signs of a human body.

4 Noise of the working devices and machines. Noise causes feeling of irritation, leads to fast exhaustion, dulls attention.

Control of labor protection on Altyn Dan LLC is exercised by the head. For the organization of work on labor protection the head of the organization has created service on labor protection. The security service of work submits directly to the head of the organization.

Productions on processing of kefir have to correspond to the approved projects, technological documentation and other acts having the right of distribution for the dairy industry

Safety requirements to technological processes have to be stated in the technological documents approved in accordance with the established procedure.

Technological processes, cars, mechanisms, the production equipment have to conform to requirements of regulations for fire safety.

Access roads, platforms to platforms and places of loading unloading have to meet the requirements of technical documentation.

Chemicals (acids, alkalis and their solutions, liquid and firm caustic soda, chloric lime, other chemicals used by production of dairy products) have to be stored and be used according to requirements of technological and technical documentation. Loading, unloading, transportation of chemicals automobile or by rail have to be carried out according to requirements of the rules of labor protection existing on these means of transport. The production wastes constituting danger to the person and the environment have to be removed from jobs in process of their accumulation and be neutralized by the ways provided by the project documentation.

Control and management systems for technological processes have to provide reliable protection of workers against possible manifestation of dangerous or harmful production factors and also emergency shutdown of the production equipment. Individual protection equipment has to be given to workers on the established norms.

The work-rest schedule of workers is set in the organization according to employment policies and procedures and the current legislation.

Safety requirements to the production equipment, his placement and the rational organization of jobs have to be considered at all stages of development of design and technological documents.

The thermal devices working with use of infrared and ultra-violet radiation have to work in the automatic mode. Bactericidal lamps have to be supplied with the screens excluding hit of direct ultraviolet rays on workers.

Moving parts of conveyors to which access for workers is possible have to be protected. The conveyors which aren't looked through from the place of start-up at all their length have to be equipped with the automatic light-sound alarm system blocked with the starting arrangement.

Cooking coppers, autoclaves, sterilizers, drying cameras, steam lines, pipelines of hot water, gas and blasting have to have the devices and devices excluding or limiting allocation of heat to the room.

Safe working conditions on the equipment.

At design and production of cars and the equipment it is necessary to consider the main safety requirements for the personnel serving them and also reliability and safety of operation of these devices.

For protection against influence of dangerous and harmful production factors use means of collective and individual protection. Fixed assets of collective protection share on protective, safety, blocking, signaling, the systems of remote control of cars and the equipment and also special.

Electrical safety

Electric current represents big health hazard and lives of people.

All existing actions ensuring safety of use of the electric power can be divided into three groups conditionally:

• organizational actions

• technical actions

• individual electroprotective equipment.

Lighting

At the enterprise there is natural (side, top), artificial (lamps are located in the top zone) also a mixed lighting. There is an emergency lighting necessary for further work at sudden shutdown of a working light. The smallest illumination of a working surface demanding service in emergency operation is not less than 5%. There is emergency lighting of production objects in time off and security - artificial lighting along territory borders. Evacuation lighting is established in the places dangerous to pass of people, on ladders (in rooms of 0,5 lx, on open rooms of 0,2 l.

For improvement of conditions work on Altyn Dan LLC should develop and introduce the following events.

For decrease in traumatism moving mechanisms on mechanisms put protection covers, the warning signs are hung up.

To reduce harmful effects of the ammoniac cooling system her it is necessary to replace with freon.

For decrease in injuries, the polushchennykh electric current it is necessary to replace old and low-quality wiring on new with higher quality, to perform conducting inspection more often, to pay attention to isolation, not to overload conducting. To put the warning signs in dangerous places and places of defeat by electric current. Not to allow specially not trained personnel to work with electricity.

The Control System of Labor Protection (CSLP) is a uniform complex of the elements interconnected and interacting among themselves establishing policy and the purpose in the field of labor protection at the specific employer and a procedure for achievement of these purposes.

The Control System of Labor Protection (CSLP) is a part of the general control system (management) of the organization. The positive impact of introduction of control systems of labor protection at the level of the organization which is expressed as in decrease in influence of dangerous and harmful production factors and risks, and in increase in labor productivity is recognized by the government, employers and workers.

The main objectives of a control system of labor protection are:

• Ensuring safe operation of the production equipment.

• Safety of technological processes.

• Ensuring safe operation of buildings and constructions.

• Improvement of working conditions of workers.

• Providing workers with individual protection equipment.

• Providing optimum work-rest schedules.

• Ensuring treatment-and-prophylactic service.

• Professional selection.

• Training and instructing of workers in labor protection.

• Information support on labor protection.

Basic elements of a control system of labor protection are policy, the organization, planning and application, assessment, actions for improvement and application, assessment and actions for improvement.

APPROVED

General director

«Altyn Dan» LLC

________ Abdukarimov B.C.

«___»___________ 2018 y.

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