According to the intersectoral rules for labor protection in public catering POT R M-011-2000, there are dangerous and harmful production factors in the steakhouse that affect workers. Namely:
Moving machines and mechanisms, moving parts of trade technological equipment, transported goods, raw materials, containers;
The voltage in the 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;
High or low temperature, humidity and air mobility of the working area;
Thermal (infrared) radiation;
The presence of static electricity;
Lack or lack of natural light;
The list of harmful factors is given in Table 4.1.
The state of the microclimate (air temperature, temperature and optimal values of the indicators given in Appendix P and Table 4.2 (extract from the Appendix to Rules R M-011-2000).
Categories of work are distinguished on the basis of the intensity of the body's energy consumption in kcal / h (W) and are listed in Appendix C. Category Ia in the Steakhouse restaurant includes an accountant; Ib - the administrator of the hall for visitors. Category IIa includes a chef, IIb - a cook, assistant cook, dishwasher, technical employee, waiter, bartender.
To control the microclimate in the premises, there are thermometers for measuring temperature environment(in the room for customers, in hot, cold shops, amenity room for staff).
Table 4.1 - Harmful and dangerous factors
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Name of hazardous and harmful production factor (substance) |
Permissible levels, concentrations and other parameters |
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name, unit of measurement |
magnitude |
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Physical factors |
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Elevated equipment surface temperature |
Level, °С |
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Reduced temperature of processed raw materials (fish, meat, inside muscles) |
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Air temperature of the working area: increased reduced |
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Relative humidity of the working area |
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Air mobility |
Movement speed, m/s |
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|
Thermal tension |
W per 1 sq. m of production area |
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|
Thermal exposure of workers in the workplace: from heated surfaces of technological equipment, if the irradiated surface of the body is (%): 50 or more No more than 25 From open sources (heated metal, "open" flame, etc.): no more than 25% of the body surface should be exposed to radiation |
Intensity, W / sq. m |
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|
The intensity of the electromagnetic field created by induction household stoves operating at a frequency of 20-22 kHz Triple Exposure total duration no more than 2.5 hours during the day: by electromagnetic component by magnetic component |
Remote control (at a distance of 30 cm from the furnace body) |
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|
slipperiness of the floor |
Absence |
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|
Chemical Factors |
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|
Carbon monoxide |
MPC, mg/cu m |
Table 4.2. the optimal values of microclimate indicators for various categories of work are given.
IN industrial premises air temperature drops along the height and horizontally, as well as changes in air temperature during the shift, while ensuring optimal microclimate values at workplaces, should not exceed 2 °C and go beyond the values \u200b\u200bspecified in Table 4.2 for certain categories works. The allowable values of the microclimate indicators given above are established when, due to technological requirements, technically and economically justified reasons, optimal values cannot be provided.
Table 4.2 - Permissible microclimate indicators
When working with a coal furnace, a lot of heat energy is released, and in the hot shop of an enterprise, microclimate control is given more attention. It is not always possible to meet the optimal parameters, however, the indicators remain within the acceptable limits.
Ventilation, heating and lighting
Special attention given to ventilation. The hot shop is equipped with a mechanically driven exhaust and supply ventilation system with local ventilation suction (ventilation hood) above the electric and induction cooker. The coal stove has a separate ventilation with hydrofiltration. The supply air to the hot shop is supplied to the working area and the upper zone, to the rest of the rooms - to the upper zone. The supply of 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 (one exhaust system combines the local exhaust of the hot shop and the general ventilation of the hot shops and the washing room);
Refrigerated chamber for storing vegetables and fruits;
Restrooms and showers.
The removal of air from the premises of the hot shop is carried out in excess of the inflow. The amount of air removed from hot shops with the help of local exhaust ventilation (umbrella) is 65% of the total amount of air removed from the premises, and 35% by general exchange ventilation. In the air ducts of the exhaust systems of the hot shop, hatches are provided for periodic cleaning and flushing of the air ducts from fatty deposits.
Premises with natural light (visitor hall, administrative premises) are ventilated through transoms, vents.
A thermal curtain is installed at the entrance for visitors. Heat is supplied by heating systems during the cold period of time centrally.
In the halls for visitors there is natural and artificial lighting, in the production rooms it is predominantly artificial. The organization of lighting in ensuring favorable working conditions that contribute to the preservation of health and high efficiency of employees is of great importance. For electric lighting, gas-discharge lamps are used (fluorescent, high-pressure mercury with corrected color of the types DRL, DRI, sodium).
Thus, by fulfilling all the requirements for labor protection in the Steakhouse restaurant, such tasks are solved as: ensuring the growth of labor efficiency through the use of advanced service methods, improving the organization of jobs; the health of people is preserved in the process of work, reducing their fatigue, increasing efficiency by improving working conditions.
The public catering system has existed for a long time and is always in demand, because not a single person wants to be hungry. The main representatives of the personnel of public catering establishments are cooks and waiters.
For waiters, unhealthy factors are:
Night shift work;
Load on the nervous system, constant stress;
Noise in the hall of a restaurant, cafe, bar, etc.;
Load on the musculoskeletal system;
Tobacco smoke pollution while serving customers in the area for smokers.
For chefs, unhealthy factors are:
Work in conditions of high temperatures;
Load on the musculoskeletal system, including a long forced working position;
Air pollution by products generated during cooking; - contact with allergens, irritating substances;
Night shift work;
Lifting and moving weights.
Consequence of constant influence occupational hazards are sleep disorders, hypertension, neuroses, circadian rhythm disorders, endocrine diseases, secondary immune deficiency and even oncological diseases. Occupational burnout syndrome, varicose veins of the lower extremities are formed, hearing is reduced, diseases of the spine, flat feet, bronchial asthma, chronic obstructive pulmonary disease, and various forms of allergies appear. Working at elevated temperatures provokes cardiovascular diseases (myocardial infarction, stroke), skin diseases(rosacea). Fungal infections are an occupational disease in confectioners. Mandatory conditions prevention of occupational diseases are regular medical examinations, equipment of workplaces in accordance with sanitary norms and rules, compliance with safety regulations and labor discipline at the workplace. In addition, it is necessary to make personal efforts to maintain healthy lifestyle life and reduce the impact of occupational hazards:
1. To prevent problems with the musculoskeletal system, you need to do morning exercises and physical breaks at the workplace every day, as well as give yourself additional physical activity. In other words, provide yourself with a full-fledged motor mode. Wear comfortable light shoes with low heels, if necessary use orthopedic insoles or special orthopedic shoes. Learn how to lift and move weights, use carts and strengthen your back muscles with special exercises.
2. To prevent diseases of the respiratory system, stay in the fresh air for at least 30-60 minutes, and ventilate the room during the day.
3. To avoid diseases of the gastrointestinal tract, you need to adhere to a balanced diet. If you already have diseases, then follow the recommendations of the doctor and follow a special diet.
4. To prevent the syndrome of professional burnout and neuropsychic overstrain, you should master the techniques of auto-training and quick calming. For example: take a deep breath and exhale several times, slowly counting to ten.
5. In the case of shift work, coordinate the mode of work and the time of entering the shift with their biological rhythms (“lark”, “owl”).
6. To prevent varicose veins, periodically change the static load to dynamic, wear compression stockings, socks, stockings, tights (as recommended by a doctor). During breaks, take off your shoes and rest your feet, stroking your legs with a clasping movement of your hands from your fingers to your hips to improve blood flow. At home, you can do a contrast shower for the legs, for 5-10 minutes, raise your legs above your head in a lying position.
7. If an occupational disease aggravates or is most pronounced at work (allergies, bronchial asthma, and others), then it is better to change the type of activity and learn another profession.
Take care of yourself, be healthy.
Working conditions in enterprises Catering Basic sanitary and hygienic documents. which establish mandatory hygiene requirements for production processes, equipment, workplaces, labor process, working environment and sanitary services are “SP 2.3.6.1079-01. 2.3.6. Catering organizations. Sanitary and epidemiological requirements for public catering organizations, production and turnover in them food products and food raw materials. The application must refer to the above regulations and accurately write the name of your position.
Compensation for harmfulness to cooks
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 the tariff rate or salary
1 and 2 Art. 147 - Shortened 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.
Harmful working conditions for cooks
See also: Harmful production factors: what it is and classification by profession Harmful factors affecting the health of an employee:
- physical factors;
- chemical factors;
- biological factors;
- labor factors.
All these factors can significantly affect the health and well-being of an employee. For example, if the production temperature is very low, the worker may experience acute respiratory diseases.
And if the employee has to work at night, or the working day exceeds the allowable norms, there may be difficulties with concentration and well-being in general. With prolonged observance of such a regimen of work, sleep disturbance occurs.
Attention
The degree of influence of these factors on the life and health of an employee will directly depend on the strength of their influence. Harmful working conditions by class List of hazard classes.
Harmful working conditions for cooks: what additional payments are required by law?
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.
Cook harmful working conditions
These protective equipment are subject to mandatory certification. Benefits for harmful working conditions Employees are entitled to benefits.
Those factors that affect the employees of the enterprise during work often have an adverse effect on the body, disrupting its proper functioning. Sometimes adverse conditions in the workplace can threaten not only the health, but also the life of the employee.
Therefore, each employee who performs his labor obligations in conditions of harm, privileges rely. Accounting is responsible for calculating them. The size and form of benefits are determined depending on the class and degree of harmfulness of working conditions.
Benefits that are due for working in hazardous conditions: timely pension under special conditions, provision of milk and other products to employees, changes in working hours, monetary compensation. For example, the usual work week is 40 hours.
Approved list of hazardous professions
Necessary terms Production factors are divided into 4 classes, which include - physical, chemical, biological and psychophysiological. All of them have some impact in the course of implementation. labor activity resulting in irreversible damage to the human body.
Info
Name Consequences Dangerous Formation of an injury of varying severity, causing the onset of disability Harmful Provoking the onset and further development of occupational diseases of various types Note. Third class production factors is divided into 4 subclasses, which are characterized by certain signs of harmful working conditions.
Harmful working conditions: the concept of 2, 3 and 4 degrees and who belongs to them?
Is the cook harmful profession At this stage, you need to remove cartilage, tendons, small bones, separate large pieces and sort the rest. By the way, most fat chefs work in Russian, Ukrainian and German restaurants, and least of all in Asian, Italian and Greek ones. Prone to overweight and all those who work in purely female office teams - accountants, teachers, employees of various departments, housing departments and other offices. Hello, Olga Sergeevna. Not every job with harmful and difficult working conditions gives the right to preferential pension provision. Preferential pensions are assigned to employees only certain professions and positions that are provided for in Lists No. 1 and No. 2 (Resolution of the Cabinet of Ministers of the USSR of January 26, 1991 No.
Harmful working conditions class 3.1 and 3.2 in Russia in 2018
Assessment of hazardous working conditions SOUT has replaced certification of workplaces. SOUT - a special assessment of working conditions. This is a set of activities that are carried out in order to assess the conditions in which employees work at a particular enterprise.
Important
See also: Harmful working conditions class 3.1 and 3.2: employee benefits and compensation When the working conditions are assessed, members of a special commission check all possible factors that affect the employee. All parameters of the production environment are subject to verification.
After their detailed study, the commission assigns one of the hazard classes to the enterprise. Depending on the assigned hazard class, employees are paid benefits, special conditions labor. The level of hazard can be reduced if employees use personal protective equipment.
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 only in 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 should be carried out in 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 activities, it is worth highlighting 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.
For this, it is necessary to assess the workplace, which will determine the complexity of the functions performed, the presence of harmful and dangerous factors, the level of personal responsibility. Special assessment of working conditions in accordance with the Decree of the President of the Russian Federation of January 24, 2010 should be carried out exclusively by those organizations that have received appropriate accreditation. When conducting special evaluation working conditions of the cook must be taken into account not only correct location inventory and equipment, but also the rationality of the organization of the workplace, compliance with safety requirements, sanitary and hygienic standards and equipment with protective equipment.
Special assessment of working conditions: what Rostrud will check Particular attention should be paid to indicators:
- microclimate;
- noise level;
- thermal radiation;
- air of the working area;
- the level of electromagnetic fields.
Certification of the cook's workplace must also take into account the availability of inventory, equipment and tools in the work area, which can lead to injuries. If, according to the results of the certification workplace cook is recognized as harmful, the employer is obliged to take measures to eliminate the identified harmful factors and create safe working conditions. If it is impossible to create such conditions, the employee must be provided with compensation, additional payments and guarantees provided for by the current legislative acts.
The impossibility of restoring the body of an employee before the start of the next work shift in full force 3.2 The appearance of the employee and further development disease associated with the implementation of his professional activities without loss of ability to work, if the duration of his labor activity is more than 15 years 3.3 The formation of occupational diseases, the severity of which is in the category of mild and professional duties 3.4 The development of severe forms of diseases that contribute to the complete loss due to the irreversibility of the exercise process professional activity Types of benefits Class Class name depending on working conditions Types of benefits provided First Second Optimal Permissible An increase in the amount of payment for work performed is not provided in accordance with the norms of Article 147 of the Labor Code of the Russian Federation.
Professional activity is characterized by the following main factors: the volume and nature of the load, in particular the ratio of physical and neuro-emotional loads; the position of the body (working posture) during work, the volume and nature of their movements, the mode of work - the alternation of periods of work and rest during the work shift, week, as well as environmental conditions, including work in urban conditions or in agriculture.
The State Committee for Sanitary and Epidemiological Supervision of the Russian Federation approved for the first time the Sanitary Rules and Norms Hygiene requirements to the working conditions of women. SanPiN 2.2.555-96", which defines the mandatory hygienic requirements for production processes, equipment, main jobs, the labor process, the working environment and sanitary and domestic provision for working women in order to protect their health.
The purpose of the document is to prevent the negative consequences of the use of women's labor in production conditions, taking into account the anatomical and physiological characteristics of their bodies, to preserve the health of working women based on a comprehensive hygienic assessment of the factors of the working environment and the labor process.
When organizing any work process, it is necessary to take into account the psychological and physiological features a person, to know the limits of his muscle strength and speed of movements, the speed of reaction and attention, the speed of information processing and its accuracy, etc. At the same time, it is necessary to take into account how these qualities change during the working day, what requirements can be made to a person and what conditions must be created in order for these requirements to be met. 1
Sanitary and hygienic conditions at the enterprise have a great impact on human health and labor processes. These include: temperature conditions, humidity and air velocity, cleanliness of air, premises, equipment and inventory, personal hygiene of workers, etc.
The normative temperature, humidity and cleanliness of the air in the premises are maintained by means of ventilation, heating and air conditioning. The catering establishment under consideration has optimal microclimate parameters:
Air temperature 25 ° C;
Relative humidity 74%;
The speed of air movement is 0.1 m/s.
An effective way to combat air pollution in the enterprise is wet cleaning of premises, cleanliness and order in the workplace, etc. All commercial and industrial premises of the Dining Hall shall be kept in proper cleanliness. Wet cleaning is carried out several times a day. At the end of the work, the premises are carefully cleaned and left overnight in full sanitary order. Once a week, the premises are cleaned using a soapy alkaline solution, bleach, once a month a sanitary day is appointed for general cleaning and disinfection. Equipment (distributing tables, distribution tables, cutting boards, etc.) and inventory are cleaned daily after work, washed with hot water using detergents approved by the sanitary and epidemiological service.
Disinfection and disinsection of premises are carried out systematically and at the direction of the sanitary and epidemiological service. The enterprise is provided with a sufficient amount of cleaning equipment (buckets, basins, brushes, brooms, rags, etc.) and detergents (soap, soda, lye, etc.). Detergents are stored in cabinets specially allocated for this purpose in dishes with appropriate inscriptions. At least once a week, cleaning equipment is disinfected with a 10% bleach solution.
The state of human health is influenced not only by the general sanitary conditions in which he has to work, but also by the observance of the rules of personal hygiene, which consist in daily care for the cleanliness of the body, linen, clothes and shoes, in observing the correct alternation of work, rest and sleep, took physical culture, tempering the body.
Premises for personal hygiene of women are provided at public catering establishments with the number of women working in the most numerous shift, 100 or more, and enterprises selling food products with a trading area of 650 m2 or more, non-food products - with a trading area of 1500 m2 or more. If from 50 to 100 women work at catering establishments in the most numerous shift, an individual cabin for procedures in the restroom is equipped. 1
Despite the small number of female staff (only 15 people) in the Dining Room, there is a room for hygiene procedures.
In accordance with the Order of the Ministry of Health and Social Development of the Russian Federation dated April 12, 2011 No. 302n Persons working in public catering, trade, buffets, catering units undergo an annual medical examination by infectious disease specialists, dermatovenereologists, otorhinolaryngologists, dentists - within the time limits established by the local sanitary and epidemiological service. Each employee of the Canteen is examined and has a personal sanitary book of the established form, in which the results of medical examinations are entered.
Hazardous and harmful production factors by the nature of action are divided into: physical, chemical, biological and psychophysiological.
Chemical hazardous and harmful production factors differ:
By the nature of the impact on the human body (toxic, irritating, sensitizing, carcinogenic, mutagenic, affecting reproductive function);
Along the way of penetration into the human body (through the respiratory system, gastrointestinal tract, skin and mucous membranes);
Biological - bacteria, viruses.
Psychophysiological hazardous and harmful production factors are divided into physical and neuropsychological overloads according to the nature of the action. 1
Harmful production factors cannot be considered as a permanent phenomenon inherent in this profession. They can be weakened or eliminated altogether with the improvement of the technological process, improvement of working conditions.
If the technological process forces the worker to stay in the same position for a long time (standing, sitting, inclined, etc.) or leads to overstrain of individual systems and organs of the body, this is also a harmful production factor. For example, prolonged standing work is associated with strong static stress, which can lead to deformation of bones and joints, as well as vascular changes (dilation of the veins of the lower extremities).
Such diseases are found in sellers, cooks, porters, waiters, etc. Therefore, preventive measures in the field of trade and public catering and working conditions should be aimed at easing the load on the musculoskeletal-ligamentous apparatus, its strengthening and the possibility of a free transition of the human body from one position to another. Canteen cooks are advised to sit for 5-10 minutes every 2 hours of work. For this, a recreation area is equipped. Employees are recommended to wear shoes with some orthopedic elements (a recess under the heel, laying out a free arch), which protect the foot from the appearance of flat feet, as well as reduce foot fatigue.
Unfavorable factors of the working environment also include drafts, high humidity, water vapor generated during cooking and washing dishes, flour dust, products of thermal decomposition of fat that occur during frying and baking confectionery. The increased dust content of the air in the working area will get into the lungs, mucous membranes, skin, dust of plant and animal origin, synthetic detergents, etc. can cause allergic diseases of the organs of vision and respiration, skin and other diseases. The increased air temperature of the working area contributes to the disruption of metabolic processes in the body. High humidity hinders the exchange of heat between the human body and the environment. The increased noise level at the workplace contributes to a decrease in hearing acuity, a violation of the functional state of the cardiovascular and nervous systems.
Sharp cutting and piercing objects, sharp edges, burrs and roughness on the surfaces of tools, equipment, inventory can cause injuries, minor damage to hands and other unprotected parts of the body. Moving mechanisms, moving parts of commercial and technological equipment can also injure an employee. The increased temperature of the surfaces of equipment, products, contact with a hot (over 45 degrees C) surface can cause burns to unprotected areas of the body. And prolonged contact with chilled and frozen foods, the cooled surface of refrigeration equipment, etc. can be the cause of vascular disease, especially of the fingers.
Workers should be careful when working with sharp cutting and piercing objects. Be extremely careful when working with technological equipment. Avoid contact with cutting and moving parts of process equipment. Take special care when handling heated foods. Hand protection must be worn when working on hot and cold surfaces.
Failure to comply with electrical safety rules can cause local electric shock (burns, mechanical damage, etc.) or electric shock. An increased level of electromagnetic radiation energy of the HF, UHF, microwave ranges can cause disturbances in the cardiovascular, endocrine systems, changes in the nervous system and other diseases. Elevated levels of static electricity Discharges of accumulated static electricity can cause injury to workers, ignite combustibles, fires, and explosions.
Proper lighting of the working area is also very important, since in case of insufficient illumination, visual fatigue, eye pain, and general lethargy occur, which lead to a decrease in attention and the possibility of injury to the worker. Artificial lighting is additionally used to illuminate the working area of the kitchen. Fluorescent lamps are used as light sources, ceiling lamps are placed symmetrically in order to create uniform illumination of the entire room.
Thus, we can note that the Dining Room as a whole complies with sanitary and hygienic norms and rules. Zvproizvodstvo monitors compliance with the rules and regulations when working with equipment, electrical equipment, and also instructs employees on labor protection.
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Is it necessary to pay a cook of a general education educational institution an additional payment for unfavorable working conditions if the educational institution does not provide food for children during the summer holidays?
Before answering the question asked, we recall that the remuneration of workers educational institutions carried out in accordance with by order of the Ministry of Education and Science "On streamlining the conditions of remuneration and approving the schemes of tariff categories for employees of educational institutions, educational institutions and scientific institutions" dated September 26, 2005 No. 557 And Instructions on the procedure for calculating the wages of education workers, approved by order of the Ministry of Education dated April 15, 1993 No. 102(Further - Instruction No. 102).
When determining the terms of payment for work with heavy and harmful conditions labor, including workers in the kitchen of educational institutions, should be guided by 33 this Instructions. According to this norm, the heads of educational institutions, in agreement with the trade union committees, can establish surcharges workers who are employed in jobs with difficult and harmful working conditions, up to 12% tariff rate (official salary) and up to 24% of the tariff rate (official salary) for jobs with especially difficult and harmful working conditions in the manner and based on the list of works provided for in Appendix No. 9 To Instructions No. 102 .
At the same time, it should be noted that right to establish surcharge "for harmfulness" arises from the employee out of position which he occupies and for the performance of relevant types of work, which in annex 9 toInstructions No. 102 recognized as difficult and harmful working conditions. Specialists of the Central Committee of the Trade Union of Educational and Scientific Workers drew attention to this, in particular. letter dated April 16, 2010 No. 02-5/169.
The specific amounts of additional payments and the duration of their payment to employees who perform such types of work are established by order of the institution.
Moreover, in accordance with letter of the Ministry of Labor dated December 24, 2007 No. 939/13/84-07 wages for working conditions are set according to Model regulation on the assessment of working conditions at workplaces and the procedure for applying sectoral lists of jobs where additional payments to workers for working conditions can be established, approved by the resolution State Committee labor and social issues USSR and the Secretariat of the All-Union Central Council of Trade Unions of 03.10.86, No. 387 / 22-78, which continues in accordance with by the Verkhovna Rada of September 12, 1991 No. 1545-XII, and are carried out at the workplaces where the work provided for industry lists works with difficult and harmful (especially difficult and especially harmful) working conditions as a percentage of tariff rate(salary) only if it is impossible to eliminate harmful production factors by organizational or engineering measures.
According to clause 1.7 this model provision surcharges are established for a specific workplace and are accrued to employees only for the time of actual employment at this place. That is, the surcharge "for harmfulness" is established for actual work time workers in the workplace with harmful working conditions. At the same time, working time is considered the time during which the employee performs his labor duties in accordance with the schedule, work schedule or conditions. employment contract, contract.
So, given the above, we summarize: if the cook actually does not work in harmful conditions labor (does not fulfill his labor duties), for example, is in annual leave or temporarily transferred to another job (without harmful working conditions), then there are no grounds for paying him an additional payment “for harmfulness”.
In turn, if during the summer holidays he continues to perform his duties at workplaces with harmful working conditions, the above-mentioned surcharge is charged him on a general basis.
