GB 30533-2014Health and safety for design and technology in schools and similar establishments-Code of practice (English PDF)

4.4 Health and safety requirements

4.4.1 Schools should refer to GB/T 28001, GB/T 28002 establishment of school health and safety management system, and be implemented.

4.4.2 Schools should be related to the nature and scale of activities appropriate arrangements and effective planning, organization, control, monitoring, evaluation Measures to protect health and safety, and should be recorded.

4.4.3 Head of Design Technology department should understand their responsibility to bear in health security, and how the school or relevant bodies in These tasks and responsibility for the health and safety of people together.

4.4.4 Health and Safety Administrator shall continuously monitor the effectiveness of existing preventive and protective measures. Health and Safety Administrator shall be at least every six months Conduct a formal review to ensure that the measures remain in force.

4.4.5 In order to ensure sustained and effective education administration at least once a year should check the school's health and safety management system, and should Staff to ensure that health and safety regulations and good practices of knowledge and understanding.

4.4.6 should be established for small injuries and accident reporting system to review and implement it as an effective supervision and effective health and safety program One of the measures.

4.4.7 Health and Safety Administrator Schools shall designate or schedule one or more health and safety administrator to assist the implementation of this standard and comply with health and safety regulations. Health response Security administrators adequate training, combined with their own experience or knowledge to enable them to implement the standard risk assessment.

4.5 Health and Safety Training

4.5.1 Schools should provide all the necessary information, instruction, training and supervision to ensure the health and safety of staff at work. Should be considered All the staff in the ability to respond to health and safety.

4.5.2 staff to enter schools or similar institutions, when they are exposed to any risk, they should provide them with appropriate health Safety Training.

4.5.3 All staff in the initial training should be trained in the safe use of equipment, machinery equipment and processing steps. If you can not Job training, job training should be carried out. Teachers and staff in all aspects of food education to teach at least managed health prove.

4.6 reporting of accidents and dangerous thing Major incident (related diseases, health and dangerous work), the scene of the accident concerned shall immediately report to the person in charge of the unit. The person in charge after receiving the accident report, should take prompt and effective measures to organize the rescue to prevent accident and reduce casualties and property damage Loss. All major accidents should be reported and recorded, either in the form of school reports complete report can also be recorded in detail in the Security Manual Love, in each case, should consider the case of the accident and the measures taken to prevent the accident from happening again.

4.7 Aid

4.7.1 Schools should be based on the need to develop a variety of disaster response, contingency plans infectious diseases, food poisoning, accident and other unexpected events, Equipped with the appropriate facilities and necessary exercise.

4.7.2 Schools should be based on harmful factors and its damage may occur or exist in close proximity in the field of emergency treatment facilities and protective equipment Apparatus comprising. shower, eyewash facilities, first aid kit, emergency communications equipment and personal protective equipment (such as protective clothing, respiratory protective equipment, protective surface Or cover glasses, protective gloves, protective footwear) and the like.

4.7.3 emergency treatment facilities should be clearly identified, and conduct regular maintenance to ensure proper operation.

4.7.4 respirator selection, use and maintenance should be consistent with GB/T 18664.

4.7.5 mechanical injury protective gloves should be consistent with GB 24541.

4.7.6 protective footwear shall comply with GB 21147.

4.7.7 First Aid Kit

4.7.7.1 first aid kit should be set in place injury prone and easy access to the emergency personnel.

4.7.7.2 The first aid kit should be in accordance with GB Z1-2010 requirements of Appendix A, Table 4. Aid material provided by

4.7.7.3 shall comply with the appropriate health standards, and the person responsible should regularly check for updates.

4.7.8 shall be trained, competent personnel to emergency hazards.

4.7.9 When the emergency is not timely, you should seek immediate medical attention or call an emergency number.

5.1 General Requirements Architectural Design

5.1.1 primary and secondary schools should be consistent with GB J99.

5.1.2 carefully consider the number of students in each study area, to ensure safe and effective learning supervision.

5.1.3 should conduct a risk assessment to determine the appropriate number of people for each study area. The risk assessment should consider the following factors.

a) the size and layout of the regions;

b) each region in a variety of furniture and equipment size and number;

c) The nature of the work area;

d) the student's age and ability;

e) financial viability and experience of teachers;

f) the ability to test the extent of teachers and other employees of the necessary support;

g) with special needs (disabilities) students exists;

h) if there is a non-Chinese speaking students;

i) student behavior.

5.1.4 Each area should be designed around a range of safe operating area of each new or refurbished equipment, furniture and equipment and dimensions of the parts Size and footprint should be taken into account.

5.2.1 General requirements

5.2.1.1 should be for students to experiment bulk supply of materials and laboratory supplies were stored.

5.2.1.2 materials and laboratory supplies should be safely stored. Number of Number

5.2.1.3 and teaching standards required to purchase any storage items should be as small as possible.

5.2.1.4 end of each semester to do a check of the inventory of the items stored for too long, to the manufacturer's instructions and in accordance with environmental protection Support legislation to make the appropriate disposition.

5.2.1.5 for items stored at height should provide appropriate ladder.

5.2.1.6 height of deposited items should be placed firmly and not extended to protect staff and students eye, head and body safe.

5.2.1.7 Library bookshelf should have sufficient strength and stability degree, put books should be considered load-bearing capacity of the shelves, the shelves should be high Fixed, to avoid dumping.

5.2.1.8 should be given to chemicals, liquefied petroleum gas, acetylene, oxygen, etc. to provide adequate storage space. Dangerous goods [such as flammable (liquid or Gas), toxic, corrosive objects] should be different in nature and other dangerous objects apart. It should be pasted significant safety warning label Blog. Storage and use of hazardous substances should be consistent with GB/T 28920-2012.

5.2.2 Materials

5.2.2.1 Mass storage materials such as wood, metal, etc. should be stored separately and clearly marked with the teaching area.

5.2.2.2 stored products should be close to the workplace, easy to transport.

5.2.2.3 should have enough storage shelf.

5.2.2.4 Storage spherical metal, wooden planks, wood, metal, and plastic sheet, the material should not exceed the end of the storage shelf. If the vertical stack Place, shall be protected railing or chain.

5.2.2.5 In order to ensure that the material is always in good condition and easy to manage, wood and plastic should be placed in a warm dry place, the metal should Put in a cool place.

5.2.3 Food

5.2.3.1 should correct separation and storage of food. Separate storage space should be provided for the following four types of food.

a) dried fruits and nuts;

b) fresh fruits and vegetables;

d) perishable food. The food categories should control storage is regularly check it.

5.2.3.2 stored dried food (bread, bottled, canned food) should be kept in a dry, well-ventilated room, a temperature range of 10 °C ~ 15 °C, these foods should not be placed on the floor, should be placed in the air circulate better place. At the same time according to the manufacturer's instructions do save.

5.2.3.3 raw, unprocessed fruits and vegetables and other foods should be stored separately in a cool, dry, well-ventilated place, should not be exposed The sun, the saved temperature range of 10 °C ~ 15 °C.

5.2.3.4 frozen food storage temperature is at least -18 °C. All of the freezer compartment should be checked periodically to ensure proper temperature is maintained.

5.2.3.5 perishable food (such as fish, meat, poultry, dairy products, processed fruits and vegetables, opened canned or bottled foods, raw or semi Raw pastry dough food) shall be maintained at between 1 °C ~ 4 °C, frozen fried foods should be kept at between 1 °C ~ 3 °C.

5.2.3.6 stored in a refrigerator or freezer food should be packaged or placed in a suitable container, and dated.

5.2.3.7 raw food and cooked food should be kept separate and completely different operating appliances. If only one refrigerator available, should be born Food cooked food on the shelf below. Prevent pending processed foods and directly imported food, cross-contamination of raw materials and finished products.

5.2.3.8 should not put hot food directly into the refrigerator or freezer. Food should be allowed to cool as much as possible, if the conditions can be used cooler.

5.2.3.9 should be enough refrigerators and refrigeration equipment used to preserve perishable raw material has been processed and provided to the students one day diet food.

5.2.3.10 reheated food should be at least 70 °C high-temperature heating 2min, hot food holding temperature should not be below 63 °C.

5.2.3.11 full bloom directly imported food containers must be washed prior to use, disinfection.

5.2.4 Dangerous substances

5.2.4.1 dangerous substances according to their risk of having a major or dangerous according to GB 6944-2012 are divided into nine categories. include. ...