I CONFIRM:

[Job Title]

_______________________________

_______________________________

[Name of organization]

_______________________________

_______________________/[F.I.O.]/

"______" _______________ 20___

JOB DESCRIPTION

Manufacturer of semi-finished food products of the 4th category

1. General provisions

1.1. This job description defines and regulates the powers, functional and job responsibilities, rights and responsibilities of the manufacturer of semi-finished food products of the 4th category [Name of the organization in genitive case] (hereinafter referred to as the Company).

1.2. A manufacturer of semi-finished food products of the 4th category is appointed to the position and dismissed from the position as established by the current labor legislation by order of the head of the Company.

1.3. A manufacturer of semi-finished food products of the 4th category belongs to the category of workers and reports directly to [name of the position of the immediate supervisor in the dative case] of the Company.

1.4. A person with vocational education, appropriate training and work experience in the specialty of at least 1 year is appointed to the position of manufacturer of semi-finished food products of the 4th category.

1.5. IN practical activities A manufacturer of 4th category semi-finished food products must be guided by:

• local acts and organizational and administrative documents of the Company;
• internal rules labor regulations;
• rules of labor protection and safety, ensuring industrial sanitation and fire protection;
• instructions, orders, decisions and instructions from the immediate supervisor;
• this job description.

1.6. A manufacturer of semi-finished food products of the 4th category must know:

• techniques and rules for deboning poultry carcasses, shoulder and rib cage parts of large and small livestock carcasses, and cutting fish sturgeon breeds;
• culinary purpose of parts of carcasses of large and small livestock, sturgeon fish;
• assortment of portioned semi-finished products from meat, poultry, sturgeon fish, basics technological process their manufacture;
• recipes and basic technology for preparing shortbread and puff pastry (semi-finished product).

1.7. During the period of temporary absence of a manufacturer of semi-finished food products of the 4th category, his duties are assigned to [deputy position title].

2. Job responsibilities

A manufacturer of semi-finished food products of the 4th category carries out the following labor functions:

2.1. Conducting complex processes of primary processing of raw materials in the production of semi-finished products from meat, poultry, game birds, sturgeon fish; deboning of poultry carcasses, shoulder and rib cage parts of large and small livestock carcasses.

2.2. Cutting portioned semi-finished products from large pieces of meat and poultry for frying in natural form (entrecotes, beefsteaks, splints, fillets, escalopes) and breaded (rump steaks, schnitzels).

2.3. Cooking meat for kebabs and quenelle mass.

2.4. Cutting sturgeon fish into links.

2.5. Cutting links into portioned pieces.

2.6. Preparation of shortbread and puff pastry (semi-finished product).

In case of official necessity, a manufacturer of semi-finished food products of the 4th category may be involved in the performance of his official duties overtime, in the manner prescribed by law.

3. Rights

A manufacturer of semi-finished food products of the 4th category has the right:

3.1. Get acquainted with the draft decisions of the enterprise management concerning its activities.

3.2. Submit proposals for improvement of work related to the duties provided for in this job description for management’s consideration.

3.3. Report to your immediate supervisor any deficiencies identified during the performance of your duties. production activities enterprise (its structural divisions) and make proposals for their elimination.

3.4. Request personally or on behalf of the immediate supervisor from heads of departments of the enterprise and specialists information and documents necessary to perform their job duties.

3.5. Involve specialists from all (individual) structural divisions of the Company in solving the tasks assigned to them (if this is provided for by the regulations on structural divisions, if not, with the permission of the head of the Company).

3.6. Require the management of the enterprise to provide assistance in the performance of their official duties and rights.

4. Responsibility and performance evaluation

4.1. A manufacturer of semi-finished food products of the 4th category bears administrative, disciplinary and material (and in some cases, provided for by law RF - and criminal liability for:

4.1.1. Failure to carry out or improperly carry out official instructions from the immediate supervisor.

4.1.2. Failure or improper performance of your labor functions and the tasks assigned to him.

4.1.3. Illegal use of granted official powers, as well as their use for personal purposes.

4.1.4. Inaccurate information about the status of the work assigned to him.

4.1.5. Failure to take measures to suppress identified violations of safety regulations, fire safety and other rules that pose a threat to the activities of the enterprise and its employees.

4.1.6. Failure to ensure compliance with labor discipline.

4.2. The assessment of the work of a manufacturer of semi-finished food products of the 4th category is carried out:

4.2.1. By the immediate supervisor - regularly, in the course of the employee’s daily performance of his work functions.

4.2.2. The certification commission of the enterprise - periodically, but at least once every two years, based on documented results of work for the evaluation period.

4.3. The main criterion for assessing the work of a manufacturer of semi-finished food products of the 4th category is the quality, completeness and timeliness of his performance of the tasks provided for in these instructions.

5. Working conditions

5.1. The working hours of a 4th category manufacturer of semi-finished food products are determined in accordance with the internal labor regulations established by the Company.

5.2. Due to production necessity A manufacturer of semi-finished food products of the 4th category is required to go on business trips (including local ones).

I have read the instructions on ___________/___________/“____” _______ 20__.

I CONFIRM:

[Job Title]

_______________________________

_______________________________

[Name of organization]

_______________________________

_______________________/[F.I.O.]/

"______" _______________ 20___

JOB DESCRIPTION

Manufacturer of semi-finished food products, 2nd category

1. General provisions

1.1. This job description defines and regulates the powers, functional and job responsibilities, rights and responsibilities of the 2nd category manufacturer of semi-finished food products [Name of the organization in the genitive case] (hereinafter referred to as the Company).

1.2. A manufacturer of semi-finished food products of the 2nd category is appointed to the position and dismissed from the position in the manner established by the current labor legislation by order of the head of the Company.

1.3. A manufacturer of semi-finished food products of the 2nd category belongs to the category of workers and reports directly to [name of the position of the immediate supervisor in the dative case] of the Company.

1.4. A person with vocational education, appropriate training and work experience in the specialty of at least 1 year is appointed to the position of manufacturer of semi-finished food products of the 2nd category.

1.5. In practical activities, a manufacturer of 2nd category semi-finished food products must be guided by:

• local acts and organizational and administrative documents of the Company;
• internal labor regulations;
• rules of labor protection and safety, ensuring industrial sanitation and fire protection;
• instructions, orders, decisions and instructions from the immediate supervisor;
• this job description.

1.6. A manufacturer of semi-finished food products of the 2nd category must know:

• technical rules for the primary processing of potatoes, vegetables and herbs by machine and manually, signs of their good quality;
• requirements for the quality of finished semi-finished products;
• norms of acceptable waste during cleaning and post-cleaning of potatoes and root crops.

1.7. During the period of temporary absence of a 2nd category manufacturer of semi-finished food products, his duties are assigned to [deputy position title].

2. Job responsibilities

A manufacturer of semi-finished food products of the 2nd category carries out the following labor functions:

2.1. Conducting simple processes of primary processing of raw materials in the manufacture of semi-finished products.

2.2. Peeling potatoes, vegetables, herbs and fruits by machine or by hand.

2.3. Monitoring the process of machine peeling of potatoes and root crops in compliance with established waste standards.

2.4. Additional cleaning of potatoes and root vegetables from eyes, stains, and remaining skin after machine cleaning.

2.5. Sorting, calibrating, washing potatoes and root crops by machine or manually.

2.7. The vein of the shoulder blade and thick edge of beef, veal, lamb, pork and other carcasses.

2.8. Trimming meat.

2.9. Sharpening and straightening knives.

In case of official necessity, a manufacturer of semi-finished food products of the 2nd category may be involved in the performance of his official duties overtime, in the manner prescribed by law.

3. Rights

A manufacturer of semi-finished food products of the 2nd category has the right:

3.1. Get acquainted with the draft decisions of the enterprise management concerning its activities.

3.2. Submit proposals for improvement of work related to the duties provided for in this job description for management’s consideration.

3.3. Inform your immediate supervisor about all shortcomings in the production activities of the enterprise (its structural divisions) identified during the performance of your official duties and make proposals for their elimination.

3.4. Request personally or on behalf of the immediate supervisor from heads of departments of the enterprise and specialists information and documents necessary to perform their job duties.

3.5. Involve specialists from all (individual) structural divisions of the Company in solving the tasks assigned to him (if this is provided for by the regulations on structural divisions, if not, with the permission of the head of the Company).

3.6. Require the management of the enterprise to provide assistance in the performance of their official duties and rights.

4. Responsibility and performance evaluation

4.1. The manufacturer of food semi-finished products of the 2nd category bears administrative, disciplinary and material (and in some cases provided for by the legislation of the Russian Federation, criminal) liability for:

4.1.1. Failure to carry out or improperly carry out official instructions from the immediate supervisor.

4.1.2. Failure to perform or improper performance of one's job functions and assigned tasks.

4.1.3. Illegal use of granted official powers, as well as their use for personal purposes.

4.1.4. Inaccurate information about the status of the work assigned to him.

4.1.5. Failure to take measures to suppress identified violations of safety regulations, fire safety and other rules that pose a threat to the activities of the enterprise and its employees.

4.1.6. Failure to ensure compliance with labor discipline.

4.2. The assessment of the work of a manufacturer of semi-finished food products of the 2nd category is carried out:

4.2.1. By the immediate supervisor - regularly, in the course of the employee’s daily performance of his work functions.

4.2.2. The certification commission of the enterprise - periodically, but at least once every two years, based on documented results of work for the evaluation period.

4.3. The main criterion for assessing the work of a manufacturer of semi-finished food products of the 2nd category is the quality, completeness and timeliness of his performance of the tasks provided for in these instructions.

5. Working conditions

5.1. The working hours of a 2nd category manufacturer of semi-finished food products are determined in accordance with the internal labor regulations established by the Company.

5.2. Due to production needs, a 2nd category manufacturer of semi-finished food products is required to go on business trips (including local ones).

I have read the instructions on ___________/___________/“____” _______ 20__.

The form was prepared using legal acts as of May 28, 2010.

Manufacturer semi-finished meat products
APPROVED
by order
from 00.00.0000 N 00

(name of organization)
PRODUCTION INSTRUCTIONS
manufacturer of semi-finished meat products
1. General provisions
1.1. The manufacturer of semi-finished meat products is a worker _____________
(type
_____________________________________________ and reports directly
catering establishments)

(name of manager's position)
1.2. The manufacturer of semi-finished meat products must know:
- methods of organoleptic assessment of the quality of raw materials;
- technology for manufacturing complex semi-finished products from poultry and meat;
- location of muscle, fat and connective tissues of the processed parts of the carcass;
- anatomical structure carcasses, articulation lines, skeletal system;
- schemes for cutting meat carcasses, poultry, fish;
- culinary purpose of parts of carcasses of large and small livestock, certain types of meat;
- technological process of manufacturing large-piece and small-piece semi-finished products from meat, poultry, offal, chopped and cutlet mass, peeled potatoes, vegetables, yeast dough, dough for dumplings and dumplings;
- techniques for trimming meat and stripping offal;
- rules and types of breading of various semi-finished products;
- techniques and rules for deboning poultry carcasses, shoulder and chest-rib parts of large and small livestock carcasses, cutting sturgeon fish;
- an assortment of portioned semi-finished products from meat, poultry, sturgeon fish, the technological process of their production;
- norms for the yield of semi-finished products as a percentage relative to the weight of the carcass, half-carcass;
- the ratio of components and rules for preparing leison;
- recipes and technology for preparing shortbread and puff pastry (semi-finished product);
- requirements for the quality of manufactured semi-finished products, conditions, terms of implementation, rules for their packaging, storage and transportation;
- rules for collection, storage and delivery food waste;
- design, operating principle and operating rules of the equipment being serviced;
- types of defects and ways to prevent and eliminate them;
- rules and regulations on labor protection, industrial sanitation and fire safety;
- rules for using personal protective equipment;
- requirements for the quality of work performed;
- requirements for the rational organization of labor in the workplace;
- _____________________________________________________.
1.3. __________________________________________________.
2. Responsibilities
2.1. Manufacturer of semi-finished meat products before starting work:
- puts sanitary clothing and hairstyle in proper condition;
- receives the necessary supplies (equipment, devices, etc.);
- draws up applications for products and semi-finished products;
- receives the necessary food raw materials and semi-finished products from the pantry;
- prepares the necessary equipment and devices (sharpenes and straightens knives);
2.2. During the working day, the manufacturer of semi-finished meat products:
a) prepares raw materials for the preparation of semi-finished products (sifts flour, breadcrumbs, prepares lezon, cleans contaminated areas, removes marks from meat and poultry, washes and dries meat);
b) produces:
- culinary cutting of carcasses, half-carcasses, quarters of large and small livestock into cuts in accordance with their cutting schemes;
- separation of veal, lamb, pork bellies from loins;
- separation of muscle, fat and connective tissue from the bones, avoiding any remaining meat on the bones, fat and tendons in the cavities of the bones, and the presence of small bones in the meat;
- cutting lard from pork carcasses;
- sawing bone with a saw;
- cleaning offal, removing films, stringy parts, fatty deposits, bruises, etc.;
- trimming parts of beef, veal, lamb, pork and other carcasses (separation of tendons, films, large blood vessels, remains of bones, cartilage, etc.);
- disassembling meat by grades and types: side, outer part, top, inner, thin, thick edge;
- cutting meat and offal into pieces established sizes and packing into containers;
- cutting portioned semi-finished products from large pieces of meat and poultry for frying in natural (entrecotes, beefsteaks, splints, fillets, escalopes, etc.) and breaded (rump steaks, schnitzels, etc.) forms;
- breading prepared semi-finished products and placing them in trays on baking sheets;
c) carries out:
- preparation of cutlet mass from meat, fish and vegetables, fillings for dumplings, dumplings;
- slicing, chopping small-sized semi-finished meat products (beef stroganoff, azu, goulash, stew, shish kebab, pilaf, etc.);
- preparation of shortbread and puff pastry (semi-finished product);
e) weighs, stacks and packages semi-finished products;
f)_______________________________________________.
2.3. The manufacturer of semi-finished meat products is obliged to:
- be at the workplace in clean sanitary clothing and footwear of the established standard;
- maintain mechanisms, devices and equipment in proper condition;
- undergo advanced training at least once every 5 years;
- undergo a medical examination (examination) in a timely manner;
- take a course on sanitary and hygienic training, take exams on the sanitary minimum at least once every 2 years;
- when the temperature rises, signs of gastrointestinal symptoms appear
and other infectious diseases, suppurations, cuts, burns, as well as
report all cases of intestinal infections in the family
_________________________________________;
(name of manager's position)
- __________________________________________________.
2.4. Manufacturer of semi-finished meat products at the end of the working day:
- cleans the workplace;
- hands over unused raw materials, semi-finished products and unsold finished products to the pantry;
- prepares reporting documentation;
- delivers equipment and devices to storage areas;
- __________________________________________________.
3. Responsibility
3.1. The manufacturer of semi-finished meat products is subject to disciplinary
liability in accordance with Article 192 of the Labor Code of the Russian Federation for:
- poor quality and untimely performance of work and duties,
listed in these instructions;
- offenses that became the basis for the imposition of ________________
(enterprise type
_________________________ fines and other administrative penalties;
public catering)
- __________________________________________________.
3.2. The manufacturer of semi-finished meat products bears material
responsibility for failure to ensure the safety of goods entrusted to him
material assets, as well as for all cases of dishonest behavior,
harmful _____________________________________________________.
(type of catering establishment)
3.3. The management of _____________________________________________ has the right
(type of catering establishment)
hold the manufacturer of semi-finished meat products jointly liable
in case of commission of administrative offenses through his fault that entailed
application of penalties.
3.4. Manufacturer of semi-finished meat products for committing offenses
in the course of their activities, depending on their nature and consequences
bears civil, administrative and criminal liability
in the manner prescribed by law.
3.5. __________________________________________________.
4. Final provisions
4.1. This instruction has been developed in pursuance of the order
from 00.00.0000 N 00 based on ___________________________________________
(tariff qualification characteristics,
_______________________________________________________________.
other regulatory or methodological document)
4.2. The employee is familiarized with this instruction
upon admission (transfer) to work in the profession for which it was developed
instructions.
4.3. The fact that the employee has read these instructions is confirmed
___________________________________________________________________________
(signed on the familiarization sheet, which is an integral part of the instructions
___________________________________________________________________________
(in the magazine for reading the instructions); handwritten in a copy of the instructions,
_____________________________.
kept by the employer)

Unified Tariff and Qualification Directory of Works and Professions of Workers (UTKS), 2019
Issue No. 51 ETKS
The issue was approved by Resolution of the Ministry of Labor of the Russian Federation dated 03/05/2004 N 30

Manufacturer of semi-finished food products

§ 6. Manufacturer of semi-finished food products of the 1st category

Characteristics of work. Performing auxiliary work in the production of semi-finished food products: sifting flour, breadcrumbs, preparing lezon, cleaning contaminated areas, removing brands from meat and poultry, washing, drying meat. Disassembling and cleaning offal: removing films, stringy parts, fatty deposits, bruises, etc. Trim of the brisket and neck of beef, veal, lamb, pork and other carcasses: separation of tendons, films, large blood vessels, bone remains, cartilage, etc. Cutting meat and offal into pieces of established sizes and placing them in containers. Breading prepared semi-finished products and placing them in trays on baking sheets. Collection and delivery of food waste.

Must know: techniques for trimming meat and stripping offal; location of muscle, fat and connective tissues of the processed parts of the carcass; rules and types of breading of semi-finished products; ratio of components and rules for preparing leison; rules for collection, storage and delivery of food waste; rules for sharpening and straightening knives.

§ 7. Manufacturer of semi-finished food products of the 2nd category

Characteristics of work. Conducting simple processes of primary processing of raw materials in the manufacture of semi-finished products. Peeling potatoes, vegetables, herbs and fruits by machine or by hand. Monitoring the process of machine peeling of potatoes and root crops in compliance with established waste standards. Additional cleaning of potatoes and root vegetables from eyes, stains, and remaining skin after machine cleaning. Sorting, calibrating, washing potatoes and root crops by machine or manually. Loading potatoes and root crops into machines. The vein of the shoulder blade and thick edge of beef, veal, lamb, pork and other carcasses. Trimming meat. Sharpening and straightening knives.

Must know: technical rules for the primary processing of potatoes, vegetables and herbs by machine and manually, signs of their good quality; requirements for the quality of finished semi-finished products; norms of acceptable waste during cleaning and post-cleaning of potatoes and root crops.

§ 8. Manufacturer of semi-finished food products of the 3rd category

Characteristics of work. Maintaining medium difficulty processes of primary processing of raw materials in the manufacture of semi-finished products. Culinary cutting of carcasses, half-carcasses, quarters of large and small livestock into cuts in accordance with their cutting schemes. Separating veal, lamb, and pork bellies from loins. Deboning of the dorsal-thoracic part of carcasses. Separation of muscle, fat and connective tissue from the bones, avoiding any remaining meat on the bones, fat and tendons in the cavities of the bones, and the presence of small bones in the meat. Cutting lard from pork carcasses. Complete removal of meat from bones. Vein of the sacrolumbar part, hind leg. Sawing bone with a saw. Cutting fish of small species into carcasses. Processing of carcasses using the fixation method. Portioning of offal. Preparation of cutlet mass from meat, fish and vegetables, fillings for dumplings, dumplings. Potato sulfitation. Washing potatoes after sulfitation. Preparation of a sulfation solution, pouring it into containers in a certain proportion. Kneading yeast dough for fried pies, baked pies and other products, dough for dumplings, dumplings. Cutting the dough. Disassembling meat by grade and type: side, outer part, top, inner, thin, thick edge. Sorting bones by type. Slicing, chopping small-sized semi-finished meat products: beef stroganoff, azu, goulash, stew, pilaf and others. Cutting fish into portions depending on the type of subsequent heat treatment: rounds, fillets with skin, without skin, with and without the vertebral part. Shredding, chopping, rubbing potatoes, raw, pickled and boiled vegetables. Forming products from cutlet mass and dough in compliance with their weight specified in the recipe. Stuffing vegetables, preparing salads, marinades. Weighing, stacking, packaging of semi-finished products. Packaging of sawn tubular, vertebral, and rib bones in a certain ratio.

Must know: schemes for cutting meat carcasses, poultry, fish; the essence of the technological process of manufacturing large-piece and small-piece semi-finished products from meat, poultry, fish, offal, chopped and cutlet mass, peeled potatoes, vegetables, yeast dough, dough for dumplings and dumplings; methods of organoleptic assessment of the quality of raw materials; requirements for the quality of manufactured semi-finished products, conditions, terms of sale, rules for their packaging, storage and transportation; rules for operating the equipment used, checking scales.

§ 9. Manufacturer of semi-finished food products of the 4th category

Characteristics of work. Conducting complex processes of primary processing of raw materials in the production of semi-finished products from meat, poultry, game birds, sturgeon fish; deboning of poultry carcasses, shoulder and rib cage parts of large and small livestock carcasses. Cutting portioned semi-finished products from large pieces of meat and poultry for frying in natural (entrecotes, beefsteaks, splints, fillets, escalopes, etc.) and breaded (rump steaks, schnitzels, etc.) forms. Cooking meat for kebabs and quenelle mass. Cutting sturgeon fish into links. Cutting links into portioned pieces. Preparation of shortbread and puff pastry (semi-finished product).

Must know: techniques and rules for deboning poultry carcasses, shoulder and rib cage parts of large and small livestock carcasses, cutting sturgeon fish; culinary purpose of parts of carcasses of large and small livestock, sturgeon fish; an assortment of portioned semi-finished products from meat, poultry, sturgeon fish, the basics of the technological process of their production; recipes and basic technology for preparing shortbread and puff pastry (semi-finished product).

§ 10. Manufacturer of semi-finished food products of the 5th category

Characteristics of work. Conducting particularly complex primary processing of meat, poultry and game birds in the production of stuffed cutlets, galantine, rolls and other semi-finished products. Boning of hip and neck parts of carcasses cattle, front and back parts of small livestock carcasses. Sorting meat by grade. Cutting carcasses and half-carcasses for the production of smoked meats.

Must know: technology for manufacturing complex semi-finished poultry and meat products; culinary purpose of certain types of meat; rules for deboning the hip and neck parts of cattle carcasses, the front and rear parts of small livestock carcasses; anatomical structure of small livestock carcasses, lines of articulation of joints, skeletal system; norms for the yield of semi-finished products as a percentage relative to the weight of the carcass, half-carcass.

1. A manufacturer of semi-finished meat products of the 4th category belongs to the category of workers.

2. A person with education and 5 years of work experience is accepted for the position of manufacturer of semi-finished meat products of the 4th category.

3. A manufacturer of semi-finished meat products of the 4th category is hired and dismissed by the director of the organization upon the recommendation of the head of production (site, workshop)

4. A manufacturer of semi-finished meat products of the 4th category must know:

a) special (professional) knowledge for the position:

Arrangement of serviced equipment;

Properties of meat various types livestock;

Purpose of parts of carcasses for the production of natural semi-finished products;

Established portion sizes and requirements of technological instructions for the production of semi-finished products;

b) general knowledge of an employee of the organization:

Rules and regulations of labor protection, safety, industrial sanitation and fire protection,

Rules for the use of personal protective equipment;

Requirements for the quality of work (services) performed, for rational organization labor in the workplace;

Types of defects and ways to prevent and eliminate them;

Production alarm.

5. In its activities, a manufacturer of semi-finished meat products of the 4th category is guided by:

Legislation of the Russian Federation,

Charter of the organization,

Orders and instructions of the director of the organization,

With this job description,

Internal labor regulations of the organization,

6. A manufacturer of semi-finished meat products of the 4th category reports directly to a worker with a higher qualification, the head of production (site, workshop) and the director of the organization.

7. During the absence of a manufacturer of semi-finished meat products of the 4th category (business trip, vacation, illness, etc.), his duties are performed by a person appointed by the director of the organization on the proposal of the head of production (site, workshop) in the prescribed manner, who acquires the corresponding rights, obligations and bears responsibility for the performance of his duties.

II. Job responsibilities

The job responsibilities of a 4th category manufacturer of semi-finished meat products are:

a) Special (professional) job responsibilities:

Selection of large-piece semi-finished meat products for the production of natural portioned, small-piece and breaded semi-finished meat products on mechanized lines or manually.

Preparation of large-piece semi-finished meat products for the production of beefsteaks, rump steaks, schnitzels, entrecotes, fillets and natural cutlets from pork loin, veal, lamb, etc.

Selection and preparation of raw materials for small-piece semi-finished meat products, cutting meat for beef stroganoff, frying, goulash, shish kebab, etc.

b) General job responsibilities of an employee of the organization:

Compliance with the internal labor regulations and other local regulations of the organization,

Internal rules and regulations of labor protection, safety precautions, industrial sanitation and fire protection.

Execution within employment contract orders of the employees to whom it was repaired in accordance with these instructions.

Performing work on acceptance and delivery of shifts, cleaning and washing, disinfection of serviced equipment and communications, cleaning the workplace, devices, tools, as well as maintaining them in proper condition;

Maintaining established technical documentation