The characteristics of activities of the operator of a management system by the line for release of foodstuff

The article presents the analysis of the main stages of professional activity of the operator of a management system by a production line of food products. Studied the question of the serious consequences of human error as the cause of the marriage in the manufacture of food products on automated lines. The nature of the error automated systems operators as a result of the deterioration of psychophysical state of the working person. The importance of modeling the signal generating emergency alarm, can significantly reduce the probability of release of potentially dangerous products. The optimality of the psychophysical state of the control system operator line of food production is highlighted as one of the main criteria for the rational organization of work. The problem of assessing changes in the human condition is also studied, participating in professional activities. The classification of types of functional states control over employee-depending on its purpose. Special attention in work is paid to an example of change of a psychophysical state, expressed in exhaustion of the worker of production. It gives a detailed description of the external signs of exhaustion in the comparative analysis of manual and mental work. The article shows the main tariff and qualification characteristics of activities of operators of lines in production of food products depending on their categories are specified. Describes a group of workers, depending on the operator's activity, indicating the brief description of each group. Based on the analysis of tariff and qualifying characteristics of lines of the operators in the production of food products of different categories, it shows that the range of qualifying categories covers almost all groups of workers with the exception of the head of the operator. Highlight the desired differentiated approach to the assessment of psychophysiological state operators.