BREAD AND
OTHER RELATED PRODUCTS,
EXCEPT COOKIES AND CRACKERS
SIC CODE 2051
Section 9
SAFETY RULES, POLICIES, AND PROCEDURES
The safety rules contained on these pages have been prepared to protect you in your daily work. Employees are to follow these rules, review them often and use good common sense in carrying out assigned duties.
ALL EMPLOYEES
General...... 3
Lifting Procedures...... 3
Machine Guarding...... 3
Housekeeping...... 4
Office Safety...... 4
Ergonomics/Video Display Terminals...... 5
BAKERIES
ALL EMPLOYEES
Lock out / Tag out rules...... 5
General rules...... 6
Pallet Jack Operations...... 6
DOUGHNUT FRYERS...... 7
CAKE DECORATORS...... 7
CUSTOMER HELP...... 7
MIXER OPERATORS...... 7
MAKE-UP MACHINE OPERATORS...... 7
PAN-O-MAT OPERATORS...... 8
HARD ROLL LINE (DIVIDER OPERATORS)...... 8
PROOF BOX / OVEN OPERATORS...... 8
PAN STACKERS...... 8
SLICER OPERATORS / BAGGING / WRAPPING...... 8
RACKERS...... 9
ROUTE SALES AND TRANSPORT PERSONNEL
Hand Truck Operators...... 9
Driving Safety (Fueling)...... 9
Driving Safety (Driving)...... 9
SANITATION WORKERS
General...... 9
Forklifts...... 10
Hazardous Materials...... 12
MECHANICS
Portable Welding Equipment...... 12
Compressed Gas Cylinders...... 12
Electrical Power Tools...... 13
Hazardous Materials...... 14
SIC 2051 - Bread and Other Related Products
ALL EMPLOYEES
General
1.Do not wear loose clothing or jewelry in the bakery.
2.Immediately clean up any spilled ingredients using a broom & dustpan and mop and bucket.
3.Use the ladder or step stool to retrieve or store items that are located above your head.
4.Do not stand on furniture to reach high places.
5.Do not kick objects out of your pathway; pick them up or push them out of the way.
6.Do not jump from ladders or step stools.
7.Do not block your view by carrying large or bulky items; use the dolly or hand truck or get help from a fellow employee.
8.Do not throw matches, cigarettes or other smoking materials into trash baskets.
9.Do not tilt the chair you are sitting in on its back two legs.
Lifting Procedures
1.Plan the move before lifting; remove obstructions from your chosen pathway.
2.Test the weight of the load before lifting by pushing the load along its resting surface.
3.If the load is too heavy or bulky, use lifting and carrying aids such as hand trucks, dollies, pallet jacks and carts, or get assistance from a co-worker.
4.If assistance is required to perform a lift, coordinate and communicate your movements with those of your co-worker.
5.Position your feet 6 to 12 inches apart with one foot slightly in front of the other.
6.Face the load.
7.Bend at the knees, not at the back.
8.Keep your back straight.
9.Get a firm grip on the object with your hands and fingers. Use handles when present.
10.Never lift anything if your hands are greasy or wet.
11.Wear protective gloves when lifting objects with sharp corners or jagged edges.
12.Hold objects as close to your body as possible.
13.Perform lifting movements smoothly and gradually; do not jerk the load.
14.If you must change direction while lifting or carrying the load, pivot your feet and turn your entire body. Do not twist at the waist.
15.Set down objects in the same manner as you picked them up, except in reverse.
16.Do not lift an object from the floor to a level above your waist in one motion. Set the load down on a table or bench and then adjust your grip before lifting it higher.
17.Slide materials to the end of the tailgate before attempting to lift them off of a pick-up truck. Do not lift over the walls or tailgate of the truck bed.
Machine Guarding
1.Replace the guards before starting machines, after making adjustments or repairs.
2.Do not remove, alter or bypass any safety guards or devices when operating any piece of equipment or machinery.
3.Do not wear loose clothing or jewelry in the machine shop.
4.Contain long hair under a hat or hair net, regardless of gender.
5.Read and obey safety warnings posted on or near any machinery.
6.Do not try to stop a work piece as it goes through any machine. If the machine becomes jammed, disconnect the power before clearing the jam.
Housekeeping
1.Do not place materials such as boxes or trash in walkways and passageways.
2.Do not store or leave items on stairways.
3.Do not block stairwells, exits or accesses to safety & emergency equipment such as fire extinguishers or fire alarms.
4.Keep walking surfaces of elevated working platforms, such as scaffolds, clear of tools and materials that are not being used.
5.Straighten or remove rugs and mats that do not lie flat on the floor.
6.Return tools to their storage places after use.
7.Use caution signs or cones to barricade slippery areas such as freshly mopped floors.
Office Safety
DOORS
1.Open swinging doors slowly by pushing on the handle or push plate.
2.Keep doors in hallways fully open or fully closed.
FILES
1.Open only one file cabinet drawer at a time. Close the filing cabinet drawer you are working in before opening another filing drawer in the same cabinet.
2.Put heavy files in the bottom drawers of file cabinets.
3.Use the handle when closing doors, drawers and files.
SHARP OBJECTS
1.Store sharp objects, such as pens, pencils, letter openers or scissors in drawers or with the tips pointing down in a container.
2.Carry pencils, scissors and other sharp objects with the tips pointing down.
PAPER CUTTER/SHREDDER
1.Position hands and fingers onto the handle of the paper cutter before pressing down on the blade.
2.Keep the paper cutter handle in the closed or locked position when it is not being used.
3.Do not use paper cutting devices if the finger guard is missing.
4.Do not place your fingers in or near the feed of a paper shredder.
ELECTRICAL
1.Do not use frayed, cut or cracked electrical cords.
2.Do not plug multiple electrical cords into a single outlet.
3.Do not use extension or power cords that have the ground prong removed or broken off.
4.Use a cord cover or tape the cord down when running electrical cords across aisles, between desks or across entrances or exits.
5.Turn the power switch to "off" and unplug office machines before adjusting, lubricating or cleaning them.
FANS
1.Do not use fans that have excessive vibration, frayed cords or missing guards.
2.Do not place floor type fans in walkways, aisles or doorways.
STAIRS
1.Use the handrails when ascending or descending stairs or ramps.
2.Do not store or leave items on stairways or walkways.
3.Do not run on stairs or take more than one step at a time.
Ergonomics / Video Display Terminals
When using Video Display Terminals or Computers
1.Locate and place documents, video screen and monitors in front of you. Allow 18 to 20 inches between you and the document, monitor or video screen. Position the center of the screen so that the viewing angle is 15 to 25 degrees below eye level.
2.Place the key board low enough so that you are not required to reach up or out for the keys.
3.Do not extend viewing time, constant rapid muscular action, or fixed body positions for long periods of time. Take periodic breaks from the video display terminal by standing up and stretching.
4.For additional lower back support, place a pillow or bundled clothing in the chair at the small of your back.
When Operating Keyboards
1.Keep wrist and hands in a straight position while key stroking by keeping forearms parallel to the floor and elbows at your sides.
2.When operating keyboards from a standing position, adjust table tops no higher than the elbow height.
3.When operating keyboards from a sitting down position, use the correct chair height. The entire sole of your foot should rest on the floor or foot rest and the back of your knee should be 1 to 2 inches higher than the seat of your chair.
4.Use a chair with back support. Your backrest should support the entire back including the lower back region.
BAKERIES
ALL EMPLOYEES
Lockout/Tagout
NOTE: Devices such as padlocks shall be provided for locking out the source of power at the main disconnect switch. Before any maintenance, inspection, cleaning, adjusting or servicing of equipment (hydraulic, electrical, mechanical or air) that requires entrance into or close contact with the machinery or equipment, the main power disconnect switch or valve, or both, controlling its source of power or flow of material, shall be locked-out or blocked off with a padlock, blank flange or similar device.
1.Do not perform any maintenance, inspection, cleaning, adjusting or servicing of any equipment without following the employer lockout / tagout program.
2.If required to work on powered equipment (hydraulic, electrical, air, etc.), you must have your personal padlock with your name on it and personal key on your person at all times.
3.Disconnect and padlock all machine power disconnects in the off position before removing guards for the purpose of working "ON" or "IN" the machinery or its approaching unguarded parts. (NOTE: When more than one employee is working on a single piece of equipment, each employee must use his own padlock along with lock-out tongs to lock out the equipment. When the work is completed, he must remove only his lock.
4.Do not commence equipment repair or maintenance work until you have verified that the tagged/locked out switch or control cannot be overridden or bypassed.
5.Replace all guards before removing personal padlocks from the control.
6.Do not use or remove another employee's protective locks. Do not remove a lock from equipment unless you placed it there.
7.Before machinery is put back into use after LOCKOUT/TAGOUT, give a verbal announcement/sound warning to fellow employees.
General
1.Keep hands on inside of racks and handles on pan trucks when moving them. Push the racks instead of pulling.
2.When moving trays or dollies, keep hands on them until you reach your destination.
3.Turn the electrical power off to any machine before removing or dislodging objects.
4.Obey all traffic signs when on bakery property.
5.Wear leather work shoes when working around machinery.
6.Do not reach inside the bowl of the mixer until the agitator has come to a complete stop.
7.Keep flour and other materials off of steps and floors and clean up, using a broom and dust pan and mop and bucket as often as possible.
8.Clean up spills or leaks immediately by using a paper towel, rag or a mop and bucket.
9.Wear ear plugs or ear muffs in areas posted "Hearing Protection Required".
Pallet Jack Use
1.Only employer authorized personnel may operate pallet jacks.
2.Do not exceed the manufacturer's load rated capacity. Read the lift capacity plate on the pallet jack if you are unsure.
3.Do not ride on pallet jacks.
4.Start and stop gradually to prevent the load from slipping.
5.Pull manual pallet jacks; push when going down an incline or passing close to walls or obstacles.
6.If your view is obstructed, use a spotter to assist in guiding the load.
7.Stop the pallet jack if anyone gets in your way.
8.Do not place your feet under the pallet jack when it is moving.
9.Keep your feet and other body parts clear of pallet before releasing the load.
DOUGHNUT FRYERS
1.Wear pan handlers when using frying screen.
2.Clean the floor around the fryer with degreaser whenever grease is spilled on floor.
3.When cleaning the fryer, allow the fryer to cool (i.e., wait one to two hours for cooling) and clean it using a metal scraper. Wear rubber gloves.
4.Wear closed toe, rubber soled shoes.
5.Dump the catch pan at the end of the shift. Allow the catch pan to cool for at least 1 hour prior to dumping.
CAKE DECORATORS
- Place one hand on top of the cake and cut away from the body when cutting a cake.
CUSTOMER HELP
- Keep your hands away from bread slicer blades at all times.
MIXER OPERATORS
1.Do not use the horizontal mixer if the two-hand-interlocking buttons are not operating.
2.When cutting bags of ingredients open, cut in the direction away from your body.
3.Store knives in knife blocks or in sheaths after use.
4.Do not use knives with dull blades.
5.Mop up oil around the dough troughs and on floors while sponges are mixing. Use clean hot water when mopping.
6.When moving the dough trough into the fermentation room, use the following procedures:
a) Firmly grasp trough and pull trough toward you.
b) Do not let feet get under the edge of the trough when pulling.
c) Double check to make sure the door is open and push trough into fermentation room.
d) Keep your hands on the inside of the trough.
When removing trough from the fermentation room, reverse the procedure.
7.After weighing and placing ingredients into buckets, firmly grasp bucket with both hands before moving the bucket.
8.Use the following procedures when raising and lowering a trough with a hoist cradle:
a) Raise trough when you are ready to dump the sponge into the mixer.
b) Do not walk under the load. Visually check to make sure no one is in the hoist area and lower hoist and trough.
c) Return trough to floor immediately. Do not approach the trough until the trough is on the floor.
9.When dough is kicking out of the mixer and into the trough, stand to the side of the mixer door.
10.When closing top door of mixer or ingredient lid, keep hands away from the opening of the door when closing. Use handle on top to close door or lid.
MAKE-UP MACHINE OPERATORS
1.Wear safety glasses when using compressed air to clean transfer pipe.
2.Walk slowly when sweeping flour around the flour hopper.
3.When removing and emptying flour hoppers for cleaning, get assistance and then grasp the hopper firmly, using 2 hands. Utilize the lifting procedures.
PAN-O-MAT OPERATORS (Molder operator)
1.Wear cotton mitt gloves when handling pans.
2.When scraping scrape belts and old dough on or around pan-o-mat, firmly grasp scraper with both hands and scrape, keeping fingers on the handle.
3.When removing and emptying catch pans, firmly grasp catch pans with both hands.
4.Get assistance from a co-worker when changing the pressure board.
HARD ROLL LINE (Divider operators)
1.Keep hands clear of pinch points.
2.Turn the dough divider switch to the "off" position before accessing the dividing unit.
PROOF BOX / OVEN OPERATORS
1.Use the handles on the inside of the rack when pushing the racks into the proof box.
2.Line up the pans on the rack before moving.
3.Wear insulated oven gloves when handling hot pans.
4.Keep hands clear of oven loader bar.
5.Spend as little time as possible inside proof box when straightening pans. Step out of proof box immediately if you feel overheated.
6.When catching and stacking empty pans, place fingers on the side of the pan to avoid pinch points.
PAN STACKERS
1.Wear "hot gloves" when handling stackers.
2.If a pan gets stuck in the machine, walk to the machine. Do not run. Use the following procedures to remove the jammed pan:
a) Shut off the power to the machine.
b) Using gloves or hot pads, reach into the machine and remove the jammed pan.
c) Turn on the power to the machine - only when you have removed the jammed pan.
3.Do not try to catch any stacks of falling pans.
4.When handling pans, grasp the pans on the outside to avoid pinch points.
5.Keep racks or pallets close to the oven when stacking pans on pallets or racks.
SLICER OPERATORS / BAGGING / WRAPPING
1.Keep hands clear of blades and moving parts.
2.Do not remove, alter or bypass any safety guards or devices when operating any piece of equipment or machinery.
3.Do not use any equipment if the guards are not in place.
4.Wear safety goggles when using compressed air to clean crumbs from the slicer. Do not use compressed air to clean the slicer or any other equipment if the air pressure is not reduced below 30 psi.
5.Do not lean over the bagger when replenishing bags. Replenish the bags at the back of the machine.
RACKERS
1.Keep hands clear of tying devices and racks at the end of the conveyor.
2.Visually check each tray after putting a tray on the rack. Remove and/or adjust any loose or broken tray before putting more trays on the rack.
3.Firmly grasp rack with both hands on the inside of rack.
ROUTE SALES PERSON & TRANSPORT PERSONNEL
Hand Truck Operations
1.Tip the load slightly forward so that the tongue of the hand truck goes under the load.