Playing it Safe: Basic Safety When Producing Baked Goods

While commercially manufacturing baked goods, you are faced with many dangers, from machine hazards to burns to combustible dust. Here are some ways to stay safe and avoid potential hazards:

  • Stack baking materials neatly to keep aisles and prep areas free of clutter.
  • If dough, batter or dry ingredients are spilled, clean up the mess immediately to avoid creating a slipping hazard. Post signs that indicate the wet floor until the area is dry. If you spill oil or grease, use a degreasing solution to clean it up.
  • Wear slip-resistant shoes for a good grip even while you work on non-slippery surfaces.
  • Watch out for moving blades, mixing arms and conveyors on baking equipment, as they can present crush hazards.
  • Keep a safe distance between your body and machinery to avoid contact with moving parts.
  • Always use machine guards, such as power interlocks, two-handed controls and emergency-stop bars.
  • Exercise caution around both gas and electric heat sources. To reduce your risk of injury, turn off and unplug machinery when it is not in use
  • Control grease and oil buildup in doughnut machines, grills and fryers with ventilation hoods and fire extinguishing systems.
  • Wear burn-resistant gloves or mitts when handling hot containers and items such as boiling water, hot oil and other ingredients that can scald you. If you do suffer a burn, run the affected area under cool water and wrap it loosely with sterile dressing. If you suffer a major burn, call 9-1-1 immediately.
  • Control dust by placing flour in an enclosed storage area near an adequate ventilation source. Dust flour can actually cause explosions as well as asthma, nose, throat and eye irritation. If it is impossible to control flour dust, consider wearing a dust mask while mixing ingredients.
  • Use proper lifting techniques when handling loads. Poor lifting can lead to neck, back and muscle injuries. If you use a cart to transport product, make sure it is secure before attempting to move it.

 

Be prepared for fires when manufacturing baked goods, as mass quantities of flour or sugar dust have the possibility of ignition. We can help you produce emergency procedures for fire and ensure that your path to the designated exit is always clear of obstacles.