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Safety Issues and Resolutions inModern Bakeries
Tenchi Gao SmithAuburn University
5:40pm Sunday, May 31, 2015
OSHA Citations9 out of 10 most frequently cited OSHA violations relate to bakery industry:
• Fall protection• Hazard communication• Respiratory protection• Electrical and wiring methods• Powered industrial trucks• Ladders• Lockout/tagout• Electrical and general requirements • Machine guarding
Types of Bakeries
• Wholesale bakeries– Larger scale – Large and heavy machining and automation– Supply grocery stores and retail bakery stores
• Retail bakeries – Bake as they sell to individual customers
Baking Processes
1. Mixing: industrial mixer2. Flour cooling: cooling of the dough to a
desired temperature. 3. Forming/cutting 4. Baking5. Decorating and Packaging6. Storage
Hazards
• Slips, Trips and Falls• Combustible Dust• Electrical Safety• Machine Guarding/Cuts/Burns• Confined Space• Ergonomic Hazards• Respiratory Problems and Allergies• Housekeeping
Bakery Slip Trip Fall Injury
• 2005 Injury• 34-year-old worker killed when fell into a 7-ft-
deep fermentation tank • At wholesale bakery• Worker was cleaning the lid and outer portion
of the top of the tank with a cleaning pad• Fell when the pad apparently fell to the
bottom of the tank
Combustible Dust
• 1st documented combustible dust explosion in history • December 14, 1785 • Mr. Giacomelli's Bakery on at Turin, Italy
• 2006• 119 lives and injured 718 people in 25 years
• 2009• Worst combustible dust explosion • Imperial Sugar Factory, Port Wentworth, GA• 14 fatalities
Combustion Conditions
• Mixture of enough oxygen• Certain density of combustible dust• Ignition source
• Ex. Large quantity of – Flour– Sugar
Ergonomic Hazards• Heavy loading • Frequent lifting• Awkward posture: twisting• Vibration: tools• Inadequate lighting• Prolonged standing• inappropriate workstation set-ups and heights
• High Musculoskeletal Disorder (MSD) Risks at Hand, Wrist, Shoulder and Low Back
Recommendations
• Current Bakery Standards• Five Hierarchies of Hazard Control– Elimination– Substitution– Engineering controls– Administrative controls– Personal Protective Equipment (PPE)
Current Standards
• OSHA 29 CFR 1910.263– design, installation, operation and maintenance of
machinery and equipment used within a bakery• ANSI Z50.1 & ANSI Z50.2-2013 Safety
Standards – design, construction, installation, safe operation,
and maintenance of bakery machinery and equipment
Hazard Control Hierarchies
• Elimination• Substitution • Engineering Controls• Administrative Controls• Personal Protective Equipment (PPE)
Elimination
• Eliminating the hazard from root– Modify • Job design• Equipment• Tools
– Effective measure
Engineering Control
3 Principles1. Design facility, equipment, or process to
remove the hazard2. Enclose hazard: – Prevent exposure
3. Establish barriers or local ventilation: – Reduce exposure to hazard
Personal Protective Equipment (PPE)
• Respirators – Inhalable flour dust
• Protective clothing, such as aprons and gloves • Soft rubber mats: – Prolonged standing
• Hand-lifts, trolleys, and rolling carts:– Moving heavy objects High-temperature silicone
oven mitts and handle holders are to be used when handling hot objects.
Personal Protective Equipment (PPE)
• Industrial non-slip floor surfaces: –Prevent slip, trip, and fall injuries
• Hearing protection • Eye protection: –Corrosive materials
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