Bakery Equipment (General) Inspection

Department of Labor, OSHA under the General Industry standard 29 CFR 1910.263. The requirements of this checklist apply to the design, installation, operation, and maintenance of machinery and equipment such as horizontal dough mixers; vertical mixers; dividers; moulders; manually fed dough brakes; hand trucks, lift trucks, racks and air conditioning units; slicers and wrappers; and biscuit and cracker equipment such as cheese, fruit, and food cutters, and reversible dough brakes and box- and roll-type dough sheeters. The regulations cited apply only to private employers and their employees, unless adopted by a state agency and applied to other groups such as public employees. This app does not address proof boxes; fermentation rooms; troughs; conveyors; ingredient premixers, emulsifiers, etc.; chain tackle; trough hoists, etc.; pan washing tanks; bread coolers, rack type; doughnut machines; open fat kettles; steam kettles; meal, peanut, and fig grinders; sugar and spice pulverizers; cross-roll brakes; rotary die machines, pretzel rolling, and pretzel-stick extruding machines; pan cooling towers; chocolate melting, refining, and mixing kettles; and peanut cooling trucks. See 29 CFR 1910.263 for regulations on these types of equipment.

Need another bakery app? Take a look at our bakery safety inspection checklist.