Bakery equipment requirements

Yes. All gears used in bakery machinery must be completely enclosed under 1910.263(c)(2) to eliminate the hazard of entanglement or crushing. This requirement applies regardless of where the gears are located and is a general machine-guarding rule intended to protect employees from moving parts.

Sprockets and V-belt drives must be completely enclosed when they are within reach from platforms or passageways or within 8 feet 6 inches of the floor, per 1910.263(c)(3). Enclosures prevent accidental contact by workers walking by or working on platforms and reduce the risk of entanglement and injury.

You must provide stationary lubrication fittings inside the machine with extension piping routed to a safe point so employees do not have to reach into hazardous moving parts, as required by 1910.263(c)(5). Use piping or remote fittings that allow lubrication from a guarded location and train workers on the correct procedure.

Exposed hot water and steam pipes must be covered with insulating material wherever necessary to protect employees from contact, according to 1910.263(c)(8). Insulation should be applied to any hot piping that employees might touch or work near to prevent burns.

If the flour-handling system is large so the start is far from the delivery end, all motors for the system must be controlled at each remote end with controls at both locations that will stop all motors, per 1910.263(d)(1)(i)(b). This ensures an operator at either end can shut the whole system down in an emergency.

Control circuits for magnetic controllers must be arranged so that opening any one of several limit switches on an individual unit will de-energize all motors of that unit, as required by 1910.263(d)(1)(i)(d). Configure the control wiring so a single opened switch interrupts power to the unit to stop hazardous motion.

Bag chutes must be designed to keep the speed of flour bags to a minimum, according to 1910.263(d)(2)(i). Design features can include gentle slopes, turnouts, or upturns at the lower end to slow bags and reduce impact and handling risks.

Bag-arm elevators with manual takeoff must operate at a capacity not exceeding seven bags per minute, and there must be an electric limit switch at the unloading end that automatically stops the conveyor chain if a bag fails to clear, per 1910.263(d)(2)(ii). Space conveyor arms to meet capacity at the lowest chain speed to reduce hazards from excessive speed.

No. Man lifts are prohibited in bakeries and bag or barrel lifts may not be used as man lifts, in accordance with 1910.263(d)(2)(iv). Use equipment specifically designed and rated for carrying people when access is required.

Dumpbin and blender hoods must have sufficient capacity to prevent circulation of flour dust outside the hoods, according to 1910.263(d)(3)(v). Ensure exhaust or capture systems keep dust contained and protect workers from dust exposure and explosion hazards.

Dumpbins must be at a suitable height from the floor so operators can dump flour from bags without undue strain or fatigue, as stated in 1910.263(d)(3)(vi). Design work heights or provide lifts/stands to minimize bending and lifting injuries.

A control device for stopping the dumpbin and blender must be provided close to the normal location of the operator, per 1910.263(d)(3)(vii). Place emergency stops and regular stop controls within easy reach so operators can quickly stop equipment if a hazard occurs.

Storage bin covers must have gaskets and locks or latches, or equivalent devices, to keep the cover closed and ensure the dust tightness of the cover, as required by 1910.263(d)(6)(ii). This prevents flour dust from escaping and reduces inhalation and combustible dust hazards.

Storage bins with a side more than 5 feet in depth must have standard stationary safety ladders both inside and outside to reach from floor to top and from top to inside bottom, keeping the ladder end away from moving screw conveyors, per 1910.263(d)(6)(iii). Provide safe means of entry and exit to prevent falls and contact with moving parts.

Large storage bin main entrance covers located at the interior exit ladder must have an electric interlock for motors operating both feed and unloading screws so those motors cannot operate while the cover is open, as required by 1910.263(d)(6)(vi). Interlocks prevent unexpected startup while a worker is inside a bin.

Covers of all screw conveyors must be removable in convenient sections, held on with stationary clamps located at proper intervals to keep all covers dust-tight, according to 1910.263(d)(7)(iii). Use clamps that prevent accidental removal and maintain dust containment during operation.

Sifter enclosures must be constructed to be dust-tight to prevent flour dust escape while also allowing ready access for interior inspection, per 1910.263(d)(8)(i). Design access panels or removable sections that seal during operation but can be opened when the machine is stopped and locked out for inspection or maintenance.

Mixers with external power must have all belts, chains, gears, pulleys, sprockets, clutches, and other moving parts completely enclosed, as required by 1910.263(e)(1)(i). This reduces the risk of entanglement, amputation, and other injuries from exposed power transmission parts.

Each mixer must have an individual motor and control and a conveniently located manual switch to prevent starting the mixer in the usual manner while the machine is being serviced and cleaned, per 1910.263(e)(1)(iii). For servicing that requires temporary re-energization for testing, follow the procedures in the Lockout/Tagout standard and guidance to protect workers during those brief energized steps.

Mixers with power and manual dumping arrangements must have safety devices that engage both hands of the operator when the agitator is moving and the bowl is opened more than one-fifth of its total opening, and they must prevent starting the agitator while the bowl is more than one-fifth open without engaging both hands, as required by 1910.263(e)(1)(v). Two-hand controls reduce the risk of the operator's hands contacting moving agitators.

Yes. Only minor openings such as ingredient doors or flour inlets that are each less than 1½ square feet in area may be opened while the mixer is in operation, per 1910.263(e)(1)(viii). Larger openings must remain closed while the agitator is moving to prevent access to hazardous parts.

Overhead covers or doors subject to accidental closure must be counterbalanced to remain open or provided with means to hold them open until positively released by the operator, according to 1910.263(e)(1)(x). Use gas springs, counterweights, or reliable latches to prevent covers from falling on workers during cleaning or servicing.

Bowl locking devices on vertical mixers must be positive-type devices that require the operator's attention to unlock, per 1910.263(e)(2)(iii). This means the lock cannot be released accidentally and the operator must deliberately perform an unlocking action before the bowl can be moved.

Employers must make devices available for moving bowls weighing more than 80 pounds, with contents, into and out of the mixing position on the machine, as required by 1910.263(e)(2)(iv). Provide mechanical assists, hoists, or carts to eliminate manual lifting hazards.

The back of the divider must have a complete cover to enclose moving parts or each part must be guarded; the rear cover must have a limit switch so the machine cannot operate when the cover is open, and the guard must be hinged so it cannot be completely removed and, if held open with a catch, the catch must not release from vibration, per 1910.263(f)(3). This prevents accidental operation and protects workers from moving parts.

Mechanical feed moulders must have hoppers designed and connected so an employee's hands cannot reach the in-running rolls; hand-fed moulders must use a belt-feed device or a hopper extended high enough to keep hands out of the feed rolls with a well-rounded top edge; and there must be stopping devices within easy reach of both the feeding and receiving employees, per 1910.263(g)(1)-(3). These controls and guards prevent hands from getting pulled into rolls and allow quick stopping if a hand is trapped.

The top roll of manually fed dough brakes must be protected by a heavy-gauge metal shield extending to within 6 inches of the hopper bottom board (which may be perforated for observation) and an emergency stop bar must be provided that de-energizes the drive motor and applies a self-engaging brake; the stop bar must be located so the operator will press it if slipping toward the rolls, and it must be checked every 30 days, per 1910.263(h)(1)-(2). Regular inspection and maintenance of the bar and brake keep the system effective.

Proof boxes must have door locks operable from both inside and outside and guide rails to center the rack as it enters, passes through, and leaves the proof box, per 1910.263(i)(1). These features protect workers who may be inside and prevent racks from jamming or tipping.

Casters on hand trucks must be set back from the corners so they don't catch toes or heels, but not so far back that the truck becomes unstable, and the handle must have a lock or device to hold it vertical when not in use. This comes from 1910.263(i)(4)(i) and 1910.263(i)(4)(ii).

Practical steps:

• Inspect caster placement: make sure casters are recessed enough to avoid tripping but keep stability by not moving them too far back.
• Install or maintain a positive handle lock (or other device) so handles remain vertical when parked.
• Train workers to park trucks with the handle locked and to check caster condition before use.

Cited requirement: see 1910.263(i)(4)(i) and 1910.263(i)(4)(ii).

Troughs must be mounted on antifriction bearing casters so the operator can move and direct the trough with minimum effort. This is required by 1910.263(i)(3).

Practical tips:

• Use sealed antifriction bearings to reduce maintenance and keep rolling smooth.
• Inspect casters regularly for wear, debris, and corrosion and replace if movement becomes stiff.
• Ensure wheel size and floor condition are compatible so the trough still moves with minimal effort.

Rack handles must be located so that when an operator holds them no part of the operator's hands extends beyond the outer edge of the frame. This is required by 1910.263(i)(6)(ii).

Why it matters and how to meet it:

• Keep handle grips within the frame footprint to prevent hands from catching on obstacles or pinch points.
• During equipment layout, measure handle position relative to frame outer edge and adjust or retrofit handles if they project.
• Combine with antifriction casters per 1910.263(i)(6)(iii) to improve control of the rack.

When a conveyor passes over a main aisleway, regularly occupied work area, or passageway, the underside of the conveyor must be completely enclosed to prevent broken chains or other material from falling into the passageway. This is required by 1910.263(i)(7)(i).

Practical actions:

• Install full enclosures or troughing under conveyors that span aisles or work areas.
• Inspect enclosures periodically for gaps, corrosion, or missing fasteners.
• Combine with adequate signage and removal procedures for loose parts to further reduce falling-object risk.

Cited requirement: see 1910.263(i)(7)(i).

Where there is a hazard of getting caught, conveyors must have a sufficient number of stop buttons so the conveyor can be stopped quickly; placement must let an employee stop the conveyor fast in an emergency. This is required by 1910.263(i)(7)(iii).

How to comply in practice:

• Conduct a hazard assessment to identify pinch points or entrapment areas.
• Install stop buttons at regular intervals and near work stations and delivery ends so any worker can quickly reach one.
• Test stop buttons routinely and train employees on their locations and use.

Cited requirement: see 1910.263(i)(7)(iii).

All top openings must have covers attached, and those covers must be arranged and interlocked so that power is shut off whenever a cover is opened to where an operator's fingers might contact beaters. This is required by 1910.263(i)(11)(i) and 1910.263(i)(11)(ii).

Practical steps:

• Fit permanent covers to top openings; use interlock switches that cut power when covers are opened beyond a safe point.
• Ensure interlocks are reliable and tested during scheduled maintenance.
• If testing or positioning requires momentary energization (e.g., for setup), follow lockout/tagout sequencing and protections per 29 CFR 1910.147 as explained in OSHA’s letter on temporary re-energization for testing and positioning.

Chain tackle must be permanently and legibly marked with maximum load capacity and minimum support specifications, and safety hooks must be used. This is required by 1910.263(i)(12)(i), 1910.263(i)(12)(ii), and 1910.263(i)(12)(iii).

Quick checklist:

• Attach durable tags or stamped markings showing rated capacity and minimum support specs.
• Use safety hooks (e.g., self-closing, latching hooks) on all chain tackles.
• Inspect markings and hardware before each use and remove damaged or unmarked equipment from service.

Hoists must be permanently and legibly marked with maximum load capacity and minimum support specifications, and they must have safety catches for the chain and use safety hooks. This is required by 1910.263(i)(13)(i), 1910.263(i)(13)(ii), and 1910.263(i)(13)(iii)-(iv).

Practical guidance:

• Mark hoists with capacity and support ratings in a durable, visible manner.
• Ensure chain safety catches hold the load in any position and that hooks have positive safety latches.
• Inspect and test hoist brakes, catches, and markings per maintenance schedule before use.

On large air-conditioning units with doors large enough to be entered and on rack-type bread coolers, all door locks must be operable from both inside and outside. This is required by 1910.263(i)(14)(ii) and 1910.263(i)(20)(ii).

Practical reasons and steps:

• Dual operability prevents entrapment and allows rescue or egress from both sides of the door.
• Use panic-release hardware or locks that unlock from the inside without keys, while still allowing external control for maintenance access.
• Test locks regularly and document inspection to ensure compliance.

The working-platform floor around pan washing tanks must be maintained in a nonslip condition, and power ventilated exhaust hoods must be provided over the tanks. These requirements are in 1910.263(i)(15)(ii) and 1910.263(i)(15)(v).

How to comply practically:

• Use nonslip coatings, mats, or drainage systems to keep platform surfaces free of grease and soapy residues.
• Install and maintain powered exhaust hoods sized to capture steam, odors, and airborne contaminants from the tanks.
• Include routine cleaning and ventilation maintenance in your safety program.

Separate flues must be provided: one for venting vapors from the frying section and another for venting products of combustion from the combustion chamber used to heat the fat, as required by 1910.263(i)(22)(i) and 1910.263(i)(22)(ii).

Practical considerations:

• Design separate exhaust paths to prevent mixing of combustible combustion products with frying vapors, which reduces fire and health hazards.
• Inspect flues for blockages, corrosion, or leaks and clean per a maintenance schedule.
• Coordinate with HVAC and fire-safety teams to ensure flues meet local code requirements in addition to OSHA guidance.

The top of open fat kettles must be at least 36 inches above the floor or working level to reduce the chance of burns and accidental contact. This is required by 1910.263(i)(23)(iv).

Practical steps:

• Verify kettle installation height and modify platforms or kettle supports if the top is below 36 inches.
• Combine the height requirement with nonslip flooring per 1910.263(i)(23)(i) to reduce slips into hot oil.
• Provide training and PPE for workers who must work near kettle openings.

Kettles with steam jackets must be provided with safety valves in accordance with the ASME Pressure Vessel Code, Section VIII, Unfired Pressure Vessels, 1968, which is incorporated by reference as specified in [1910.6], per 1910.263(i)(24)(ii).

Practical actions:

• Install safety valves that meet ASME Section VIII (1968) specifications and document compliance.
• Maintain records of valve testing, inspection, and any repairs.
• Note that the ASME reference is incorporated by 1910.6, so follow the exact incorporated edition and requirements.

Reciprocating-blade slicers must have an interlocking cover over the knife head so the machine cannot operate unless the cover is in place, and slicers with endless band knives must have a magnet brake on each motor that operates whenever the motor is not energized. These requirements are in 1910.263(j)(1)(iii) and 1910.263(j)(1)(iv).

Practical guidance:

• Ensure interlocks are hardwired to prevent motor starting with covers open and test them regularly.
• Use magnet or other fail-safe braking systems on band-knife slicers so the blade stops quickly when power is removed.
• Keep sharpening procedures guarded per 1910.263(j)(1)(v) to limit exposure during maintenance.

If a hopper is removable it must have an electric interlock so the machine cannot operate when the hopper is removed; where grid guards cannot be used, hoppers and feed conveyors must be enclosed, provided with hinged covers, and equipped with electric interlocks to prevent operation with the cover open. These are required by 1910.263(k)(1)(i) and 1910.263(k)(1)(ii).

How to implement:

• Fit removable hoppers with interlocks that prevent motor start when hopper is absent.
• Where grid guards aren’t practical, fully enclose hoppers with hinged, interlocked covers and test interlocks regularly.
• Train operators on the hazard and prohibit bypassing interlocks.

Drive belts on sugar and spice pulverizers must be grounded by metal combs or other effective means of removing static electricity, and magnetic separators must be provided to reduce fire and explosion hazards, with pulverizing operations following the applicable NFPA standards. These requirements appear in 1910.263(k)(2)(i) and 1910.263(k)(2)(ii), and the NFPA references are incorporated as specified in [1910.6].

Practical measures:

• Install grounded metal combs or equivalent static-dissipation devices on belts and conveyors.
• Fit magnetic separators to remove metal debris that could spark and ignite dust.
• Follow NFPA 62 (1967) and NFPA 656 (1959) guidance for dust hazard controls as referenced in the standard.

Mechanical ovens must have emergency stop buttons near operator stations, all piping must be tested to be gastight, and main shutoff valves operable separately from any automatic valve must be provided so fuel or steam can be turned off in an emergency; main shutoff valves must be locked in the closed position when men must enter the oven or when the oven is not in service. These requirements are in 1910.263(l)(3)(i), 1910.263(l)(3)(ii), and 1910.263(l)(3)(iii)-(iii)(b).

Implementation notes and related guidance:

• Place clearly marked emergency stop buttons reachable from operator positions per 1910.263(l)(3)(i).
• Keep piping leak-tested and document gastight testing per 1910.263(l)(3)(ii).
• Lock main shutoff valves closed when workers enter ovens, and follow Lockout/Tagout sequencing for re-energization/testing per OSHA’s LOTO interpretation https://www.osha.gov/laws-regs/standardinterpretations/2024-10-21.

Yes. Under 1910.263(l) the main switch or circuit breaker must have provisions to be locked in the open (off) position whenever work on the electrical equipment or inside the oven will be performed, so the energy source can be secured before employees enter or service the equipment (1910.263(l)).

• If a task requires energizing the equipment temporarily (for testing, positioning, or setting up), use the protective steps and sequence required for temporary re-energization rather than bypassing lockout/tagout; OSHA explains these allowed, limited procedures in its Lockout/Tagout interpretation (Minor servicing exception clarification).
• Always document procedures and ensure authorized employees follow the sequence in 1910.147 when removing LOTO devices for testing and then reapplying them afterwards.

Safety devices on ovens must be inspected at least twice a month by an appointed, properly instructed bakery employee and at least once a year by representatives of the oven manufacturer, per 1910.263(l)(9)(ii) (1910.263(l)(9)(ii)).

• "Twice a month" inspections are intended as regular operational checks performed by trained bakery staff to catch problems early.
• The annual inspection by manufacturer representatives is required to verify safeguards and controls that may need specialist service, calibration, or replacement.

Pilot lights must be protected and arranged so that a failure of any pilot automatically shuts off the fuel supply, and ovens with multiple burners must use either individual atmospheric pilot lights (where there is sufficient secondary air and gas availability) or electric spark-type ignition for each burner (1910.263(l)(9)(iii)(a), 1910.263(l)(9)(iii)(b)).

• If the pilot flame cannot contact the flame electrode without being in the main flame path, pilot protection is required and pilot failure must cut off fuel to prevent gas accumulation.
• Where atmospheric pilots aren’t suitable, equip each burner with an electric spark-type ignition to meet the multiple-burner requirement.

Safety shutoff valves must be provided in fuel lines to burners (both at line pressure and when fuel is supplied above line pressure), be positively tight and tested at least twice monthly, require manual action or a manual-reset arrangement to reopen after closing, be designed so they cannot be locked open externally, and be interlocked to close on air failure or ignition failure as applicable (1910.263(l)(9)(v), 1910.263(l)(9)(v)(b), 1910.263(l)(9)(v)(e), 1910.263(l)(9)(v)(f), 1910.263(l)(9)(v)(g), 1910.263(l)(9)(v)(h)).

• Test valves twice monthly to verify they are "positively tight" and will stop fuel flow when required.
• Use interlocks so valves close automatically if combustion air blowers fail, or if ignition fails (for gas or electric ignition systems).
• Manual-reset or manual-open requirements help ensure a qualified person investigates and corrects the cause before returning the burner to service.

Before restarting such a direct-fired oven, the oven must be ventilated to the outside to provide at least four complete changes of atmosphere in the baking chamber before the ignition system, combustion air blower, and fuel are turned on (1910.263(l)(10)(ii)). The preventilation must also be repeated whenever the heating equipment is shut down by a safety device (1910.263(l)(11)).

• Ensure the exhaust discharge goes to the outside so any accumulated combustible gases are removed from the building.
• Document the preventilation procedure (how you measure/confirm four air changes) and require staff to follow it whenever an automatic shutdown has occurred or before normal startup after any downtime.