1. Wear Pan Handlers When Using Frying Screen

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.

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 (Moulder operator) 1. Wear cotton mit 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.

THE INFORMATION PRESENTED IN THIS “SAMPLE” SAFETY PROGRAM HAS BEEN COMPILED FROM VARIOUS SOURCES BELIEVED TO BE RELIABLE. HOWEVER, IT CANNOT BE ASSUMED THAT ALL ACCEPTABLE MEASURES ARE CONTAINED IN THIS PROGRAM WITH REGARDS TO YOUR INDUSTRY STANDARDS AND REQUIREMENTS UNDER PARTICULAR FEDERAL, STATE, PROVINCIAL AND LOCAL LAW.