- 5 modules
- 17 pages
- about 20 minutes
Learn the guards, stop devices, lockouts and oven rules that protect you at mixers, dough machines, ovens and flour bins in a bakery.
What this certificate covers
This certificate records completion of awareness training based on OSHA 29 CFR 1910.263(d)(2)(ii), (d)(2)(iv), (d)(3)(v)-(vii), (d)(6)(ii), (d)(6)(iii), (d)(6)(vi), (e)(1), (e)(2), (f)(3), (g), (h), (k)(7)(ii), (l)(3), (l)(8)(iii), (l)(9)(ii) and (l)(10)(ii). It is not an OSHA card or license. 29 CFR 1910.263 has no training requirement of its own, so this course does not replace your employer's procedures for the machines and ovens at your bakery. Follow those procedures, and ask your supervisor if you are unsure.
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What you will learn
- Name the guards and safety devices a dough mixer must have, and why you never defeat them
- Find the stop devices and shields on moulders, dough brakes and sheeters
- Explain the oven rules for shutoff valves, safety-device inspections and restart ventilation
- Describe the rules for flour bins, bag lifts and dumpbins
What you get
- About 20 minutes, on your phone or computer, read out loud as you go
- Real photos, not cartoons
- A hands-on drill: you make the calls, step by step, and see what happens
- 4 quick checks along the way, then a final quiz
- A certificate with a QR code your employer can check online
- A wallet card you can print and carry
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Course outline
- Dough mixers: Keep the bowl closed while it mixes; Vertical mixers and heavy bowls
- Moulders, dough brakes and sheeters: Moulders: keep your hands out of the rolls; Dough brakes, sheeters and dividers
- Ovens: Emergency stops, shutoff valves and lockable power; Safety-device inspections and restart ventilation
- Flour bins, lifts and dumpbins: Storage bins: lock the cover open before you enter; Lifts, bag elevators and dumpbins
- On the job
Why it matters
Source: OSHA enforcement data, refreshed after each sync.
Questions
What does Bakery Equipment Safety cover?
You will be able to: name the guards and safety devices a dough mixer must have, and why you never defeat them; find the stop devices and shields on moulders, dough brakes and sheeters; explain the oven rules for shutoff valves, safety-device inspections and restart ventilation; describe the rules for flour bins, bag lifts and dumpbins.
Who is this course for?
It is written for bakery workers.
How long does it take?
About 20 minutes, on a phone or a computer. You can stop and pick up where you left off.
Do I get a certificate?
Yes. Score 80% or better on the final quiz and you get a certificate with a code your employer can check.
Which OSHA rule is it based on?
Based on OSHA 29 CFR 1910.263 (bakery equipment): paragraphs (d)(2), (d)(3), (d)(6), (e), (f)(3), (g), (h), (k)(7)(ii) and (l). It is awareness training: it is not an OSHA card, and your employer still has to train you on their own equipment and plan.
Course facts
- Who it is for: Bakery workers
- Trainer: Marc Harvey, Site Safety Officer (OSHA 30, CPR, USACE CQM)
- Time: about 20 minutes, on your phone or computer
- Final quiz pass mark: 80%, with a certificate employers can verify
- Based on OSHA 29 CFR 1910.263 (bakery equipment): paragraphs (d)(2), (d)(3), (d)(6), (e), (f)(3), (g), (h), (k)(7)(ii) and (l) (official text)
Facts checked word for word against the official text (1 sources)
29 CFR 1910.263
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