It is of particular interest to know what are the occupational hazards in a bakery and the necessary protective equipment for employees. Many accidents in the workplace are caused by the following: lack of order and cleanliness, incorrect storage, use of defective equipment or tools or lack of personal protective clothing.
Occupational hazards of a baker
Falls on the same level can be caused by rushing, obstacles, slippery floors or the use of incorrect footwear. Lack of tidiness and cleanliness can also be a cause of falls, as can crumbs and oils on the floor. Falls can also occur at different levels due to stairs in poor condition or the use of benches and stools to access shelves.
In this sense, the company is obliged to implement the appropriate preventive measures: passageways must always be kept clear, kitchens must have grilles for the evacuation of spillages, workers must wear non-slip footwear to avoid possible slips…..
One of the biggest occupational hazards in a bakery is the risk of blows and cuts from equipment and hand tools. To reduce the risk of accidents, it is essential that workers wear suitable gloves and that all tools are put away in their proper cases when they are no longer in use.
In a bakery there are different machines that pose a risk for bakers. This is the case of the dough mixer, the mixer and the dough sheeter, which require a series of preventive measures to avoid trapping hands and knocks: always place the mobile upper protection, carry out the appropriate maintenance tasks and wear tight-fitting clothing.
Burns are another occupational hazard for bakers. The use of heat-resistant gloves is compulsory when handling hot ovens and trays. Workers should always use hooks to handle trolleys and keep a safe distance.
Bakers need work clothes appropriate to their work activity. As far as footwear is concerned, bearing in mind that they spend a large part of the working day on their feet, they must have good cushioning, especially in the heel area. In addition, the sole must be slip-resistant, as they work around flour and oil. In addition, the shoes should be waterproof so that, in case they step on an area with fluids, the foot remains protected and dry.
This is the most relevant information on occupational hazards in a bakery. Once the risks have been analysed, the company is obliged to plan the implementation of the improvement measures it considers appropriate to reduce accidents at work.