Food Services » Machine Guarding

Hazards

Dish exit from dishwasher
Dish exit from dishwasher.

Commercial dough mixers, meat slicers, and other kitchen equipment pose a hazard to workers, who can reach or be pulled into, and be caught in or by, rotating blades and other moving parts. This can lead to injuries such as amputations, strangulations, burns, cuts, and broken bones. These machines must have guards in place to protect workers from the danger zone. The rollers and conveyors in dishwashers can cause nip-point injuries if employees get part of their hands or clothing caught in those machines, as well as scalding of workers by steam and hot water.

Requirements under OSHA's Machine Guarding Standard, 29 CFR 1910.212

  • Machine guards must be provided to protect the operator and other employees from hazards. [29 CFR 1910.212(a)(1)]. Machine guarding can be accomplished by isolating hazards (e.g., providing barrier guards over a mixer when it is in use to prevent strangulation or amputations).
    • Examples of machine guarding include:
    • Paragraph (c) of 29 CFR 1910.263 contains general machine guarding requirements for machinery and equipment used in bakeries. Even if the standard does not apply, refer to it for examples of machine guarding for bakery equipment.
  • Train operators of machines and equipment (and other employees) in safe work practices.
  • Mixer with physical barrier guard. The guard fits over the top of the mixing bowl [not attached in picture] to prevent a hand or clothing from contacting the moving parts.
    Mixer with physical barrier guard. The guard fits over the top of the mixing bowl [not attached in picture] to prevent a hand or clothing from contacting the moving parts.
    Examples of machines that must be guarded include:
    • Commercial dough mixers.
    • Meat slicers, which must be properly guarded to prevent cuts and amputations. If necessary, use tamps, push sticks, or other hand tools to feed or remove food from grinders, slicers, or choppers. Hand tools may not be used instead of required guarding; they may only be used to supplement protection [29 CFR 1910.212(a)(3)(iii)]
    • Continuous feed dishwashers, which must be properly guarded to prevent possible nip-point injuries from rollers and conveyors, as well as accidental scalding of workers by steam and hot water.

Additional Information