Alert: Notifications at reduced capacity during COVID-19 restrictions

We are operating at reduced capacity due to the COVID 19 alert level four requirements.

Please only call our 0800 number if someone is at serious risk of harm or has been seriously injured, become seriously ill, or died as a result of work.

For other notifications please complete our online forms at Notify WorkSafe.

Bakery equipment can be hazardous if inadequate precautions are taken to manage the risks.

While this guidance has not been updated to reflect current work health and safety legislation (the Health and Safety at Work Act 2015 and regulations), it may still contain relevant information and practices to keep workers and others healthy and safe.

Please read this guidance in conjunction with all relevant industry standards that apply to you as a PCBU. This guidance will be progressively reviewed and either updated, replaced with other guidance, or revoked.

We have produced guidance for working safely with the following bakery equipment.

Dough brakes

This fact sheet provides guidance on risks and good practice when feeding dough to the machine or rolling dough, as well as undertaking maintenance, cleaning and repairs. It also provides guidance on non-mechanical hazards, such as slips, trips and falls.

Dough brakes

Dough dividers

This fact sheet provides guidance on risks and good practice when feeding and dividing dough, as well as undertaking maintenance, cleaning and repairs. It also provides guidance on non-mechanical hazards, such as electrical currents, potential fire or explosion, flour dust and hot oil or water.

Dough dividers

Dough mixers

This fact sheet provides guidance on risks and good practice when loading and unloading equipment, and mixing ingredients, as well as undertaking maintenance, cleaning and repairs. It also provides guidance on non-mechanical hazards, such as noise and breathing in flour dust.

Dough mixers