bake - May 2015 - 10

management

Prevention
Working in a retail bakery environment might not seem like the
most physically taxing occupation to an outsider, but bakery

* When lifting, keep large bags and containers of ingredients
close to the body to reduce stress on the back.

owners, managers and staff, know that the days get long and
the work is hard. While every bakery operation differs, a few
key elements prevent unnecessary strain on staff.
* Position cake-decorating turntables so that the cake is at

* Use carts or rolling stands to move heavy items like tubs of
dough or bags of flour.
* Keep wheels on bakery carts well maintained. Wheels that are

about elbow height for a more comfortable working position.

in poor repair can be difficult to push and should be removed

Adjustable height tables are one solution, but you can also

from service until they can be repaired.

put a riser under the turntable or put in platforms for shorter
people to stand on.

* Whenever possible, break up continuous activities such as
cake decorating and dough handling with less strenuous tasks

* Use a smaller decorating bag whenever possible to reduce

during the shift.

the stress on the worker's hands. The larger the bag, the more
force required to squeeze it.

* Work from the long side of baking pans to reduce reaches
when handling dough.

* Have an adequate number of mixing bowls available to reduce
the need to transfer icing or batters that are mixed in the
store to other containers.

* Use powered mixers whenever possible to mix coloring into
icing or purchase colored icing. This reduces the stress to
workers' hands and arms from manually mixing colors into

* Use footrests and anti-fatigue mats in areas where workers
stand for prolonged periods.

icing. Ensure that the icing is of correct consistency. If icing
is mixed in the bakery, warm the icing to obtain the correct
consistency. If icing is purchased in buckets, store the buckets

* Make sure that there is toe-clearance under counters and
other work surfaces.
* Put buckets of icing and batter on risers (e.g., small stands or
empty buckets) to raise them to the best work zone.

at room temperature or warm them before use - cold icing is
thicker and hard to squeeze through decorating bags.
* Consider using cake decorating methods that require less
use of manual frosting bags. Using an air brush or mechanical dispurser whenever possible can reduce the stress on

* Use smaller containers of flour, sugar, salt and other supplies
to reduce the weights that must be handled.

10 < MAY 2015 | bakemag.com

workers' hands.
SOURCE: WWW.OSHA.GOV



http://WWW.OSHA.GOV http://www.bakemag.com

bake - May 2015

Table of Contents for the Digital Edition of bake - May 2015

bake - May 2015
Editor's Note - A Need for Transparency
Table of Contents
News Bites - Bakers set sights on gold medal at iba
Alternative pizza formats
AIB certification enhances website
My Favorite Things
Management - Prevention
Labor Front - FSMA Moves Forward
Ingredients - Blueberry Challenge
Equipment - The Science of Fermentation
The Scenic Route to Success
A Buying Environment
What's Your Sign
Heirloom in Bloom
Bagel Popularity
Donut Craze Continues
Storytelling with Sweets
Easy, frozen, gourmet
Cafe - Sandwich Delivery
Products
Product Showcase
Classifieds
Ad Index
Online - BakeMag.com
bake - May 2015 - BB1
bake - May 2015 - BB2
bake - May 2015 - bake - May 2015
bake - May 2015 - 2
bake - May 2015 - Editor's Note - A Need for Transparency
bake - May 2015 - 4
bake - May 2015 - 5
bake - May 2015 - Table of Contents
bake - May 2015 - AIB certification enhances website
bake - May 2015 - My Favorite Things
bake - May 2015 - 9
bake - May 2015 - Management - Prevention
bake - May 2015 - 11
bake - May 2015 - Labor Front - FSMA Moves Forward
bake - May 2015 - 13
bake - May 2015 - Ingredients - Blueberry Challenge
bake - May 2015 - 15
bake - May 2015 - 16
bake - May 2015 - 17
bake - May 2015 - Equipment - The Science of Fermentation
bake - May 2015 - 19
bake - May 2015 - The Scenic Route to Success
bake - May 2015 - 21
bake - May 2015 - 22
bake - May 2015 - 23
bake - May 2015 - 24
bake - May 2015 - 25
bake - May 2015 - 26
bake - May 2015 - 27
bake - May 2015 - 28
bake - May 2015 - 29
bake - May 2015 - A Buying Environment
bake - May 2015 - 31
bake - May 2015 - 32
bake - May 2015 - 33
bake - May 2015 - What's Your Sign
bake - May 2015 - 35
bake - May 2015 - 36
bake - May 2015 - 37
bake - May 2015 - Heirloom in Bloom
bake - May 2015 - 39
bake - May 2015 - Bagel Popularity
bake - May 2015 - 41
bake - May 2015 - Donut Craze Continues
bake - May 2015 - 43
bake - May 2015 - Storytelling with Sweets
bake - May 2015 - 45
bake - May 2015 - Easy, frozen, gourmet
bake - May 2015 - 47
bake - May 2015 - Cafe - Sandwich Delivery
bake - May 2015 - 49
bake - May 2015 - 50
bake - May 2015 - 51
bake - May 2015 - Products
bake - May 2015 - Product Showcase
bake - May 2015 - Classifieds
bake - May 2015 - 55
bake - May 2015 - 56
bake - May 2015 - Ad Index
bake - May 2015 - Online - BakeMag.com
bake - May 2015 - 59
bake - May 2015 - 60
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