Hand and finger injuries remain a significant concern in bakery environments, where high-temperature equipment and moving machinery pose daily risks. Steve Merritt, Managing Director of EPP discusses how evolving standards, robust training, and a culture of safety are essential to reducing workplace injuries in bakeries.
EPP’s experience of supporting bakeries of all sizes over the last five decades confirms that these risks are a significant concern, especially where equipment is not regularly maintained or operators are not fully trained. “The need for specialised engineering support and regular equipment surveys is clear, pro-active maintenance and training are essential to mitigate these risks,” says Steve.
Bakery equipment supplied in the UK and Ireland must adhere to strict safety standards, as evidenced by mandatory CE or UKCA certification. These standards guarantee that machinery incorporates essential safety features such as robust guarding, accessible emergency stop buttons, and secure access points, all designed to minimise risk during operation. However, compliance does not end with design. The Provision and Use of Work Equipment Regulations (PUWER) emphasises that safe operation is equally critical. This means that bakery equipment operators must receive thorough training, equipment must undergo regular maintenance, and users must consistently follow correct operating procedures.
Steve Merritt adds, “A knife is a hazard by design, but with proper training and protective equipment, the risks can be managed and used safely. The same principle applies to bakery machinery; safe use is as important as safe design. By combining rigorous equipment standards with diligent training and maintenance, bakeries can create a safer working culture and environment for everyone.”
The Health and Safety at Work Act places responsibility on both employers and employees. Employers must provide safe equipment and thorough training, while employees are expected to follow safety procedures and protect themselves and others.
EPP and its manufacturing partners play an active role by supplying machines which are compliant and have advanced safety features to minimise risk. Their engineers can also retrofit existing equipment with improved guards or updated control systems, ensuring older machinery meets modern safety standards. EPP’s close collaboration with machine manufacturers allows for rapid implementation of safety upgrades and the sharing of best practices across the industry. Additionally, EPP provides ongoing education and support to its clients, helping them understand and effectively use the latest safety features to create safer working environments.
The team at EPP ensures that the equipment they supply not only meets European standards but also aligns with the more stringent expectations of the UK and Ireland. For example, safety fences around dough lifting systems are a UK expectation, even if not considered a requirement elsewhere in Europe. Trapped key interlocked system are also more prevalent in the UK and used to protect personnel and equipment, these prevent machinery operation when access points are open, whole-body access is possible and if a predetermined safety sequence is not followed, further enhancing safety.
Steve further comments, “High turnover and transient workforces increase risk, as new or inexperienced workers may lack awareness. Ongoing training, supervision, and a strong safety culture within a bakery are vital.”
Recent trends from bakery equipment manufacturers have shifted from guarding individual components to guarding entire machines, thereby reducing the risk. Modern guards also allow better visibility, reducing the temptation to bypass safety features. The use of electronic controls, Human-machine interfaces (HMIs), help operators identify issues remotely without physical intervention and poking around within the equipment.
“Safety systems and protective devices should be tested at the start of every shift, and any issues should be addressed promptly” further comments Steve.
“At EPP, we spend a lot of time assessing equipment at the design and pre-delivery stage, to ensure it fully complies with UK and Irish expectations, often exceeding the requirements of CE and UKCA standards” adds Steve. “Our job is to deliver solutions that match local market expectations, not just technical compliance. The key to preventing hand and finger injuries is a combination of well-designed equipment, comprehensive guarding, ongoing training, and a culture where safety issues are raised and resolved quickly.”
For more information on EPP and its wide range of bakery equipment and services please visit – www.eppltd.co.uk