Training keeps safety on the menu in food manufacturing
Employees who handle food, clean food processing areas, or work around food-contact surfaces must be trained to understand the practices and procedures used to ensure food is safe to consume. Equally important, however, is the OSHA-related side of training aimed at keeping workers safe.
Busy production lines, heavy equipment, and frequent cleaning tasks can expose employees to numerous hazards. OSHA recently cited a commercial bakery in Illinois for repeatedly exposing employees to safety hazards and failing to train them in electrical work, implement safety-related practices, and enforce the use of personal protective equipment (PPE) when performing electrical work. Proposed penalties totaled over $300,000!
The following table highlights the Top 10 most frequently cited violations for food manufacturing in fiscal year 2025.
| Rank | 29 CFR | Title |
| 1 | 1910.147 | The control of hazardous energy (lockout/tagout) |
| 2 | 1910.212 | Machine guarding |
| 3 | 1910.1200 | Hazard communication |
| 4 | 1910.178 | Powered industrial trucks |
| 5 | 1910.305 | Wiring methods, components, and equipment for general use |
| 6 | 1910.303 | Wiring – general |
| 7 | 1910.219 | Mechanical power-transmission apparatus |
| 8 | 1910.132 | Personal protective equipment – general requirements |
| 9 | 1910.134 | Respiratory protection |
| 10 | 1910.28 | Duty to have fall protection and falling object protection |
| *Data reflect October 2024 through September 2025. | ||
Lockout/tagout. Employees who operate or perform service or maintenance on machines or equipment that must be locked out or tagged must be trained on the energy control procedures to be used. Training must be given prior to employees performing maintenance or service, as needed for employee proficiency, and when there are new or revised procedures. Energy control procedures must be reviewed annually to ensure they’re being followed and to correct any deficiencies.
Machine guarding. Exposed moving parts, frequent cleaning/changeovers, and close employee interaction with equipment make machine guarding critical. Although OSHA’s machine guarding regulations don’t specify training, the General Duty Clause requires that you provide a safe work environment. Employees should understand the purpose of machine guards, the types of guards used at your facility and the importance of not bypassing them, and who to contact if guards are missing or damaged.
Hazard communication (HazCom). Cleaning and sanitation of food production equipment is an integral component of food manufacturing. HazCom gives employees the right to know the hazards of the chemicals they’re exposed to. Paragraph (h) of 1910.1200 outlines the standard’s information and training requirements related to chemical hazards.
Powered industrial trucks (PITs). Congested production areas and warehouses, tight aisles, and limited visibility can pose hazards for both forklift drivers and nearby employees. PIT operators must be trained and evaluated according to the criteria at 1910.178(l)(1) and you must maintain certification that this was completed.
Electrical. In food manufacturing environments, electrical systems are often exposed to moisture, washdowns, chemicals, vibration, and temperature extremes, which increases the potential for hazards. Under 1910.332, training must be provided to employees who are exposed to electrical shock and those who work on or near exposed energized parts.
Personal protective equipment (PPE). In food manufacturing, PPE often serves the dual purpose of protecting workers from injury and protecting food from contamination. Employees must be trained to understand when PPE is necessary; what PPE is necessary; how to properly don, doff, remove, adjust, and wear PPE; its limitations; and its proper care, maintenance, useful life, and disposal.
Respiratory protection. Respirators may be needed during ingredient handling, sanitation, or maintenance processes. OSHA’s regulation at 1910.134 requires training for employees who wear respirators. Training must be conducted before employees use a respirator, repeated annually, and as often as necessary to ensure safe use.
Duty to have fall protection and falling object protection. Food manufacturing facilities often have fall-risk areas such as mezzanines or catwalks above production lines, elevated platforms for mixers and other equipment, and conveyor crossings. Employees who use fall protection or are otherwise exposed to fall hazards must be trained under the requirements at 1910.30. Training must be conducted by a qualified person, as defined at 1910.21(b).
Key to remember: Food manufacturing can expose employees to numerous hazards. Workplace safety training plays a key role in helping employees recognize hazards, work safely, and protect both themselves and the product.
























































