Bakery equipment.
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The meaning of "direct recirculating ovens".
OSHA requirements are set by statute, standards and regulations. Our interpretation letters explain these requirements and how they apply to particular circumstances, but they cannot create additional employer obligations. This letter constitutes OSHA's interpretation of the requirements discussed. Note that our enforcement guidance may be affected by changes to OSHA rules. Also, from time to time we update our guidance in response to new information. To keep apprised of such developments, you can consult OSHA's website at https://www.osha.gov.
November 23, 1993
Ms. Gloria C. Kozyra, President
American Bakers Cooperative, Inc.
Post Office Box 308
Clifton, New Jersey 07011
Dear Ms. Kozyra:
This is in response to your letter of October 18, in which you sought an interpretation from the Occupational Safety and Health Administration (OSHA) on the meaning of "direct recirculating ovens" as the term is used in our 29 CFR 1910.263(l)(11)(i), Bakery equipment standard.
Required annual inspections of bakery ovens.
OSHA requirements are set by statute, standards and regulations. Our interpretation letters explain these requirements and how they apply to particular circumstances, but they cannot create additional employer obligations. This letter constitutes OSHA's interpretation of the requirements discussed. Note that our enforcement guidance may be affected by changes to OSHA rules. Also, from time to time we update our guidance in response to new information. To keep apprised of such developments, you can consult OSHA's website at https://www.osha.gov.
January 6, 1989
The Honorable Andy Ireland
Member, United States House of Representative
Post Office Box 8758
Lakeland, Florida 33806
Dear Congressman Ireland:
This is in response to your letter dated December 9, addressed to Ms. Ruth Knight, Director, Office of Intra-Governmental Affairs, on behalf of your constituent, Mr. Richard Peterson. Mr. Peterson requested information concerning the Occupational Safety and Health Administration (OSHA) requirements at 29 CFR 1910.263(l)(9)(ii) relative to required annual inspections of bakery ovens.
Annual inspections by Flynn Burner Corporation personnel.
OSHA requirements are set by statute, standards and regulations. Our interpretation letters explain these requirements and how they apply to particular circumstances, but they cannot create additional employer obligations. This letter constitutes OSHA's interpretation of the requirements discussed. Note that our enforcement guidance may be affected by changes to OSHA rules. Also, from time to time we update our guidance in response to new information. To keep apprised of such developments, you can consult OSHA's website at https://www.osha.gov.
October 3, 1988
Edward S. Flynn, President
Flynn Burner Corporation
P.O. Box 431
425 Fifth Avenue
New Rochelle, New York 10802
Dear Mr. Flynn:
This is in response to your letter of August 16, 1988, concerning the acceptability of annual inspections by Flynn Burner Corporation personnel relative to the requirements of 29 CFR 1910.263(l)(9)(ii).
An interpretation for the Bakery Equipment Standard, 29 CFR 1910.263.
OSHA requirements are set by statute, standards and regulations. Our interpretation letters explain these requirements and how they apply to particular circumstances, but they cannot create additional employer obligations. This letter constitutes OSHA's interpretation of the requirements discussed. Note that our enforcement guidance may be affected by changes to OSHA rules. Also, from time to time we update our guidance in response to new information. To keep apprised of such developments, you can consult OSHA's website at https://www.osha.gov.
March 26, 1996
Dick Hibdon, Engineering Consultant
American Bakers Cooperative Inc.
P.O. Box 308
122 Randolph Ave. Suite 202
Clifton, NJ 07011
Dear Mr. Hibdon:
Brake design requirements for baking equipment.
OSHA requirements are set by statute, standards and regulations. Our interpretation letters explain these requirements and how they apply to particular circumstances, but they cannot create additional employer obligations. This letter constitutes OSHA's interpretation of the requirements discussed. Note that our enforcement guidance may be affected by changes to OSHA rules. Also, from time to time we update our guidance in response to new information. To keep apprised of such developments, you can consult OSHA's website at https://www.osha.gov.
April 2, 1998
Mr. James T. Knorpp, P.E., CSP
Knorpp Safety Services
2149 Misty's Run
Keller, Texas 76248
Dear Mr. Knorpp:
This is in response to your letter of February 11, requesting a confirmation that the use of an electronic brake for a bun slicer would meet the Occupational Safety and Health Administration (OSHA) standard 29 CFR 1910.263.
Acceptability of annual inspections of bakery ovens by Bakery Services Inc.
NOTICE: This is an OSHA Archive Document, and may no longer represent OSHA Policy. It is presented here as historical content, for research and review purposes only.
OSHA requirements are set by statute, standards and regulations. Our interpretation letters explain these requirements and how they apply to particular circumstances, but they cannot create additional employer obligations. This letter constitutes OSHA's interpretation of the requirements discussed. Note that our enforcement guidance may be affected by changes to OSHA rules. Also, from time to time we update our guidance in response to new information. To keep apprised of such developments, you can consult OSHA's website at https://www.osha.gov.
April 5, 1990
Mr. Russell W. Cook President Bakery Services, Inc. 4290 Leola Road Douglasville, Georgia 30135
Dear Mr. Cook:
This is in response to your letter of December 11, 1989, addressed to Mr. Joseph Bode of my staff, concerning the acceptability of annual inspections of bakery ovens by Bakery Services Inc., as required under the Occupational Safety and Health Administration (OSHA) standards at 29 CFR 1910.263(l)(9)(ii). We apologize for the delay in this response.
OSHA enforcement policy on vertical food mixers.
OSHA requirements are set by statute, standards and regulations. Our interpretation letters explain these requirements and how they apply to particular circumstances, but they cannot create additional employer obligations. This letter constitutes OSHA's interpretation of the requirements discussed. Note that our enforcement guidance may be affected by changes to OSHA rules. Also, from time to time we update our guidance in response to new information. To keep apprised of such developments, you can consult OSHA's website at https://www.osha.gov.
February 26, 1999
Several questions regarding OSHA's LOTO and Bakery standards 29 CFR 1910.147 and 1910.263.
OSHA requirements are set by statute, standards and regulations. Our interpretation letters explain these requirements and how they apply to particular circumstances, but they cannot create additional employer obligations. This letter constitutes OSHA's interpretation of the requirements discussed. Note that our enforcement guidance may be affected by changes to OSHA rules. Also, from time to time we update our guidance in response to new information. To keep apprised of such developments, you can consult OSHA's website at https://www.osha.gov.
August 25, 2006
Ms. Donna L. Pierce
Chambliss, Bahner & Stophel, P.C.
1000 Tallan Building
Two Union Square
Chattanooga, TN 37402
Dear Ms. Pierce:
Occupational Safety and Health Administration's Bakery Equipment Standard.
NOTICE: This is an OSHA Archive Document, and may no longer represent OSHA Policy. It is presented here as historical content, for research and review purposes only.
OSHA requirements are set by statute, standards and regulations. Our interpretation letters explain these requirements and how they apply to particular circumstances, but they cannot create additional employer obligations. This letter constitutes OSHA's interpretation of the requirements discussed. Note that our enforcement guidance may be affected by changes to OSHA rules. Also, from time to time we update our guidance in response to new information. To keep apprised of such developments, you can consult OSHA's website at https://www.osha.gov.
July 3, 1996
Mr. Kenneth F. Futch, CSP, CHMM
Corporate Safety Manager
Winn-Dixie Stores, Inc.
5050 Edgewood Court
Jacksonville, Florida 32203-0297
Dear Mr. Futch:
This is in response to your letter of December 14, 1995, regarding the Occupational Safety and Health Administration's Bakery Equipment Standard, 29 CFR 1910.263 (1)(8)(iii). Please accept our apologies for the delay in responding to you.