Questions
a) Is it spacious and easily accessible?
b) Without thresholds and with adjustable doors?
c) Without inclined planes?
a) So that lifting aids can be easily used?
b) In terms of frequency of use and weight?
Questions
a) Is the weighing during spot suction in a separate or well-defined space?
b) Are sacks placed on a height-adjustable table, for example, so that it is possible to work at a comfortable working height?
c) Are sacks cut off when they are less than half full?
d) Are the bags rolled or folded under spot suction when they are empty?
a) Is there any reloading from sacks to smaller containers during spot suction, e.g. on an easily maneuverable arm?
b) Are the bags placed on a trolley that facilitates the movement of the bags?
c) Is the bucket emptied as close to the scale or the bottom of the bowl as possible?
a) Equipped with extraction, preferably connected to a lid enclosure?
b) Covered or encapsulated?
a) Does the dough mixer have a tight-fitting lid and extractor?
b) Is spot suction always used when emptying flour sacks and other ingredients into the dough mixer?
c) Do you usually cut open the bottom of the sack when it is to be emptied?
d) Can you fill the liquid dough into the tray before adding the flour to reduce dusting?
e) Is the bucket scoop with smaller ingredients poured carefully and close to the bottom of the dough mixer?
f) Is the inspection door of the mixer always closed while flour is being mixed into the dough?
g) Do you always vacuum immediately after every time flour is spilled?
a) Made of, for example, non-slip, joint-free, and easy-to-clean material?
b) So even and without thresholds that it is easy to pull trays and wagons?
Questions
a) Tamper protection? -> Tamper protection?
b) One emergency stop or several if necessary?
a) Do you need to switch to a flour that produces less dust?
b) Do collection containers need to be used to prevent the flour from falling to the floor?
c) Do you need to encapsulate all or part of the turning points or rollers?
a) Are hearing protectors being used?
b) Is there an action plan to reduce the noise level?
Questions
a) Is less dusty flour used instead of wheat flour?
b) Is the back table equipped with an extractor?
c) Is the flour spread over the table surface instead of being thrown out?
d) Is a scraper used to clean the baking table?
Questions
Questions
a) Is the tunnel so well insulated that it does not spread an unnecessary amount of heat?
b) Is there effective ventilation over the infeed and outfeed?
Questions
a) Are central vacuum cleaners used?
b) Are vacuum cleaners with HEPA filters used?
c) Is the vacuum cleaner equipment made of conductive and grounded materials to prevent the risk of flour dust explosion?
Questions
a) With your arms above shoulder height?
b) In slanted working positions?
a) Can packers switch tasks with others?
b) Can packaging and price labelling be automated?
a) Can the work be carried out sitting (with e.g. a standing support chair)?
b) Is there room for the legs under the strap and footrests when sitting?
Questions
a) Does the shoe sole provide shock absorption, flexibility, and non-slip properties?
b) Does it provide stable support for the foot and sit well on?
c) Does the sole have a proper heel cap and a heel cup?
a) How to handle acute crisis situations, such as threats or robbery attempts?
b) How to support staff after robberies, assaults, etc.?
Questions