Many machines within a food processing facility have moving parts that have the potential to cause serious injuries to workers.  Critical to worker protection are de-energization and lock out tag out procedures, but also a positive safety culture that promotes safe work practices within teams. 
 
This course looks at a case study in a bakery setting. Designed as a practical compliment to your site-specific training on lock out tag out, this course is a perfect addition to safety meeting discussions on the control of hazardous energy in your food facility. Additionally, finger safety is explored based on the discussion of hand injuries in the case study.