Industry-specific OHS solutions
OHS services for food and beverage production in Bursa
An OHS plan that manages worker safety in food production, from bakeries to dairy processing and from meat and poultry to beverage filling, without clashing with hygiene requirements.
- Hazard class
- Depends on the sub-sector’s NACE code
- Example code
- Bread making (10.71.02) is less hazardous
- Critical risk
- Being trapped inside a cold room
- Hygiene and carrier screening
- Tracked alongside the OHS calendar
Why should OHS and hygiene be planned together in food production?
Bursa and its surroundings host a wide range of food production, from agro-based industry in Karacabey, Mustafakemalpaşa and Yenişehir to bakeries and patisseries in the city. Dairy products, meat and poultry processing, bakery products, canned and frozen foods and beverage filling may fall under the same heading, but the OHS profiles of these businesses differ greatly.
The hazard class varies accordingly. For example, bread making (10.71.02) is in the less hazardous class on the list renewed according to NACE Rev.2.1. It would be wrong to generalize for other food activities; we confirm your class one by one against the current list using the 6-digit code in your registration with the Social Security Institution (SGK). Because the class determines the specialist’s certificate, the physician and specialist time, the examination interval and the training hours, it is the first step of planning.
What makes OHS difficult in food businesses is that two separate inspection worlds meet on the same site: worker health and safety on one side, food safety and hygiene on the other. The two usually support each other but sometimes conflict. Wet cleaning leaves floors slippery, foams and disinfectants carry burn risks, and machine guards removed for cleaning are not put back. Cold room doors kept closed for hygiene increase the risk of being trapped inside.
The risks we see most often on site are:
- Slips and falls on wet and greasy floors
- Cold stress and being trapped inside cold rooms and blast freezers
- Hand injuries on mincing, slicing, filling and packaging machines
- Gas leaks in ammonia refrigeration systems
- Working with acids and caustics during cleaning in place (CIP)
- Respiratory risk and dust explosion from organic dusts such as flour and sugar
Bursa Sistemer OSGB sets up the OHS plan in food businesses together with your quality and food safety team. This way, the same measure meets the requirements of both sides and no conflicting records are created during inspections.
The risks we encounter most often on site
Slips and falls
Wet cleaning, oil and product spills make floors slippery. Floor slope, drain capacity, non-slip footwear and separating cleaning times from production traffic are addressed together.
Cold rooms and blast freezers
There is a risk of prolonged work at low temperatures and of being trapped inside if the door closes from the outside. We check that the door can be opened from the inside, and check the alarm button, lighting and cold-weather clothing.
Cutting, mincing and packaging machines
Working without isolating energy during cleaning or clearing jams causes the most serious hand injuries. Guards must be refitted after cleaning, and lockout must be applied.
Ammonia and cleaning chemicals
Leaks in ammonia refrigeration, acid and caustic splashes during cleaning in place, and mixing disinfectants with each other are serious burn and poisoning risks.
Ovens, steam and hot oil
Burns and scalds occur on oven, boiler, frying and pasteurization lines. If natural gas or LPG is used, gas leak and fire risks are also assessed.
Flour and organic dust
Flour, sugar and starch dust can cause respiratory sensitization. Dust accumulating in silo, sieving and milling areas can create an explosive atmosphere.
Sample NACE codes and hazard classes
Your hazard class is determined by the NACE code in your Social Security Institution (SGK) registration. Examples of common codes in this industry:
| NACE | Activity | Hazard class |
|---|---|---|
| 10.71.02 | Manufacture of bread | Less hazardous |
If your code is not listed, send it to us and we will confirm it against the current official list. Calculate the obligations for your class →
Health surveillance and medical testing plan
The examination interval is set by class: at least every 5 years in less hazardous, at least every 3 years in hazardous and every year in very hazardous workplaces. Tests required for food hygiene are tracked separately alongside this plan.
Pre-employment examination
Job-specific risks such as working in the cold, heavy lifting, night shifts and chemical exposure are assessed at pre-employment. In hazardous and very hazardous classes, no employee may start work without a fitness-for-work report.
Hygiene and carrier screening
Carrier and hygiene tests arise from food safety requirements. We clarify their scope and frequency according to the food legislation and customer audits that apply to you, and track them in a single calendar with OHS examinations.
Dust and cold environments
For those exposed to flour dust, a chest X-ray in line with the ILO standard is taken; the physician sets its frequency. Musculoskeletal and circulatory complaints are also asked about in those working in the cold.
Noise
On filling, bottling and crushing-milling lines, an audiometry test is mandatory if the 85 dB(A) upper exposure action value is exceeded. Without a measurement, hearing protection and test scope cannot be determined correctly.
Periodic inspections to keep track of
- Steam boilers and hot water boilers: at least once a year; for steam boilers, by an accredited inspection body from 01.01.2027
- Compressors and air receivers: once a year at operating pressure
- LPG tank and installation: by an accredited inspection body
- Forklifts and pallet trucks (including cold storage): at least once a year
- Conveyors and filling-packaging line transporters: at least once a year
- Ventilation systems: at least once a year
- Indoor electrical installation and earthing (including wet areas): at least once a year
- Fire extinguishing, detection and hydrant systems: at least once a year
- Industrial racking and doors: at least once a year
Industry-specific training topics
- Preventing slips and falls on wet floors
- Cold room safety and cold stress
- Lockout/tagout during machine cleaning
- Working with cleaning chemicals and disinfectants
- Response and evacuation in an ammonia leak
- Knife handling and cut-resistant gloves
- Manual handling of boxes and sacks
- Preventing burns at ovens and hot surfaces
How we apply our services in this industry
Documents you should have ready for an inspection
- Hazard class determination and an up-to-date risk assessment
- Specialist and physician assignments approved on İSG-KATİP (the Ministry’s OHS registration system)
- Annex 2 (EK-2) pre-employment and periodic examination forms
- Hygiene and carrier screening records
- Inspection reports for boilers, compressors, LPG and electrical installations
- Inspection reports for forklifts, conveyors and racking
- Safety data sheets (SDS) for cleaning and disinfection chemicals
- Emergency plan, ammonia or gas leak scenario and drill form
- Induction and basic OHS training records, including seasonal workers
- PPE issue records (cold-weather clothing, non-slip footwear)
- Records of cold room door mechanism and alarm tests
Areas where this industry is concentrated
Frequently asked questions
Is our bakery in the less hazardous class?
Bread making (10.71.02) is in the less hazardous class on the current list. However, if cakes, biscuits or another product group is also one of your main activities, that activity’s code must be checked separately; where there is more than one main activity, the higher class applies. Following the Constitutional Court ruling, obligations are also in force for less hazardous workplaces with fewer than 50 employees: physician and specialist services must be obtained, or, if the conditions are met, the employer must provide the service personally.
Is carrier screening part of OHS?
Carrier and hygiene tests aim to protect product safety rather than the employee’s own health; they therefore serve a different purpose from the pre-employment and periodic examinations under OHS and arise from food legislation and food safety systems. In practice, since two calendars run in parallel for the same employees, we combine these tests with the health surveillance plan and track them in a single calendar. Scope and frequency are set according to food legislation and customer requirements.
Which measures take priority in cold rooms?
The priority is eliminating the risk of being trapped: the door must open from the inside under all conditions, an alarm button and emergency lighting must be inside, and lone working must be restricted. In areas where people work for long periods, cold-weather clothing, gloves and warm-up breaks are planned. If ammonia refrigeration is used, leak detectors, ventilation and an emergency scenario must also be included in the risk assessment. Regularly testing and recording the door mechanism and alarm shows that these measures actually work.
Do our seasonal workers also need training and examinations?
Yes. Induction training is given to everyone, including apprentices and interns, before they start work: at least 2 hours, face to face and hands-on; basic OHS training is completed within 3 months of starting work at the latest. In hazardous and very hazardous classes, no employee may start work without a fitness-for-work report. If you hire in bulk at the start of the season, planning the examination and training calendar together in advance will not disrupt production.
What should the emergency plan include for ammonia refrigeration?
The plan should cover how a leak will be detected (detector and alarm), who will shut the system down safely, the evacuation route and assembly point, the respiratory protection the rescue team will use and external support contact details. The evacuation plan is posted at entrances and on each floor. A drill is held at least once a year and recorded on a form; we recommend including the ammonia scenario in one of these drills.
Should the cleaning team’s training differ from production?
Cleaning and sanitation teams face different risks from production workers: working on machines that are stopped but not isolated, heavy chemical use, high-pressure water and electricity on wet floors. The job-specific risks section of basic OHS training should therefore be prepared with separate scenarios for the cleaning team. Night cleaning teams, including subcontractor employees, must receive induction training before they start work.