M4204 - Wholesale bakeries and chain food store bakeries

Operational Details
Bakeries referred to here are large volume operations that supply baked products to food stores, convenience stores and other businesses. While a larger bakery operation uses the same processes and equipment as the smaller ones, the large volume requires more efficiency, which is achieved by some automation and assembly line processes.

Workers in high volume operations are functionalized and usually have only one job function. Case in point: one individual may be assigned the task of bagging the products, while another may only have the responsibility of shipping and receiving, another still, may be assigned to cut, another to mix the dough. In a smaller operation, the individual does all these tasks and because it is on a smaller scale and involves a variety of tasks, repetitive injuries would not be as common as in a high volume operation.

A bakery includes the mixing of flour and water, yeast and other additives to produce dough for bread, donuts, cakes, and other baked goods. The dough once mixed, is rolled, cut, or formed into the desired shapes, placed on baking pans or trays, placed into ovens for baking, removed and cooled, then decorated and placed in display counters for sale.

Equipment used include stainless steel vats, mixing tubs and bowls, ovens, cutters, slitting machines, packaging machines, etc.

Because of the perceived competitive advantage of a chain store operated bakery over other wholesalers, the wholesale and chain store bakeries have been classified together in this industry. Consequently a chain store that operates a bakery will require an additional classification.

SIC Codes
000000520 - Wholesale bakery
000000521 - Chain food store bakery