Food Manufacturing Special Emphasis Program The North Carolina Special Emphasis Programs (SEPs) are part of the NC OSH Division's five year strategic management plan for which its two principal goals are: 1) to reduce the state's workplace fatality rate by at least 2%; and 2) to reduce the state's non-fatal injury and illness rate by at least 5%. For each SEP that applies to a specific industrial sector, similar goals for reducing the fatality rate and/or non-fatal injury and illness rate are applied. SEP: Food Manufacturing Purpose and Scope Hazard Overview Regulations Learn More What is the goal of the food manufacturing SEP? Reduce workplace injury and illness rates in affected establishments. What industries are covered by this SEP? NAICS Sector 311 - Food Manufacturing The majority of injuries and illnesses in food manufacturing can be attributed to one or more of the following hazard categories: Combustible dust Electrical Ergonomics Hazard communication Machine guarding Noise Process safety management Walking and working surfaces What regulations apply to this SEP? OSH has adopted the following standards which are applicable to food manufacturing in North Carolina. Note: Please also check the standards information and activity webpage to see if there has been any recent or upcoming regulatory activity on this topic. General Industry 29 CFR 1910 Subpart D - walking-working surfaces 29 CFR 1910 Subpart S - electrical 29 CFR 1910.95 - occupational noise 29 CFR 1910.119 - process safety management of highly hazardous chemicals 29 CFR 1910.212 - machine guarding, general requirements of all machines 29 CFR 1910.263 - bakery equipment 29 CFR 1910.307 - hazardous (classified) locations 29 CFR 1910.1200 - hazard communication General Duty Clause NCGS 95-129(1) - General Duty Clause Other Applicable Standards The Which OSHA Standards Apply webpage can also help identify other standards that may be applicable to your worksite. Where can I learn more about this SEP? Operational Procedure Notice: OPN 140, Special Emphasis Programs for Food Manufacturing Facilities, describes the conduct of inspections and associated activities under this SEP.