(1) You must guard exposed rolls with either of these methods:

(a) Guard the nip point of exposed sheeting rolls at the point where the dough enters the rolls; or

(b) Provide an emergency "stop" bar that extends the length of unguarded rolls that will stop the rolls on contact with the operator, if a barrier guard interferes with machine operation.

(2) You must provide a stopping device for hoppers.

(a) Provide an automatic "stop" bar or stopping device along the back edge of the hopper.

(b) If machine construction does not allow for this, place the bar or device where it will be most effective.