NFPA 660 and bakeries: when should it apply?

[Not Norman]

At what scale of production does one start applying NFPA 660 to a bakery? Reading chapter 21 of the standard (on agricultural and food handling facilities) doesn't provide any guidance as to when the explosion hazard in a bakery becomes enough to start requiring controls beyond normal food safety practice, because it's not like one hears about cake bakers and donut shops exploding, yet clearly it's enough of a concern that NFPA 660 doesn't exclude bakeries from its scope. (Note that chapter 24 for wood products has an express partial exception for small shops in 24.1.1.2, so there's precedent for scope limitations within the text of NFPA 660.)

NB: I plan to leave a public comment on NFPA 660 raising the issue but wanted to put this feeler out here beforehand to see if there was something I was missing.

 

[Not Norman]

(P.S. NFPA 660 is the new consolidated NFPA standard on combustible dust hazards)