by National Association of Master Bakers on behalf of the Health and Safety in Bakeries Liaison Committee in Ware .
Written in English
The guidance is complimentary to HSE’s own advice on controlling dust in workplaces and related information in the ‘A baker’s dozen – thirteen essentials for health and safety in bakeries’ publication which is also available as a download from the FOB’s website (first published by HSE as HSG in and gifted to be updated by the FOB Health and Safety Committee in ). Following a comprehensive review, the Federation of Bakers (FoB) has published its revised guidance on Dust Control and Health Surveillance in Bakeries. The industry guidance which addresses one of the most significant occupational health risks in the bakery industry – respiratory exposure to flour and other ingredient dusts. Control flour dust with enclosed storage bins, adequate ventilation, and enclosed mixing. Don’t sweep flour from floors; use a high-efficiency vacuum cleaner or wet mopping. Clean work surfaces throughout the day to prevent dough and flour buildup. Use a nuisance dust mask if flour dust cannot be controlled. Initial Risk Control Methods (Describe what will be done to control the risk) Level of Control Residual Risk Silicosis COPD (Chronic Obstructive Pulmonary Disease) Lung Cancer Renal Disease Airflow Diseases [1,3,5,8] Do not dry sweep [1,8] 1 Enclose the work area where possible to prevent dust escaping  3 Limit the number of people near the.
1 This environmental hygiene guidance note describes how to control exposure to dust at work to avoid ill health. It will help you understand what you need to do to comply with the Control of Substances Hazardous to Health Regulations (COSHH) and gives advice on the precautions that may be needed to prevent or adequately control exposure. HSE Books This guidance draws attention to the possible health hazards which could result from exposure to grain dust. It gives advice on the precautions you may need to take to prevent or adequately control exposure as required by the Control of Substances Hazardous to Health Regulations (COSHH) (as amended). The guidance is aimed more. Safety and health in bakeries The purpose of this bulletin is to provide information for employers, apprentices, employees and managers to identify risks and suggest possible control measures to assist bakeries in meeting their obligation under the Act. What the law says Working safely. This information sheet is aimed at local exhaust ventilation (LEV) users within the woodworking industry. It provides practical guidance on the health and safety risks from wood dust and how to control them. It will also help employers to ask the right questions when dealing with LEV designers and suppliers.
The guidance on Dust Control and Health Surveillance in Bakeries – which addresses one of the most significant occupational health risks in the bakery industry – was first published in the s and last revised in The Federation of Bakers (FOB) has today published its revised guidance on Dust Control and Health Surveillance in Bakeries following a comprehensive review. In the baking industry, dust from baking flour is a factor in the environment that may cause occupational asthma in some workers. Ways to reduce the risks of occupational asthma. When baking flour dust is identified as a potential hazard at the workplace, the ways . Guidance – dust control- Bread and butter advice Also known in industry circles as the ‘Blue Book’, Guidance on dust control and health surveillance in bakeries is described as an indispensable handbook, which outlines a range of practical measures to reduce dust exposure in bakeries. It also offers useful advice on health surveillance.