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 1980s and last revised in 2008.
It has now been updated again by the FoB Health and Safety Committee (FHSC), which comprises representatives from all sectors of the bakery industry, including Craft Bakers and Scottish Bakers.
Duty of care
Following the guidance will help employers meet their duty of care for employees and contribute to ensuring health and safety compliance.
- It provides information and advice for bakers and others working in the food manufacturing industry to help them reduce the risks of employee exposure to flour and other ingredient dusts.
- In particular, it provides advice on how to assess dust levels in the workplace and outlines a range of practical measures that can be taken to reduce dust exposures as low as reasonably practicable.
- It also contains useful advice on health surveillance.
“I am sure that, as before, the revised guidance will be read and used throughout the baking and wider food industry,” said Gordon Polson, FoB’s CEO.
“I would like to thank all members of the FHSC who have given many hours of their time to the review of this essential industry guidance.”
The publication is available as a PDF download on the FoB’s website.
The Federation of Bakers represents the interests of some of the UK’s largest baking companies. Members include Délifrance, Fine Lady Bakeries, Geary’s Bakeries, Jackson’s Bakery, Kerry Ingredients & Flavours, Roberts Bakery, Warburtons and WD Irwin & Sons.
