Federation of Bakers publish revised guidance on flour dust
Following a comprehensive review, the Federation of Bakers (FoB) has released revised guidance on Dust Control and Health Surveillance in Bakeries.
It addresses one of the most significant occupational health risks in the bakery industry – respiratory exposure to flour and other ingredient dusts.
The review was carried out by the FOB Health and Safety Committee (FHSC), which includes representatives from all sectors of the bakery industry.
The guidance provides advice on how to assess dust levels in the workplace and outlines practical measures that can help reduce dust exposures.
Following this advice helps employers in this industry meet their duty of care for employees and contribute to ensuring health and safety compliance.
This publication had not been updated since 2008, after first appearing in the 80s. Now, an updated PDF download is available on the FOB’s website.
Gordon Polson, Chief Executive of the Federation of Bakers, said: “I am sure that as before the revised guidance will be read and used throughout the baking and wider food industry. 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.”