Guidance on Dust Control & Health Surveillance in Bakeries

Excellent document published by the Federation of Bakers in August 2020.

This guidance addresses one of the more significant OH risks in the industry; respiratory exposure to flour and other ingredient dusts.

Since its last revision in 2008 the well-known guide has been updated and reissued as a PDF download available from the FoB’s website or can be downloaded here:- The BLUE Book

It provides information and advice for bakers and others working in the food manufacturing  industry which, if followed, will help them reduce risk arising from employee exposure to flour and other ingredient dusts.

Following the guidance will also help employers in the industry meet their duty of care for employees and contribute to ensuring health and safety compliance.

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’.