Guidance on Dust Control & Health Surveillance in Bakeries
This Federation of Bakers (FoB) guidance document provides practical advice on controlling flour dust and ingredient dust exposure within bakeries and food manufacturing environments.
Flour dust is recognised as one of the leading causes of occupational asthma in the UK. Exposure can occur during routine activities such as bag emptying, ingredient tipping, weighing, mixing, conveying, dusting and cleaning operations. The guidance explains how these exposures arise and outlines practical measures for reducing risks to workers.
The guide covers:
- Health effects associated with flour dust
- Occupational asthma and sensitisation
- Dust-generating bakery processes
- Good housekeeping practices
- Ingredient handling techniques
- Process containment
- Local Exhaust Ventilation (LEV)
- Worker training and supervision
- Health surveillance
- Exposure-control management
This resource is relevant to:
- Occupational Hygienists
- LEV Designers
- LEV Installers
- P601 TExT Engineers
- Bakery Managers
- Food Manufacturing Managers
- Health & Safety Professionals
- COSHH Assessors
- Facilities Managers
- Duty Holders
Source Document
View the FOB ‘Blue Book’ here:
Source: Federation of Bakers
Document Type: CIndustry Good Practice Guidance
Status: Current
Last reviewed by LEVCentral: June 2026
LEVCentral Expert Commentary
This is one of the most practical industry guidance documents available for controlling flour dust exposure and should be considered essential reading for anyone involved in bakery ventilation, occupational hygiene or exposure-control programmes.
While flour dust may appear relatively harmless when compared with welding fume, silica or metalworking fluid mist, the reality is very different. Flour dust remains one of the most common causes of occupational asthma in the UK and can lead to permanent sensitisation, meaning that even very low levels of subsequent exposure may trigger symptoms.
The guidance is particularly valuable because it focuses on real-world bakery activities rather than simply discussing exposure limits. It recognises that dust generation often occurs during routine tasks including:
- Ingredient tipping
- Manual weighing
- Dough preparation
- Flour dusting
- Cleaning operations
- Waste handling
Many of these activities create localised dust clouds directly within the worker’s breathing zone, making source control essential.
For LEV professionals, the document reinforces several important principles:
- Exposure should be controlled as close to source as possible.
- Process enclosure should be considered wherever practicable.
- Ingredient transfer systems should minimise dust release.
- LEV systems must be appropriately positioned and maintained.
- Housekeeping arrangements play a critical role in overall exposure control.
The guidance also highlights a point often overlooked in bakery environments: poor cleaning practices can create significant secondary exposure. Dry brushing, compressed-air cleaning and uncontrolled sweeping can generate airborne dust concentrations comparable to those produced during manufacturing activities.
From a LEVCentral perspective, the Blue Book demonstrates how occupational hygiene, process design, housekeeping and LEV must operate together as a single exposure-control strategy. No individual control measure is likely to be sufficient in isolation.
Key Learning Points
Flour Dust Causes Occupational Asthma
Flour dust is one of the leading causes of occupational asthma and respiratory sensitisation within the food industry.
Prevention Is Better Than Reliance on PPE
The guidance emphasises reducing dust generation and controlling exposure at source through engineering controls and good working practices.
Housekeeping Is Critical
Poor cleaning methods can significantly increase airborne dust concentrations.
LEV Must Be Part of a Wider Control Strategy
Effective exposure control requires a combination of:
- Process design
- Containment
- LEV
- Maintenance
- Training
- Health surveillance
Further Resources
- HSE – Bakers and Flour Dust Guidance
- Substances That Can Cause Occupational Asthma (HSE)
- HSG258 – Controlling Airborne Contaminants at Work
- INDG136 – Working with Substances Hazardous to Health
- BOHS Guidance on Occupational Asthma
- Federation of Bakers Health & Safety Resources
Recommended Learning
- M200 Basic Principles of Occupational Hygiene
- P602 LEV Design Principles
- P600 Methods for Testing Effectiveness of LEV
- P601 Thorough Examination and Testing of LEV Systems
- COSHH Risk Assessment Fundamentals
Thought Leadership
- Defensible LEV Commissioning
- Building a Defensible Exposure Control Strategy
- LEV Governance and Duty Holder Assurance
- Preparing Effective TExT Reports
