For those with management, supervisory or other health and safety interests in bakeries. As the title suggests, it examines 13 highly pertinent industry issues. Accordingly, after first documenting the notable priorities for consideration, eg the significant bakery injury rate and the main causes of accidents – the guidance then explores a further twelve criticalities: dust from flour and other ingredients, manual handling, slips and trips, workplace transport, falls from height, bakery and packaging machinery, noise, confined spaces, chemical cleaners, fire and explosion, electrics and finally accident and emergency procedures.
Guidance is addressed to plant, craft, semi-automated and in-store bakeries, as well as pizza, pastry and biscuit manufacturers. The information is complemented throughout by extensive colour photography and clearly presented data tables.
