Flour (Bakers and millers)

This information will help employers, the self employed and franchisees to comply with the Control of Substances Hazardous to Health Regulations 2002 (COSHH), as amended, to control exposure to flour dusts, etc, and protect workers health.

Baking (Flour)

FL0: Advice for managers

This information will help managers to comply with the Control of Substances Hazardous to Health Regulations 2002 (COSHH), as amended, to control exposure and protect workers' health.

FL1: Bag opening, tipping and dough mixing

This sheet describes good practice using dust extraction. It covers the points you need to follow to reduce exposure to an adequate level. It is important to follow all the points, or use equally effective measures.

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FL2: Weighing and handling flour improvers

This sheet describes good practice using dust extraction. It covers the points you need to follow to reduce exposure to an adequate level. It is important to follow all the points, or use equally effective measures.

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FL3: Dough moulding and dividing

This sheet describes good practice using effective engineering controls. It covers the points you need to follow to reduce exposure to an adequate level. It is important to follow all the points, or use equally effective measures.

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FL5: Flour bagging

This sheet describes good practice using dust extraction. It covers the points you need to follow to reduce exposure to an adequate level. It is important to follow all the points, or use equally effective measures.

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FL6: Manual addition of bulk improvers to flour in flour milling

This sheet describes good practice using the hierarchy of control. It covers the points you need to follow to reduce exposure to an adequate level. It is important to follow all the points, or use equally effective measures.

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FL8: Stand-alone dust collector

This sheet describes good practice using a stand-alone dust collector where there is no room to install fixed dust extraction equipment.

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2021-09-09