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COSHH and bakers - key messages

BakingSubstances hazardous to health in baking include:

Dermatitis may result from some bakery tasks, and if hands are wet many times a day or for a lot of the time.

Control measures include:

Example: Flour dust

Flour dust can cause asthma when breathed in.

You must reduce exposure to flour dust as far below the WEL of 10 mg/m3 as is reasonably practicable. A level of 2mg/m3 8-hour TWA is viewed by HSE as a reasonably practicable level of exposure control, achievable by adopting good control practice. You normally need to use health surveillance (Check employees health for any adverse effects related to work. May involve checking skin for dermatitis or asking questions about breathing and may need to done by a doctor or nurse.)

Help in finding the right controls is on the Bakers and asthma website. Control information for flour dust appears in the following information sheets available from the COSHH essentials webpage:

Employees

Your employer provides equipment to protect your health, such as:

You have a duty to use these properly and co-operate with any monitoring and health surveillance.

2019-10-08