CoSHH - Baking Industry

CoSHH - Baking Industry

CoSHH - Baking Industry

Each year, the baking industry has 90 new cases per 100,000 employees, of diagnoses of occupational asthma. This is one of the highest rates in any industry.Substances used in baking which are hazardous to health include flour dust, improver dusts containing enzymes and flavour enhancers. Common ingredients used in flour and enzymes containing certain additives are the second most common cause of occupational asthma. When an employee has become sensitised to exposure from flour dust they become more likely to have asthma attacks. These dangers affect not only those working in bakeries but those working in flour mills and kitchens also.A case study reported the findings of a 51 year old male bakery maintenance fitter. He had worked in the bakery for 20 years and prior to working there had never had asthma and had never smoked.Over a 15 year period, he suffered from breathlessness, wheezing and coughing which was gradually getting worse each year. He would often get inflamed and watery eyes while working and would frequently have sneezing episodes. He had also noticed that when he was away from work his symptoms dramatically reduced.Eventually, after discussions with a trade union representative, it was suggested that the worker had occupational asthma. Following a series of tests, results showed that the worker had better lung function at weekends. Later tests showed an allergy to flour dust.Once the tests were concluded, the management at his workplace put measures in place to prevent him from working in very dusty areas. They also improved dust extraction equipment and gave him appropriate respiratory protective equipment. Medicine has also helped improve his symptoms, however, his health is still poor due to chronic asthma and he receives disability benefit as a result of this.It is imperative that employers are aware of CoSHH legislation in relation to the effects of inhaling flour dust and the health implications. Exposure must be well below the WEL of 10mg/m3.Employees should be protected by using control measures such as dust extraction and personal protective equipment.Workers also need to avoid raising clouds of dust which may occur when throwing flour, disposing of empty flour bags and from sieving and dough making. It would be advisable to avoid sweeping up if possible and instead clean up using wet methods or an industrial vacuum cleaner.Skin checks should also be made as dermatitis is another common health hazard resulting from certain bakery tasks.Workers require regular health surveillance.

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