Market Insight
Controlling flour dust an ongoing issue
Occupational asthma from flour dust continues to be a major issue for bakers, requiring effective controls and proactive industry support to ensure workplace safety.Karen Dear, CEO of the Craft Bakers Association, tells Kennedy’s Bakery Production, more.
K
aren Dear, CEO of the Craft Bakers Association (CBA), says she has had the privilege of working for the CBA for 23 years. Before assuming the role of Chief Executive Officer in April 2023, she
held various positions within the association. Throughout her tenure, these roles involved collaborating with members to provide HR support, organising and executing successful
member business events, and working with external stakeholders to offer relevant resources to assist CBA members in their businesses. As CEO, her responsibilities include driving further growth and expansion of the CBA, enhancing the services provided to members, and implementing the association’s agreed strategy and direction. Her extensive involvement with the CBA has given her valuable insights into the craft bakery industry and the challenges faced by its members. Flour dust exposure remains a critical health
16 Kennedy’s Bakery Production August/September 2024
concern for bakers, with occupational asthma rates significantly higher in the industry, underscoring the need for stringent risk management and the Craft Bakers Association’s ongoing support for its members in navigating these challenges. Karen, tells us more. Flour dust exposure continues to be a significant concern for bakers, posing serious health risks, including occupational asthma. According to the Health and Safety Executive (HSE), flour and grain dust are among the most frequently
bakeryproduction.co.uk
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