From 2010 to 2019, the average rate of new reported cases of occupational asthma among bakers was 35.5 per


100,000 per year, starkly higher than the overall occupational asthma incidence of 0.56 per 100,000”


cited causes of occupational asthma by chest physicians. Occupations such as ‘bakers and flour confectioners’ have the highest rates of new cases, alongside isocyanates and car paint technicians. From 2010 to 2019, the average rate of new reported cases of occupational asthma among bakers was 35.5 per 100,000 per year, starkly higher than the overall occupational asthma incidence of 0.56 per 100,000. However, this figure underestimates the actual incidence as it only includes cases referred to consultants and subsequently reported. (HSE (2023) ‘Work-related asthma statistics’)


Calls to the Craft Bakers Association (CBA) helpline indicate frequent service of improvement notices and ‘fees for intervention’ (FFI). These fees, which increased to £174 per hour in April 2024, can result in invoices exceeding £1,000 when material breaches are identified. In 2023 alone, 67 enforcement notices were served by the HSE to bakeries producing bread, fresh pastry goods, and cakes (Public register of enforcement notices).


Completing risk assessments and implementing controls


Bakers are required to conduct thorough risk assessments and implement controls to manage flour dust. The HSE has established a maximum exposure limit (MEL) of 10 mg/ m3 (8-hour time-weighted average) and a short-term exposure limit (STEL) of 30 mg/m3 (averaged over 15 minutes) for flour dust. The Control of Substances Hazardous to Health (COSHH) Regulations mandate reducing flour dust levels as low as reasonably practicable below these limits, with HSE suggesting this is ideally to be around 2 mg/m3 .


The most effective way to control flour dust is at the source. By changing processes, plant, and equipment to prevent dust generation and release, bakers can significantly reduce hazards.


Using low dust flour and alternatives Low dust flour and flour improvers in paste or liquid form can greatly reduce airborne flour particles. Studies have shown a 47-86% reduction in dust during sieving tasks and a 67-78% reduction during flour tipping when using low dust flours . Additionally, using food-grade oil,


bakeryproduction.co.uk


non-stick coatings on conveyor belts, greaseproof paper on trays, or rice flour as a lubricant can further minimise dust.


Implementing local exhaust ventilation (LEV) For processes that naturally generate dust, fitting local exhaust ventilation (LEV) can be an effective control measure. LEV systems capture dust at the source before it can spread throughout the bakery. These systems must be thoroughly examined and tested at least every 14 months to ensure continued effectiveness.


Need support, not sure if membership of Craft Bakers is for you? Here are the thoughts of just two of our members who received assistance with challenging businesses issues in the past month:


“You are an incredibly efficient operation, CBA!”


“I have the CBA to thank for their support and the opportunity to network in so many ways within the industry. I am not alone. For the first time in a very long time, I feel refreshed, refocused, so thank you.”


Utilising FFP3 protection factor dust masks Despite good engineering controls, situations may arise where significant exposure to flour dust is unavoidable, such as during equipment maintenance and filter cleaning. In these instances, respiratory protective equipment (RPE) should be used. Dust masks, specifically those with an FFP3 protection factor, must include a face fit test to ensure proper protection. A clean-shaven face is typically required for an adequate seal. If a worker cannot pass the face-fit test, consider providing a powered (negative pressure) respirator.


High efficiency (Type M) industrial vacuum cleaners


HSE inspectors now require the use of high-


efficiency (Type M) industrial vacuum cleaners for general cleaning and clearing large spills. These vacuum cleaners should be suitably protected against explosion. In zones defined as hazardous, an ATEX- certified vacuum cleaner is required. For detailed guidance and a customizable flour dust risk assessment, refer to section 2.14 of the CBA Health and Safety Manual. Adopting these measures help ensure compliance with regulations but also fosters a safer working environment for all bakery staff.


How does CBA support its members? The bakery industry is a proud industry and part of the fabric of our society. We support our members with the benefits we offer which includes health and food safety, HR support, the opportunity to network with peers, informational Business Day events and in addition the ability to communicate with other businesses to talk through concerns. We also lobby the government to ensure that they understand the challenges of small businesses and what they are facing. We also ensure that we provide that advice to members in a practical and understandable way. Along with the ongoing issue of Flour Dust, highlighted in this article our members will also be facing further challenges with the potential proposed changes in employment law. As a member of the association, our members can be assured we are positioned to support their business through this challenge. As we have highlighted, navigating employment law and health and food safety, can be complex for small businesses lacking dedicated HR or Health and Food Safety support. CBA members have access to comprehensive support on both these issues through our partners at HR Solutions and Safer Food Scores. These services offer unlimited advice, practical guidance, and supporting documentation to ensure compliance with employment and food safety laws. With upcoming legislative changes, we encourage all bakery businesses to reach out to the CBA for guidance. For members and businesses with internal HR support and Health and Food Safety support already in place, our service can provide a valuable second opinion.


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