FoB launches revised industry dust guidance ‘blue book’

The Federation of Bakers (FoB) has published its revised guidance on Dust Control and Health Surveillance in Bakeries, following a comprehensive review.

The review of this industry guidance which addresses one of the most significant occupational health risks in the bakery industry - respiratory exposure to flour and other ingredient dusts -  was carried out by the FOB Health and Safety Committee (FHSC) which includes representatives from all sectors of the bakery industry including the Craft Bakers and Scottish Bakers.

The publication first appeared in the eighties and was last revised in 2008. It has now been updated again and reissued as a PDF download available from the FoB’s website.

This guidance provides information and advice for bakers and others working in the food manufacturing industry which, if followed, will help them reduce risk arising from employee exposure to flour and other ingredient dusts. Following the guidance will also help employers in the industry meet their duty of care for employees and contribute to ensuring health and safety compliance. In particular, the guidance provides advice on how to assess dust levels in the work-place and outlines a range of practical measures which can be taken to reduce dust exposures as low as reasonably practicable. It also contains useful advice on health surveillance.

Gordon Polson, Chief Executive of the Federation of Bakers, says: “I am sure that as before the revised guidance will be read and used throughout the baking and wider food industry.  I would like to thank all members of the FHSC who have given many hours of their time to the review of this essential industry guidance.”