a baker s guide to flour dust health hazards zambia

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Exposure to Flour Dust and Sensitization Among Bakery Employees Elena H Page MD MPH Chad H Dowell MS CIH Charles A Mueller MS Raymond E Biagini Ph D Health Hazard Evaluation Report HETA 2005–0248–3077 Sara Lee Bakery Sacramento California January 2009 DEPARTMENT OF HEALTH AND HUMAN SERVICES Centers for Disease Control

Edmonton – A new University of Alberta study will examine how the health of professional bakers is affected by exposure to flour Prolonged exposure can lead

Workers exposed to airborne flour dust are at risk of health effects such as occupational asthma respiratory sensitization and allergy to flour dust Effective control methods are available to protect workers from exposure to flour dust This document outlines

A BAKER’S DOZEN TIPS FOR CONTROLLING DUST LEVELS 1 Handle flour and powdered products carefully Avoid dropping from height or throwing with force 2 Use dredgers or sprinklers for dusting rather than hand throwing Avoid dusting if you can 3 Avoid spillages of flour Clean up immediately if they do occur 4 Avoid raising dust when emptying ingredients into mixers etc 5

Bakery Operation Safety The bakery business can be an enjoyable and rewarding profession but some bakery processes can also be hazardous Persons who work in bakery operations should be instructed in how to avoid or prevent potential hazards and be properly trained to

Workers exposed to airborne flour dust are at risk of health effects such as occupational asthma respiratory sensitization and allergy to flour dust Effective control methods are available to protect workers from exposure to flour dust This document outlines

Bakers suffer from the second highest rate of occupational asthma because of the large quantities of dust they inhale from the flour and grain used in their workplaces Flour dust is classed as a substance hazardous to health see below as it causes not only asthma

Control flour dust with enclosed storage bins adequate ventilation and enclosed mixing Don’t sweep flour from floors use a highefficiency vacuum cleaner or wet mopping Clean work surfaces throughout the day to prevent dough and flour buildup Use a nuisance dust mask if flour dust cannot be controlled

Bakery Operation Safety The bakery business can be an enjoyable and rewarding profession but some bakery processes can also be hazardous Persons who work in bakery operations should be instructed in how to avoid or prevent potential hazards and be properly trained to follow recommended safe work practices

Flour metering by hand To establish the necessary consistence of the dough flour dust is metered manually and flour dust is released into the environment This can lead to the development of asthma Advice use dust free flour and or a source extraction system Shelves boards and bread baskets

In the baking industry dust from baking flour is a factor in the environment that may cause occupational asthma in some workers Ways to reduce the risks of occupational asthma When baking flour dust is identified as a potential hazard at the workplace the ways to reduce the potential health

Occupational Hazards Of Flour Dust Health And Social Care Essay 3207 words 13 pages Essay in Essays a check in the work environment and process for safety hazard related to flour dust and biological agent such as flour sensitizer eg amylase air monitoring provided by the occupational hygienist showing various and thorough examination

Symptoms from flour dust exposure include cough wheeze shortness of breath dyspnoea hoarseness asthma eye problems conjunctivitis rhinitis and sinusitis The most serious appears to be from occupational asthma which may occur after even after 30 years of exposure The majority of workers in the baking industry appear to have the onset of symptoms approximately 8 years after initial

FSMA was written into law in 2011 but the FDA is still finalizing implementation laws on parts of the act Karin Blacow food safety specialist at Commercial Food Sanitation – a partner of conveyor firm Intralox – said the act was a “game changer” for the global market and should work to kickstart increased safety concern among bakers

Flour dust is a hazardous substance it is a respiratory sensitizer and is known to cause allergic rhinitis and occupational asthma among bakers and millers Asthma arising from workplace exposure to cereal flour bakers’ asthma is one of the commonest types of occupational asthma

Bakers asthma Edmonton study to examine longterm health hazards of flour dust A new Edmontonbased study will examine how the health of professional bakers is affected by exposure to flour

tissue to flour dust that has entered the lung Exposure to flour dust is associated with lower pulmonary functions and a higher prevalence of respiratory symptoms and airway obstruction Because of flour dust and allergens one baker in ten suffers from chronic colds and one in

The Health and Safety Executive agrees that most bakery accidents happen as a result of heavy lifting slipping exposure to harmful substances machinery hot equipment and even flour dust When you work in a bakery you can often work over twelve hour shifts

Some hazards are significant only if we are exposed to them for a long time or in large amounts or concentrations Let’s consider the example of flour This is not normally a hazard we handle it at home without a second thought However if a baker is exposed to flour dust for a prolonged period of time then he or she could