HAZARDOUS SUBSTANCES IN BAKERIES The aim of this presentation is to provide information for...

HAZARDOUS SUBSTANCES IN BAKERIES

The aim of this presentation is to provide information for

inspectors on hazardous substances present in Bakeries;

Hazardous substances involved & their effects on

employee health

Requirements of the Risk Assessment

Options for controlling exposure

Safety Risks from Bakery Dust


Many substances found in bakeries are hazardous to the health

of the workers.

The main health risks described for this sector are;

Respiratory Illness - including occupational asthma

Occupational Dermatitis


Respiratory Illness / Occupational Asthma

Many substances in the workplace can cause Occupational Asthma (OA).

Most common triggers for OA are wood dust, grain dust, fungi, or other chemicals (grain dust 2nd highest cause of OA after isocyanates).

Actual rate of occurrence of OA is unknown, it is suspected to cause 2 - 20% of all asthma cases in industrialised nations

Bakers / Millers / Grain Handlers are all identified high risk groups


Respiratory Illness / Occupational Asthma

1st literature reference to asthma in Bakers from 1700s

Evidence of reduced trend for OA frequency overall but flour as causative agent remains static (THOR 2002-2008)

Bakers and pastry makers were the most frequently affected worker group reported to the SWORD*

Flour is most important causative agent of OA in France / Finland

Work related asthmatic symptoms are usually preceded by rhinitis and conjunctivitis


Occupational Dermatitis Skin disorder caused by coming into contact with substances in the workplace

Skin becomes red, itchy and can be blistered

2 forms; Irritant Contact Dermatitis (80%)& Allergic Contact Dermatitis (20%)

ICD occurs only on parts of body in direct contact

ACD depends on substance, nature of contact, person exposed

Once sensitised, likely to remain so for life

Skin Sensitisers – Flour, latex, chromates, nickel


Occupational Dermatitis ICD & ACD can occur simultaneously (exposure to irritants and sensitisers)

Substances which are skin irritants or sensitisers have Xi on the packaging

CPL CLP

Corrosive substances can also cause burns


1. Establish which hazardous substances are present

2. Identify who can be affected, how and likelihood of harm

3. Identify measures needed to eliminate / control or reduce

exposure

4. Record findings of assessment, required controls and

actions taken to implement

5. Review and re-assess

This general approach can apply to all safety and health hazards in the workplace

What should be in the Hazardous Substance Risk Assessment?


- Flour / bakery dusts used in manufacturing process;

- Liquid ingredients used in manufacturing process;

- Cleaning agents – hygiene requirements of industry

1. What are main hazardous substances in the Bakery?


2. How may Workers be exposed?

- Breathing in flour / bakery dusts, process /cleaning vapours

- Contact with the skin – solid and liquid ingredients,

pastes

- Contact with the eyes – dusts, liquid splashes

Can apply to any worker involved in production / maintenance / cleaning operations

Most common raw material used in process

It is an occupational hazard present throughout most of the production process stages

Equipment cleaning & maintenance can lead to significant exposure potential

Flour Dusts (from cereal and non-cereal grains)



FLOUR / BAKERY DUST

Effects on the safety of workers

- Risks of fire and explosion

Effects on the health of workers

- eye and skin irritation- dermatitis- respiratory system effects (including asthma)


FLOUR / BAKERY DUST

• Routes of exposure

- inhalation (most relevant)

By breathing in flour dust from working environment. Flour dust is listed as respiratory sensitiser – can lead to allergic response - asthma

- eye or skin contact

Through contact with flour dust during material handling / cleaning operations. Can also act as skin sensitiser.


FLOUR / BAKERY DUST

Signs and symptoms of exposure

Acute exposure: can result in irritation of the eyes, nasal passage and skin

Chronic exposure: can result in dermatitis reactions both irritant and allergic, and also asthma as flour dust is a listed respiratory sensitiser

HAZARDOUS CHEMICAL AGENTS

FLOUR DUSTEXPOSURE LIMITS

European legislationEU Commission SCOEL – does not recommend an iOELV for Flour Dust as none can be identified to protect all workers.

- SCOEL concluded that exposures ≤ 1 mg/m3 of inhalable flour dust would protect the majority- However concentrations < 1 mg/m3 may trigger symptoms in already sensitised workers

Note: Measured or calculated in relation to a reference period of eight hours.

Other references

Each European country may have established legal or normative OELVs, some based on American Conference of Governmental Industrial Hygienists (ACGIH). These range from 1 – 10 mg/m3 depending on MS.


Safety Information on Flour / Bakery Dusts

Not required to have SDS supplied under REACH

Under Article 2(6) of REACH the provisions of Title IV(dealing with supply chain) does not apply to ‘food of feedingstuffs in accordance with Regulation (EC) No. 178/2002’

Regulation (EC) No. 178/2002 applies to all stages of production, processing and distribution

Food (or foodstuff) defined as ‘any substance or product, whether processed, partially processed or unprocessed, intended to be

ingested by humans’

Not required to have hazard label under Article 1(5) of CLP (same as above)


Other Respiratory Hazards in Bakery Environment

Non-cereal flours: buckwheat, soybean flour

Enzymes: amylase, cellulase, xylanase, proteases, glucose oxidase

Nuts & seeds : almonds, hazelnuts, sesame seeds

Food colourings ; carmine red

Powdered ingredients; spices, egg powder, milk powder

Moulds: Alternaria, Aspergillus

Heat, SOx, NOx and other irritant gases


Controls for Flour / Bakery Dust (1)

What is a Control Measure?

A measure taken to reduce exposure to a hazardous substance. Can include; provision of safe system of work, training & supervision, cleaning of workplace, plant, equipment, provision of engineering controls and PPE.

Little or no evidence of any level of control present at this table

Focus should be on minimising

uncontrolled release at all times


10 Top tips to control exposure to flour ( courtesy of Health & Safety Executive, UK)

Handle flour/powdered products carefully. Minimise the use of dusting flour. Dropping flour from a height or throwing with force will cause dust to be thrown up.

Use dredgers or sprinklers to spread dusting flour rather than hand throwing

Avoid spillages of flour where possible and where spillages do occur clean up immediately.

Take care to avoid raising dust while loading ingredients into mixers.

Start up mixers on slow speed until wet and dry ingredients are combined.


10 Top tips to control exposure to flour ( courtesy of Health & Safety Executive, UK)

Avoid damage to ingredients bags.

Minimise the creation of airborne dust when folding and disposing of empty bags. One effective method is to roll the bag up from the bottom while tipping avoiding the need to flatten or fold empty bags.

Avoid the use of compressed airlines for cleaning.

Do not use brushes to dry-sweep. Use high efficiency industrial vacuums fitted with 2 filters (including a HEPA filter) for general cleaning

Wear a suitable respirator for any essential short-term tasks


Controls for Flour / Bakery Dust (2)

Control measures should be appropriate, consistent with the RA and applied in accordance with the Principles of Prevention. Should not increase overall risk

Controls chosen should be agreed through consultation with workforce and appropriate information and instruction given on proper use

Where dust extraction is fitted, it should be checked to see that it is working every day, checked for damage every week and thoroughly inspected and tested at least every 14 months.

Where tight-fitting RPE is worn, face-fit testing should have been done. The RPE should be suitable for the individual wearer. RPE should only be used as a last line of protection to control exposure.


Cleaning Agents

Typical chemical cleaners used in bakeries

sodium hydroxide (used for cleaning hard surfaces and, in stronger concentrations, for cleaning ovens); bleach (a mixture of calcium hydroxide and chlorine); other detergents and sanitisers.

Hazards associated

Irritants – typically to skin where prolonged use during wet work

Corrosives – eyes / nose / skin

- require greater controls


Risks from Cleaning Agents

Typically irritant in the diluted form (1 in 10 dillution)

Corrosives act more harshly on skin and PPE necessary

Irritation occurs primarily to skin – particularly prolonged use when

cleaning surfaces / equipment

Also risk of splashes to eyes / inhalation risk where used in enclosed

/ restricted places / equipment cleaning

Mixing of incompatible cleaning agents can liberate toxic gas

HAZARDOUS SUBSTANCES IN BAKERIES Controls for Cleaning Agents

Information Supply

must be appropriately labeled and Safety Data Sheet provided Information on hazards, correct use, storage, PPE required

Storage

Segregated and safely stored in lockable store

Use

Follow recommended concentrations / dilutions Use suitable PPE for application in tight / restricted areas Mixing of incompatible products can result in generation of

toxic gases Procedures for spills / waste disposal / health surveillance


Health Surveillance

Required by CAD 98/24/EC where appropriate to nature of risk

Determine workers respiratory history pre-employment

Inform workers of respiratory / dermatological symptoms to look out for and the reporting mechanisms to be used

Referral to competent medical practitioner where relevant


ATEX Regulations

ATEX Directive 1992/92 apply where flammable substances are stored /used

Applies to flammable liquids or flammable dusts used / generated in process

Flour is an flammable dust - when combined with air can result in an explosive atmosphere

Hazardous Area Classification should be conducted and work areas suitably zoned (20,21, 22) depending on nature of dust and likelihood of presence

Suitably ATEX rated equipment used in these zones & EPD prepared

Safety Risks from Bakery Dusts


ATEX Regulations / Guidance on Vacuums

ATEX certified vacuum in hazardous area (zones 20, 21 or 22)

Do not use domestic vacuum

Avoid use of wire reinforced hoses

Ensure wet materials are not picked up Periodically, competent person to inspect motor for dust and thoroughly clean

Change filters regularly

Safety Risks from Bakery Dusts


Recording Risk Assessment

Employer required to have suitably documented RA (required under CAD 98/24/EC)

Must be kept up to date (reviewed periodically)

Must address exposure potential from routine operations and also

maintenance activities and non-routine operations

Reviewed if health surveillance results show it is required

Reviewed when OELVs are modified / exposure monitoring

Hazardous Substance Exposure Occurrence Health risk

Flour Dust

Fine dust derived from cereal & non-cereal grains

All stages of ingredient handlingEquipment cleaning / maintenance

Irritation of the eyes, respiratory tract & skin. As a respiratory sensitiser can cause asthma. Can cause irritant & allergic dermatitis

Other Bakery dusts

Enzymes , powdered ingredients, spices

Relevant stages of ingredient handlingEquipment cleaning / maintenance

Irritation of the eyes, respiratory tract & skin. Some are respiratory sensitisers - can cause asthma. Can cause irritant & allergic dermatitis

Cleaning Agents

Can be irritant / corrosive Area / equipment cleaning / enclosed spaces

Irritation of the eyes, respiratory tract & skin. Irritant dermatitis


Baking industry – Risk Assessment Synopsis


Written Risk Assessment in Place

Evidence of Control measures in place where required under RA & suitably maintained & tested

Evidence of Workers informed of risks and trained in use of specified controls

Enforcement should be considered where;- No controls in place / not defined in writing- workers unaware of risks / use of controls- Engineering control measures not maintained /

routinely tested- Where unsuitable PPE / RPE supplied

Inspection Approach


Thank You for your attention!!

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