Flour (Bakers and millers)
This information will help employers, the self employed and franchisees to comply with the Control of Substances Hazardous to Health Regulations 2002 (COSHH), as amended, to control exposure to flour dusts, etc, and protect workers health.
Baking (Flour)
Bag opening, tipping and dough mixing (PDF) [27]
This sheet describes good practice using dust extraction. It covers the points you need to follow to reduce exposure to an adequate level. It is important to follow all the points, or use equally effective measures.
Related items
FL2: Weighing and handling flour improvers (PDF) [33]
This sheet describes good practice using dust extraction. It covers the points you need to follow to reduce exposure to an adequate level. It is important to follow all the points, or use equally effective measures.
Related items
Dough moulding and dividing (PDF) [37]
This sheet describes good practice using effective engineering controls. It covers the points you need to follow to reduce exposure to an adequate level. It is important to follow all the points, or use equally effective measures.
Related items
Flour bagging (PDF) [43]
This sheet describes good practice using dust extraction. It covers the points you need to follow to reduce exposure to an adequate level. It is important to follow all the points, or use equally effective measures.
Related items
Manual addition of bulk improvers to flour in flour milling (PDF) [48]
This sheet describes good practice using the hierarchy of control. It covers the points you need to follow to reduce exposure to an adequate level. It is important to follow all the points, or use equally effective measures.
Related items
Stand-alone dust collector (PDF) [53]
This sheet describes good practice using a stand-alone dust collector where there is no room to install fixed dust extraction equipment.