Reducing dust in bakeries

MS information
Rakousko
German
2012

Popis

The video focuses on good practices in bakeries for preventing flour dust in the workplace. During a campaign in the period 2000-2005, several bakeries implemented good practices to prevent flour dust in their workplaces. The companies were visited seven years later to check the effectiveness of their prevention measures. The video shows examples of good practices that have significantly contributed to a reduction in flour dust exposure (including organisational changes, technical solutions and behavioural changes).

Other data

Sector / Industry covered: 
Výroba potravinářských výrobků
Provider: 
Austrian Social Insurance for Occupational Risks — AUVA
Tasks covered: 
Food Processing
Hazard - physical state: 
Dusts
Hazard - health effects: 
Allergens
Asthmagens
Exposure route: 
Inhalation
Substance Description: 

flour dust

Prevention measures: 
Level 2. Technical measures, e.g. local exhaust ventilation
Purpose of the material: 
Awareness raising
Guidance
Target group: 
Employers
Managers
Safety officers
Supervisor

Access tool