Dangerous substances in the baking sector
Portuguese, Portugal
Description
The brochure describes the obligations of the employer to protect workers from risk in workplaces of the baking sector. It includes basic information on possible health hazards, operations with significant exposures and risk controls.
The brochure was developed under the European Campaign Risk Assessment on the Use of Hazardous Substances, launched in 2010 by the CARIT - Committee of Senior Officials of Labor Inspection of the European Union and coordinated in Portugal by the Authority (ACT) under the motto "Hazardous Substances: Be aware, evaluate and protect".
Other data
Provider
Provider name (English)
Working Conditions Authority
Provider name (Original)
Autoridade para as Condições de Trabalho
Type of provider
Tasks covered
Cleaning or Disinfecting
Food Processing
Biological hazard
Not applicable
Hazard - physical state
Dusts
Hazard - health effects
Allergens
Irritants
Toxic substances
Exposure route
Ingestion
Inhalation
Skin absorption
Substance Description
Flour dust, desinfectants and cleaning agents.
Prevention measures
Level 2. Technical measures, e.g. local exhaust ventilation
Level 2. Reducing / minimising the risk by organisational measures, e.g. reducing the number of workers exposed
Level 3. Reducing / minimising the risk by personal measures (PPE)
Purpose of the material
Guidance
Target group
Employers
Managers
Safety officers
Workers
Workers representatives