Dangerous substances in the baking sector

MS information
Portugal
Portuguese, International
2010

Description

Brochure on the bakery sector produced 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". The brochure describes the obligations of the employer, preventive measures, health effects and risky operations in the baking sector.

 

Other data

Sector / Industry covered: 
Manufacture of food products
Provider: 
Working Conditions Authority
Tasks covered: 
Cleaning or Disinfecting
Food Processing
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

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