5 May 2004 - Bakers are Most Vulnerable to Occupational Asthma
There are at least 1500 cases each year of occupational asthma, where work is the cause for one in ten of all adults who suffer from asthma. Bakers are one of the most vulnerable groups, as flour and grain is the second biggest cause of occupational asthma.
There are 65,000 baking industry workers potentially at risk from flour dust, in Britain there are:
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5000 bakeries, excluding specialist pizza and pastry bakeries
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4500 craft bakeries employing 5-25 people
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around 350 medium-sized bakeries with 25-100 people
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150 plant bakeries with over 100 workers.
Bakers and their employers can do a lot to help prevent the illness in the first place by simple methods. Where all workers are exposed to flour they should have routine workplace health checks to ensure early detection. If early signs are spotted, complete recovery is likely; if not, the lungs can become hypersensitive, leading to serious breathing difficulties, which can stop people working.
Dr Hugh Wolfson, Occupational Hygienist at HSE commented:
“Asthma can be a hugely unpleasant and disabling illness and workers deserve better protection from it. Bakers are particularly at risk, especially those who work with flour for long periods. Although many bakeries, especially larger ones, already provide effective controls, there is considerable scope for improvement in the industry. The results of a recent survey, especially when put together with the number of Improvement Notices served by our inspectors, are disappointing.”
A recent survey of 55 bakeries in the UK, conducted for the Advisory Committee on Toxic Substances (ACTS), revealed:
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only 26% of bakeries with five or more employees had assessed the hazards and completed a written risk assessment
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only 27% of bakeries were aware of the Exposure Limits relating to flour dust
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most bakeries were still using inappropriate work practices such as flour dusting by hand and cleaning by dry-brushing.
Dr Wolfson added:
“But the good news is that employers can do a great deal to lower the risk of asthma in the baking industry. Engineering controls such as dust extraction equipment are the starting point - along with HSE’s top ten tips for bakers, COSHH Essentials guidance and routine health checks.”
A few of the HSE 'top ten tips':
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use sprinklers or dredgers to spread dusting flour instead of by hand
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avoid spilling flour and when it is spilt, clean up immediately
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use vacuums instead of brushes to clear-up dust
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avoid raising dust when putting ingredients into mixers or handling used bags
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start mixers on slow speed until wet and dry ingredients are combined
The HSE has various guidance sheets on its Asthma - Flour Milling and Craft Bakeries - COSHH essentials Web page here.
More information on the HSE Asthma - Substance specific guidance Web page here.
