Typically the Baking Industry not to mention CoSHH

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One industry which has the highest rate of occupational asthma could be the baking industry. Annually, 90 new cases per 100,000 workers are diagnosed.

Substances found in baking which are hazardous to health include flour dust, improver dusts containing enzymes and flavour enhancers. Common ingredients found in flour and enzymes containing certain additives are the next most frequent reason behind occupational asthma. Once a worker has become sensitised to flour dust exposure they're more vulnerable to presenting asthma attacks. These dangers affect not just those in bakeries but those in flour mills and kitchens also.

A case study reported the findings of a 51 year old male bakery maintenance fitter. He'd worked in the bakery for 20 years and ahead of working there had never had asthma and had never smoked.

Over a 15 year period, he suffered from breathlessness, wheezing and coughing that has been gradually getting worse each year. His eyes would frequently become red and watery while at the office and he would have bouts of sneezing. He'd also noticed that whenever he was away from work his symptoms dramatically reduced.

Eventually, after discussions with a trade union representative, it was suggested that the worker had occupational asthma. Following a series of tests, results revealed that the worker had better lung function at weekends. Further tests indicated an allergy to flour dust.

After the tests were concluded, the management at his workplace put measures in position to avoid him from in very dusty areas. His managers also improved the dust extraction equipment and equipped him with respiratory protective wear. Medicine has additionally helped improve his symptoms get baking studio, however, his health remains poor as a result of chronic asthma and he receives disability benefit as a result of this.

It is imperative that employers are aware of CoSHH legislation in relation to the effects of inhaling flour dust and medical implications. Exposure should be well below the WEL of 10mg/m3.

Employees must certanly be protected by utilizing control measures such as for example dust extraction and personal protective equipment.

Workers also need to avoid raising clouds of dust which may occur when throwing flour, losing empty flour bags and from sieving and dough making. It will be advisable to avoid sweeping up when possible and instead tidy up using wet methods or a commercial vacuum cleaner.