Mapping Current Risks to Respiratory Health in the UK Bakery Industry Mapping Current Risks to Respiratory Health in Mapping Current Risks to Respiratory Health in the UK Bakery Industry the UK Bakery Industry Plant, medium sized, and craft bakeries Plant, medium sized, and craft bakeries Prepared by the Health Prepared by the Health & Safety Laboratory & Safety Laboratory
Mapping Current Risks to Respiratory Health in the UK Bakery Industry Main menu Methodology Introduction & Aims Introduction & Aims Methodology Results Results Information Summary & actions Information Summary & actions Use your mouse or press the right/ left arrows to move forwards / backwards
Mapping Current Risks to Respiratory Health in the UK Bakery Industry Introduction Introduction HSE’s Respiratory Disease Project (RDP) set up a national initiative in April 2006 to reduce exposure to flour dust. This involved HSE inspectors & Local Authority Environmental Health Customer Officers. HSE Long Latency Disease Project Partnership work with major supermarkets, Local Authorities Coordinators of Regulatory Services (LACORS), trade unions and others was also set up to develop standards for control of Project managed by: flour dust at ‘in-store’ bakeries. HSL: Angela Curtis Between 2004-2006, the ACTS working group identified a HSL Project team: number of areas for future activity one of which was to evaluate Jade Sumner the effectiveness of intervention work on flour dust exposure Micah Stocks-Greaves Ian Smith To date, the intervention work by HSE and other stakeholders Shamim Rahman has not been appraised for its impact on reducing exposure to Gareth Evans flour dust and enzyme allergens. Back to menu Back to menu
Mapping Current Risks to Respiratory Health in the UK Bakery Industry Aim: To map current control practice and information about Aims & Objectives current exposure to flour in the GB baking industry (excluding non-bakery premises and supermarket bakeries), Objectives: To identify who is currently at risk from exposure to flour dust and other bakery allergens To understand why they are at risk To inform future HSE initiatives to reduce exposure to flour dust. Other organisations supporting this work: The Federation of Bakers Association of Bakery Ingredient Manufacturers National Association of Master Bakers Back to menu Back to menu
Mapping Current Risks to Respiratory Health in the UK Bakery Industry Methods & Preparation stage Protocol Consultation with industry representatives to gain support for work. Consultation with HSE/HSL & LA staff involved in previous intervention work. Collection of data on actions taken to control exposure to flour dusts and enzyme allergens by the industry, by HSE and by other stakeholders. Development of questionnaires and observation proforma for site visits to bakeries Delivery stage Development of questionnaires and observation proformas A survey of eighteen bakeries (3 plant, 5 medium sized & 9 small / craft) with forty-one staff (bakers, supervisors & managers) interviewed ‘in depth’ & hygiene observations carried out Analysis & summary of interview & observation data to identify those at risk of exposure to flour dust and enzyme allergens Back to menu Back to menu
Mapping Current Risks to Respiratory Health in the UK Bakery Industry Methods Methods The observation proforma: Observations Observations This was split into categories to record observations or behaviours associated with: Hazards Controls Training Observations In addition representative photographs were taken with consent from the employer and employees. When the survey had been completed the observation data was summarised in tables and the risk status rated using a ‘traffic light’ system. · Back to menu Back to menu
Mapping Current Risks to Respiratory Health in the UK Bakery Industry Methods Methods The following questions were addressed: Questionnaire Questionnaire Evidence of exposure to flour dust and enzyme improvers Staff understanding about the hazards encountered in working with flour and improvers Evidence of actions taken by the company and individual to reduce exposure to flour dusts Use of control measures and protective equipment Training provided by staff related to work with flour and improvers Additional questions were asked about provision of health surveillance Three different questionnaires were prepared for the managers, supervisors and staff working at plant, medium sized and craft bakeries. When the questionnaires were completed the observation data was summarised in tables and the level of concern raised indicated by a colour code· Back to menu Back to menu
Mapping Current Risks to Respiratory Health in the UK Bakery Industry Methodology Methodology Summarising the level of concern about exposure: The study did not monitor personal exposure to flour dust and enzymes and did not examine prevalence of symptoms Judgements about exposure to flour and enzymes were based on answers to specific questions and on observations made during the visits. Caveats: These judgements were based on ‘the day of observation’ not on repeated observations. The underlying assumption of the survey was that poor knowledge and inappropriate actions were more likely to put a person at risk of exposure and risk of ill health.
Mapping Current Risks to Respiratory Health in the UK Bakery Industry Results Results To summarise the data the following factors were considered: Summarising Summarising A standardised questionnaire and observation proforma were the data the data used across the bakeries. Additional information provided by HSE and by the industry has been added to the MindMap but has not been used to in this assessment because: � This data concerned different companies � The data was historical and not current � The quality and amount of this data varied
Mapping Current Risks to Respiratory Health in the UK Bakery Industry Methods Methods Assessing risk: Answers to questions were rated on the quality of the information Assessing Assessing and depth of understanding shown. exposure exposure The question and observational data were rated using a three- point scale (Red = high concern, Amber = medium concern, Green = lower concern). Where cells were left blank either the question was irrelevant or the company was unable to provide someone for interview. Seven key areas were examined using the questionnaires and observations: 1) Knowledge about flour dust & enzymes as health hazards 2) Risk assessment: Evidence & understanding of the risk assessment process 3) Actions taken by the company to control flour & improver dusts 4) Individual actions to control flour & improver dusts 5) Use of personal protective equipment 6) Training & skills related to controlling flour dust 7) Use of guidance to inform control strategies· Back to menu Back to menu
Mapping Current Risks to Respiratory Health in the UK Bakery Industry Results Results Time Line Time Line Back to menu Back to menu
Mapping Current Risks to Respiratory Health in the UK Bakery Industry Results Results Summary of Summary of bakeries bakeries visited visited Back to menu Back to menu
Mapping Current Risks to Respiratory Health in the UK Bakery Industry Results Results Plant bakeries Plant bakeries Summary Summary Back to menu Back to menu
Mapping Current Risks to Respiratory Health in the UK Bakery Industry Results Results Plant bakeries Plant bakeries Summary Summary Back to menu Back to menu
Mapping Current Risks to Respiratory Health in the UK Bakery Industry Results Results Plant bakeries Plant bakeries Summary Summary Back to menu Back to menu
Mapping Current Risks to Respiratory Health in the UK Bakery Industry Results Results Medium sized Medium sized bakeries bakeries Summary Summary Back to menu Back to menu
Mapping Current Risks to Respiratory Health in the UK Bakery Industry Results Results Medium sized Medium sized bakeries bakeries Summary Summary Back to menu Back to menu
Mapping Current Risks to Respiratory Health in the UK Bakery Industry Results Results Medium sized Medium sized bakeries bakeries Summary Summary Back to menu Back to menu
Mapping Current Risks to Respiratory Health in the UK Bakery Industry Summary Summary The results suggested a lower level of concern applied to work at the plant bakeries. Plant bakeries Plant bakeries In the plant bakeries most staff appeared to have a basic understanding of the health risks associated with flour dust and this translated into actions taken by the management, and personal actions taken by staff. There were some senior staff that did not consider flour dust a priority compared to other aspects of health and safety. More reliance was placed on engineering control solutions. One company encouraged staff to learn from failings in the safety systems and share these lessons with other staff Back to menu Back to menu
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