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Companies and people working in food manufacturing are being told they must pay closer attention to how they manage workplace health risks or face serious penalties.
The Health and Safety Executive’s (HSE) programme of proactive inspections will review health and safety standards in food manufacturing businesses across the country, and the sector is being warned that a programme of unannounced inspections will begin today (2nd January).
The inspections will focus on two of the main causes of ill-health in the sector which are currently occupational asthma from exposure to flour dust in bakeries, cake and biscuit manufacturers and grain mills and musculoskeletal disorders (MSDs) – predominantly lower back pain and upper limb disorders from manual handling activities and repetitive tasks across the sector.
The inspection visits come as HSE recently released its Manufacturing sector plan which prioritises the reduction of cases of occupational lung disease and MSDs.
Exposure to flour dust is the UK’s second most common cited cause of occupational asthma. MSDs are the most common type of work-related illness in food manufacturing with handling injuries, accounting for around 20% of reported employee injuries (RIDDOR). HSE insists that such ill-health can be prevented when organisations have proper risk control systems in place.
The inspections will ensure measures are being taken by those responsible to protect workers against health risks and HSE will not hesitate to use enforcement to bring about improvements.
HSE’s head of Manufacturing Sector John Rowe, said: “The food manufacturing sector is made up of over 300,000 workers and its health and safety record needs to improve. This inspection initiative will look to ensure effective management and control of targeted health risks.
HSE is calling on anyone working in the industry to take the time to refresh their knowledge of our advice and guidance, available for free on our website.
Food manufacturing companies should do the right thing by protecting workers’ health; everyone has the right to go home healthy from work.”
COSHH and bakers – key messages
Substances hazardous to health in baking include:
- flour dust;
- improver dusts containing enzymes etc;
- dusts from protein-containing ingredients such as egg, soya;
- spices, citrus oils and flavour concentrates;
- cleaning and disinfectant products.
Dermatitis may result from some bakery tasks, and if hands are wet many times a day or for a lot of the time.
Control measures include:
- careful working to avoid raising clouds of dust;
- dust extraction;
- vacuum or wet cleaning;
- respirator for very dusty tasks;
- skin checks.
Example: Flour dust
Flour dust can cause asthma when breathed in.
You must reduce exposure to flour dust as far below the WEL of 10 mg/m3 as is reasonably practicable. You normally need to use health surveillance (Check employees health for any adverse effects related to work. May involve checking skin for dermatitis or asking questions about breathing and may need to done by a doctor or nurse.)
Help in finding the right controls is on the Bakers and asthma website (http://www.hse.gov.uk/asthma/bakers.htm). Control information for flour dust appears in the following information sheets available from the COSHH essentials webpage: http://www.hse.gov.uk/coshh/essentials/direct-advice/baking.htm
Your employer provides equipment to protect your health, such as:
- dust extraction;
- personal protective equipment (eg respirator).
You have a duty to use these properly and co-operate with any monitoring and health surveillance.
For advice on preventing and managing musculoskeletal disorders, visit the HSE web page http://www.hse.gov.uk/msd/. Alternatively, contact us about any of the above-mentioned issues, on 07896 016380 or at email@example.com, and we’ll be happy to help
Contains public sector information published by the Health and Safety Executive and licensed under the Open Government Licence