Health and Safety

Executive

FL
COSHH essentials for
Weighing and
handling flour
improvers
production and use of flour Control approach 2 Engineering control

The Control of Substances What this sheet covers

Hazardous to Health This sheet describes good control practice when weighing and
Regulations 2002 (COSHH) handling flour improvers.
require employers to
ensure that exposure is
prevented or, where this It covers the key points you
is not reasonably practicable, need to follow to help reduce
adequately controlled. This guidance exposure to an adequate level.
gives practical advice on how this can Follow all the points, or use
be achieved by applying the principles of equally effective measures.
good practice for the control of exposure
to substances hazardous to health, as
required by COSHH. Main points
■■ Weighing can produce high
It is aimed at people whose dust levels.
responsibilities include the management ■■ Keep exposure as low as
of substances hazardous to health possible using all the controls
at work (eg occupational health
in this sheet.
specialists, anyone undertaking COSHH
assessments, supervisors and is also ■■ Make sure the controls work.
useful for trade union and employee ■■ See sheet FL0.
safety representatives). It will help you
carry out COSHH assessments, review Hazards
existing assessments, deliver training and 3 Flour dust, enzyme improvers and other ingredient dusts such as egg
supervise activities involving substances
powder and soya can cause asthma. Even short-term exposures can
hazardous to health.
cause harm.
This guidance is issued by the Health and 3 Control exposure to stop occupational asthma developing.
Safety Executive. Following the guidance is 3 When all controls are applied properly, less than 2 mg/m3 flour dust is
not compulsory, unless specifically stated, usually achievable (based on an 8-hour time-weighted average).
and you are free to take other action. But 3 Frequent hand-washing using soap and detergent can cause
if you do follow the guidance you will
dermatitis.
normally be doing enough to comply with
the law. Health and safety inspectors seek
to secure compliance with the law and Access to work area
may refer to this guidance. 3 Allow access to authorised and appropriately trained people only.

See Essential information near the end of Equipment and procedures

the sheet.
3 Apply local exhaust ventilation (LEV) at the source of exposure to
capture the airborne contaminant, eg extraction using a cabinet, as
shown in illustration.
3 Reduce flour improver dust in air as much as possible. Use only low
dust additives, eg dust-suppressed improvers, low-dust granules,
paste.
3 If possible avoid weighing by using single-dose packets.
FL2 Weighing and handling flour improvers

3 Airflow must be sufficient to control airborne contaminants effectively. This

will depend on the design, size of opening and the type of process and
substance being controlled.
3 Keep extraction ducts short and simple – avoid long sections of flexible
duct.
3 Provide an easy way of checking the LEV is working, eg airflow indicator or
equivalent
3 Fit an indicator or alarm to show if filters have blocked or failed.
3 Keep the open area as small as possible, but allow enough room for safe
working. Use see-through panels and plastic strips to reduce the open area.
3 Provide a good standard of general ventilation. This can be natural
ventilation from doors, windows etc or controlled, where air is supplied or
removed by a powered fan.
3 Discharge extracted air to a safe place away from doors, windows and air
inlets.
3 Always confirm that the extraction is turned on and working at the start of
work. Check the gauge.
3 Minimise dust – open improver containers very carefully.

Caution: Keep used scoops etc in the cabinet until cleaned.

Respiratory protective equipment (RPE)

3 RPE is normally not needed.
3 RPE may be needed for maintenance and cleaning.

Personal protective equipment (PPE)

3 Ask your supplier to advise on suitable PPE.
3 Provide coveralls that do not retain dust.
3 Use a contract laundry or a suitable equivalent to wash work clothing. Don’t
allow workers to do this at home.

Personal decontamination
3 Provide warm water, mild skin cleansers, and soft paper or fabric towels for
drying. Avoid abrasive cleansers.
3 Provide pre-work skin creams, which will make it easier to wash dirt from
the skin.
3 Provide after-work creams to replenish skin oils.

Caution: ‘Barrier creams’ are not ‘liquid gloves’ and do not provide a full
barrier.

Maintenance, examination and testing

3 Keep all equipment used for the task in effective working order. Maintain it
as advised by the supplier or installer.
3 Check for signs of damage to control equipment before starting work.
3 Have equipment thoroughly examined and tested against its performance
standard, at suitable intervals.
3 For LEV a user manual or log book is helpful in setting out the frequency of
checking, maintenance or parts replacement.
3 For LEV with no user manual or log book, you may need the help of a
competent person. They can determine the performance needed for
adequate control.
FL2 Weighing and handling flour improvers

3 Keep records of all examinations for at least 5 years.

3 LEV systems require a statutory ‘thorough examination and test’ (TExT).
3 Get a competent person to perform the TExT at least every 14 months.
3 Carry out all actions arising from the TExT.
3 HSG258 provides more detailed information on LEV systems and legal and
competence requirements.
3 Several measures are available to check effectiveness of controls ranging
from simple qualitative (use of dust lamp) to complex quantitative techniques
(eg air sampling) usually for higher risk scenarios.

Cleaning and housekeeping

3 Clean work equipment and the work area daily. Clean other equipment and
the workroom regularly – at least once a week. Include overhead beams,
heating pipes and light fittings.
3 Vacuum dry dust or use wet cleaning methods.
3 Use vacuum equipment that meets at least dust Class M (medium hazard)
classification to remove dust.
3 Alternatively use an appropriate vacuum attachment for your LEV system
which is a cost effective solution.
3 Dispose of empty containers safely.

Caution: Never allow the use of brushes or compressed air for removing
dust from skin and clothing. Avoid the use of brushes for removing dust from
surfaces or from inside machinery.

Health surveillance
3 Provide health surveillance for asthma where there is a reasonable likelihood
that asthma may occur in your workplace. See G402.
3 Provide health surveillance for dermatitis where there is a reasonable
likelihood that dermatitis may occur in your workplace. See G403.

Training and supervision

3 Provide supervision – ensure that safe work procedures are followed.
3 Tell workers about the hazards associated with their work and how to
recognise early signs of asthma and dermatitis.
3 Provide workers with training on:
■■ working safely with hazardous substances;
■■ when and how to use controls;
■■ how to check they are working;
■■ how the LEV system works;
■■ how to use the LEV to get the best out of it;
■■ how to check that the LEV is working;
■■ what to do if something goes wrong.
3 Training records are helpful to demonstrate training has taken place.
3 Changes to the work process and LEV means that staff may need
retraining.
3 Involve managers and supervisors in health and safety training.

Essential information
You can find the full COSHH essentials series at
[Link]/coshh/essentials/
FL2 Weighing and handling flour improvers

Health surveillance, monitoring and sampling sheets are available at Employee checklist
[Link]/pubns/guidance/[Link]
0 Keep unprotected people
Production and use of flour: Advice for managers COSHH Guidance away while you are using
Sheet FL0 HSE 2015 [Link]/pubns/guidance/[Link] flour.
0 Is the extraction working?
Stand-alone dust collector COSHH Guidance Sheet FL8 HSE 2015 Is there any obvious dust
[Link]/pubns/guidance/[Link] on work surfaces and
ledges?
General storage of solids and liquids COSHH Guidance Sheet G101 0 Work carefully – don’t
HSE 2015 [Link]/pubns/guidance/[Link] create dust.
0 Clean up leaks and spills
General advice on chemicals causing harm via skin or eye contact immediately.
COSHH Guidance Sheet S100 HSE 2015 0 If you find any problems,
[Link]/pubns/guidance/[Link] tell your supervisor. Don’t
just carry on working.
Selection of personal protective equipment COSHH Guidance Sheet 0 Co-operate with health
S101 HSE 2015 [Link]/pubns/guidance/[Link] surveillance.
0 If you develop any
Health surveillance for occupational asthma COSHH Guidance Sheet symptoms that may be
G402 HSE 2011 [Link]/pubns/guidance/[Link] related to work, inform
your line manager.
Health surveillance for occupational dermatitis COSHH Guidance Sheet 0 Use, maintain and store
G403 HSE 2011 [Link]/pubns/guidance/[Link] your PPE in accordance
with instructions.
Further information 0 Wash hands before eating,
Local exhaust ventilation (LEV) workplace fume and dust extraction drinking, smoking, using
web page: [Link]/lev the lavatory and after work.

Controlling airborne contaminants at work: A guide to local exhaust

ventilation (LEV) HSG258 HSE Books 2011
[Link]/pubns/books/[Link]

Occupational Safety and Health Consultants Register [Link]/

Dust guidance Training package The Federation of Bakers 2008

[Link]

Breathe Easy DVD training package The Federation of Bakers 1998

(includes guidance on dust control and health surveillance in bakeries)
[Link]

For information about health and safety, or to report inconsistencies

or inaccuracies in this guidance, visit [Link]/. You can view
HSE guidance online and order priced publications from the website.
HSE priced publications are also available from bookshops.
© Crown copyright If you wish to
reuse this information visit
[Link]/[Link]
for details. First published 09/16

Published by the Health and Safety Executive 09/16

This document is available at: [Link]/pubns/guidance/[Link]