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Analysis of accidents in the bakery and flour confectionery industry has
highlighted the following main types of risk and the preventative measures that may be taken to
reduce them. They are by no means exhaustive and will vary depending on your own particular business. This is really just a starting point or guide.
Main
Types of Risk : Slips, trips and falls
40% of major accidents
are due to slips on wet floors or spillage of dough or other wet ingredients.
Uneven and obstructed
floor surfaces also lead to tripping accidents. Many accidents occur
when staff fall from a height, e.g. when loading/unloading vehicles, or when
accessing stores.
Managing
the Risk
·
Provide slip resistant floor coverings.
·
Introduce measures to avoid spillages and leakage,
e.g. using secure storage bins or purchasing liquids in smaller containers.
·
Ensure
spillages are cleared up promptly and display warning signs when floors are wet
or slippery.
·
Keep production areas, stairs and passageways
obstacle-free.
·
Provide safety ladders or secure staircases to
access goods at height.
·
Train staff in their safe use. etc.
Main
Types of Risk : Manual Handling
Handling heavy loads
such as bags of flour or trolleys and trays result in injuries of the back and
muscles.
Managing
the Risk
·
Supply mechanical aids e.g. trolleys, lifts etc.
where practical.
Train staff in proper lifting techniques.
Type of Risk : Machinery
Bakeries contain many
items of dangerous machinery where staff can come into contact with moving
blades, conveyor belts and
other traps leading to serious cutting and crushing injuries of the limbs. For
example, dough brakes, pie and and
tart machines, mixers, roll plant and dividers.
Managing
the Risk
·
Site equipment on a secure base with adequate space
around it.
·
Ensure operators cannot be accidentally
bumped/distracted.
·
Maintain
equipment in good condition.
·
Ensure
dangerous parts are adequately guarded, that interlocks are working and that
machines can be readily isolated.
·
Display
warning notices to remind operators and others of the dangers involved.
·
Provide
training in safe systems of work during use and cleaning operations.
Type of Risk : Hazardous Substances
Some chemicals used for
cleaning can be harmful.
Managing
the Risk
·
Keep chemicals in original containers and train
staff in their correct use.
·
Provide protective equipment, e.g. gloves as
necessary.
Main
Types of Risk : Burns and Scalds
Hot ingredients such as
syrups can cause burns and scalds, as can other heated surfaces and objects,
e.g. trays, ovens etc.
Managing
the Risk
·
Provide suitable oven gloves for handling trays
etc.
·
Devise
safe systems for heating and handling hot liquids, e.g. avoid carrying about work area.
Type of Risk : Health Problems
Flour dust exposure is
a major problem in the bakery industry causing asthma and nose, throat and eye
disorders. The handling of dough
and other ingredients can cause dermatitis.
Managing the Risk
·
Identify all sources of dust and control exposure
where possible at all stages of production, e.g. minimal storage in production
areas, adequate ventilation, enclosed mixing systems etc.
·
Avoid dry brushing of floors etc. Use vacuum
cleaners or wet cleaning methods.
·
Provide suitable protective equipment, e.g. face
masks/gloves where necessary.
The
National Association of Master Bakers, (21 BladockStreet, Ware, Hertfordshire, SE12
9OH) and The Federation of Bakers, 20 Bedford Square, LONDON, WC13 3HF) also
produce specific guidance for the bakery industry.
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