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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

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Information Information Summary & actions Summary & actions Introduction & Aims Introduction & Aims Methodology Methodology Results Results

Mapping Current Risks to Respiratory Health in the UK Bakery Industry

Introduction

Customer HSE Long Latency Disease Project Project managed by: HSL: Angela Curtis HSL Project team: Jade Sumner Micah Stocks-Greaves Ian Smith Shamim Rahman Gareth Evans

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 Officers. 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 flour dust at ‘in-store’ bakeries. Between 2004-2006, the ACTS working group identified a number of areas for future activity one of which was to evaluate the effectiveness of intervention work on flour dust exposure To date, the intervention work by HSE and other stakeholders has not been appraised for its impact on reducing exposure to flour dust and enzyme allergens.

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Mapping Current Risks to Respiratory Health in the UK Bakery Industry

Aims & Objectives

Aim: To map current control practice and information about

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

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Mapping Current Risks to Respiratory Health in the UK Bakery Industry

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Preparation stage 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

Mapping Current Risks to Respiratory Health in the UK Bakery Industry

Methods Methods Observations Observations Back to menu Back to menu

The observation proforma: 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. ·

Mapping Current Risks to Respiratory Health in the UK Bakery Industry

Methods Methods Questionnaire Questionnaire Back to menu Back to menu

The following questions were addressed: 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·

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

• f exposure and risk of ill health.

Mapping Current Risks to Respiratory Health in the UK Bakery Industry

Results Results Summarising Summarising the data the data

To summarise the data the following factors were considered: A standardised questionnaire and observation proforma were 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

Assessing risk: Answers to questions were rated on the quality of the information and depth of understanding shown. 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

• bservations:

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·

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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

The results suggested a lower level of concern applied to work at the 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 Summary Summary Plant bakeries Plant bakeries Back to menu Back to menu

Mapping Current Risks to Respiratory Health in the UK Bakery Industry

The risks to staff working in medium sized bakeries were greater and gave cause for more concern although there there was more variation between these businesses. The increased risks may reflect the difficulty of managing smaller businesses and the expense

• f

complex engineering solutions and staff training. Not all of the problems encountered in these bakeries required the application of expensive control solutions: in many cases guidance about effective use of practical control solutions was required. Managers made less use of guidance provided by HSE (and others) suggesting the need to promote awareness of these materials amongst this group. Summary Summary Medium sized Medium sized bakeries bakeries Back to men Back to men

Mapping Current Risks to Respiratory Health in the UK Bakery Industry

Health Health surveillance surveillance Plant bakeries All plants visited had put in place occupational health surveillance with either ‘in house’ services or services provided by external contractors. Medium sized bakeries The level of provision varied from basic health surveillance to reporting respiratory illness to line managers. In some of bakeries employees were unsure what to do if they developed symptoms. Back to menu Back to menu

Mapping Current Risks to Respiratory Health in the UK Bakery Industry

Feedback Feedback Examples of feedback from bakers Medium sized bakery (Knowledge of hazards and risks) “Would like information on causes of occupational asthma and what the health effects are…a similar approach to stop smoking campaign is needed.” Craft bakery (Guidance) “There is a need for simple, clear HSE guidance aimed at craft bakeries with practical examples of what people can do with photos to illustrate this.” “It is difficult to reduce levels of flour dust in a small bakery as lots of the guidance available is not practical for the smaller bakery.” Craft bakery (PPE) “Masks are not practical in a small bakery. I am on lots of different jobs so I have to keep taking it off and on. If I knew more I might wear one.” Back to menu Back to menu

Mapping Current Risks to Respiratory Health in the UK Bakery Industry

Suggestions Suggestions for change for change Plant bakeries Plant bakeries HSE may wish to consider whether more guidance can be provided for health & safety training of senior managers at large plant bakeries. This would include more content on risks to health from flour and improver enzymes. This initiative would require partnership with industry (e.g., FOB) to identify standards of ‘good practice’ and material that could be used to contribute to the industries 'Blue Book‘ Back to menu Back to menu

Mapping Current Risks to Respiratory Health in the UK Bakery Industry

Suggestions Suggestions for change for change Medium sized Medium sized bakeries bakeries Promote greater awareness of HSE’s current guidance for mechanised baking. Identify case studies of medium sized companies that have developed ‘good practice’ and willing to share across this part of the bakery sector and via skills councils. Develop content on risks to health from work with flour dust and enzyme allergens for training provided to managers of medium sized bakeries. The training would include risk assessment and implementing risk assessment plans. This initiative would require partnership with industry HSE consider whether current advice about use of mobile exhaust ventilation is available and understood by those purchasing this equipment. Back to menu Back to menu

Mapping Current Risks to Respiratory Health in the UK Bakery Industry

Information Information

Copy of main report Copy of main report Copy of the report Annex 1 Copy of the report Annex 1 Copy of the report Annex 2 Copy of the report Annex 2 Bakery Sector MindMap Bakery Sector MindMap

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Mapping Current Risks to Respiratory Health in the UK Bakery Industry

Results Results Small / craft Small / craft bakeries bakeries Summary Summary Back to menu Back to menu

Mapping Current Risks to Respiratory Health in the UK Bakery Industry

Results Results Small / craft Small / craft bakeries bakeries Summary Summary Back to menu Back to menu

Mapping Current Risks to Respiratory Health in the UK Bakery Industry

Results Results Small / craft Small / craft bakeries bakeries Summary Summary Back to menu Back to menu

Mapping Current Risks to Respiratory Health in the UK Bakery Industry

Results Results Mind Mapping Mind Mapping

For the Bakery evaluation project, HSL constructed a Mindjet map, which includes seven key topics to organise the following information: HSE work on reducing exposure to flour dust Bakery sector work on reducing exposure to flour dust Summary of the current survey of bakeries Bakery enforcement and legislation information Information about bakery industry stakeholders Definitions & terms & structure of GB bakery industry Timeline of work carried out following the ACTS 2004 paper Information on occupational health reporting ·

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