I don't know the physical hazards of the type of flour you're dealing with. Air quality, employee masked/unmasked, quantity of flour in the air, then there are lifting hazards...this may not be the best forum for you. This forum is about keeping food safe from biological, chemical and physical hazards.
Best of luck!
The OP does have this under the Health, Safety, & Environmental Standards category.
I have worked in a similar environment, but wasn't directly involved in managing safety processes. You'll definitely need to monitor the quantity of flour in the air. There are large systems to suck the flour out of the air and collect it in a sealed bin. You'll probably need to conduct detailed cleaning of your ceilings and hard to reach areas to ensure you don't have flour build up for health reasons, but also for food safety reasons (pest control, micro growth, etc).
People that are working on the detailed cleaning tend to have to wear respirators and other PPE as decided by your company. I do know that employees have to be medically cleared to wear respirators though. You'd probably want to do the same for employees who are involved in manually dumping bags of flour into the system.
There are also may be suppression systems needed for flour use, since flour is a potential combustion hazard. However, I don't know the regulations well enough on this to expand further.