Risk assessment example for flour handling

Hi,

 

Can someone please share any example of Risk Assessment carried out on flour handling in the bakery, i need to create one for our flour use, but struggling with correct words to use on it,  i have already assessed the risk but this struggling to write it down, so if anyone could share any existing examples then that would help me to wrtie one specific to my task.

 

thanks

 

Nadim

Hi,

 

Can someone please share any example of Risk Assessment carried out on flour handling in the bakery, i need to create one for our flour use, but struggling with correct words to use on it,  i have already assessed the risk but this struggling to write it down, so if anyone could share any existing examples then that would help me to wrtie one specific to my task.

 

thanks

 

Nadim

 

Hi,

 

Can someone please share any example of Risk Assessment carried out on flour handling in the bakery, i need to create one for our flour use, but struggling with correct words to use on it,  i have already assessed the risk but this struggling to write it down, so if anyone could share any existing examples then that would help me to wrtie one specific to my task.

 

thanks

 

Nadim

 

Hi Nadim,

 

It would assist if you can describe the Product/ Process.

Hi Charles,

 

Flour handling stages are as below..

 

opening of flour bags

Tipping flour bag in mixer

flour mixing with other ingredients in mixer

dusting the dough balls in flour

foaming/shaping the dough ball

 

thanks

 

Nadim

Hi Charles,
 
Flour handling stages are as below..
 
opening of flour bags
Tipping flour bag in mixer
flour mixing with other ingredients in mixer
dusting the dough balls in flour
foaming/shaping the dough ball
 
thanks
 
Nadim

What have you identified as hazards on each step?
Can dirt be added when bags are opened? Why or why not?
Are knives used to open bags? Are the knives checked for no missing parts?

ETC, etc

Sentana,

 

I am carrying out RA on flour dust-  based H&S ,not food safety( foreign body)

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!

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.