Food manufacture - Main causes of occupational ill health

Occupational asthma

• Case studies

The problem

Work related asthma affects workers inhaling dusts which are respiratory sensitisers. Asthma is an extremely distressing and potentially life-threatening disease.

Occupational asthma comprises 33% of food industry compensation cases under the Department of Work and Pensions Industrial Injuries Scheme.
Among all occupations, bakers have the second highest incidence rate of occupational asthma as reported by chest physicians, who also report that flour/grain dust is the second highest causal agent for causing occupational asthma.

Respiratory sensitisers include dust from:

• grain
• flour
• bakery dust
• egg protein
• fish protein
• wood dust

So workers involved in baking, milling, malting, fish processing and coopering are at particular risk.

Rhinitis

Dusts such as grain, flour, spices and seasonings can also cause rhinitis (runny or stuffy nose), conjunctivitis (watery or prickly eyes) and other irritant effects.

Managing prevention

Complying with the Control of Substances Hazardous to Health (COSHH) Regulations provides a framework for management of health hazards:

• assess the health risk
• prevent exposure, if reasonably practicable
• adequate control, if not
• dust monitoring, health surveillance, examination of plant, training

Further guidance

• A baker's dozen - Thirteen essentials for health and safety in bakeries HSG233 HSE Books 2003
• Grain dust Guidance Note EH66 HSE Books
• Grain dust in maltings Guidance Note EH67 HSE Books
• Flour dust - Risk assessment document Guidance Note EH72/11 HSE Books
• Guidance on dust control and health surveillance in bakeries' (2008)
  also interactive training package 'Breathe Easy' which includes the booklet, a DVD and training notes are available from:
  The Federation of Bakers
  6 Catherine Street
  London WC2B 5JW
  Tel: 020 7420 7190
  Email: info@bakersfederation.org.uk
• HSE's general information and guidance on asthma