Flour Dust & Bakers’ Asthma: Controlling Exposure

Flour dust and the enzymes added to flour are a leading cause of occupational asthma, affecting bakers, millers, pizza makers and kitchen staff. This course explains the health effects, the workplace exposure limits, HSE’s practical controls for everyday baking tasks and the health surveillance employers normally need.

Tutwoo is an independent learning provider. This course is general awareness training written from published official guidance. It does not replace training required for your specific job, and it is not an accredited qualification.