Do you run a bakery?
In search of a health and safety risk assessment tailored to your activity?
Do you need a pre-filled assessment to save you hours of work?
Want to be in compliance with safety regulations?
 
Our Health and Safety Risk Assessment is designed to meet your needs with:
→ A professional risk assessment totally specific to bakeries.
→ Risk prevention proposals for bakeries.
→ A health and safety implementation schedule.
 
All this in an easily editable Excel format, allowing you to make personalized updates on your own.
 
FEATURES OF OUR HEALTH AND SAFETY RISK ASSESSMENT FOR BAKERIES 
 
This 5-page Excel file includes:
A Cover Page
A Company Information page
A presentation of the Risk Assessment Methodology used.
An occupational risks assessment tailored to your sector of activity.
A risk prevention schedule with all the different safety measures.

It contains 28 occupational risk situations classified into 5 work units:
In the baking area
Customer sales
Cleaning premises
Work related driving
Working environment
 
☑ Complies with the employer's obligation to assess risks
(Regulation 3 of the Management of Health and Safety at Work Regulation 1999)
☑ Adheres to the General Principles of Prevention
(Schedule 1 of the Management of Health and Safety at Work Regulation 1999)
☑ Takes into account good practice and pitfalls in risk assessment
(Report RR151 from the Health and Safety Executive)
 
EXCERPTS FROM OUR HEALTH AND SAFETY RISK ASSESSMENT FOR BAKERIES 
 
Flour hazards through dust inhalation: Bakers use different types of flour as raw materials in their bread-making processes. The use of these flours in the bakery oven generates highly volatile dusts. Chronic inhalation of these dusts, which are capable of penetrating as far as the pulmonary alveoli, leads to various respiratory disorders, some of which are now recognized as occupational illnesses. The risks are present as soon as you work in the presence of dust. The risks are increased by the fact of working in an enclosed space, where dust can only accumulate over time. The severity of the risks to which bakers are exposed will depend mainly on two factors: firstly, the quantity of flour dust present in the working atmosphere, and secondly, the accumulated working time in this atmosphere. In the short term, inhalation of flour dust causes sneezing, watery eyes, rhinitis with a runny nose and a tingling throat. The throat can then become infected, leading to sinusitis. Over the long term, inhalation of flour dust can lead to chronic respiratory difficulties (difficulty breathing in and out), the best-known of which is farinosis, pulmonary fibrosis caused by inhalation of flour dust.
 
The danger of burns: During the bread-making process, the bread baking stage requires the use of ovens. Whatever the type of oven used (deck oven, fan-assisted oven, combination oven, etc.), heating temperatures can exceed 300 degrees. If the baker comes into contact with a part inside the oven, particularly when unstuffing the bread, he or she runs the risk of skin burns. The risks are present from the moment the oven is switched on and brought up to temperature. Failure to wear protective gloves suitable for high temperatures (EN407 mark) during loading, and especially during unloading, significantly increases the risk of burns. After unracking, the risks are still present throughout the oven's temperature descent phase. Possible damage is mainly first-degree burns (erythema: the skin is red, dry and painful). In rarer cases, second-degree burns (blisters) and third-degree burns (cardboardy, white or brownish, insensitive skin with burning hairs) can occur. For bakers, burns mainly affect the hands and arms.
 
The danger of injuries caused by machines and tools: Throughout the bread-making process, bakers use machines and tools to make bread. From kneading with rolling mills, beaters and kneading troughs, to scarifying with a sharp blade, the baker is subject to possible accidents, the majority of which can result in cuts, or in the worst-case scenario, pinched or torn limbs. The risks associated with these machines and tools are present from the moment the baker starts using them, but not exclusively. During machine preparation (e.g. feeding a mixer) or cleaning after bread-making (e.g. cleaning a sheeter), the risks associated with these tools and machines are always present, especially if they have not been de-energized. The machines and tools used in the bakery to make bread are liable to cause serious accidents, such as deep cuts, trapped limbs and/or perforations that could affect a muscle, tendon, nerve, vein or aorta, or even the tearing off and permanent loss of a limb.
 
 
REGULATORY COMPLIANCE OF OUR RANGE OF HEALTH AND SAFETY RISK ASSESSMENTS 
_ We're registered as Professional Risk Prevention Consultants.
_ Our team comprises graduate safety engineers.
_ Our documents are routinely checked by safety inspectors.
_ We frequently update our Occupational Risk Assessments.
 
RESOURCES ON WORK-RELATED RISKS IN BAKERIES 
_ "Health and Safety in Bakeries" by Workplace Exposure.