Flour, sugar and ingredient handling create airborne dust that affects health, product quality and housekeeping. Flour dust is a known cause of occupational asthma, and under COSHH has a UK WEL of 10 mg/m³ (8-hr TWA) with a 30 mg/m³ 15‑min limit. Good controls also reduce explosion risk addressed under DSEAR.

Control at source

Enclose or hood dusty steps such as tipping, sieving and mixing. Use local exhaust ventilation (LEV) close to the release point and keep covers closed during transfers. Reduce drop heights, slow the pour, and use sealed connections on flexible hoses. Schedule bag changes when fewer people are nearby.

Air and space management

Maintain gentle, consistent airflow from clean to dirty zones so dust does not track into packing or finished product areas. Where airborne particulate persists, an air scrubber with high-efficiency filtration can help stabilise background levels; standalone dustblockers can be positioned to recirculate air without disrupting HVAC balances.

Housekeeping that prevents re‑agitation

Avoid sweeping and compressed air. Use explosion-conscious methods and anti-static accessories. For combustible flour dust in zoned areas, stainless steel ATEX vacuums support compliant housekeeping when correctly specified. High-level cleaning is safer and more frequent with easyreach kits, and periodic oven turnaround is streamlined with purpose-designed oven cleaning kits.

People, PPE and checks

Provide training on LEV use and bag handling. Use RPE (P3) for short, high-exposure tasks. Implement health surveillance for sensitisation where required. Check LEV weekly in-house and schedule thorough examination and testing. Keep simple PM trend data to spot problem steps and confirm improvements.

Practical takeaways

• Capture dust at sack tipping, sieving and mixing with close-capture LEV.
• Stabilise background particulate with air filtration where needed.
• Vacuum only—no sweeping; use ATEX-rated methods in zoned areas.
• Train staff on handling, maintain LEV, and track PM trends.
• Plan high-level and oven cleaning with fit-for-purpose tools.

Combining source capture, smart airflow and disciplined housekeeping controls health risks and supports consistent bakery hygiene.