Dust in bakeries and food plants is more than a housekeeping issue. Flour dust is a sensitiser linked to occupational asthma, and COSHH applies. Effective control improves hygiene, reduces explosion risk, and keeps lines running.

Capture at source

Redesign tasks so ingredients drop less and escape less. Use enclosed bag-tip points or hoods with local exhaust ventilation (LEV). Cut bag openings cleanly, lower from minimal height, and avoid dumping. Pre-weigh in lidded tubs and keep lids on during transfer. Where recipes allow, wet down dry mixes promptly to bind fines.

For mixers and sifters, fit tool-side extraction collars or fixed spigots. Keep duct runs short with smooth bends. Check capture visually: a small strip of tissue held at the hood should be drawn in consistently.

Capture in the air

Airborne flour (PM10 to PM1) lingers after tipping and cleaning. Use portable air scrubbers or negative air machines with high-efficiency final filters; H14 is recommended where fine or respirable dust is a concern. Position units to pull air away from walkways and towards the source enclosure, not across operators. Always consider airflow under load, not free-air figures.

Commissioning is practical: estimate room volume, aim for several air changes per hour during dusty phases, and verify with a particulate monitor. Many bakeries pair MAXVAC air scrubbers with H-Class industrial vacuums to control airborne particulate and support clean-down.

Capture on surfaces

Avoid sweeping and compressed air, which re-suspend dust. Use industrial vacuums with H-Class filtration, antistatic hoses, and hygienic, easy-clean bins. Vacuum overheads, ledges, conveyors, and floor edges systematically, then damp-wipe food-contact surfaces with approved agents. Maintain a short, labelled toolkit for each zone to prevent cross-contamination.

Simple checks and compliance

HSE’s WEL for flour dust is 10 mg/m³ (8-hr TWA, inhalable). Keep exposure as low as reasonably practicable. Train staff on bag handling, hood positioning, and vacuum-only cleaning. Record filter changes and LEV checks, and use a PM meter for spot checks during peak activity.

Practical takeaways

• Lower drop heights, keep lids on, and enclose tipping points.
• Use LEV at mixers and sifters; verify capture with a simple tissue test.
• Run H14 air scrubbers during tipping and clean-down; size by under-load airflow.
• Vacuum only, with H-Class filtration and antistatic hoses; avoid sweeping.
• Measure with a particulate monitor and keep brief records for COSHH.

Small, consistent controls at each step add up. Focus on stopping escape at source, cleaning the air while work is active, and removing settled dust before it is disturbed again.