HSE Crackdown Highlights Persistent Bakery Dust Risks

The Health and Safety Executive (HSE) has intensified its scrutiny of the food manufacturing and baking sectors following a series of significant enforcement actions. In a recent prosecution at Milton Keynes Magistrates' Court, food manufacturer Puratos Limited was ordered to pay £120,000 alongside £6,270 in costs after pleading guilty to breaching Section 2(1) of the Health and Safety at Work etc. Act 1974. The case underscores the critical importance of robust compliance with the Control of Substances Hazardous to Health (COSHH) Regulations 2002.

The prosecution followed a targeted inspection conducted by HSE officials on 3 December 2024 at the company's facility in Buckingham. Inspectors discovered widespread unsafe working practices that routinely exposed employees to high concentrations of inhalable dust—chiefly flour dust—which is a well-documented respiratory sensitiser capable of causing occupational asthma and other severe lung conditions.

Key COSHH Violations and Unsafe Practices Uncovered

During the site investigation, HSE inspectors identified multiple system failures that allowed hazardous dust to proliferate unchecked throughout the working environment. Among the primary infractions were:

  • Machinery Leaks: Inhalable dust was permitted to escape directly from faulty or poorly sealed industrial processing equipment.
  • Prohibited Cleaning Methods: Staff were frequently observed using compressed air lines to blow down accumulated dust deposits, as well as dry sweeping with traditional brushes and brooms—methods that aggressively aerosolise fine particles into the breathing zone.
  • Exceeded Exposure Limits: A subsequent workplace dust monitoring report conducted on 18 December 2024 confirmed that employees were operating in areas where inhalable dust concentrations consistently exceeded official Workplace Exposure Limits (WELs) set by the HSE.
  • Manual Handling Burdens: In addition to respiratory hazards, investigators noted that workers were required to manually lift heavy 25kg sacks of ingredients on a daily basis, compounding musculoskeletal risks without adequate ergonomic controls.

HSE inspector Emma Page highlighted the broader implications of the case, noting that too many workers in industrial bakeries continue to suffer from unnecessary, preventable exposure to dusty ingredients. The site had previously faced regulatory interventions in 2021 regarding dust exposure and manual handling, illustrating a dangerous failure to maintain long-term preventive measures.

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Employer Obligations and Preventive Frameworks

The ongoing HSE inspection initiative targeting large bakeries across Great Britain serves as a stark warning to all food production and catering businesses. Employers must move beyond superficial compliance and ensure that active risk management strategies are embedded into daily operations. Under COSHH regulations, duty holders are legally required to assess risks, implement adequate engineering controls—such as local exhaust ventilation (LEV) systems—and maintain strict prohibitions against dry sweeping or using compressed air for cleaning.

Furthermore, comprehensive staff training is paramount. Workers must be fully educated on the hazards of substances they handle daily and instructed in safe operational techniques. For businesses seeking to elevate their safety standards and ensure full alignment with UK regulatory frameworks, professional instruction is essential. Comprehensive guidance and certified learning options are available through Abertay Training at https://www.abertaytraining.co.uk.