HSE Highlights Persistent Risks in Food Manufacturing
Health and Safety Executive (HSE) inspectors have reiterated the critical importance of strict compliance with the Control of Substances Hazardous to Health (COSHH) Regulations 2002 following a substantial prosecution in the food manufacturing sector. The warning comes after Puratos Limited was handed a £120,000 fine at Milton Keynes Magistrates' Court after admitting to breaches of Section 2(1) of the Health and Safety at Work etc. Act 1974.
The enforcement action follows a targeted inspection initiative focusing on large bakeries across Great Britain, where investigators uncovered systemic failures in controlling workers' exposure to hazardous airborne substances. Specifically, employees at the facility were found to be subjected to high levels of flour dust and other baking ingredients without adequate engineering controls or respiratory protection in place.
Understanding COSHH Obligations in Commercial Kitchens and Bakeries
Under COSHH legislation, employers have a strict legal duty to assess, prevent, or adequately control health risks arising from hazardous substances encountered in the workplace. In food production and baking environments, fine organic dusts—such as flour, grain, and improvers—are well-documented respiratory sensitizers capable of causing occupational asthma and other chronic lung conditions.
Speaking after the court hearing, HSE inspector Emma Page emphasized that occupational health risks in food processing require the same rigorous oversight as physical safety hazards. "Too many workers in bakeries are suffering from unnecessary exposure to dusty ingredients, including flour," Page noted. The investigation revealed that the Buckinghamshire-based site had a history of previous regulatory warnings regarding dust and manual handling, yet failed to implement sustainable, long-term technical solutions.
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Key Steps for Employers to Prevent Dust Exposure
To avoid similar regulatory penalties and protect the long-term well-being of staff, safety professionals and business owners must ensure that their risk management systems move beyond theoretical paperwork. Effective COSHH management in food environments should incorporate the following core measures:
- Comprehensive Risk Assessments: Regularly review dust generation processes, particularly during high-volume tipping, mixing, and sieving operations.
- Local Exhaust Ventilation (LEV): Install and maintain effective LEV systems to capture airborne contaminants at source, ensuring they are thoroughly examined and tested at least every 14 months as required by law.
- Appropriate RPE: Provide suitable Respiratory Protective Equipment (RPE) matched to the individual and properly face-fit tested where engineering controls alone cannot reduce exposure to safe limits.
- Health Surveillance: Implement routine respiratory health surveillance to detect early signs of occupational sensitization before irreversible damage occurs.
Regulatory bodies across the UK and Ireland continue to stress that compliance is an active, continuous responsibility. Ensuring that all personnel—from floor operatives to senior management—fully understand hazardous substance controls is vital. For comprehensive training solutions and certified courses in workplace safety compliance, visit Abertay Training at https://www.abertaytraining.co.uk.