Look after your lungs:dusting off the factsabout bakery hazardsTwo-day CPD course – Free October–November 2013 Stockport, Wigston and Walthamstow

We’ve developed this free two-day course with an

experienced trainer to give you a practical understanding of

the risks of inhaling biological dusts at your bakery and

what you can do to avoid exposure to allergens that can

cause asthma and other medical conditions.

The course will examine practical solutions to reduce the dust levels of flourand enzymes for tasks commonly carried out in bakeries, and look at the bestway of communicating advice about practical controls.

The course aims to:- increase your awareness of the hazards posed by working with flour dust - help you manage the risks to your health caused by breathing in biological

dusts.

Flour dust is a hazardous substance, as defined under the Control ofSubstances Hazardous to Health (COSHH) Regulations 2002.

Flour dust can cause:- irritation to the eyes (conjunctivitis)- irritation to the nose (rhinitis)- dermatitis, resulting in redness, itching and blistering of the skin- asthma (if a worker becomes sensitised), resulting in breathlessness,

tightness in the chest, wheezing and bronchitis.

Although the overall incidence of occupational asthma has decreased since1999, the rate of new cases among bakers is the highest of any occupation inany industry.

Look after your lungs: dusting offthe facts about bakery hazards

Programme- Control of Substances Hazardous to Health Regulations (COSHH)

- Hierarchy of control- Presentation of hazard data- Workplace exposure limits- Information sources

- Hazard data- Chemicals (Hazard Information and Packaging for Supply) Regulations (CHIP)- Classification, Labelling and Packaging Regulation (CLP)- Toxicology- Carrying out risk assessments, including occupational exposure banding- Respiratory and personal protective equipment: selection and inspection- Air monitoring programmes - Local exhaust ventilation- Health screening- Management of carcinogens and asthmagens- Practical examples of controlling biological hazards

Before the courseCourse participants must complete a short pre-course web questionnaire so that wecan assess their current knowledge and practice in controlling exposure to biologicalsensitisers.

Who’ll benefitAnyone who works in a bakery kitchen.

What you’ll learnAfter the course, you’ll be able to:- understand why it’s important to control dusts in your bakery- carry out a risk assessment- design and implement a compliance programme for your bakery kitchen- measure dust levels in your working environment- plan first-level air monitoring studies and interpret higher-level monitoring reports- implement a system for testing and inspecting personal protective equipment- formulate a training and instruction system for dealing with asthmagens.

Places on this course are limited, so book early to avoid disappointment.

Participants who complete the course will be awarded an IOSH course certificate.

Title Full name* Surname*

Job title

Organisation name*

Tel

email

Fax

17–18 October 2013: Allied Bakeries, Stockport

28–29 October 2013: IOSH, Wigston

30–31 October 2013: Allied Bakeries, Walthamstow

12–13 November 2013: United Biscuits, Wigston

14–15 November 2013, United Biscuits, Stockport

The courses run from 10.00 to 17.00 on the first day and 9.00 to 15.00 on the second day.

Please copy this form if you’re registering other delegates.

Acknowledgment

When we’ve received your registration, we’ll confirm your booking and send you more details by email.

For more information, please contact the Bookings team on +44 (0)116 257 3197 or bookings@iosh.co.uk.

Visit www.iosh.co.uk for regular updates.

Booking form – Look after your lungsPlease select which course you’d like to attend:

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*As you want them to appear on your badge and the delegate list

Dietary/special requirements

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Book by email…Please send your completed booking form tobookings@iosh.co.uk.Book by post…Please post your completed booking form to theBookings team, IOSH, The Grange, HighfieldDrive, Wigston, Leicestershire, LE18 1NN, UK.

Book by fax…Please fax your completed booking form to+44 (0)116 257 9197.Book by phone…Simply ring the Bookings team on +44 (0)116 257 3197.

Course feesThe course is free of charge. Lunch and refreshments are included.