Exposure to flour dust in UK bakeries: Current use of control measures

Annals of Occupational Hygiene

Volumn 49, Issue 1, 2005, Pages 85-91

  Elms, J ^a   Robinson, E ^a   Rahman, S ^a   Garrod, A ^b  

^a HEALTH AND SAFETY LABORATORY   (United Kingdom)

^b HEALTH AND SAFETY EXECUTIVE   (United Kingdom)

Author keywords

Control measures; Exposure; Flour dust

Indexed keywords

BENCHMARKING; FOOD PRODUCTS; INDUSTRIAL HYGIENE; OCCUPATIONAL RISKS; PERSONNEL; PERSONNEL TRAINING; COMMERCE; DUST; REGRESSION ANALYSIS; VENTILATION EXHAUSTS;

MAXIMUM EXPOSURE LIMIT (MEL); OCCUPATIONAL HYGIENE; SHORT-TERM EXPOSURE LIMIT (STEL); TIME-WEIGHTED AVERAGE (TWA);

BAKERIES;

ARTICLE; AVERAGE; CONTROLLED STUDY; COOKING; ENVIRONMENTAL FACTOR; EXHAUST GAS; FLOUR; GRAIN DUST; HUMAN; MAJOR CLINICAL STUDY; OCCUPATIONAL EXPOSURE; PRIORITY JOURNAL; ROOM VENTILATION; SAFETY; STANDARDIZATION; STATISTICAL MODEL; TIME; TRAINING; UNITED KINGDOM;

DUST; FLOUR; FOOD HANDLING; GREAT BRITAIN; GUIDELINES; HEALTH EDUCATION; HUMANS; INHALATION EXPOSURE; MAXIMUM ALLOWABLE CONCENTRATION; MODELS, STATISTICAL; OCCUPATIONAL EXPOSURE; VENTILATION; WORKPLACE;

CONTROL MEASURES; EXPOSURE; FLOUR DUST; LOCAL EXHAUST VENTILATION; MAXIMUM EXPOSURE LIMITS; SHORT-TERM EXPOSURE LIMITS; STATISTICAL MODELING; TIME-WEIGHTED AVERAGES;

EID: 14944341013     PISSN: 00034878     EISSN: None     Source Type: Journal    
DOI: 10.1093/annhyg/meh074     Document Type: Article

References (12)

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