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Exposure Control Plan for Flour Dust in Bakeries

Workers exposed to airborne flour dust are at risk of health effects such as occupational asthma, respiratory sensitization, and allergy to flour dust. Effective control methods are available to protect workers from exposure to flour dust. This document outlines responsibilities for employers, supervisors, and workers. It will also help employers develop an exposure control plan (ECP) for flour dust.

Publication Date: Dec 2016 File type: DOC (66 KB) Asset type: Exposure Control Plan