The Health and Safety Executive (HSE) has announced a targeted inspection programme at large bakeries across Great Britain, commencing January 2026.
Inspectors will assess whether employers are properly protecting workers from the respiratory health risks associated with flour dust and other airborne ingredients such as bread improver enzymes.
Why this matters
Flour dust remains one of the most common causes of occupational asthma in the UK. Once a worker becomes sensitised, even small exposures can trigger symptoms — and in many cases, the condition is irreversible.
The HSE has been clear: too many workers in bakeries are suffering from unnecessary exposure to dusty ingredients. When employers prevent exposure, the risk of asthma is removed.
What inspectors will focus on
Inspections will assess compliance with the Control of Substances Hazardous to Health Regulations (COSHH), with particular attention to whether employers have considered control measures in the correct order of effectiveness:
- Eliminating dusty processes where possible
- Substituting dusty ingredients with less hazardous alternatives such as low-dust flour
- Implementing engineering controls including local exhaust ventilation
- Using respiratory protective equipment only as a last resort
Inspectors will also check that health surveillance programmes are in place for workers exposed to respiratory sensitisers.
Increased enforcement capacity
HSE has enlarged its inspectorate team and enforcement activity remains substantial. In 2024/25, the regulator completed 246 criminal prosecutions with a 96% conviction rate, securing fines exceeding £33 million. The message is clear — businesses that fall short of required standards can expect enforcement action.
Who should take note
While this inspection programme targets large bakeries, the principles apply equally to any workplace where workers are exposed to flour dust or other respiratory sensitisers, including:
- Craft bakeries
- Cake and biscuit manufacturers
- Grain mills
- Food manufacturers handling powdered ingredients
- Catering establishments with in-house bakery operations
Recommended actions
Employers should review their current arrangements as a matter of priority, including:
- COSHH risk assessments for flour dust exposure
- The hierarchy of controls — is there genuine elimination and substitution, or over-reliance on RPE?
- Local exhaust ventilation — is it properly designed, maintained, and tested?
- Health surveillance programmes for exposed workers
- Exposure monitoring to demonstrate controls are effective
- Cleaning practices — flour spills should never be cleaned using dry sweeping or compressed air
Useful resources
HSE guidance on controlling flour dust in bakeries is available on the HSE website. The Federation of Bakers’ Blue Book also provides practical, industry-specific guidance on dust control and health surveillance.
If you have any questions about your current arrangements or would like to discuss how this may affect your operations, please get in touch with the Hawkes Health team. ohteam@hawkeshealth.com T 0800 193 6222