Sugar dust is combustible. Flour dust causes asthma. Hot sugar causes severe burns. Your confectionery operation needs layered controls.
Confectionery manufacturing involves mixing, cooking, moulding, enrobing, and packaging operations using sugar, flour, cocoa, nuts, and other ingredients. Sugar dust and flour dust are both combustible, creating explosion risk in mixing, grinding, and transfer areas. Flour dust exposure causes baker's asthma, and the incoming WEL of 0.5 mg/m³ affects every confectionery operation that handles flour-based products. Hot sugar and chocolate at temperatures exceeding 150 degrees Celsius cause severe contact burns. Machine entrapment in mixers, enrobers, and packaging lines is a constant hazard. Nut dust adds an allergen exposure dimension that requires specific controls to protect sensitised workers.
Plant with entrapment risk, work near combustible dust atmosphere
Our team can help you set up compliant WHS documentation, combustible dust management, and machine guarding programs for your confectionery operations.
Contact Us