After carrying out a RA, and as a last resort, I have advised that the operator working in the weighroom should wear forced air hood system as he is exposed to dust for long periods. However one of my colleagues at another site has deemed that the normal issue FFP3 face mask be suitable. Has anyone else out there faced a similar issue?

A FFP3 mask that conforms to EN149 (I think) will filter out most airborne particulates with a small amount of permissable leakage. However, that is best case scenario after face fit tests, etc, etc.. I'm with teh_boy here. I would suggest your bigger problems are based around the organisations (seemingly) lack of engineering controls, and in particular, how they conform to both DSEAR and ATEX requirements.

Had similar issues at our industrial bakeries and unfortunately there isn't one answer that fits all. As a result of our assessments we found that FFP3 were adequate. This decision was based on the fact that flour is pumped directly from the silos into the mixing hoppers with little or no dust cloud and in an area away from the operator. The operator does however weigh enzymes, salts and other ingredients as well as 'topping up' flour levels. Dust is minimsed by: * training in opening bags correctly to minimise dust. * air hood LEv provided and bags opened underneath it. * guarding and shrouds added to sieves etc. to prevent dust clouds. * Delayed start up of mixing equipment * Lids on everything! All depends on your exact scenario I'm afraid but in the bakeries I've seen FFP3 usually does suffice if suitable engineering controls have been implemented. If anything dust and flour is minimised primarily because of ATEX and the minimsing of fire risk etc. Apologies for egg sucking moment but INDG429 & HSG138 give good examples of the prevention of flour build up and should be the basis of your RA and training. Hope this helps, Ian

Thanks guys.