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gotogmca  
#1 Posted : 02 December 2013 11:59:54(UTC)
Rank: Forum user
gotogmca

I am looking for advice from any members who have worked in the confectionery business. I have an interview shortly in this area and I am looking for advice and what types of hazard are present in this particular industry. I could imagine that most of the common hazards would be present namely Manual handling - through lifting/carrying boxes, etc Workplace transport - flts, pallets trucks, etc moving goods throughout the factory Machinery hazards - sharp edges, cutting tools, etc But is there anything specific I should be aware of that is peculiar to this industry. Many thanks
SW  
#2 Posted : 02 December 2013 13:18:50(UTC)
Rank: Super forum user
SW

Don't work in choccy business but would love to! Maintenance activities including PPM Chemicals involved in cleaning machines and processes Confined spaces, pressure vessels Burns from hot liquid chocolate Slips
dennish  
#3 Posted : 03 December 2013 05:55:39(UTC)
Rank: Forum user
dennish

try browsing this site, http://www.hse.gov.uk/food/confectionery.htm there is some good links attached.
gotogmca  
#4 Posted : 03 December 2013 10:34:43(UTC)
Rank: Forum user
gotogmca

SW/Dennish Many thanks
chris.packham  
#5 Posted : 06 December 2013 12:19:48(UTC)
Rank: Super forum user
chris.packham

Skin issues - not uncommon due to misplaced concerns about the potential for contamination of the product and methods used to prevent this. Also incorrect use of protective gloves. Occupational contact dermatitis is not uncommon in this sector. Some of the products handled can cause skin allergies. If you feel you would like more on this give me a call on 01386 832 311 Chris
pl53  
#6 Posted : 06 December 2013 13:26:11(UTC)
Rank: Super forum user
pl53

Making confectionery in bulk must use an awful lot of sugar. Powdered sugar can be an explosion risk. Finely divided edible proteins and flour can be respiratory sensitisers so occupational asthma could be an issue. If ovens are used then hot surfaces and hot working conditions could be an issue. I'm by no means an expert on the food industry but equipment must be kept clean so exposure to strong detergents could also be another issue
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