Hi Pearson

It would help if you would indicate whether small bakery or large "plant" bakery. Different packages of risks.

I meant to add before I closed the post above that ATEX is a consideration, even probably in relatively small bakery's where you have the potential for a combination of suspended or disturbed dust and heat and ignition sources, I worked for a large bakery when I was a teenager (Not in the bakery, but on the delivery side, ok a "Van Boy") there was an oven explosion one morning while I was loading a van but the thing that did the most damage was the secondary explosion that happened when flour from high level surfaces was disturbed by the initial pressure wave and ignited, at that point several bakery workers ran out of the bakery into the loading bay one of them stark naked because the blast wave took his overalls and dust coat off, fortunately there were no serious injuries.