Good afternoon everyone.

Do I have to do COSHH Risk Assessment for every single type of flour and oil, which we use in our bakery?

Thank you in advance. 

Even though the enzymes may vary it is primarily the dust you are seeking to control.

http://www.hse.gov.uk/coshh/essentials/direct-advice/baking.htm

I wouldn't consider (olive?) oil as hazardous except where it is spilled on the floor presenting a slip hazard so no COSHH assessment more Risk Assessement

Some "plant extrac" oils can cause occupational dermatitis including olive oil (but it is rare) so you do need to consider its use - a COSHH assessment by any other name!

I would say no to the COSHH assessment, you only need to assess harmful products.  However, you do need a DSEAR assessment as flour is explosive.

You don’t need a COSHH risk assessment for flour and water or for any other substance. You need a COSHH assessment if you have identified a process that might lead to people being exposed to a hazardous substance.  Are flour and oil hazardous substances? Well, flour definitely is; there is guidance from HSE on this topic- http://www.hse.gov.uk/coshh/industry/baking.htm.

Olive oil is bit more tricky a. It is foodstuff and as such exempt for the CLP regulations, so it does not come with an SDS but I can imagine is causing an issue with some people. Olive oil is not one of the 14 foods listed as possible allergens in the Food Safety regulations.

As you are looking at the process not the substances, you do not need to “Do” a COSHH for every variation of floor or olive you might come across.  You need to identify the controls that might be needed   effective against all of the possible risks.  In the case of flour the main risk is inhaling flour dust, so you need to control that. Olive oil, where there is no obvious risk but you need to do some sort of basic health surveillance especially skin.

You should be looking at the task and not the materials.  What is the task, what is used, how is it used, what hazards do the materials present?  Looking at it from the point of view of one material = one COSHH assessment then you end up doing way more assessments than you need to do and it becomes really onerous task which you will find hard to complete and keep up to date.  I dentify your key tasks and any known hazardous materials - be careful of some food additives and spices which in pure / concentrated form / in bulk can have unexpected haazards - but don't fall into the trap of materials equating to assessments.