Webinar 2: Safe Handling of Enzymes in the Bakery Sector - Control of Exposure during Handling: Artisan Bakeries, Bakery Schools & Demonstration Bakeries

TAMFEP, the Association of Manufacturers and Formulators of Enzyme products, & FEDIMA, the Federation of European Manufacturers and Suppliers of Ingredients to the Bakery, Confectionery and Patisseries Industries, are hosting a series of free webinars on the Safe Handling of Enzymes in the Bakery Sector. Four free-of-charge online webinars will address the mitigation of occupational exposure to dust and enzymes in the bakery sector and are targeted at a variety of operators (millers, artisan bakers, industrial bakers, ingredient suppliers) but also bakery education centres.

The second webinar of the series takes place on October 29 at 14:00 CET: Control of Exposure during Handling of Enzymes in the Bakery Sector – Artisan Bakeries, Bakery Schools & Demonstration Bakeries.

Why attend?

To obtain insights, best practices & tools to:

  • Control dust exposure in all sectors of the baking industry: milling, bakery ingredient production, craft and industrial bakeries
  • Safeguard health of workers in the baking industry

Who should attend?

  • SHE managers, WHS managers and/or OHS managers
  • All plant operational staff, including managers
  • R&D employees in the bakery sector
  • Programme managers and teachers in bakery education centres
  • Representatives of occupational health and safety organisations
  • Craft/artisan bakers
  • Bakers union representatives

The webinars – conducted in English by experts from AMFEP and FEDIMA – is free-of-charge. Duration is around 50 minutes, including Q&A. Materials will be made available after the session.

Register via this link.

Event location

View larger map