A Baker’s Dozen is a free FOB resource providing useful guidance on how personal and corporate responsibilities for health and safety can be met in the bakery sector. It provides sound advice on reducing risk and preventing accidents and work related ill health in the baking industry. Good things which if done well should bring compliance in their wake.
As such ‘A Baker’s Dozen’ is intended to help people working in: –
- Plant bakeries;
- Craft bakeries;
- In store bakeries;
- Other food manufacturing where baking is a core process and flour a main ingredient.
This is the second edition of ‘A Baker’s Dozen’. It was first published as guidance by the Health and Safety Executive (HSE) as HSG 233 in 2003 and is now reviewed and updated regularly by The Federation of Bakers.
Click here to view or download a copy: