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Health & Safety – Overview
A Bakers Dozen – 13 Essentials for Health and Safety in Bakeries
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Food – a fact of life Programme for Schools
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Member Area
Home
About FOB
About the FOB
Areas of work
Action on Fibre
Core values
Meet the FOB team
Membership
Our members
Associate members
Annual Report
FOB Annual Conference
Useful links
Contact & Map
All About Bread
About The Bread Industry
Legislation
History of Bread
Antiquity
Medieval Times
Industrial age
20th Century
21st Century
Industry Facts
Industry facts
Market snapshot
UK bakery market
Bread Market Overview
Other industry data
European bread market
How bread is made
How bread is made
Ingredients
Production methods
How a plant bakery works
Distribution
Bread weight checker guidance
CSR in the baking industry
Sourdough Code of Practice
Nutrition
Nutrition and health
Calcium
Fibre
Gluten
Salt
Folic acid
Other ingredients
A balanced diet
Allergy and intolerance
Bloating and IBS
Consumers
Factsheets
Media Hub
Health & Safety
Health & Safety – Overview
A Bakers Dozen – 13 Essentials for Health and Safety in Bakeries
Statistics
Education
Food – a fact of life Programme for Schools
Training courses
Careers in the baking industry
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