Exposure to flour dust in UK bakeries: current use of control measures

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<title>Exposure to flour dust in UK bakeries: current use of control measures</title>
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<title>The Annals of occupational hygiene</title>
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<namePart>Elms, J.</namePart>
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<abstract>The conclusions derived in this article are based upon the use of a statistical model, but clearly, if bakeries and individuals employ good working practices, with correct use of local exhaust ventilation, they should be able to to comply with the MEL (maximum exposure limit)</abstract>
<note type="statement of responsibility">J. Elms... [et al]</note>
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<topic>Control de riesgos</topic>
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<topic>Industria alimentaria</topic>
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<topic>Enfermedades respiratorias</topic>
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<title>The Annals of occupational hygiene</title>
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<publisher>Oxford : Oxford University Press</publisher>
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<text>Vol. 49, nº 1, January 2005 ; p. 85-91</text>
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