Flour Dust Monitoring
Inhalable flour dust exposure assessment in bakeries and food processing
What Is Flour Dust Monitoring?
Flour dust monitoring measures inhalable dust exposure in bakeries, flour mills, pasta factories, and food processing facilities. Flour dust is a potent respiratory sensitiser and the second most common cause of occupational asthma in Australia after isocyanates.
The current WES list has no specific entry for flour dust. From 1 December 2026 the WEL list sets a limit of 0.5 mg/m³ (inhalable fraction, TWA-8h) for flour (cereal) dust. Alpha-amylase enzyme additives in improver mixes further increase the asthma risk. Monitoring helps evaluate LEV effectiveness and work practice controls.
How Is It Done?
Personal sampling via IOM inhalable sampler. Gravimetric analysis. Optional immunoassay for alpha-amylase if enzyme exposure is suspected.
When You Need This
- +Bakery operations — mixing, dividing, moulding, dusting
- +Flour milling and bagging operations
- +Pasta and noodle manufacturing
- +Workers reporting respiratory symptoms or baker's asthma diagnosis
- +LEV commissioning or performance verification
Relevant Standards
Common Industries
Related Monitoring
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