AMFEP - FEDIMA Webinars on the Safe Handling of Enzymes in the Bakery Sector

FEDIMA, the Federation of European Manufacturers and Suppliers of Ingredients to the Bakery, Confectionery and Patisseries Industries, and AMFEP, the Association of Manufacturers and Formulators of Enzyme products  are hosting a series of webinars to present the Guidelines on the Safe Handling of Enzymes in the Bakery Sector (link) jointly developed in 2018. Save the dates!

AFES poster on Handling and Working with Enzyme Containing Ingredients in the Bakery Sector

Poster

FEDIMA and AMFEP (Association of Manufacturers and Formulators of Enzyme Products) published industry guidelines on the safe handling of enzymes in the bakery supply chain. Now the AFES Working group produced a poster that can be used to inform the factory employees about the safe practices.

The poster provides recommendations to help safeguard the health of the workers in the baking industry and is available for download in several languages:

English, Danish, Dutch, French, Finnish, German, Greek, Italian , Polish, Romanian, Russian, Spanish

 

 

 

 

Occupational Exposure Limit proposals for fungal alpha-amylase in The Netherlands

Position Paper

Fedima and AMFEP (Association of Manufacturers and Formulators of Enzyme Products) co-developed a position paper in 2018 on Occupational Exposure Limit (OEL) Proposals for Fungal Alpha-amylase in the Netherlands. In the paper the associations try to explain that the OEL proposal of 60 ng/m3 meets the basic science-based requirements for establishing an OEL where workers’ risk is well managed, and it is already showing its feasibility throughout EU in terms of a DMEL value. Hence AMFEP and FEDIMA strongly propose that this limit is also adopted as the OEL for fungal alpha-amylase in the Netherlands.

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Industry Guidelines On the Safe Handling of Enzymes in the Bakery Supply Chain

Industry Guidelines

Fedima and AMFEP (Association of Manufacturers and Formulators of Enzyme Products) published industry guidelines on the safe handling of enzymes in the bakery supply chain. This guidance document provides the insights, best practices and tools to control dust exposure thus safeguarding the health of workers throughout the baking industry.

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Statement on the consequences of REACH and CLP Regulations on bakery ingredients

FEDIMA issued a Statement on the consequences of REACH and CLP Regulations on bakery ingredients

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Impact of CLP Regulation on the Labeling for Bakery Ingredients

Fedima members inform their customers about the consequences of the European Regulation relating to the classification and labeling of substances and mixtures (CLP Regulation) on bakery ingredients.

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