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!

Webinar 1 - 15 October (14:00 CET)Introduction to safe handling of enzymes in the bakery supply chain, incl. regulatory aspects

Webinar 2 - 29 October (14:00 CET) Control of exposure during handling of enzymes in bakery sector – Artisan and Industrial bakeries, Bakery Schools & Demonstration Bakeries

Webinar 3 - 19 November (14:00 CET):  Control of exposure during handling of enzymes in bakery sector: Flour millers & ingredients manufacturers

Webinar 4 - 26 November (14:00 CET): Health surveillance and air monitoring

 

Webinar leaflet with full information can be downloaded here : Leaflet

 

WHY ATTEND?

To obtain insights, best practices & tools to;

  • control dust exposure in all sectors of baking industry: milling, bakery ingredient production, craft and industrial bakeries
  • safeguard health of workers in the baking industry
WHO SHOULD ATTEND?
  • SHE managers, WHS managers and/or OHS managers
  • All plant operational staff incl. managers
  • R&D employees in the bakery sector
  • Programme managers and teachers in bakery education centers
  • Representatives of occupational health and safety organisations
  • Craft/artisan bakers
  • Bakers union representatives
NOTA BENE/DISCLAIMER

The Guidelines and webinars address the mitigation of OCCUPATIONAL exposure to enzymes in the bakery sector.

 
REGISTRATION

Register via this link

 
DIAL-IN DETAILS

Will be provided by mail

 
COST

Free of charge

 
LANGUAGE

English

 
PRESENTERS

Experts from AMFEP & FEDIMA

 
DURATION

50 minutes incl. Q&A

 
MATERIALS

Will be made available after the sessions

 

For more information and questions please contact FEDIMA :  This email address is being protected from spambots. You need JavaScript enabled to view it.