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 developed a series of webinars to present the Guidelines on the Safe Handling of Enzymes in the Bakery Sector (link) jointly developed in 2018. The webinars took place in October and November 2019, and the recordings are available (see links below).
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 developed a series of webinars to present the Guidelines on the Safe Handling of Enzymes in the Bakery Sector (link) jointly developed in 2018. The webinars took place in October and November 2019, and the recordings are available (see links below).
Webinar 1 - 15 October (14:00 CET): Introduction to safe handling of enzymes in the bakery supply chain, incl. regulatory aspects : WEBINAR Recording
Webinar 2 - 29 October (14:00 CET): Control of exposure during handling of enzymes in bakery sector: Artisan bakeries, Bakery Schools & Demonstration Bakeries : WEBINAR Recording
Webinar 3 - 19 November (14:00 CET): Control of exposure during handling of enzymes in bakery sector: Flour millers, Industrial bakeries & ingredients manufacturers : WEBINAR Recording
Webinar 4 - 26 November (14:00 CET): Health surveillance and air monitoring : WEBINAR Recording
Webinar leaflet with full information can be downloaded here : Leaflet
Please also refer to the Q&A document which outlines all the questions asked during the webinars, with answers provided by the AMFEP and FEDIMA experts.
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
Closed
COST
Free of charge
LANGUAGE
English
PRESENTERS
Experts from AMFEP & FEDIMA
DURATION
Webinars 1,2,3 - 1h incl. Q&A
Webinar 4 - 1h15 incl. Q&A
For more information and questions please contact FEDIMA Secretariat: This email address is being protected from spambots. You need JavaScript enabled to view it.
FEDIMA and AMFEP thank the following partners for their support in promoting the webinar series on the Safe Handling of Enzymes in the Bakery Sector:
