Webinar series on the Safe Handling of Enzymes in the Bakery sector
AMFEP, the Association of Manufacturers and Formulators of Enzyme products & FEDIMA, the Federation of European Manufacturers and Suppliers of Ingredients to the Bakery, Confectionery and Patisseries Industries, developed a series of webinars to present the Guidelines on the Safe Handling of Enzymes in the Bakery Sector. The webinars took place in October and November 2019, and the recordings are available.
Webinar 1 - 15 October 2019 : Introduction to safe handling of enzymes in the bakery supply chain, incl. regulatory aspects - WEBINAR Recording
Webinar 2 - 29 October 2019: Control of exposure during handling of enzymes in bakery sector – Artisan bakeries, Bakery Schools & Demonstration Bakeries - WEBINAR Recording
Webinar 3 - 19 November 2019: Control of exposure during handling of enzymes in bakery sector: Flour millers, Industrial bakeries & ingredients manufacturers - WEBINAR Recording
Webinar 4 - 26 November 2019: Health surveillance and air monitoring - WEBINAR Recording
Please note that the above webinars are also available in the following languages: Romanian, Turkish, French, German and Spanish. The recordings are a summary/condensed version of the four different webinars available in English
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 AMFEP :
Download here a full information leaflet : Leaflet
AMFEP and FEDIMA thank the following partners for their support in promoting the webinar series on the Safe Handling of Enzymes in the Bakery Sector:
now available in several languages!
Guidance for the safe handling of raw materials and ingredients that contain enzymes
