In 2018, AMFEP, in collaboration with the Federation of European Manufacturers and Suppliers of Ingredients to the Bakery, Confectionery and Patisseries Industries (FEDIMA), has developed guidelines for the control of enzyme exposure in the Bakery Supply Chain. The 'Guidelines on the Safe Handling of Enzymes in the Bakery Supply Chain' provide the insights, best practices and tools to control dust exposure thus safeguarding the health of workers throughout the baking industry. They provide an overview of the steps that should be taken to mitigate the risks in all sectors of the baking industry; from milling and bakery ingredient production, to craft and industrial bakeries.
Further to the publication of the guidelines for the control of enzyme exposure in the Bakery Supply Chain, a safety poster has also been developed to build on the content of the guidelines. 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
Further to the publication of the guidelines, other training materials for workers / operators were developed, such as a poster on the safe handling of enzymes and a series of webinars
