Mehlstaub - nein danke!

Título traducido al inglés

Flour dust - no thanks!

Película: Duración en minutos

4 Filme à ca. 02.30 minutos

Descripción del producto

The two protagonists Ben and Becky – two employees of a bakery – are engaged in an ultimate competition for the best functioning. Low-dust working techniques are clearly illustrated and possibilities how to easily counteract the emergence of flour dust are presented. In order to ensure the spectator’s full attention, each film lasts no longer than three minutes. In the films, points are awarded for the operation with the least dust emission. At the end of each film, a winner is selected. Film 1: Handwurf Ben and Becky, who jointly work in a bakery, are engaged in the ultimate competition. Points are awarded for the right, in other words low-dust functioning. In the first round, they need to show their skills at the work table. What is the best way to spread the separating flour on the work surface or the bread? Who prepares the breadbaskets without generating dust? And how will the work surface be left clean afterwards without whirling up much flour? Film 2: Sackware Ben and Becky enter the second round of their competition for the right, in other words low-dust functioning. Given that the silo installation is out of order, today, Ben and Becky are preparing the dough with a sack truck. What is their trick to empty the sacks without generating dust? How will they dispose of the empty sacks without generating too much dust? And who will they be able to decant smaller amounts of baking agents? Film 3: Staubarme Produkte Today however, Ben and Becky make a break and visit a trade fair of the bakery sector. Here, they learn interesting things. How is low-dust separating flour being produced? What are coated ferment carriers? And what does the cleaning of the bakery have to do with it? Film 4: Silowaage Today, Ben and Becky are producing bigger amounts of dough. How does the flour get from the silo installation in the tub without generating dust? How can further ingredients be transferred without generating dust? And what is the tub’s pace of kneading the dough about?

Objetivos y metas

The main message of the four films is:The correct working techniques and the use of low-dust raw materials will reduce the emergence of flour dust. Preventive measures can considerably reduce health hazards caused by dusts. The first step in this direction is to become aware of the problem and to perceive all possibilities to avoid dust. In the four explanatory films, different options are being shown, how the emergence of flour dust can significantly be reduced by simple measures. This happens mostly by low-dust working techniques but also by using low-dust separating flours or suitable working materials in order to prevent the emergence of flour dust.

When working in the bakery, flour dust arises. Too much flour dust in the air loads the respiratory tracts and can in the worst case cause respiratory diseases. With suitable working techniques and the use of low-dust materials, the flour dust concentration in the bakery can be reduced considerably. In 2014, the statutory accident insurance food and catering (BGN) has developed a recommendation, where measures to demonstrably reduce the flour dust concentration are described (“Recommendation on the risk assessment (EGU) according to the Hazardous Substances Regulation – flour dust in bakeries”, DGUV Information 213-705). Technical new developments of the last few years, such as hydrothermally treated flours or flour moistening systems were included among others. Given that flour dust is an allergenic substance that can cause allergic asthma (“baker’s asthma“), a reduction of the flour dust concentration at the workplace can reduce the risk of developing baker’s asthma. In so far, the EGU describes the implementation of the minimizing principle as requested by the recommendation on the risk assessment for allergenic substances. In order to transport the issue “flour dust” vividly into the sector, a broad-based media concept has been developed. The core of this concept are four explanatory films which explain the handling of dust-low flour in a playful manner. In addition, a website (www.mehlstaub-nein-danke.de), instruction aids, seminars and further media have been developed. For 2017, an action box and an online seminar on this issue are intended.

Público objetivo

The main target group are especially young employed persons in the baking trade who come into contact with flour dust. These are not bakers and pastry chefs but also bakery sales assistants or temporary employees in the bakery trade. Currently, there are a

Datos de contacto del editor

Berufsgenossenschaft Nahrungsmittel und Gastgewerbe
Dynamostr.7-11, Deutschland-68165 Mannheim
annegret.epple@bgn.de www.bgn.de

Datos de contacto del empresa productora

MeinUnternehmensfilm GmbH
Wasserweg8-10, Deutschland-60594 Frankfurt am Main
info@meinunternehmensfilm.de http://www.meinunternehmensfilm.de