{"id":714,"date":"2021-06-09T08:05:05","date_gmt":"2021-06-09T08:05:05","guid":{"rendered":"http:\/\/15.237.124.73\/?p=714"},"modified":"2022-07-19T07:40:34","modified_gmt":"2022-07-19T07:40:34","slug":"ambienti-sicuri","status":"publish","type":"post","link":"https:\/\/sistemairpro.com\/en\/news\/settore-alimentare\/safe-environments\/","title":{"rendered":"Safe environments"},"content":{"rendered":"
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Safe environments<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The direct and instantaneous suction of flour reduces dispersion in the environment and the risk of operators slipping. The suction can be used not only for fine dust but also for coarse and irregular waste as well as dough scraps.<\/p>

It would appear that certain factors tend to favour the onset of flour dust sensitisation diseases such as poor environmental hygiene conditions, poor cleanliness of environments and lack of risk management procedures.<\/p>

The maintenance of the environment and the safety of workers are a priority component for every company, which must be budgeted for, planned for or included after the fact. Failure to carry out this type of assessment means reducing the quality of work, in terms of manpower and yield on the final product.<\/p>

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Flour processing workers are susceptible to respiratory diseases caused by inhalation of wheat flour dust. Flour is a natural product that contains various substances that can cause allergies, respiratory sensitisation and occupational asthma when overexposed. This is why it is important to aspirate small and large quantities of flour and not to release aspirated micro-dust into the environment.<\/div><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t
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If the working environment is not properly cleaned and maintained, the risk of operator injury is very high. The most frequent causes to consider are:<\/p>\n