Guest Column | May 1, 2017

3 Ways Food Manufacturers Can Tackle Combustible Dust

Combustible Dust

By Caitlin Lucia, Campbell Soup Company

Most people don’t consider pantry staples, such as flour, sugar, and corn starch, as hazardous materials. However, for food manufacturers, combustible dusts constitute a serious safety concern for manufacturers and their employees and these hazards are generally not as well recognized as they should be. This column will explain three ways food companies can begin tackling the challenge of combustible dust within their manufacturing facilities.

An in-depth study by the U.S. Chemical Safety Board (CSB) in 2006 identified 281 combustible dust-related incidents between 1980 and 2005 that killed 119 workers and injured more than 700. Food products accounted for nearly a quarter of all the incidents.

What Can Food Manufacturers Do To Build An Action Plan Against Combustible Dust?