Potential exposures to flour dust at a bakery

The US American Health Hazard Evaluation (HHE) Program evaluated potential
exposures to flour dust at a bakery. Investigators recommended that the
facility use local exhaust or general ventilation to lower dust levels in the
bakery and that employees use slow, smooth movements when handling powdered
ingredients to keep dust levels low. Investigators also recommended that a
vacuum or wet wash method be used to clean up powder used in the bakery.

More info - Source: National Institute for Occupational Safety and Health (NIOSH)