Occupational risks in the pastry, pastry and bakery sector. New challenges

aimed at its members, students and mutual companies.

Through this presentation, the risks associated with the trade will be identified and recommendations will be given for managers and workers, in areas such as preparation and baking, handling of equipment and utensils, modern confectionery (nitrogen), storage in cold rooms, cleaning of machines and tools specific to the activity, storage of raw materials, order in the workplace and hygienic measures.