In the fast-moving world of food and drink production, blind spots can develop quickly – even in processes everyone believes are under control.
Hidden hazards can lurk in dark crevices, overhead beams, and even in the tools and routines you’ve trusted for years.
Dust is a major safety risk in certain F&B operations and has been repeatedly flagged by the Health and Safety Executive as an area of concern. If mismanaged, dust can accumulate in less obvious places such as ledges and rafters, lying in wait for an ignition source to set a spark.
From combustible dust to contamination to risks at height, this webinar will give food and drink manufacturers a clear, practical view of where some of the biggest risks lie and what best practice looks like in 2026.
Join us on 23rd April at 3pm BST for a session chaired by Bethan Grylls, Editor, Food Manufacture, and featuring three expert perspectives:
Duncan Reed, partner, Birketts LLP
Duncan will open with a regulatory reality check, painting a picture of the hazard landscape with real-life incidents and the lessons manufacturers can take from them.
Michael Lowe, industrial vacuum (IVAC) specialist, Nilfisk UK Limited
Drawing on 11 years working with complex industrial sites, Michael will explain how to spot hazard hotspots. He’ll explore safe cleaning in ATEX and DSEAR‑relevant areas, and how modern high‑reach, ATEX‑compliant solutions can remove combustible dust without resorting to risky access equipment or dust‑raising methods.
Adrian Watts, hygiene improvement manager, Weetabix
Adrian will share Weetabix’s story into better and safety hygiene in the factory. He will get into the how and why, and the culture shift this required, along with outlining the measurable impact these changes have made across its cereal plants.
What you’ll learn
This is a fantastic webinar for those in hygiene, technical, H&S and factory managerial roles. Following this session, you will be able to:
- Gain a good understanding of the risk and regulatory landscape
- Learn from real-life case studies
- Pinpoint where dust and contamination are most likely to accumulate in food and drink environments
- Assess and evaluate the effectiveness of your current tools and methods
- Better justify investment in specialist cleaning solutions to senior leadership
