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Working In A Bakery

tweeks2010

By tweeks2010
in Coping with Celiac Disease

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tweeks2010 Apprentice
tweeks2010
Posted

I just started a new job a few months ago...most of my hours seem to be in the bakery. We don't make dough from scratch...they come frozen and boxed. But I am concerned that being around it all day...with the crumbs after slicing the bread and having it around my water bottle/purse, ect...as well as bagging...and making deserts and pulling the dough for the next morning could be a health hazzard for me. I don't use flour in there at all...but still wondering. I do notice that when I am in there more that a few shifts in a row I will start to get kind of achey and sick feeling but my stomach won't bug me unless I acciently get glutened. Anybody else have this problem and is it safe for me to be working in there?

Thanks .

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ravenwoodglass Mentor
ravenwoodglass
Posted

Without air borne flour it could be safe if you take some precautions. Can you store you water bottle and purse someplace else for starters? Wear your gloves constantly, it might help to get a mask to cover your mouth and nose so you don't unconsiously touch them. If it is possible to talk to your manager and see if you can do more of your shifts in a different dept I would consider doing so.

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