Hirst-DVL; Garcia-A; Curwin-BD
Cincinnati, OH: U.S. Department of Health and Human Services, Public Health Service, Centers for Disease Control and Prevention, National Institute for Occupational Safety and Health, EPHB-322-13a, 2011 Sep; :1-25
Researchers from the Centers for Disease Control and Prevention (CDC), National Institute for Occupational Safety and Health (NIOSH) conducted an engineering control evaluation at Baker Boy, a producer of frozen baked goods, to evaluate their manufacturing processes regarding potential exposure to diacetyl and other food related flavorings; document the effectiveness of existing exposure control techniques; and identify areas where engineering controls may need to be developed or improved. A separate NIOSH team of industrial hygienists conducted an exposure assessment at this facility. The detailed results from the exposure assessment are included in a separate report. Personal sampling (from the exposure assessment study) and Video Exposure Monitoring (VEM) were conducted to evaluate potential risks during various tasks monitored during the engineering control survey. The task evaluated for diacetyl exposure was bulk mixing. Bulk mixing, cinnamon and caramel smear operations, and bench-top weighing were all evaluated for dust exposure using a real-time instrument, the HazDust IV. Personal sampling results indicated that the diacetyl concentration for the bulk mixing task was below the limit of detection, 1 microg/sample, during the engineering controls survey. The mean real-time HazDust IV dust concentrations for the tasks were: 1.38 mg/m3 for bulk mixing, 2.95 mg/m3 for cinnamon smear, 0.38 mg/m3 for caramel smear, and 1.44 mg/m3 for bench-top weighing. Diacetyl concentration at Baker Boy was non-detectable for the bulk mixing task evaluated during the engineering control assessment survey. Real-time HazDust IV mean dust concentrations for all the evaluated tasks were below the respirable dust Permissible Exposure Limit (PEL) of 5 mg/m3. However, because the HazDust IV is a non-specific instrument calibrated to a reference standard, the reported concentrations are relative, and there is some uncertainty of actual dust exposure concentrations. It may respond differently to dusts with optical properties different from Arizona Road Dust. Therefore, general and task-specific recommendations are included to control and reduce both diacetyl and dust exposures.
Control-technology; Engineering-controls; Food-processing-industry; Food-processing; Food-processing-workers; Foodstuff; Exposure-assessment; Employee-exposure; Control-systems; Industrial-factory-workers; Sampling; Dust-exposure; Dust-sampling; Exposure-levels; Exposure-limits; Respirable-dust; Permissible-limits; Hazardous-materials; Bakery-workers; Region-8;
Author Keywords: flavorings; bakery; diacetyl
Field Studies; Control Technology
NTIS Accession No.
National Institute for Occupational Safety and Health