Old-L; Dunn-KH; Garcia-A; Echt-A
J Occup Environ Hyg 2008 Nov; 5(11):D103-D110
New ventilation controls for weighing and pouring flavoring chemicals on the bench top and mixing batches of flavorings in portable mixing tanks were installed at a flavoring production company. Two main types of local exhaust ventilation hoods were assessed: 1) a ventilated, back-draft, workstation used to control worker exposure to chemicals during small batch mixing and 2) a booth-type hood that allowed for the containment of portable mixing tanks. The results of the evaluation showed good overall performance for both controls. The capture efficiency ranged from 89%-100% for the ventilated workstations and from 96% to 100% for the booth-type hoods. This article describes the evaluation methods and results and discusses important design considerations for the proper installation and use of these controls.
Food-additives; Food-processing-industry; Food-processing-workers; Respiratory-system-disorders; Lung-disease; Industrial-exposures; Control-methods; Airway-obstruction; Exposure-assessment; Exhaust-ventilation; Ventilation-equipment
Journal of Occupational and Environmental Hygiene