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HHE Search Results
1060 HHE reports were found based on your search terms. Reports are listed in order of year published with the most recently published reports listed first.
Year Published and Title
(2018) Exposures and respiratory health at a coffee roasting and packaging facility. (Click to open report) The Health Hazard Evaluation Program of the National Institute for Occupational Safety and Health received a request from the management of a coffee roasting and packaging facility. The request stated concerns regarding exposures to and health effects from diacetyl and 2,3-pentanedione during coffee roasting and grinding. During January 31 - February 1, 2017, we conducted an industrial hygiene survey at the facility. The industrial hygiene survey consisted of the collection of air samples for th... (Click to show more)The Health Hazard Evaluation Program of the National Institute for Occupational Safety and Health received a request from the management of a coffee roasting and packaging facility. The request stated concerns regarding exposures to and health effects from diacetyl and 2,3-pentanedione during coffee roasting and grinding. During January 31 - February 1, 2017, we conducted an industrial hygiene survey at the facility. The industrial hygiene survey consisted of the collection of air samples for the analyses of diacetyl, 2,3-pentanedione, and 2,3-hexanedione. Bulk samples were also collected for the analysis of diacetyl, 2,3-pentanedione, and 2,3-hexanedione emission potential. We used continuous monitoring instruments to measure total volatile organic compounds, carbon monoxide, carbon dioxide, temperature, and relative humidity in specific areas and during tasks. We also performed a ventilation assessment of the coffee production area. On February 2, 2017, we conducted a medical survey of production employees that consisted of a health questionnaire and breathing tests. Overall, personal time-weighted average air concentrations of diacetyl and 2,3-pentanedione exceeded the National Institute for Occupational Safety and Health recommended exposure limits. For diacetyl and 2,3-pentanedione, the NIOSH RELs are 5.0 ppb and 9.3 ppb, respectively, as a TWA for up to an 8-hour workday during a 40-hour workweek. We identified jobs where some work tasks measured over minutes resulted in relatively higher air concentrations of diacetyl than other tasks. Specifically, grinding coffee beans, packaging coffee beans, and cleaning the roaster, were associated with diacetyl levels above the National Institute for Occupational Safety and Health recommended exposure limit. Overall, mucous membrane symptoms, specifically eye, nose, and sinus symptoms, and flu-like achiness or achy joints, were the most commonly reported symptoms. Some production employees reported their mucous membrane symptoms were caused or aggravated by green coffee dust, or ground coffee dust. Wheezing or whistling in the chest was the most commonly reported lower respiratory symptom. Participants reported that these lower respiratory symptoms were not work-related or aggravated by an exposure at work.One participant had abnormal spirometry. We recommend installing general room ventilation in the production space and operate it continuously during the work-shift and installing local exhaust in areas where higher exposure tasks were observed such as grinding, weighing and packaging roasted coffee. We also recommended implementing a medical monitoring program for employees who work in the production are to identify any employees who might be developing work-related lung disease (e.g., asthma, obliterative bronchiolitis) and to help management prioritize interventions to prevent occupational lung disease.
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(2018) Exposures and respiratory health at a coffee roasting and packaging facility. (Click to open report) In October 2015, the Health Hazard Evaluation Program of the National Institute for Occupational Safety and Health (NIOSH) received a request from management at a coffee roasting and packaging facility regarding concerns about health issues related to exposure to diacetyl during coffee roasting, grinding, and packaging. During February 27-March 2, 2017, we conducted an industrial hygiene survey, ventilation assessment, and medical survey at the facility. The industrial hygiene survey consisted o... (Click to show more)In October 2015, the Health Hazard Evaluation Program of the National Institute for Occupational Safety and Health (NIOSH) received a request from management at a coffee roasting and packaging facility regarding concerns about health issues related to exposure to diacetyl during coffee roasting, grinding, and packaging. During February 27-March 2, 2017, we conducted an industrial hygiene survey, ventilation assessment, and medical survey at the facility. The industrial hygiene survey consisted of the collection of air samples and bulk samples of coffee for the analysis of diacetyl, 2,3-pentanedione, and 2,3-hexanedione. Continuous monitoring instruments were used to monitor total volatile organic compounds, carbon monoxide, carbon dioxide, temperature, and relative humidity in specific areas and during tasks. The medical survey consisted of a health questionnaire and breathing tests. One of the three personal full-shift air samples exceeded the NIOSH recommended exposure limit for diacetyl of 5 parts per billion. The personal air sample that exceeded the recommended exposure limit for diacetyl was collected on an employee with primary job duties on the production floor. None of the personal full-shift air samples exceeded the NIOSH recommended exposure limit for 2,3-pentanedione. The highest partial-shift and task-based diacetyl and 2,3-pentanedione exposure measurements were observed on employees that ground coffee, or worked in the packaging area near the grinders. Areas with ground coffee present, specifically the two main grinders, had the highest levels of diacetyl, 2,3-pentanedione, total volatile organic compounds, and carbon monoxide. We observed high instantaneous levels of carbon monoxide during grinding. Carbon monoxide levels measured on employees that ground coffee exceeded the NIOSH ceiling limit of 200 parts per million. Carbon dioxide levels were low throughout most of the facility. Nose and sinus symptoms were the most commonly reported symptoms. Some employees reported their symptoms were better when away from work. One of the five participants had abnormal spirometry. We recommend a combination of engineering and administrative controls to minimize employee exposures. We also recommend a medical monitoring program to identify any employees who might be developing work-related lung disease (e.g., asthma, obliterative bronchiolitis) and to help management prioritize interventions to prevent occupational lung disease.
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(2018) Exposures and respiratory health at a coffee roasting and packaging facility. (Click to open report) In October 2015, the National Institute for Occupational Safety and Health's Health Hazard Evaluation Program received a request from the management of a coffee roasting and packaging facility with 94 employees. The request stated concerns about exposures to and health effects from diacetyl and 2,3-pentanedione during coffee roasting, grinding, and packaging. In April 2016, we conducted a ventilation assessment of the production and office areas, industrial hygiene survey, and medical survey at ... (Click to show more)In October 2015, the National Institute for Occupational Safety and Health's Health Hazard Evaluation Program received a request from the management of a coffee roasting and packaging facility with 94 employees. The request stated concerns about exposures to and health effects from diacetyl and 2,3-pentanedione during coffee roasting, grinding, and packaging. In April 2016, we conducted a ventilation assessment of the production and office areas, industrial hygiene survey, and medical survey at the facility. The industrial hygiene survey consisted of collecting personal breathing zone and area air samples for alpha-diketones (i.e., diacetyl, 2,3-pentanedione, and 2,3-hexanedione). We used continuous monitoring instruments to measure total volatile organic compounds, carbon monoxide, carbon dioxide, temperature, and relative humidity in specific areas and during tasks. We also measured levels of carbon monoxide in employees' exhaled breath. The medical survey consisted of a health questionnaire and breathing tests. Sixty-nine of the 88 full-shift personal samples collected exceeded the NIOSH recommended exposure limit for diacetyl of 5 parts per billion, with a maximum concentration of 25.6 parts per billion. We identified jobs where some work tasks resulted in relatively higher air concentrations of diacetyl than other tasks. Specifically, rework of packaged coffee, moving roasted beans or ground coffee, grinding coffee beans, and packaging coffee were associated with higher diacetyl levels. Overall, the most commonly reported symptoms were nose and eye symptoms. Some production employees reported their nose and sinus symptoms were caused or aggravated by green coffee dust or chaff, roasted coffee dust, or ground coffee dust. Wheezing or whistling in the chest was the most commonly reported lower respiratory symptom, and was nearly two times higher than that expected compared with the U.S. population of the same age, race/ethnicity, sex, and cigarette smoking distribution. No participants had abnormal spirometry tests. We recommend installing local exhaust ventilation at the point sources with the highest concentrations of alpha-diketones. In addition to local exhaust ventilation, we recommend isolating or re-locating the main grinder. We also recommend a medical monitoring program to identify any employees who might be developing work-related lung disease (e.g., asthma, obliterative bronchiolitis) and to help management prioritize interventions to prevent occupational lung disease.
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(2018) Exposures and respiratory health at a coffee roasting and packaging facility. (Click to open report) In July 2016, the National Institute for Occupational Safety and Health received a confidential request from employees of a coffee roasting and packaging facility. The request stated concerns about exposures to and health effects from diacetyl, smoke, and dust during coffee roasting and grinding. In November 2016, we conducted an industrial hygiene survey and ventilation assessment at the facility. The industrial hygiene survey consisted of the collection of air samples and bulk samples of coffe... (Click to show more)In July 2016, the National Institute for Occupational Safety and Health received a confidential request from employees of a coffee roasting and packaging facility. The request stated concerns about exposures to and health effects from diacetyl, smoke, and dust during coffee roasting and grinding. In November 2016, we conducted an industrial hygiene survey and ventilation assessment at the facility. The industrial hygiene survey consisted of the collection of air samples and bulk samples of coffee for the analysis of diacetyl, 2,3-pentanedione, and 2,3-hexanedione. Continuous monitoring instruments were used to monitor total volatile organic compounds, carbon monoxide, carbon dioxide, temperature, and relative humidity in specific areas and during tasks. We also measured levels of carbon monoxide in employees' exhaled breath and conducted a ventilation assessment. In November-December 2016, we conducted a medical evaluation of employees that consisted of a health questionnaire and medical tests. Thirty-one of the 37 full-shift samples collected during the industrial hygiene survey exceeded the NIOSH recommended exposure limit for diacetyl of 5 parts per billion, with a maximum concentration of 24.5 parts per billion. Five of the 37 full-shift samples exceeded the NIOSH recommended exposure limit for 2,3-pentanedione of 9.3 ppb, with a maximum of 12.7 parts per billion. We identified jobs where some work tasks resulted in relatively higher air concentrations of diacetyl and 2,3-pentanedione than other tasks. Specifically, grinding roasted coffee beans, roasting coffee beans, and packaging roasted coffee were associated with higher diacetyl levels. We observed high instantaneous levels of diacetyl and 2,3-pentanedione during grinding. Air levels of carbon monoxide collected on employees with duties that included roasting coffee and quality control grinding of roasted beans exceeded the NIOSH ceiling limit of 200 parts per million. Carbon monoxide levels near the FRAC grinder exceeded 200 parts per million. Carbon dioxide levels were low throughout most of the facility. Overall, the most commonly reported symptoms were associated with mucous membranes, specifically the eyes and nose. Some production employees reported their mucous membrane symptoms were caused or aggravated by green coffee dust, chaff, ground coffee or smoke. Coughing and wheezing or whistling in the chest were the most commonly reported lower respiratory symptoms. No participant had abnormal spirometry; four participants had high exhaled nitric oxide, a marker of allergic airways inflammation. We recommend installing local exhaust ventilation, and training employees about workplace hazards. We also recommend a medical monitoring program to identify any employees who may be developing work-related lung disease (e.g., asthma, obliterative bronchiolitis) and to help management prioritize interventions to prevent occupational lung disease.
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(2018) Exposures and respiratory health at a coffee roasting, flavoring, and packaging facility. (Click to open report) In February 2017, the Health Hazard Evaluation Program of the National Institute for Occupational Safety and Health received a request from management at a coffee roasting, flavoring, and packaging facility regarding concerns about potential health effects from exposure to diacetyl and 2,3-pentanedione during coffee roasting, grinding, and flavoring. In August 2017, we conducted an industrial hygiene survey and ventilation assessment at the facility. The industrial hygiene survey consisted of th... (Click to show more)In February 2017, the Health Hazard Evaluation Program of the National Institute for Occupational Safety and Health received a request from management at a coffee roasting, flavoring, and packaging facility regarding concerns about potential health effects from exposure to diacetyl and 2,3-pentanedione during coffee roasting, grinding, and flavoring. In August 2017, we conducted an industrial hygiene survey and ventilation assessment at the facility. The industrial hygiene survey consisted of the collection of air samples and bulk samples of coffee for the analysis of diacetyl, 2,3-pentanedione, and 2,3-hexanedione. We used continuous monitoring instruments to monitor total volatile organic compounds, carbon monoxide, carbon dioxide, temperature, and relative humidity in specific areas and during tasks. We also conducted a medical evaluation of employees that consisted of a health questionnaire and breathing tests. Forty-nine of the 51 full-shift personal samples collected during the industrial hygiene survey exceeded the NIOSH recommended exposure limit for diacetyl of 5 parts per billion, with a maximum concentration of 47.3 parts per billion. Thirty-six of the 51 fullshift samples exceeded the NIOSH recommended exposure limit for 2,3-pentanedione of 9.3 parts per billion, with a maximum of 177.9 parts per billion. We identified work tasks that resulted in relatively higher air concentrations of diacetyl and 2,3-pentanedione than other tasks. Specifically, grinding roasted coffee beans, flavoring roasted beans, cleaning the flavoring mixer, cleaning the grinder, and packaging coffee were associated with higher diacetyl and 2,3-pentanedione levels. We observed high instantaneous levels of diacetyl and 2,3-pentanedione during grinding of coffee, weighing of flavorings, flavoring coffee, and packaging ground coffee. Air levels of carbon monoxide collected on employees with duties that included grinding unflavored and flavored roasted beans exceeded the NIOSH ceiling limit of 200 parts per million. Carbon monoxide levels in the area near the packaging grinders also exceeded 200 parts per million. Carbon dioxide levels were low throughout most of the facility. Overall, the most commonly reported symptoms were associated with mucous membranes, specifically the eyes and nose. Some production employees reported their symptoms were caused or aggravated by green bean coffee burlap bags, dust, flavorings, grinding coffee, or packaging coffee. Wheezing or whistling in the chest, breathing trouble, and shortness of breath were the most commonly reported lower respiratory symptoms. Participants reporting a current asthma diagnosis or ever having a diagnosis of asthma were 4.1 and 3.1 times higher, respectively, compared with the U.S. population of the same age, race/ethnicity, sex, and cigarette smoking distribution. Participants also reported phlegm for three consecutive months 2.5 times more than expected compared with the U.S. population. Four (13%) of 30 participants had abnormal spirometry; two (6%) of 31 participants had high exhaled nitric oxide, a marker of allergic airways inflammation. We recommend implementing local exhaust and other ventilation changes, modification of work practices, training employees about workplace hazards, and respirator use. We also recommend instituting a medical monitoring program to identify any employees who may be developing work-related lung disease (e.g., asthma, obliterative bronchiolitis) and to help management prioritize interventions to prevent occupational lung disease.
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(2018) Health hazard evaluation report: evaluation of exposures and respiratory health at a coffee roasting and flavoring facility. (Click to open report) In November 2016, the Health Hazard Evaluation Program of the National Institute for Occupational Safety and Health received a request from management of a coffee roasting and flavoring facility with six employees regarding repetitive motion injuries, potential burns, general warehouse safety, and potential employee exposure to green coffee bean dust, diacetyl, and 2,3-pentanedione during coffee processing. In January 2017, we observed work practices and conducted an industrial hygiene survey an... (Click to show more)In November 2016, the Health Hazard Evaluation Program of the National Institute for Occupational Safety and Health received a request from management of a coffee roasting and flavoring facility with six employees regarding repetitive motion injuries, potential burns, general warehouse safety, and potential employee exposure to green coffee bean dust, diacetyl, and 2,3-pentanedione during coffee processing. In January 2017, we observed work practices and conducted an industrial hygiene survey and a medical survey at the facility. The industrial hygiene survey consisted of collecting personal breathing zone and area air samples for alpha-diketones (i.e., diacetyl, 2,3-pentanedione, and 2,3-hexanedione), carbon monoxide, and carbon dioxide. Bulk samples of whole bean coffee and flavoring were collected to evaluate the potential for emission of diacetyl, 2,3-pentanedione, and 2,3-hexanedione. We used continuous monitoring instruments to measure total volatile organic compounds, carbon monoxide, carbon dioxide, temperature, and relative humidity in specific areas and during tasks. The medical survey consisted of a health questionnaire and breathing tests. One interim report with recommendations was sent to the company following our visit. Overall, full-shift time-weighted average air concentrations of diacetyl and 2,3-pentanedione were higher in flavoring and grinding areas of the facility. All four of the personal full-shift samples collected in the production area exceeded the NIOSH recommended exposure limit for diacetyl of 5 parts per billion, with a maximum measured concentration of 20.7 parts per billion. One of the four personal full-shift samples collected in the production area exceeded the NIOSH recommended exposure limit for 2,3-pentanedione of 9.3 parts per billion, with a maximum measured concentration of 24.0 parts per billion. We identified some work tasks that resulted in relatively higher air concentrations of diacetyl than other tasks. Specifically, flavoring roasted coffee beans by hand, grinding flavored and unflavored roasted coffee beans, and weighing and packaging roasted coffee were associated with higher diacetyl levels. Some employees reported eye, nose, or sinus symptoms or wheezing or whistling in the chest that was aggravated at work. We also observed tasks that presented risk factors for repetitive strain injuries and burns, specifically the flavoring, grinding, and packaging processes. We recommend installing local exhaust ventilation, implementing administrative controls such as modification of work practices, and training employees about workplace hazards. We also recommend a medical monitoring program to identify any employees who might be developing work-related lung disease (e.g., asthma, obliterative bronchiolitis) and to help management prioritize interventions to prevent occupational lung disease.
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(2018) Health hazard evaluation report: evaluation of exposures and respiratory health at a coffee roasting and packaging facility and associated café. (Click to open report) In January 2016, the National Institute for Occupational Safety and Health's Health Hazard Evaluation Program received a request from the management of a coffee roasting and packaging facility and associated coffee café regarding concerns about exposures to and health effects from diacetyl during coffee roasting, grinding, and café tasks. In March 2016, we conducted an industrial hygiene survey and ventilation assessment. We also performed a medical survey. The industrial hygiene survey consiste... (Click to show more)In January 2016, the National Institute for Occupational Safety and Health's Health Hazard Evaluation Program received a request from the management of a coffee roasting and packaging facility and associated coffee café regarding concerns about exposures to and health effects from diacetyl during coffee roasting, grinding, and café tasks. In March 2016, we conducted an industrial hygiene survey and ventilation assessment. We also performed a medical survey. The industrial hygiene survey consisted of collecting personal breathing zone and general area air samples for alpha-diketones (i.e., diacetyl, 2,3-pentanedione, and 2,3-hexanedione). Bulk samples of whole bean green and roasted coffee were collected to evaluate the potential for emission of diacetyl, 2,3-pentanedione, and 2,3-hexanedione. We used continuous monitoring instruments to measure total volatile organic compounds, carbon monoxide, carbon dioxide, temperature, and relative humidity in specific areas and during tasks. The medical survey consisted of a health questionnaire and breathing tests. At the roasting and packaging facility, all full-shift personal air sample results were below the recommended exposure limits for diacetyl and 2,3-pentanedione. Grinding tasks in the production area resulted in the highest alpha-diketone exposures. Carbon dioxide and carbon monoxide concentrations in the air did not exceed applicable exposure limits. Eye and nose symptoms were the most commonly reported symptoms. Breathing trouble and awakening with chest tightness were the most commonly reported lower respiratory symptom. All participants with upper or lower respiratory symptoms reported that their symptoms did not improve away from work. These respiratory symptoms and the lung function abnormalities could be related to workplace exposures or to other factors. However, our findings of respiratory symptoms caused or aggravated by dust, green bean dust, or chaff in 40% of medical survey participants suggest a burden of respiratory problems in this workforce. We recommend operating the rooftop air-handling unit at all times during production activities, implementing administrative controls such as modification of work practices, training employees about workplace hazards, and voluntary use of N95 disposable filtering facepiece respirators available for protection against green or roasted coffee dust exposure such as when working with green coffee beans or chaff. At the café, three of five full-shift personal air samples were above the recommended exposure limit for diacetyl of 5 parts per billion, with the highest measured concentration of 6 parts per billion. None of the personal samples exceeded the recommended exposure limit for 2,3-pentanedione. An employee that made espresso drinks, including grinding the coffee beans, had the highest personal task-based exposures for diacetyl and 2,3-pentanedione. Both diacetyl and 2,3-pentanedione air concentrations increased over the course of the work day. When we measured beside the expresso machine, carbon dioxide levels also increased slightly throughout the day, and were higher than recommended. The air-handling unit that provided ventilation to the café was recirculating 100% of the air from the café spaces without bringing in any outdoor air. An adequate supply of outdoor air, typically delivered through the heating, and air-conditioning system, is necessary in any indoor environment to dilute pollutants that are released by equipment, building materials, furnishing, processes and products (e.g., grinding coffee) as well as people. Nose symptoms followed by sinusitis or sinus problems were the most commonly reported symptoms; medical survey participants did not report any work-related symptoms. All spirometry and exhaled nitric oxide tests were normal. We recommend training employees about workplace hazards and working with a ventilation expert to bring in appropriate levels of outdoor air to meet ventilation guidelines.
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(2018) Health hazard evaluation report: evaluation of exposures and respiratory health at two coffee roasting and packaging facilities. (Click to open report) In October 2015, the National Institute for Occupational Safety and Health received a management request for a health hazard evaluation at two coffee processing facilities regarding concerns about exposures to and health effects from diacetyl and 2,3-pentanedione during coffee roasting and grinding. In May 2016, we conducted a ventilation assessment, an industrial hygiene survey, and a medical survey at each coffee facility. The industrial hygiene surveys consisted of the collection of air sampl... (Click to show more)In October 2015, the National Institute for Occupational Safety and Health received a management request for a health hazard evaluation at two coffee processing facilities regarding concerns about exposures to and health effects from diacetyl and 2,3-pentanedione during coffee roasting and grinding. In May 2016, we conducted a ventilation assessment, an industrial hygiene survey, and a medical survey at each coffee facility. The industrial hygiene surveys consisted of the collection of air samples and bulk samples of coffee for the analysis of diacetyl, 2,3-pentanedione, and 2,3-hexanedione. We used continuous monitoring instruments to measure total volatile organic compounds, carbon monoxide, and carbon dioxide in specific areas and during specific work tasks. The medical survey consisted of a health questionnaire and breathing tests. Facility A: Four of 12 full-shift personal air samples taken on six employees over two days showed air levels of diacetyl above the National Institute for Occupational Safety and Health's recommended exposure limit of 5.0 parts per billion, with a maximum concentration of 17.6 parts per billion. Two of 12 full-shift personal air samples showed air levels of 2,3-pentanedione above the recommended exposure limit of 9.3 ppb with a maximum concentration of 11.8 ppb. Facility B: Six of nine full-shift personal air samples taken on five employees over two days show air levels of diacetyl above the National Institute for Occupational Safety and Health's recommended exposure limit of 5.0 parts per billion, with a maximum concentration of 9.4 parts per billion. None of the full-shift personal air samples exceeded the recommended exposure limit for 2,3-pentanedione. We identified jobs where some work tasks resulted in relatively higher air concentrations of diacetyl than other tasks. Specifically, grinding roasted coffee beans, blending roasted coffee beans by hand, and weighing and packaging roasted coffee were associated with higher diacetyl levels. Nose and eye symptoms were the most commonly reported symptoms at both facilities. Some employees reported their nose and eye symptoms were caused or aggravated by green coffee beans, burlap bags, grinding coffee, or dust. Breathing trouble or shortness of breath were among the most commonly reported lower respiratory symptom at both facilities. One (9%) of eleven participants had high exhaled nitric oxide, a marker of allergic airways inflammation. Another participant had an abnormal spirometry test (one of 10 spirometry tests). We recommend training employees about work-place hazards and the use of respiratory protection. We also recommend a medical monitoring program to identify any employees who may be developing work-related lung disease (e.g., asthma, obliterative bronchiolitis) and to help management prioritize interventions to prevent occupational lung disease.
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(2018) Indoor environmental quality concerns among hospital employees working in a radiology department. (Click to open report) The Health Hazard Evaluation Program received a request from a union representative at a hospital. The request concerned indoor environmental quality (IEQ), comfort issues including heat, and foreign particles coming out of the supply air vents in the Radiology Department and Magnetic Resonance Imaging (MRI) Suites. Employees reported symptoms such as eye, nose, and throat irritation and were concerned that breathing the particles would cause long-term health effects. We interviewed employees ab... (Click to show more)The Health Hazard Evaluation Program received a request from a union representative at a hospital. The request concerned indoor environmental quality (IEQ), comfort issues including heat, and foreign particles coming out of the supply air vents in the Radiology Department and Magnetic Resonance Imaging (MRI) Suites. Employees reported symptoms such as eye, nose, and throat irritation and were concerned that breathing the particles would cause long-term health effects. We interviewed employees about their health concerns; reviewed illness and injury logs, ventilation system diagrams, a consultant's IEQ assessment report, and medical records; took real-time air samples for carbon dioxide, carbon monoxide, temperature, and relative humidity, and bulk samples from different areas of the ventilation systems; and evaluated the heating, ventilation, and air-conditioning systems. Temperature, carbon dioxide, and relative humidity were within the recommended levels for indoor work environments. Carbon monoxide levels were well below occupational exposure limits. We found that air was bypassing the filtration systems and that the outdoor air intakes were at or below ground level. The black particulates in the workplace contained soot, which indicated that exhaust particles were entering the workspace. Gray material in the ventilation systems was mostly cellulose. Over half of the employees reported being concerned about work exposures. The perception of the lack of management action in addressing these concerns may be linked to why some employees expressed distrust in the employer's willingness to look out for the well-being of employees. We recommended improving preventative maintenance on the ventilation systems and working with a mechanical engineer so that air supplied to the workspace meets current indoor environmental quality guidelines for health care facilities.
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(2018) Lead and isocyanate exposure in a maintenance facility with small arms repair and vehicle painting shops. (Click to open report) The Health Hazard Evaluation Program received a request from a small arms repair and vehicle maintenance facility. A manager was concerned about airborne lead and take-home lead exposures in the small arms repair shop as well as employees' exposures to hazardous painting products, including isocyanates in the military vehicle painting shop. To evaluate employee exposures to lead we collected personal air, hand, and surface wipe samples and we evaluated blood lead levels. For isocyanates, we coll... (Click to show more)The Health Hazard Evaluation Program received a request from a small arms repair and vehicle maintenance facility. A manager was concerned about airborne lead and take-home lead exposures in the small arms repair shop as well as employees' exposures to hazardous painting products, including isocyanates in the military vehicle painting shop. To evaluate employee exposures to lead we collected personal air, hand, and surface wipe samples and we evaluated blood lead levels. For isocyanates, we collected personal air samples for hexamethylene diisocyanate and tested the employees' blood to look for isocyanate exposure and sensitization. We evaluated the ventilations systems in both areas. Although we detected no lead in the personal air samples, we did find lead on employees' hands after they had washed them, and one elevated blood lead level. We found hexamethylene diisocyanate in the air in the spray paint shop, and one employee had a blood test, which showed antibodies to a specific isocyanate (isophorone diisocyanate) in the paint, confirming recent exposure. We observed multiple opportunities for dermal exposure to paints that contained isocyanates. The firing line of the range had turbulent airflow, creating irregular mixing of air. The spray paint booth had missing and damaged filters and did not adequately remove paint overspray from the breathing zone of employees. We recommended the employer start an isocyanate medical surveillance program, use a lead removal product for hand washing and cleaning work surfaces, and have employees wear nitrile gloves while repairing firearms. We also recommended the employer provide eye and face protection and appropriately-sized protective suits for spray painting vehicles. Ventilation recommendations included reducing firing line turbulence and replacing the spray paint booth with a downdraft ventilation paint booth.
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