In-Depth Survey Report: Process Evaluation at Baker Boy

Details

• Personal Author:
  Curwin, Brian D. ; Garcia, Alberto ; Hirst, Deborah V. L.
• Corporate Authors:
  National Institute for Occupational Safety and Health. Division of Applied Research and Technology. Engineering and Physical Hazards Branch
• Description:
  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.
  
  NIOSHTIC No. 20039764
  
  
• Subjects:
  Dust Engineering Environmental Monitoring Food-Processing Industry Food Handling Food Industry Hazardous Substances Manufacturing And Industrial Facilities Occupational Exposure Occupational Health Safety

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• Keywords:
  Bakery Bakery-workers Control-systems Control-technology Diacetyl Dust-exposure Dust-sampling Employee-exposure Engineering-controls Exposure-assessment Exposure-levels Exposure-limits Flavorings Food-processing Food-processing-industry Food-processing-workers Foodstuff Hazardous-materials Industrial-factory-workers OSHA Region 8 Permissible-limits Respirable-dust Sampling

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• Series:
  Engineering and Physical Hazards Survey Reports
• DOI:
  https://www.doi.org/10.26616/NIOSHEPHB32213a
• Publisher:
  National Institute for Occupational Safety and Health
• Document Type:
  Text
• Name as Subject:
  Baker Boy
• Genre:
  Field Study
• Place as Subject:
  North Dakota ; Dickinson (ND) ; OSHA Region 8
• CIO:
  National Institute for Occupational Safety and Health (NIOSH)
• Division:
  DART - Division of Applied Research and Technology ; EPHB - Engineering and Physical Hazards Branch
• Topic:
  Workplace Safety & Health
• Location:
  North America
• Pages in Document:
  33 pdf pages
• Contributor:
  Wurzelbacher, Steven J. ; Feldmann, Karl D. ; Dunn, Kevin L.
• NIOSHTIC Number:
  nn:20039764
• NTIS Accession Number:
  PB2012-101284
• Citation:
  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
• CAS Registry Number:
  Diacetyl (CAS RN 431-03-8)
• Federal Fiscal Year:
  2011
• NORA Priority Area:
  Manufacturing
• Peer Reviewed:
  False
• NAICS and SIC Codes:
  311 - Food Manufacturing - (NAICS)
• Collection(s):
  National Institute for Occupational Safety and Health
• Main Document Checksum:
  urn:sha-512:29b59c6261064038389b0124771331f8eb057f803c4632f7bbede73f721ba9215ab81036be7c7326de2386e57508219f8c905e8193a525891be189791d79db7e
• Download URL:
  https://stacks.cdc.gov/view/cdc/23431/cdc_23431_DS1.pdf
• File Type:
  [PDF - 321.37 KB ]