ResH&S 2012 FINAL

THE FLAVOR AND EXTRACT MANUFACTURERS ASSOCIATIONATTENTION - Safe flavors can beused in an unsafe manner. Pleasecontact your workplace safety officerbefore opening and handling thisflavor, and read the MSDS.Flavor manufacturers and suppliers cannotin all instances know how their customer willuse a flavoring material. In many instances, thecustomer chooses to keep information related tohow they will use a flavoring material confidentialto protect valuable trade secret informationrelated to their products. In other instances, customersmay communicate to a supplier how theyplan to use a flavor but then modify their plans.The warning statements suggested in this sectionprovide a means for flavor manufacturersto assure their customers receive helpful informationrelated to the safe handling and use offlavors.Important resources on the subject ofmanagement and employee awareness include:■■ The OSHA Hazard Communications Standard.■ ■ OSHA GHS Implementation Program.■■ Hazard Communication Guidance for Diacetyland Food Flavorings Containing Diacetyl(OSHA, 2007).■■ Occupational Exposure to Flavoring Substances:Health Effects and Hazard Control(OSHA, 2010).■■ OSHA National Emphasis Program forFacilities that Manufacture Food FlavoringsContaining Diacetyl (OSHA, 2011).Exposure Assessmentand ControlAssessment of potential exposuresEnvironmental monitoring is a necessarycomponent of a sound respiratory healthand safety program. Monitoring at regular intervalscan provide valuable information on potentialexposures. In addition to monitoring forthe presence of certain vapors in air, monitoringof particulates, when appropriate, should also beconducted if reliable methods are available. Acritical issue in any monitoring program is identifyingthe appropriate substances to monitor.NIOSH has focused on diacetyl and 2,3-pentanedioneand provides a thorough discussionof analytical methods and sampling in the draftreport Occupational Exposure to Diacetyl and2,3-Pentanedione (NIOSH, 2011). Also relevantare reports by Cox-Gansler et al. (2011)and Day et al. (2011).Exposure controlFlavor manufacturing facilities varygreatly in size, structure, age, manufacturingtechnologies employed, flavoring substancesstocked and handled, types of flavors manufactured,and many other characteristics. Manufacturingprocesses may range from simpleblending and packaging to more complicatedprocesses that include repeated heating of flavoringsubstances that are mixed and heatedagain, extraction at room temperature and withheat, and other processes that may result in significantopportunities for exposure.Some facilities have extensive automatedprocesses that minimize opportunities for exposurewhile others have little automation and7