Subject: |
Facilities that Manufacture Food Flavorings Containing Diacetyl-National Emphasis Program (NEP) |
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Effective Date: |
March 3, 2010 |
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Issuance Date: |
May 3, 2010 |
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Expiration Date: |
March 2, 2013 |
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Purpose: |
This Instruction describes policies and procedures for a National Emphasis Program (NEP) implemented by OSHA to identify and reduce or eliminate hazards associated with exposures to flavoring chemicals in facilities that manufacture food flavorings containing diacetyl. MOSH will participate in this National Emphasis Program.
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Scope: |
This instruction applies MOSH-wide |
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References: |
OSHA Instruction, Directive Number CPL 03-00-011- National Emphasis Program (NEP) Facilities that Manufacture Food Flavorings Containing Diacetyl
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Contact: |
Chief of MOSH Compliance Services
312 Marshall Avenue, Room 602
Laurel, Maryland 20707
(410) 880-4886 x312 |
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By and Under the Authority of: |
Roger Campbell, Assistant Commissioner |
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Summary:
In January 2006, the National Institute for Occupational
Safety and Health (NIOSH) released a final Health Hazard
Evaluation Report on its investigation at a microwave popcorn
production facility. Several employees from this facility
were diagnosed with bronchiolitis obliterans, a severe obstructive
lung
disease. Following this investigation and evaluation of
lung function tests and air sampling results, NIOSH determined
that inhalation exposure to butter-flavoring chemicals presents
a risk for occupational lung disease. In April 2007, the
Centers for Disease Control and Prevention (CDC) reported
in its Morbidity and Mortality Weekly Report (MMWP) seven
additional cases of bronchiolitis obliterans in employees
working in facilities where flavorings were manufactured.
OSHA Instruction CPL 03-00-011 establishes an NEP to identify
and eliminate hazards associated with employee exposure
to flavorings chemicals in facilities that manufacture food
flavorings containing diacetyl. Diacetyl is one of the most
common compounds found during investigations of microwave
popcorn and flavoring manufacturing facilities. OSHA's NEP
provides guidance on targeting, inspection procedures, engineering
controls, work practice controls, and compliance assistance.
Actions:
- The Assistant Chief of Health shall ensure that programmed
inspections conducted under this NEP are performed in
accordance with OSHA Instruction, Directive Number
CPL 03-00-011, 10/30/09.
- All Compliance and Consultation Supervisors shall review
this Instruction with their field staff to ensure they
are aware of the hazards associated with employee exposure
to food flavorings containing diacetyl.
- All inspections conducted under this NEP will be "Health"
inspections, and coded as such in Item 21, Inspection
Category on the OSHA-1 form.
An inspection conducted under this NEP and in conjunction with an SST inspection will be marked as "programmed planed" in Item 24 on the OSHA-1 form, the "NEP" value of "SSTARG09" will be recorded in Item 25d along with the NEP code "FLAVRING".
During an SST inspection (or other safety-related inspections) if hazards associated with exposure to flavoring ingredients are observed, the NEP code "FLAVRING" will be recorded.
This new "FLVARING" code applies to the following enforcement forms: OSHA-1, OSHA- 7, OSHA-36, OSHA-90 and OSHA-55.
Consultation/visit forms are to be completed with the NEP code "FLAVRING" in Item 25 on OSHA Form-20, in Item 28 on OSHA Form-30, and in Item 15 on OSHA Form-55.
cc: J. Ronald DeJuliis, Commissioner, Division of Labor
and Industry
Craig D. Lowry, Deputy Commissioner, Division of Labor and
Industry
Jonathan Krasnoff, Assistant Attorney General
Office of Administrative Hearings
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