Diacetyl Exposures & Controls By Schorth Critical Thinkings Example

In an article published in the journal, “Professional Safety,” entitled, “Diacetyl exposures & controls,” its author Schorth (2012) explained the risk associated with using and handling diacetyl in food industries. The article explains that while diacetyl is safe for consumption as a flavor enhancer in foods like popcorn and beverages, it posts significant health risk to plant and factory workers upon direct exposure to its liquid or gas form. Diacetyl is associated with bronchiolitis obliterans, which is a permanent lung disease acquired through the inhalation of the sad chemical. Other health risk such as skin and nasal pathway irritation are also associated with mild and chronic exposures to the chemical. The problem with diacetyl is still a major concern even after a decade that its hazards are identified because the federal government has still not yet set standards for handling it. For example, there is not yet a diacetyl exposure limit set at the federal level. There are, however, exposure limits that are set at the state level. There have also been steps taken by different agencies such as the NIOSH and OSHA to set the exposure limits to diacetyl and its substitutes.

Mitigating Diacetyl Health Risk

Aside from the state and agency-level efforts to mitigate the risk of diacetyl exposures, food industry companies can help in mitigating such risk by considering the following hierarchy of controls. The first is the substitution level, which suggests that less harmful substitutes to diacetyl be used. The second is engineering controls which are mesh ad functional. OSHA prescribes the following under the engineering control level: closed systems, ventilation, isolation, and reducing temperatures – all of these allows the minimization of diacetyl vapors. The third is he administrative level, which suggests the adaption of good housekeeping procedures among employees, use of containers that are tight-sealing, and the limiting of employee access to access that have high diacetyl concentrations. The fourth is education level, which suggests that employees become educated about the risk and how they can minimize them. This necessitates that the industry exert efforts to increase the awareness of their employees, and the employees themselves must exert personal efforts to learn about the said risks. The fifth is the use of personal protective equipment that will help employees avoid direct contact to diacetyl. The last level s exposure monitoring, this will serve as the check and balance to determine whether the first five levels are correctly performed.
The industrial hygienist has a very important role in mitigating the risk of diacetyl exposures. Accordingly the industrial hygienist must execute the industrial hygiene implementation plan (IHIP). Accordingly, a certified industrial hygienist must collect and analyze samples, such air and other solid samples, for the work environment monitoring. The hygienist must work hand in hand with exposure and health monitoring teams or personnel. The author notes that the industrial hygienist must also help in the monitoring of other high risk chemical used in the industry. The industrial hygienist must become familiar with the OSHA standards for sampling when performing his or her work.
Conclusion

Reference

Schroth, L. (2012). Diacetyl exposures & controls. Professional Safety, 57(6), 72-76. Retrieved from: <http://search.proquest.com/docview/1020127434?accountid=33337>.