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Evaluation of Sensitization and Exposure to Flour Dust, Spices, and Other Ingredients Among Poultry Breading Workers: Health Hazard Evaluation Report

Evaluation of Sensitization and Exposure to Flour Dust, Spices, and Other Ingredients Among Poultry Breading Workers: Health Hazard Evaluation Report

Paperback

Health General

ISBN10: 1492989908
ISBN13: 9781492989905
Publisher: Createspace
Published: Apr 30 2013
Pages: 44
Weight: 0.28
Height: 0.09 Width: 8.50 Depth: 11.02
Language: English
This document summarizes the National Institute for Occupational Safety and Health's (NIOSH) evaluation and recommendation of a health hazard evaluation (HHE) completed at a poultry breading plant in Georgia. The United Food and Commercial Workers union submitted the request. The request stated that employees at the plant were experiencing asthma, bronchitis, and nasal symptoms from exposure to breading dust, which consists of flour, spices, and other ingredients.

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