Flavorings-Related Lung Disease
Hazards and Solutions
OSHA and NIOSH recommend that employers protect workers exposed to flavorings by:
- Assessing exposures,
- Implementing engineering controls and work practices,
- Providing personal protective equipment, including respirators if needed,
- Offering medical monitoring that includes lung function testing, and
- Training employees
For detailed discussions about topics such as engineering controls, respiratory protection, and medical monitoring see:
- NIOSH, (2016). Criteria for a recommended standard: occupational exposure to diacetyl and 2,3-pentanedione. U.S. Department of Health and Human Services (DHHS), National Institute for Occupational Safety and Health (NIOSH) Publication No. 2016-111, (October 2016).
- Occupational Exposure to Flavoring Substances: Health Effects and Hazard Control. OSHA Safety and Health Information Bulletin (October 14, 2010).
Employers who need help developing a workplace health and safety program should refer to OSHA's On-site Consultation webpage. It provides information and guidance on requesting assistance from OSHA's Consultation Program.