Exposure Control and Prevention

Recommendations

Employers should reduce diacetyl and 2,3-pentanedione exposures below recommended exposure limits (RELs). RELs help reduce risks of respiratory impairment and severe lung disease associated with these chemicals.

Best Practices: Engineering Controls, Work Practices, and Exposure Monitoring for Occupational Exposures to Diacetyl and 2,3-Pentanedione provides guidance for reducing workers' exposures to flavoring chemicals. The Occupational Safety and Health Administration (OSHA) website Flavorings-Related Lung Disease also provides valuable information related to flavorings.

Hierarchy of Controls

The hierarchy of controls groups actions by their likely effectiveness in removing or reducing hazards. Examples of workplace controls and interventions based on the hierarchy of controls include:

• Eliminate exposures by not using diacetyl and 2,3-pentanedione when possible.
• Substitute by using less hazardous chemicals. Carefully evaluate substitutes for toxicity before using.
• Use engineering controls such as closed systems, isolation, or local exhaust ventilation.
• Establish administrative controls and training for work practices that minimize exposure.
• Use personal protective equipment in addition to engineering and administrative controls.

Proper respiratory protection requires a comprehensive respiratory protection program and a high level of employee and management involvement and commitment. Be sure to:

• Wear respirators when needed.
• Chose the right type of respirator for each hazard.
• Wear and maintain well-fitting respirators in proper condition.

It is also important to monitor workplace exposures and the status of workers' health. This includes tracking potential symptoms or cases and reporting to NIOSH and state health departments.

Workers should have their lung function checked regularly by their healthcare provider if exposed to flavoring chemicals.