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portada Evaluation of Sensitization and Exposure to Flour Dust, Spices, and Other Ingredients Among Poultry Breading Workers: Health Hazard Evaluation Report
Type
Physical Book
Author
Publisher
Language
English
Pages
44
Format
Paperback
Dimensions
28.0 x 21.6 x 0.2 cm
Weight
0.13 kg.
ISBN13
9781492989905
Categories

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

Chad H. Dowell (Author) · Charles a. Mueller (Author) · Raymond E. Biagini (Author) · Createspace · Paperback

Evaluation of Sensitization and Exposure to Flour Dust, Spices, and Other Ingredients Among Poultry Breading Workers: Health Hazard Evaluation Report - Dowell, Chad H. ; Mueller, Charles a. ; Biagini, Raymond E.

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

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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