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Preliminary industrial hygiene surveys, bakeries, bakery A - San Francisco, California, bakery B - San Francisco, California cakery C - San Francisco, California, bakery D - San Francisco, California.
Cincinnati, OH: U.S. Department of Health, Education, and Welfare, Public Health Service, Centers for Disease Control, National Institute for Occupational Safety and Health, IWS 55-10, 1975 Jan; :1-6
A preliminary walk-through survey was conducted at four bakeries (SIC-2051) in San Francisco, California, on September 17-18, 1975, as part of an industry-wide study of the food production and allied industries. Four different types of bakeries were evaluated in order to assess the possible exposures to flour dust, chemical fumes, polyvinyl-chloride (9002862), fungi, and yeasts, and excessive exposures to heat and cold. The baking processes are described. In those operations where airborne flour exposures exist, low concentrations were evident. Radiant heat from the ovens was judged to be within tolerable limits. The possibility of polyvinyl-chloride exposure is believed to be minimal because of the low temperature sealing process. Since American bakeries show relatively low flour dust exposures, an environmental sampling protocol to attempt to quantify exposures may better be achieved in mills and grain elevators.
NIOSH-Publication; Field-Study; NIOSH-Survey; Region-9; Food-processing-industry; Plastics; Food-preparation; Air-contamination; Dusts
Field Studies; Industry Wide
NTIS Accession No.
National Institute for Occupational Safety and Health
Page last reviewed: September 4, 2020
Content source: National Institute for Occupational Safety and Health Education and Information Division