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Industrywide studies report of walk-through survey of Schilling, McCormick and Company, Incorporated, Salinas, California.

Authors
Morawetz J; Steenland K
Source
Cincinnati, OH: U.S. Department of Health and Human Services, Public Health Service, Centers for Disease Control, National Institute for Occupational Safety and Health, IWS 67-50, 1986 Nov; :1-19
Link
NIOSHTIC No.
00165791
Abstract
A walkthrough survey was conducted to determine the suitability of including Schilling, McCormick and Company (SIC-2099), Salinas, California in an industrywide mortality and industrial hygiene study concerning workers with potential exposure to ethylene-oxide (75218) (EtO). At this facility, spices are ground, milled, blended, mixed and filled for various customers. EtO is used to treat unprocessed poppy seeds and Brazilian pepper as they arrive at the facility. Other spices are treated when necessary. A review of personal data on exposure levels showed that jobs where workers are exposed to 1 part per million or greater on the average include bottle dumper, receiving clerk, safety supervisor, forklift driver at warehouse, forklift driver at receiving, and EtO chamber operator. Medical, industrial hygiene, and safety programs in effect at the facility were examined. The authors concluded that this facility meets the requirements for entry into the larger study, however, due to the limited number of person years (3000) at this facility compared to others in the study, and the cost of data collection and coding, the decision was made not to include this facility.
Keywords
NIOSH-Publication; NIOSH-Survey; Field-Study; Region-9; Fumigants; Pesticides; Food-processing; Food-processing-industry; Food-processing-workers
CAS No.
75-21-8
Publication Date
19861101
Document Type
Field Studies; Industry Wide
Fiscal Year
1987
NTIS Accession No.
PB87-164398
NTIS Price
A03
Identifying No.
IWS-67-50
NIOSH Division
DSHEFS
SIC Code
2099
Source Name
National Institute for Occupational Safety and Health
State
CA; OH
Page last reviewed: July 3, 2019
Content source: National Institute for Occupational Safety and Health Education and Information Division