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Health hazard evaluation report: HETA-91-358-2166, Cotton Brothers Baking Company, Alexandria, Louisiana.

Kiefer M
Cincinnati, OH: U.S. Department of Health and Human Services, Public Health Service, Centers for Disease Control, National Institute for Occupational Safety and Health, HETA 91-358-2166, 1991 Dec; :1-30
In response to a request from an authorized representative of the Bakery, Confectionery, and Tobacco Workers Union, Local 149, an evaluation was undertaken of employee exposure to high temperatures at the Cotton Brothers Baking Company (SIC-2051), Alexandria, Louisiana. The company employed about 150 production workers in the production of consumer bread products. The concern was generated by the removal of comfort fans from various areas of the facility and concern that keeping all the windows closed increased the heat loads to which employees were exposed. The study showed that potential high heat load conditions could occur at various areas of the bakery's three production lines. Confidential interviews were held with 18 production employees from a variety of areas. None had received any training on heat stress. Eleven indicated they had occasionally experienced health symptoms associated with heat stress. All said they had access to fluid replenishments when thirsty. The highest indoor wet bulb globe temperature reading obtained was 26.3 degrees-C. Personal monitoring for in body core temperature readings indicated none exceeded 38 degrees during the period of study. The author concludes that high heat stress conditions can occur at this bakery. The author recommends that the company implement a heat stress management program, conduct a ventilation assessment, develop a policy on comfort fans, and carry out additional heat stress monitoring.
NIOSH-Author; NIOSH-Health-Hazard-Evaluation; NIOSH-Technical-Assistance-Report; HETA-91-358-2166; Hazard-Confirmed; Region-6; Hot-environments; Occupational-exposure; Heat-stress; Food-processing-industry; Bakery-workers; Author Keywords: Bread and other bakery products, except cookies and crackers; heat stress
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Field Studies; Hazard Evaluation and Technical Assistance
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National Institute for Occupational Safety and Health
Page last reviewed: September 2, 2020
Content source: National Institute for Occupational Safety and Health Education and Information Division