Monitoring was conducted at a Flavors and Fragrance manufacturer on two flavor compounding employees to determine Acetic acid airborne concentration, and on three flavor compounding employees to determine Diacetyl airborne concentrations while the employees performed various compounding.  Acetic acid exposure levels were evaluated against the OSHA and ACGIH occupational exposure limits.  Neither OSHA or ACGIH have set an exposure limit for Diacetyl, while NIOSH recommends reducing exposure to the lowest possible level.  Diacetyl is a component of butter flavors and has been implicated in "popcorn lung disease" health effects as researched by NIOSH.

Provided a wide variety of industrial hygiene consulting services including Hazard Communication and Right to Know program development, employee exposure (airborne) measurement surveys, noise surveys, health hazard assessments, material safety data sheet development, OSHA Respirator Protection program development, laboratory fume hood testing.