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The potential for ultrafine particle exposure has increased with globalization and development (e.g., increased automobile and airplane travel) and advanced technology in the workplace and public health applications. Awareness of ultrafine particles has also increased among the workforce and general public, in part due to epidemiology study findings on their health risks.  This awareness presentation will provide an overview on ultrafine particles for industrial hygiene practitioners, covering current applications, hazards, and exposure assessment frameworks ranging from basic surveys to more comprehensive sampling and advanced analytical techniques. This will include a review of electron microscopy and other methods, with examples provided for application in exposure assessment. 

Food trucks have become a staple in the culinary world, but with this growth comes new health and safety challenges for workers in these mobile kitchens. The compact nature of food trucks, combined with exposure to high heat and cooking emissions (IARC Group 2A probable human carcinogen), creates unique challenges for food truck workers. This session will present findings from a recent study conducted in the San Francisco Bay Area, where we measured worker exposure to fine particulate matter (PM2.5), polycyclic aromatic hydrocarbons (PAHs), carbon dioxide (CO2), and heat in four food trucks using area sampling methods.

Our study revealed that while most contaminant concentrations remained below exposure limits, certain conditions, such as poor ventilation, crowded cooking stations, and a lack of exhaust fans, led to spikes in air monitoring concentrations. The results underscore how these factors can negatively impact worker health and safety.

We will present findings that show how inadequate ventilation and increased crowding around grills can significantly increase emission exposure. The study also found that heat indices inside food trucks exceeded the limits set by Cal/OSHA's new indoor heat standard, with temperatures rising above 82°F in most cases. These conditions create an environment that increases the risk for heat-related illnesses and respiratory issues for workers who spend long hours in confined, poorly ventilated spaces.

Simple controls, such as improving ventilation systems, segregating cooking stations, and adjusting work practices, could greatly reduce exposure and improve worker safety. Our research emphasizes the need for better ventilation controls, including the use of range hoods and ensuring exhaust fans are operational during cooking. Additionally, improving the layout of food trucks by segregating cooking areas from other workstations can help minimize the exposure to non-cooking employees.

Health and safety professionals will gain valuable insights from this study, which provides real-world data and practical recommendations. Understanding the factors that contribute to worker exposure and implementing targeted controls can reduce exposure and inform future studies.

Tools and resources shared in the presentation include:
1. 2023 study problem statement and methodology
2. Area air monitoring sample results for PM2.5, PAHs, CO2, and heat.
3. Practical recommendations for ventilation improvement and work practice adjustments. 

In manufacturing environments, ensuring safety and compliance with health regulations is critical to protecting workers and optimizing operations. This workshop would outline a comprehensive approach to conducting a Dust Hazard Analysis (DHA) and Industrial Hygiene (IH) sampling within various manufacturing settings. The DHA identifies potential combustible dust hazards, evaluates their severity, and recommends mitigation strategies to prevent incidents such as fires or explosions. Concurrently, IH sampling assesses occupational exposure to airborne contaminants, including particulates, fumes, and noise levels, ensuring compliance with OSHA standards and safeguarding worker health. Having both a robust DHA that adheres to NFPA Standards and a comprehensive IH survey analysis will provide better identification of risks and the proper controls to mitigate exposures or hazards.