Pork Product Smoke Houses

Summary

A major food-producing company contracted Nova to evaluate potential employee exposure to smoke from its pork smokehouse facility. The client’s concern was potential exposure to by-products from the incomplete combustion of wood chips used in the smokehouses to add smoke flavor and aromas to pork products. Nova helped conduct a workplace exposure assessment, which included an evaluation of the smoke-generating equipment and smokehouse seals, and conducted employee air sampling.

Solution

The exposure assessment determined that additional modifications were required to prevent smoke from escaping into workspaces and exposing employees. Additional maintenance was scheduled to improve smokehouse door seals, and ventilation improvements reduced the loss of smoke into workroom air during smokehouse operation.

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