| What's New in SHARP | ||
March 24, 2008.
Work-Related Musculoskeletal Disorders (WMSDs) are costly for Washington businesses and workers. Between 1997 and 2005 the Washington State Workers' Compensation Fund accepted 335,000 WMSD claims, costing over $4 billion in benefits and resulting in more than 23.7 million lost work days. WMSDs are injuries to the muscles, tendons, nerves, and joints. They are caused or made worse by hazards in work activities and develop over time. By eliminating certain hazards in the workplace, the number and costs of WMSDs can be reduced. Tracking the impact of these types of injuries can help businesses, labor, and government focus their prevention efforts.
See SHARP's new report on Identifying High Risk Industries for WMSDs.
March 24, 2008.
Workplace exposure to food flavorings can cause obstructive lung disease (bronchiolitis obliterans). Recently, a great deal of attention has been focused on the chemical diacetyl, which imparts a buttery flavor to foods. However, other food flavoring compounds may also be hazardous. SHARP has produced information to help employers and employees work safely with food flavorings:
| Food flavorings and diacetyl publications | |
|---|---|
| Number | Title/Description |
| N/A | Food Flavorings and Lung Disease (Diacetyl). |
| 64‑12‑2008 | 2008 Letter to Physicians Regarding Food Flavorings (42 KB PDF). |
| 64‑11‑2008 | Cocina usted con aceitas de sabor artificial a mantequilla o sustitutos de mantequilla (55 KB PDF). Spanish version of "Information for Restaurant Owners and Workers about Diacetyl." |
| 64‑10‑2008 | Information for Restaurant Owners and Workers about Diacetyl (48 KB PDF). |
| 64‑9‑2006 | Letter to Physicians Regarding Food Flavorings (21 KB PDF). |
| 64‑8‑2006 | Safety and Health Alert for Flavorings and Flavoring Ingredients (56 KB PDF). |
| 64‑7‑2006 | Letter to Employers Regarding Food Flavorings (36 KB PDF). |
Get Help Downloading Files (files open in a new window). |
|