Exposure to vapour from diacetyl, often used as a flavouring and a by-product of coffee roasting, can lead to severe and irreversible lung disease.
HSE scientific studies show that heating diacetyl above certain temperatures significantly increases airborne concentrations and the potential for exposures above safe workplace limits.
If your processes include the use of diacetyl, food flavourings that contain diacetyl, or are likely to produce diacetyl, then you must carry out a risk assessment.
Your risk assessment will help you to identify the hazards associated with the potential for exposure, understand who might be harmed and how, evaluate the risks and decide on precautions.
