In addition to our food and beverage-specific expertise, we provide holistic solutions for organizations, facilities, and individuals in the food service and production industry. Our staff hold certifications in HACCP planning and ServSafe training. Our team also provides guidance regarding COVID-19 response planning, controlling noise exposures, Proposition 65 labeling, heat stress, and occupational health and safety.
Cardno ChemRisk scientists are positioned to anticipate what regulatory agencies, NGOs, and members of the public will expect from producers and sellers of food and beverage products and dietary supplements. We routinely present our expertise to government agencies, state and federal courts, and science advisory panels, and have published our findings in peer-reviewed publications and trade journals. We also provide regular support to Fortune 100 firms to address concerns regarding the safety and compliance of their products.
Project Example: Evaluation of Ink Migrating from Food Packaging
Project Overview: Cardno ChemRisk was contacted by a bread manufacturer to assess the public health risk posed by a butanone-based ink that had migrated from plastic food packaging onto a bread product. The manufacturer was interested in understanding the human health risk associated with ingesting this bread and determining whether a recall should be issued.
Our Approach: Cardno ChemRisk performed a thorough review of literature regarding the toxicity of butanone following ingestion and performed a quantitative risk assessment related to the potential health hazards associated from this scenario, considering child, teenager, and adult consumers.
Our Value: In addition to evaluating and characterizing the risk associated with the consumption of this bread product, Cardno ChemRisk provided guidance to company management on whether a recall was necessary from a human health perspective.
Project Example: Hazard Characterization of Air Quality and Physical Hazards in a Food Truck Work Environment
Project Overview: The commercial food truck industry is rapidly expanding. While worker exposures in stationary kitchen environments are understood, occupational hazards faced by food truck workers are largely uncharacterized. Cardno ChemRisk staff sought to fill this research gap by characterizing hazards associated with the food truck work environment.
Our Approach: Cardno ChemRisk conducted an occupational hazard survey to evaluate carbon monoxide concentrations, carbon dioxide concentrations, ultrafine particles, temperature, relative humidity, and noise inside of a food truck using direct reading instruments, as well as performed a qualitative hazard survey to characterize physical health and safety hazards. Heat stress, work with hot surfaces and sharp objects, and exposure to ultrafine particles and carbon monoxide from fuel sources were identified as potential hazards.
Our Value: Cardno ChemRisk staff performed a screening level assessment to better understand potential hazards posed by an emerging industry. These results were shared with the scientific community and general public.