College of HHD

Helping Coffee Roasters Stay Healthy

May 24, 2019

When coffee is roasted, prior to packaging and sale, it exudes volatile organic compounds which can cause respiratory illness in workers over the long term. A key to keeping workplaces healthy is to communicate the risks and the remedies, and to do that, a clear understanding of the problem is necessary.  Environmental and Occupational Health Department Chair Nola Kennedy and faculty Tony Machado, and Gev Kazanchyan who is a lecturer, CSUN alum, and risk management professional for LA County's Chief Executive Office authored an article for a coffee industry magazine to help coffee roasters keep the workplace healthy.

Read the full article in Roast Magazine's May/June issue.