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.
Helping Coffee Roasters Stay Healthy
May 24, 2019