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NIOSH Programs > Health Hazard Evaluations > Outcomes
Health Hazard EvaluationsOutcomesOutcomes are events, occurrences, or conditions that indicate progress in achieving the purpose of the program. Outcomes reflect the results of a program activity compared with its intended purpose; or, outcomes may answer the question "Will these resources result in success or contribute to the success of what we want to accomplish?" Outcomes can be viewed from two different perspectives — ultimate and intermediate. For an occupational safety and health research program like the NIOSH HHE Program, ultimate outcomes are reductions in a particular type of worker injury or illness. Injuries and illnesses have complex causes, and any effect of program activities on rates can take years to be seen. Therefore, outcomes are often measured on an intermediate timeframe. Intermediate outcomes are necessary steps that lead to ultimate outcomes — for example, reductions in the risk of a particular type of injury or illness. For occupational safety and health research programs, achieving intermediate risk reductions is as important as achieving the ultimate outcome of decreasing injury and illness incidence rates. Examples of recent Health Hazard EvaluationsMusculoskeletal issues at an industrial siteThe HHE Program responded to a management request at General Electric (GE) Aviation Engine Services Distribution Center in May 2006. The request regarded concerns about employees’ risk of work-related musculoskeletal disorders. HHE Program investigators conducted a site visit where they reviewed OSHA 300 logs, observed workers performing job tasks, and distributed a survey to workers regarding quality of work life. Findings showed that workers bend and reach too much; lift heavy parts without additional help; and experience aches and pains from work that they do not usually report. Results of the survey showed that facility employees are more satisfied with their working conditions than workers at other companies. Investigators recommended that facility managers make modifications to reduce or eliminate ergonomic risk factors and provide training for employees to teach them how to recognize unsafe work practices. In September 2008, an HHE Followback Program site visit was made to the GE Aviation Engine Services Distribution Center. The purpose of the Followback Program is to provide the HHE Program an opportunity to see what changes have been made as a result of recommendations provided during the original investigation. During the Followback site visit, HHE investigators toured the facility where they were able to note many modifications that were made to job tasks as a result of the original HHE recommendations. Such changes included addition of adjustable tables, installation of mechanical and vacuum lifts, and use of rotary turntable automatic stretch wrappers. The report of this investigation can be found at:
Disabling lung disease related to flavoringsBronchiolitis obliterans related to artificial butter flavorings inhalation came to the attention of the HHE Program through an August 2000 request from a state health department, which had received medical reports of severe obstructive airways disease among eight former workers of a small microwave popcorn manufacturing facility. Cases of bronchiolitis obliterans have now been recognized in microwave popcorn manufacturing, flavoring manufacturing, other food production, and diacetyl manufacturing facilities. HHE investigators established that workers at the initial microwave popcorn facility had an excess of respiratory disease. They combined results from health and industrial hygiene surveys to determine the cause. Exposure to diacetyl, a major component of artificial butter flavorings, was used as a marker of exposure to the complex artificial butter flavoring mixture. Based on HHE investigators’ recommendations, many changes were made in the plant. Follow-up evaluations showed that disease abnormalities stabilized in those affected and that new workers were at lower risk. Exposures to artificial butter flavoring chemicals declined two to three orders of magnitude. The HHE Program and other researchers at NIOSH have continued to evaluate flavoring exposures and health effects, as well as the effectiveness of measures to control exposures. The reports of these investigations can be found at:
In addition, these investigations have resulted in the NIOSH Alert titled Preventing Lung Disease in Workers Who Use or Make Flavorings and the NIOSH Flavorings-Related Lung Disease Topic page. Page last updated:
February 18, 2009
Page last reviewed: February 18, 2009 Content Source: National Institute for Occupational Safety and Health (NIOSH) Division of Surveillance, Hazard Evaluations and Field Studies |
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NIOSH Program:Health Hazard Evaluations |
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