Requires that the interim standard provide no less protection than the recommendations contained in the NIOSH Alert Preventing Lung Disease in Workers Who Use or Make Flavorings (NIOSH Publication 2004-110) and include specified exposure, medical surveillance, protective equipment, safety, and training requirements. Gives the interim standard the legal effect of an occupational safety and health standard and states that it will apply until a final standard becomes effective under the Occupational Safety and Health Act.

Requires the Secretary, not later than two years after the date of this Act's enactment, to promulgate a final standard regulating worker exposure to diacetyl that contains the worker protection provisions in the interim standard, a short term exposure limit, and a permissible exposure limit that does not exceed the lowest feasible level. Requires that the final standard apply to all facilities where diacetyl is processed or used.

Requires such standards to provide no less protection than the recommendations contained in the National Institute of Occupational Safety and Health (NIOSH) Alert "Preventing Lung Disease in Workers Who Use or Make Flavorings" and to include specified requirements for: (1) engineering, work practice controls, and respiratory protection to minimize exposure to diacetyl; (2) a written exposure control plan that will indicate specific measures the employer will take to minimize employee exposure; (3) airborne exposure assessments; (4) medical surveillance for workers and referral for prompt medical evaluations; (5) protective equipment and clothing for workers; and (6) the provision of written safety and health information and training to employees.

Requires such standards to provide no less protection than the recommendations contained in the National Institute for Occupational Safety and Health (NIOSH) Alert "Preventing Lung Disease in Workers Who Use or Make Flavorings" and to include specified requirements for: (1) engineering, work practice controls, and respiratory protection to minimize exposure to diacetyl; (2) a written exposure control plan that will indicate specific measures the employer will take to minimize employee exposure; (3) airborne exposure assessments; (4) medical surveillance for workers and referral for prompt medical evaluations; (5) protective equipment and clothing for workers; and (6) the provision of written safety and health information and training to employees.

Requires NIOSH to study and report to the Occupational Safety and Health Administration (OSHA) on food flavorings that may be used as substitutes for diacetyl.