The use of flavors will possibly cause confusion because with the new regulation, the presence of the flavor within the plant has a different exposure aspect than the flavor used in a food or beverage.
Flavors are so strong that the tiny amounts of the flavoring materials within the solvent system are extremely low and the final intended use is considered Generally Recognized as Safe by the Food and Drug Administration. So powerful are flavor components that some are perceived in parts per trillion (a desktop versus the map of the U.S. including Alaska), parts per billion (a drop of water in the whole body of a 747) or the weakest a part per million (an inch square postage stamp in a football field). These levels are obviously well below expected toxicity levels. In fact, flavors are so strong if we tried to taste them we would spit them out and could not even get them past our lips.
However, the flavor in its pure concentrated form can be harmful. The flavor should not be splashed in your eyes, it should not be ingested straight, and it should not be in direct contact with your skin. As silly as this sounds, these are the kinds of things the new OSHA regulation is meant to address.
In the future some flavors might have trace components that need to be labeled as dangerous. The findings upon which these conclusions are based represent repeated exposures and not one time accidents.
Nothing has changed, the flavors we love are still the same. Remember the flavor is a small component of your final system, therefore as I indicated above, the regulation most likely does not pertain to your retail product. In addition, safety has nothing to do with the source of the components. Natural or Organic compliant components can be hazardous just as well as their Synthetic counterparts because it is the chemicals that matter, and remember we, and the world around us are all made of chemicals.