This is a difficult situation, and one that your employer may not take seriously. It's possible that they don't have a way to accommodate your issues, but I don't know much about your work environment. Obviously moving you to another work area would be ideal, but would or could they do that? If not, you might be stuck having to wear a K95-type mask at work to avoid breathing any particles, but they still could end up on your skin. Another alternative is searching for a new job.

Here you go:  

This is an interesting theory, but it’s important to note that Ozempic, while it does slow digestion, doesn’t change the body’s immune response to gluten in individuals with celiac disease. Even if symptoms seem reduced, the immune system is still triggered, which can cause the same long-term damage to the intestines, regardless of symptom severity. Regarding sourdough bread, while it may have lower levels of gluten depending on how it’s made, it’s still not safe for people with celiac disease unless it’s explicitly gluten-free. The immune response to gluten in celiac disease is triggered by even tiny amounts of gluten, so adhering strictly to a gluten-free diet is essential for health and healing. If you suspect Ozempic or other factors are influencing your symptoms, it might be worth discussing with your healthcare provider or a specialist to ensure you’re fully addressing your health needs.

This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. Re: tTG-IgA:    

Most antibody tests for celiac don’t report a zero because of the way the tests work.  The lowest reportable value is usually <# (# being the lowest quantifiable value for that particular lab’s test).  Values can and should eventually decrease into the normal range.  So for the lab used for your son, a 9 would be considered normal. A grain of wheat will not trigger the same response as a full bowl of spaghetti. Most biological reactions follow a dose response curve - the larger the dose, the larger the response - in that particular person. The intestines can be attacked and antibody levels can increase without symptoms.  Also, acute symptoms from a one time “glutening” can happen without antibody levels increasing. The severe acute reactions that some people have within minutes to hours after ingesting gluten appear to be due to cytokines. I call myself a supersensitive but silent celiac.  I never had obvious symptoms but was tested because I get migraines and my doctor thought there might be a connection.  I do have less fatigue now that I am gluten free.  Still get the occasional migraine unfortunately. I started my gluten free diet by avoiding things with obvious gluten ingredients,  Antibody levels went down but one was still above normal.  Then I only ate processed foods labeled gluten free. That antibody level decreased more but was still above normal.  Now I eat processed foods that are certified gluten free or small amounts of a few items labeled gluten free from very reputable companies and all my antibody levels are in the normal ranges. The stubborn antibody level rose above normal once, I stopped using gluten free flour from a reputable company and it went back down to normal. It would almost be easier if I DID react obviously to gluten.  Then I’d know what foods to avoid, instead of relying on once a year blood tests.