Burn and Cut Injuries Related to Job Stress among Kitchen Workers in Japan

Abstract

To clarify the correlation between kitchen work-related burns and cuts and job stress, a self-administered questionnaire survey was conducted involving 991 kitchen workers among 126 kitchen facilities. The demographics, condition of burns and cuts, job stress with the Brief Job Stress Questionnaire (BJSQ), health condition, and work-related and environmental factors were surveyed. Multiple logistic regression models and trend tests were used according to quartiles (Q1, Q2, Q3, and Q4) of each sub-scale BJSQ. After adjustment for potential confounding variables, burns/cuts were associated with a higher score category (Q4) of job demands (OR: 2.56, 95% CI: 1.10–6.02/OR: 2.72, 95% CI: 1.30–5.69), psychological stress (OR: 4.49, 95% CI: 2.05–9.81/OR: 3.52, 95% CI: 1.84–6.72), and physical stress (OR: 2.41, 95% CI: 1.20–4.98/OR 2.16, 95% CI: 1.16–4.01). The ORs of the burn/cut injures increased from Q1 to Q4 with job demands (p for trend = 0.045/0.003), psychological stress (p for trend<0.001/0.001), and physical stress (p for trend = 0.006/0.005), respectively. These findings suggest that kitchen work-related burns and cuts are more likely to be correlated with job stress, and the higher the job stress score, the higher the frequency of burns and cuts among kitchen workers.

Cooking processes and occupational accidents in commercial restaurant kitchens

“…Occupational accident analysis in various industries is a crucial process in developing preventative policies (Jeong, 1997(Jeong, , 1998Ahn et al, 2006;Lee and Jeong, 2009;Buchanan et al, 2010;Haruyama et al, 2014). Strategies for accident prevention should be in reasonable agreement with significant variables of occupational accidents (Jeong, 1999).…”

“…In various countries, restaurants employ a large number of people, and many of these employers are young workers under 20 years of age (Teo et al, 2009;Kokane and Tiwari, 2011;Huang et al, 2012;California Department of Industrial Relations, 2012;Haruyama et al, 2014). However, kitchen work requires long hours of work in a limited space with inconsistent workload.…”

“…Furthermore, tasks in kitchens involve machinery with sharp blades for slicing or grinding, and are exposed to risks of explosion due to gas used in heating processes (Haruyama et al, 2014). Hazardous and dangerous substances can cause injury or illness if people come into contact with them or do not use them properly (California Department of Industrial Relations, 2012;HSE, 2015).…”

Characteristics of Occupational Accidents in Korean, Chinese, Japanese and Western Cuisine Restaurants

“…Occupational accident analysis is a pivotal process in developing preventive policies. Recently, efforts to analyze these accidents over diverse industries and workers have helped identify similar properties among certain groups of workers, such as cooks and hotel employees (Courtney et al, 2006;Gleeson, 2001;Haruyama et al, 2014;Teo, Goon, Siang, Lin, & Koh, 2009).…”

“…Also, food service personnel who must routinely carry heavy boxes can develop musculoskeletal problems. Hazardous and dangerous substances can cause injury or illness if people come into contact with them or do not use them properly (Courtney et al, 2006;Haruyama et al, 2014;International Labour Organization [ILO], 2011; Kokane & Tiwari, 2011).…”