Evaluation of Subjective Thermal Strain in Different Kitchen Working Environments Using Subjective Judgment Scales

Haruyama, Yasuo; Muto, Takashi; Matsuzuki, Hiroe; Ito, Akiyoshi; Tomita, Shigeru; Muto, Shigeki; Haratani, Takashi; Seo, Akihiko; Ayabe, Makoto; Katamoto, Shizuo

doi:10.2486/indhealth.48.135

Cited by 20 publications

(19 citation statements)

References 12 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The subjects in this study were 991 workers aged from 17 to 68 yr old in 126 kitchen facilities, which included 103 primary schools (578 workers, 58.3%), 17 hospitals (343 workers, 34.6%), and 6 restaurants (70 workers, 7.1%) in central Japan. The 126 kitchen facilities were recruited from a list that they were compiled by occupational doctors and researchers of this study, as previously reported 19 , 30 ) . All the schools were public schools, and 81 of them were located in the Chubu region, while 22 were located in the Tokyo metropolitan area.…”

Section: Methodsmentioning

confidence: 99%

“…The survey on kitchen facilities included: the output of meals per day, size and type of kitchen, type of floor state (dry, semi-wet, or wet), type of main heat (electric or gas), and type of kitchen (school, hospital-affiliated nursing homes, and restaurant 19 , 30 ) . All administrators of the 126 kitchens answered the questionnaire on kitchen facilities.…”

Section: Methodsmentioning

confidence: 99%

“…The variables of the survey were re-categorized according to our previous studies 19 , 30 ) as follows: age (<35/35~55/55≤yr), BMI (<25/25≤kg/m 2 ), years of employment (<3/3≤yr), working hours (<8/8/8≤hr), working system (regular/part-time), shift (day shift/split shift/other), type of main job (cooking/washing up/other), production level (<750/750≤meals per day), size of kitchen (<200/200≤m 2 ), and type of floor state (wet/semi-dry/dry).…”

Section: Methodsmentioning

confidence: 99%

See 2 more Smart Citations

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

et al. 2014

Self Cite

View full text Add to dashboard Cite

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.

show abstract

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

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

et al. 2014

Self Cite

View full text Add to dashboard Cite

show abstract

“…Semi-dry or dry floor processing systems to reduce the workloads of kitchen workers have been introduced 28) . Electric kitchens are also considered to improve the work environment and to reduce the physical workload of kitchen workers in Japan [29][30][31] . It is also considered that electric kitchens have safety benefits for workers because the surface of cooking devices is not heated itself by induction heating systems.…”

Section: Introductionmentioning

confidence: 99%

Risk Factors for Frequent Work-related Burn and Cut Injuries and Low Back Pain among Commercial Kitchen Workers in Japan

et al. 2013

Self Cite

View full text Add to dashboard Cite

This study investigated risk factors for frequent work-related burn and cut injuries and low back pain (LBP) among kitchen workers including personal, work-related and environmental factors. Subjects were 991 kitchen workers in 103 schools, 17 hospitals and nursing homes, and 6 restaurants in central Japan. A cross-sectional survey was carried out using a structured selfadministered questionnaire. Logistic regression models were used to examine associations between frequent injuries/LBP and risk factors. The effective response rate was 75.1% (n=744), the mean age was 40.7 (SD 11.7) and 77.2% were female. Burn injury was associated with a smaller kitchen (OR 1.94; 95%CI, 1.13-3.33), and gas kitchens rather than electric kitchens (OR 2.30; 95%CI, 1.17-4.52). LBP was associated with female gender (OR 2.46; 95%CI, 1.37-4.43), high body height (>160 cm) (OR 2.03; 95%CI, 1.22-3.36), and large number of meals produced per person (≥150 meals) (OR 1.83; 95%CI, 1.12-3.00). The results of this study suggest that securing adequate work space and introducing electric kitchen systems may reduce the risk to kitchen workers, as well as the importance of adequate height of cooking equipment and selecting an appropriate volume of meals to produce per person to prevent LBP in kitchen workers.

show abstract

“…Heat and humidity generated from cooking equipment can result in the ambient temperature within the kitchen reaching up to 30 °C (Haruyama et al 2010;Maguire and Howard 2001). These high ambient temperatures within the kitchen have been recorded as being the highest during the busiest times for customer service (i.e., lunch, dinner) (Maguire and Howard 2001).…”

Section: Introductionmentioning

confidence: 99%

Can common finishing treatments used in chef jacket fabrics improve protection against scald injury?

2017

View full text Add to dashboard Cite

Chefs and other food preparation workers are at a high risk of scald injuries from hot liquids. Chefs’ clothing has the potential to act as a protective barrier between the skin and the thermal hazard. Although, impermeable barriers coupled with an insulating layer of fabric tend to offer the greatest protection against hot liquid penetration, the potential for heat strain and discomfort to workers may make them impractical in the kitchen environment. This study examined the effects of common finishing treatments used in chef jacket fabrics and the impact of layers on the protection offered against hot water burn injuries. The Teflon® treated fabrics offering combined stain and water repellency, provided the greatest protection with the lowest absorbed energy and longest times to second degree burn injury compared with the other finishes (i.e., regular, water repellent and soil release). Findings also showed that in most cases, increasing the number of layers improved protection provided by the fabric systems, with the Teflon® finished fabrics providing the highest protection against scald injuries as fabric layers increased.

show abstract

Evaluation of Subjective Thermal Strain in Different Kitchen Working Environments Using Subjective Judgment Scales

Cited by 20 publications

References 12 publications

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

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

Risk Factors for Frequent Work-related Burn and Cut Injuries and Low Back Pain among Commercial Kitchen Workers in Japan

Can common finishing treatments used in chef jacket fabrics improve protection against scald injury?

Contact Info

Product

Resources

About