Occupational health problems of highway restaurant workers of Pune, India

Abstract

To meet the ever-increasing demand for new cuisines, the catering industry in India is becoming more prominent day by day. According to a recent estimate, more than two million restaurants are now dominating the present scenario of the Indian catering industry. The health hazards in restaurants vary according to the place that a worker is employed. The hazards among kitchen staff include several different types of accidents such as burns from deep fryers, slipping on grease and cuts from knives, whereas musculoskeletal disorders are more common among waiters and helpers who usually bear load. The present cross-sectional study included 127 workers from 15 restaurants and dhabas situated at Pune-Mumbai high way. Interview technique followed by clinical examination was the tool for data collection. Musculoskeletal symptoms such as low back pain, fatigue, body ache and pain in limbs were present in 18 (14.2%) of the workers. Gastrointestinal complaints such as heartburn, abdomen pain, stomatitis, etc. were reported by 12 (9.4%) subjects, while skin-related symptoms, such as itching and discoloration were reported in 12 (9.4%) subjects. Seventy-three (57.5%) of the subjects were free from any symptoms.

Cooking processes and occupational accidents in commercial restaurant kitchens

“…Also, musculoskeletal problems may exist among kitchen workers who routinely carry heavy objects (Chyuan et al, 2004;Ahn et al, 2006;Kokane and Tiwari, 2011). 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).…”

“…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.…”

“…Kitchen works vary according to the place that a worker is employed (Kokane and Tiwari, 2011). In the case of smaller restaurants, kitchens require cooks to take up various tasks such as preparing and cooking food, handling and storing ingredients, and cleaning and keeping maintenance of the kitchen area (ILO, 2011;California Department of Industrial Relations, 2012).…”

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

“…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).…”

The Impact of Fatalistic Beliefs of Employees in Accommodation Companies Regarding Occupational Accidents on Burnout

“…In line with these categories, accommodation businesses included in this research are in the "less hazardous" class. However, the risk of high occupational accidents in kitchens, housekeeping, restaurants and bars and technical service departments (Tiwari, 2015;Kokane & Tiwari, 2011;Teo et al, 2009;Suzman et al, 2001) is the main reason why this research has been conducted in these departments. Factors like temperature, humidity, vibration, noise and the environment can physically harm people (burning, skinning, and cutting themselves or freezing), especially in food and drink departments, kitchen, floor services or laundry in the hotel enterprises.…”