Occupational injury among cooks and food service workers in the healthcare sector

Alamgir, Hasanat; Swinkels, Helena; Yu, Shicheng; Yassi, Annalee

doi:10.1002/ajim.20475

Cited by 32 publications

(26 citation statements)

References 15 publications

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“…Workers in food preparation and serving amassed the second highest percentage of injuries, this occupation include: cooks, food preparation workers; bartenders, waiters and waitresses; food servers and dishwashers. The results presented here are consistent with previous studies in which STF are one of the most common injuries in food services (Filiaggi and Courtney 2003, Courtney et al 2005, Wellman et al 2005, Alamgir et al . 2007, Bureau of Labor Statistics 2007).…”

Section: Discussionsupporting

confidence: 93%

Non-fatal occupational falls on the same level

Yeoh

Lockhart

2013

Ergonomics

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The purpose of this study was to describe antecedents and characteristics of same level fall injuries. Fall incidents and costs were compiled from the Bureau of Labor Statistics and other sources from 2006–2010. This study indicated that over 29% of “fall on same level” injuries resulted in 31 or more workdays lost. The major source of injury was “floors, walkways or ground surfaces” and the most affected body parts were the lower extremities and the trunk. In regards to gender and age, female workers had the highest risk of falls, while advancing age coincided with an increase in incidence rates. Overall, workers in the health care and social assistance industry, the transportation and warehousing industry, and the accommodation and food services industry had the highest risk for “fall on same level” injuries. Furthermore, the overall compensation cost increased 25% from 2006–2009. Along with existing evidence, these results may facilitate the design and implementation of preventative measures in the workplace and potentially reduce fall-related compensation costs.

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Section: Discussionsupporting

confidence: 93%

Non-fatal occupational falls on the same level

Yeoh

Lockhart

2013

Ergonomics

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“…The majority of kitchen workers in this study were female, as in previous studies about injuries in this occupation 3,8,15) . Islam et al showed that female workers had a greater risk of injuries such as musculoskeletal injury, sprains and burns compared to males in various jobs like educational services, janitors and cashiers in the US 13) .…”

Section: Discussionmentioning

confidence: 51%

“…Burn and cut injuries were reported to be the Industrial Health 2013, 51, 297-306 second and third leading causes of injuries in workers in hospital emergency departments in the United States (US) 1) , catering workers in Ireland 2) and kitchen workers in Canada 3) . Work-related burn injuries accounted for 42.5%…”

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

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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.

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“…The information that is collected is used for health promotion, case management, research and evaluation for the purposes of improving the health of BC's health care workforce. With respect to research, information obtained from this database has been published in several well recognized journals [Alamgir et al, 2007a[Alamgir et al, ,b, 2008.…”

Section: Workplace Health Indicator Tracking and Evaluation (White Tmmentioning

confidence: 99%

Near miss and minor occupational injury: Does it share a common causal pathway with major injury?

Alamgir¹,

Yu²,

Gorman³

et al. 2008

American J Industrial Med

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Occupational injury among cooks and food service workers in the healthcare sector

Abstract: Prevention policies should be developed to reduce the hazards present in the workplace to promote safer work practices for cooks and food service workers.

Cited by 32 publications

References 15 publications

Non-fatal occupational falls on the same level

Non-fatal occupational falls on the same level

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

Near miss and minor occupational injury: Does it share a common causal pathway with major injury?

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