The aim of the study is to evaluate the occupational risks among food service workers and cooks. During the occupational risks assessment the following risk factors must be evaluated: musculoskeletal disorders, chemical risk (cleaning kitchen work surface, dishes, utensils ecc.) biological risk (contact with foods or biological agents) cancerogenic risk (by baking smoke inhalation), and psycho-social stress. In this study the preventive measures and protective equipment to prevent health hazards for these workers have been evaluated (i.e. aspiration hood, adapted ventilation, chosen of less harmful methods of baking, ecc.). In particular the performance of rigid behavioural norms and hygienic procedures is very important for cooks and food service workers to reduce the risk of occupational infections.

C FILIPPELLI, VERSO MG, V AMICARELLI, M DI FAMIANI, G TOMEI, B PIMPINELLA, et al. (2008). Mense e personale addetto alle cucine: valutazione dei rischi occupazionali. ANNALI DI IGIENE MEDICINA PREVENTIVA E DI COMUNITÀ, 20:1, 57-67.

Mense e personale addetto alle cucine: valutazione dei rischi occupazionali

VERSO, Maria Gabriella;
2008-01-01

Abstract

The aim of the study is to evaluate the occupational risks among food service workers and cooks. During the occupational risks assessment the following risk factors must be evaluated: musculoskeletal disorders, chemical risk (cleaning kitchen work surface, dishes, utensils ecc.) biological risk (contact with foods or biological agents) cancerogenic risk (by baking smoke inhalation), and psycho-social stress. In this study the preventive measures and protective equipment to prevent health hazards for these workers have been evaluated (i.e. aspiration hood, adapted ventilation, chosen of less harmful methods of baking, ecc.). In particular the performance of rigid behavioural norms and hygienic procedures is very important for cooks and food service workers to reduce the risk of occupational infections.
2008
Settore MED/44 - Medicina Del Lavoro
C FILIPPELLI, VERSO MG, V AMICARELLI, M DI FAMIANI, G TOMEI, B PIMPINELLA, et al. (2008). Mense e personale addetto alle cucine: valutazione dei rischi occupazionali. ANNALI DI IGIENE MEDICINA PREVENTIVA E DI COMUNITÀ, 20:1, 57-67.
File in questo prodotto:
File Dimensione Formato  
mense e personale addetto alle cucine.pdf

accesso aperto

Dimensione 101.17 kB
Formato Adobe PDF
101.17 kB Adobe PDF Visualizza/Apri

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10447/37948
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 1
  • ???jsp.display-item.citation.isi??? ND
social impact