ILO Home
Go to the home page
Site map | Contact us Franšais | Espa˝ol

CISDOC database

Document ID (ISN)112514
CIS number 12-0339
ISSN - Serial title 0019-8366 - Industrial Health
Year 2011
Convention or series no.
Author(s) Matsuzuki H., Ito A., Ayabe M., Haruyama Y., Tomita S., Katamoto S., Muto T.
Title The effects of work environments on thermal strain on workers in commercial kitchens
Bibliographic information Sep. 2011, Vol.49, No.5, p.605-613. Illus. 33 ref.
Internet access The_effects_of_work_environments_[INTERNET_FREE_ACCESS] [in English]
Abstract The purpose of this cross-sectional study was to examine the effect of working environments in various kinds of commercial kitchens on the thermal strain of kitchen workers. Data collection was performed during busy times in eight commercial kitchens in Japan. Measured environmental variables were air temperature, radiant heat index, wet bulb globe thermometer index (WBGT) in front of the cookers, ambient temperature, and estimated ambient WBGT around the workers. The thermal strain on workers was evaluated by fluid loss, body temperatures, heart rate and amount of physical activity. The work environments were affected by the kitchen spaces, cooling devices, heating methods and heat sources. However even in midsummer, when environmental temperatures were controlled adequately, estimated ambient WBGTs around workers were below the occupational exposure limit. Overall, work environments and thermal strain on workers in commercial kitchen were not severe.
Descriptors (primary) Japan; hot workplaces; cooking; conditions of work; heat load; restaurants
Descriptors (secondary) pulse rate; physical workload; sweat rate; cross-sectional study; WBGT index
Document type D - Periodical articles
Subject(s) Commerce, services, offices
Occupational physiology
Heating, ventilation and climate
Broad subject area(s) Physiology, ergonomics
Physical hazards
Browse category(ies) Hotels and restaurants
Heat and cold