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CIS 12-0113 Elsler D., Heyer A., Kuhl K., Eeckelaert L., eds.
How to create economic incentives in occupational safety and health: A practical guide
This guide on economic incentives schemes is intended to serve as a practical and user-friendly guide to help incentive providers to create or optimize their own programmes. Incentives schemes should not only reward past results of good OSH management (such as low accident numbers), but should also reward specific prevention efforts that aim to reduce future accidents and ill-health. Therefore the expert group suggested the development of compilations of innovative and evidence-based preventive solutions, starting with the three sectors construction, health care and restaurants/catering.
European Agency for Safety and Health at Work, Gran Vía 33, 48009 Bilbao, Spain, Dec. 2011. 32p. Illus. 12 ref.
How_to_create_economic_incentives_in_OSH_[INTERNET_FREE_ACCESS] [en inglés]

CIS 12-0339 Matsuzuki H., Ito A., Ayabe M., Haruyama Y., Tomita S., Katamoto S., Muto T.
The effects of work environments on thermal strain on workers in commercial kitchens
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.
Industrial Health, Sep. 2011, Vol.49, No.5, p.605-613. Illus. 33 ref.
The_effects_of_work_environments_[INTERNET_FREE_ACCESS] [en inglés]

CIS 12-0289 Verma S.K., Lombardi D.A., Chang W.R., Courtney T.K., Huang Y.H., Brennan M.J., Mittleman M.A., Ware J.H., Perry M.J.
Rushing, distraction, walking on contaminated floors and risk of slipping in limited-service restaurants: A case-crossover study
This nested case-crossover study examined the association between rushing, distraction and walking on a contaminated floor and the rate of slipping, and whether the effects varied according to weekly hours worked, job tenure and use of slip-resistant shoes. At baseline, workers from 30 limited-service restaurants in the United States reported average work hours, average weekly duration of exposure to each transient risk factor and job tenure at the current location. Use of slip-resistant shoes was determined. During the following 12 weeks, participants reported weekly their slip experience and exposures to the three transient exposures at the time of slipping. Among 396 participants providing baseline information, 210 reported one or more slips with a total of 989 slips. Rate of slipping was 2.9 times higher when rushing as compared to working at a normal pace. Rate of slipping was also significantly increased by distraction (relative risk (RR) 1.7) and walking on a contaminated floor (RR 14.6). Use of slip-resistant shoes decreased the effects of rushing and walking on a contaminated floor. Rate ratios for all three transient factors decreased as job tenure increased.
Occupational and Environmental Medicine, Aug. 2011, Vol.68, No.8, p.575-581. Illus. 31 ref.
Rushing_distraction_walking_on_contaminated_floors_[BUY_THIS_ARTICLE] [en inglés]

CIS 11-0678 Wong T.W., Wong A.H., Lee F.S., Qiu H.
Respiratory health and lung function in Chinese restaurant kitchen workers
The objective of this study was to measure air pollutant concentrations in Chinese restaurant kitchens using different stove types, and to assess their influence on workers' respiratory health. 393 kitchen workers from 53 Chinese restaurants in Hong Kong were surveyed over 16 months: 115 workers from 21 restaurants using only electric stoves and 278 workers from 32 restaurants using only gas stoves. Workers were interviewed about their respiratory symptoms and had their lung function tested. Concentrations of nitric oxide (NO), nitrogen dioxide (NO2), carbon monoxide (CO), carbon dioxide (CO2), methane (CH4), non-methane hydrocarbons (NMHC), total volatile organic compounds (TVOC) and fine particulate matter (PM2.5) were measured using portable monitors and air-bag sampling. Temperature and noise levels were assessed. Median concentrations of NO, NO2 and CO were 7.4, 1.5 and 1.6 times higher in gas-fuelled kitchens than in electric ones and average concentrations of PM2.5 and TVOC were 81% and 78% higher, respectively. Differences were smaller for CH4 and NMHC. Electricity-run kitchens were 4.5°C cooler and 9 dBA less noisy than gas-fuelled ones. Workers using electric cookers had significantly better lung function than their gas-using counterparts and their mean FEV1 and FVC values were 5.4% and 3.8% higher, respectively, after adjustment for confounders. Wheeze, phlegm, cough and sore throat were more prevalent in workers using gas. The adjusted OR for having phlegm regularly was significantly higher. The poorer lung function and higher prevalence of respiratory symptoms among workers in gas-fuelled kitchens compared to those in electricity-powered kitchens may be associated with exposure to higher concentrations of toxic air pollutants generated during gas cooking.
Occupational and Environmental Medicine, Oct. 2011, Vol.68, No.10, p.746-752. Illus. 24 ref.

CIS 11-0013 Kriebel D., Jacobs M.M., Markkanen P., Tickner J.
Lessons learned - Solutions for workplace safety and health
This report presents six case studies that illustrate systemic failures to protect workers, communities and the environment such as: immigrant workers killed and severely burned in house fires caused by the chemicals used to refinish wood floors; health care workers, hotel housekeepers, as well as meat and poultry workers disabled by back injuries and other musculoskeletal strain from long hours of awkward postures and repetitive movements; long and avoidable delays in the scientific and legal proceedings used to set health standards protecting workers from cancer-causing chemicals. The report identifies seven high-priority strategies for making workplaces safer. While improved regulations and enforcement are clearly needed, there are many other opportunities to improve workers' health and safety. A key conclusion is that work-related injury and illnesses could be prevented if chemicals, production processes and technologies were designed with worker health in mind. "Prevention through design" initiatives are now being used to design buildings that eliminate hazards and make jobs, products, and materials inherently safer.
Lowell Center for Sustainable Production, University of Massachusetts Lowell, One University Ave., Kitson 210, Lowell, MA 01854, USA, 2011. iii, 129p. Illus. Bibl. Ref. Price: USD 40.00. Downloadable version free of charge.
Lessons_learned.pdf [en inglés]


CIS 11-0788 Eeckelaert L., Willems F.
Ergonomics in canteen kitchens
L'ergonomie dans les grandes cuisines [en francés]
This article describes the main musculoskeletal hazards faced by workers in enterprise canteen kitchens. It includes several recommendations aimed at avoiding these hazards and limiting injuries caused by physical work overload.
Prevent Focus, Sep. 2010, p.4-10. Illus.

CIS 11-0742 Haukka E., Pehkonen I., Leino-Arjas P., Viikari-Juntura E., Takala E.P., Malmivaara A., Hopsu L., Mutanen P., Ketola R., Virtanen T., Holtari-Leino M., Nykänen J., Stenholm S., Ojajärvi A., Riihimäki H.
Effect of a participatory ergonomics intervention on psychosocial factors at work in a randomised controlled trial
The objective of this study was to assess the effect of a participatory ergonomics intervention on psychosocial factors among kitchen workers. It was conducted in the form of a cluster randomised controlled trial involving 504 workers in 119 municipal kitchens in four cities in Finland, from 2002 to 2005. The kitchens were randomised to 59 intervention and 60 control groups. The intervention lasted 11-14 months and was based on the workers' active participation in work analysis, planning and implementing the ergonomic changes aimed at decreasing the physical and mental workload. Mental stress, mental strenuousness of work, hurry, job satisfaction, job control, skill discretion, co-worker relationships and supervisor support were measured. Data were collected by questionnaire at baseline, at the end of the intervention, and at a 12-month follow-up. At the end of the intervention, the odds ratio (OR) of job dissatisfaction for the intervention group as compared with the control group was 3.0, of mental stress 2.3 and of poor co-worker relationships 2.3. At the 12-month follow-up, the OR of job dissatisfaction was 3.0. Analysis of the independent and joint effects of the intervention and unconnected organisational reforms showed that adverse changes were accentuated among those with exposure to both. No favourable effects on psychosocial factors at work were found. The adverse changes were due to a joint effect of the intervention and unconnected organisational reforms. The findings do not support the usefulness of this kind of intervention in changing unsatisfactory psychosocial working conditions.
Occupational and Environmental Medicine, Mar. 2010, Vol.67, No.3, p.170-177. Illus. 40 ref.

CIS 11-0426 Verma S.K., Chang W.R., Courtney T.K., Lombardi D.A., Huang Y.H., Brennan M.J., Mittleman M.A., Perry M.J.
Workers' experience of slipping in U.S. limited-service restaurants
This study examines the experience of limited-service restaurant workers with slipping, their use of slip-resistant shoes, and their floor-cleaning practices. A total of 475 workers from 36 limited-service restaurants in six States of the United States participated in a 12-week prospective cohort study on slipping in the workplace. At baseline, participants completed a survey that gathered information about their demographics, perceptions of floor slipperiness, use of slip-resistant shoes, floor cleaning practices, and number of slips experienced in the previous four weeks. During the subsequent 12 weeks, participants reported their slip experience weekly. Restaurant managers reported kitchen floor cleaning protocols and shoe policies. The overall rate of slipping during the 12 weeks of the prospective study was 0.44 slips per 40 work hours. The mean of the individual rate of slipping varied among the restaurants from 0.02 to 2.49 slips per 40 work hours, a rate ratio of more than 100 among the restaurants with the highest and the lowest rate of slipping. Such a large variation suggests that some restaurants are better able to control slipping than others. The highest numbers of slips were reported in the sink and fryer areas, which were also identified by restaurant workers as being the most slippery. Liquid and grease were reported as floor contaminants in over 70% of the slips. In restaurants where slip-resistant shoes were provided by the employer, 91% of participants wore them; whereas if they were neither provided nor encouraged, only 53.5% wore them. Use of enzyme-based floor cleaners was widespread (25/36). In these restaurants, however, 62% of the participants who were responsible for cleaning floors reported using hot/warm water, thus violating the manufacturer's cold water floor cleaning protocol. These findings suggest that focused prevention efforts based on practices from restaurants with low rates of slipping could decrease slipping hazards.
Journal of Occupational and Environmental Hygiene, Sep. 2010, Vol.7, p.491-500. Illus. 25 ref.

CIS 11-0208 Minkler M., Lee P.T., Tom A., Chang C., Morales A., Liu S.S., Salvatore A., Baker R., Chen F., Bhatia R., Krause N.
Using community-based participatory research to design and initiate a study on immigrant worker health and safety in San Francisco's Chinatown restaurants
Restaurant workers have among the highest rates of work-related illness and injury in the United States, but little is known about the working conditions and occupational health status of Chinese immigrant restaurant workers. Community-based participatory research was employed to study restaurant working conditions and worker health in San Francisco's Chinatown. A community/academic/health department collaborative was formed and 23 restaurant workers trained on research techniques and worker health and safety. A worker survey instrument and a restaurant observational checklist were collaboratively developed. The checklist was piloted in 71 Chinatown restaurants, and the questionnaire administered to 433 restaurant workers. Findings are discussed.
American Journal of Industrial Medicine, 2010, Vol.53, p.361-371. Illus. 51 ref.

CIS 11-0184 Krause N., Rugulies R., Maslach C.
Effort-rewards imbalance at work and self-rated health of Las Vegas hotel room cleaners
The objective of this study was to investigate the relationship between effort-reward-imbalance (ERI) at work and self-rated health (SF-36) among 941 Las Vegas hotel room cleaners (99% female, 84% immigrant). Data was subjected to logistic regression analyses, adjusting for age, health behaviour, physical workload and other potential confounders. 50% reported ERI and 60% poor or fair general health. Significant associations were found between ERI and all SF-36 health measures. Workers in the upper quartile of the efforts/rewards ratio were 2-5 times more likely to experience poor or fair general health, low physical function, high levels of pain, fatigue, and role limitations due to physical and mental health problems. The cross-sectional design limits causal interpretation of these associations. However, the development of interventions to reduce ERI and to improve general health among room cleaners deserves high priority considering that both high ERI and low self-rated health have predicted chronic diseases and mortality in prospective studies.
American Journal of Industrial Medicine, 2010, Vol.53, p.372-386. Illus. 81 ref.

CIS 10-0816 Premji S., Krause N.
Disparities by ethnicity, language, and immigrant status in occupational health experiences among Las Vegas hotel room cleaners
This study examined disparities in workers' occupational health experiences. A total of 941 unionized Las Vegas hotel room cleaners were surveyed about their experiences with work-related pain and with employers, physicians, and workers' compensation. Data were analyzed for all workers and by ethnicity, language, and immigrant status. Hispanic and English as second language (ESL) workers were more likely than their counterparts to report work-related pain and, along with immigrant workers, to miss work because of this pain. Hispanic, ESL, and immigrant workers were not consistently at a disadvantage with regard to their own responses to work-related pain but were so with respect to reported responses by workers' compensation, physicians, and employers. Implications of these findings are discussed.
American Journal of Industrial Medicine, Oct. 2010, Vol.53, No.10, p.960-975. 88 ref.

CIS 10-0355 Meenan R.T., Vogt T.M., Williams A.E., Stevens V.J., Albright C.L., Nigg C.R.
Economic evaluation of a worksite obesity prevention and intervention trial among hotel workers in Hawaii
The objective of this study was to evaluate a work, weight and wellness (3W) programme, a two-year randomized trial of a weight loss program delivered through Hawaii hotel worksites. Data on medical costs, absenteeism and productivity were obtained from the participating hotels. Findings are discussed. 3W's positive clinical outcomes did not translate into immediate economic benefit for participating hotels, although modest cost savings were observed in the trial's second year.
Journal of Occupational and Environmental Medicine, Jan. 2010, Vol.52, No.1S, p.S8-S13. 24 ref.

CIS 10-0354 Nigg C.R., Albright C., Williams R., Nichols C., Renda G., Stevens V., Vogt T.M.
Are physical activity and nutrition indicators of the checklist of health promotion environments at worksites (CHEW) associated with employee obesity among hotel workers?
Worksites provide opportunities to reach more than 60% of adults in the United States, including populations diverse in race, ethnicity, gender, age, occupation, income, and health status. Employers that provide worksite weight management interventions have the potential to reduce sick leave, health care costs, and workers compensation costs, and increase employee morale and worker efficiency. Hotels specifically, represent a broad cross-section of job categories, and most hotels are staffed and operated similarly around the world. This study tested the relationship between environmental factors in hotels and employees' body mass index (BMI). Subjects included 11,559 employees of 30 hotels in Hawaii. Findings are discussed. Overall, no logical pattern of association was found between workplace environmental factors and hotel employee BMI levels.
Journal of Occupational and Environmental Medicine, Jan. 2010, Vol.52, No.1S, p.S4-S7. 17 ref.


CIS 12-0346 Gore J., Beswick J., Rogers K.
Health and Safety Executive
A literature review of effective management of the risk of violence in licensed and retail premises arising from crime and disorder
This report details a comprehensive literature review covering the management and prevention of work-related violence in retail and licensed premises. This review enabled developing the Good practice toolkit on preventing violence in retail and licensed premises. Crime and disorder, together with the risk of violence to staff and customers, were seen as significant issues in licensed and retail premises. Drawing information from this review, psychologists from the Health and Safety Laboratory developed the toolkit in consultation with other stakeholders.
HSE Books, P.O. Box 1999, Sudbury, Suffolk CO10 2WA, United Kingdom, 2009, vi, 179p. Illus. Approx. 170 ref.
A_literature_review_of_effective_management_[INTERNET_FREE_ACCESS] [en inglés]

CIS 09-1258 Sjögren B., Barlow L., Weiner J
Ischemic heart disease among cooks, cold buffet managers, kitchen assistants, and wait staff
The objective of this study was to investigate the occurrence of ischaemic heart disease in a cohort of restaurant workers in Sweden, constituted from the data of the Swedish National Census of 1970. The cohort was followed from 1970 until 1995 and linked to the death registry. An increased risk due to ischaemic heart disease mortality was observed among kitchen workers, possibly related to air pollutants in these work environments.
Scandinavian Journal of Work, Environment and Health, 2009, No.7, Suppl.1, p.24-29. 37 ref.

CIS 09-1340 Ayres J.G., Semple S., MacCalman L., Dempsey S., Hilton S., Hurley J.F., Miller B.G., Naji A., Petticrew M.
Bar workers' health and environmental tobacco smoke (BHETSE): Symptomatic improvement in bar staff following smoke-free legislation in Scotland
The objective of this study was to examine changes in the health of bar workers after smoke-free legislation was introduced in Scotland. Bar workers were followed from before legislation introduction and at two months and one year after the introduction. Participants included 371 bar workers recruited from 72 bars. Of the 191 (51%) workers seen at the one-year follow-up, the percentage reporting respiratory symptoms fell from 69% to 57% and for sensory symptoms from 75% to 64%. As these improvements were seen in both non-smokers and smokers, smoke-free working environments may have potentially important benefits even for workers who smoke.
Occupational and Environmental Medicine, May 2009, Vol.66, No.5, p.339-346. Illus. 22 ref.

CIS 09-1138 Bondy S.J., Zhang B., Kreiger N., Selby P., Benowitz N., Travis H., Florescu A., Greenspan N.R., Ferrence R.
Impact of an indoor smoking ban on bar workers' exposure to secondhand smoke
To evaluate the impact of an indoor smoke-free law in Toronto, Canada, implemented June 2004, this study used a pre-post comparison design to assess secondhand smoke (SHS) exposure among 79 bar workers in Toronto and 49 bar workers in a control community, Windsor (no law change), at four times: pre-ban, and 1, 2, and 9 months post-ban. SHS exposure time and urinary cotinine level were substantially reduced in Toronto bar workers immediately after the ban by 94% (from 7.8 to 0.5 hours) and 68% (from 24.2 to 7.8 ng/mL), respectively. The reduction was sustained throughout follow-up. There was no change among Windsor bar workers. Compliance with the ban was high, and the ban led to a substantial reduction in SHS exposure.
Journal of Occupational and Environmental Medicine, May 2009, Vol.51, No.5, p.612-619. Illus. 33 ref.

CIS 09-210 Pehkonen I., Takala E.P., Ketola R., Viikari-Juntura E., Leino-Arjas P., Hopsu L., Virtanen T., Haukka E., Holtari-Leino M., Nykyri E., Riihimäki H.
Evaluation of a participatory ergonomic intervention process in kitchen work
This study evaluated a participatory ergonomic intervention process applied in 59 kitchens of schools, nursing homes and care centres in Finland. Workers participated in workshops, and generated and evaluated solutions to optimize musculoskeletal load in their work. An ergonomist initiated and supported the process. By the end of the programme, 402 improvements were implemented.
Applied Ergonomics, Jan. 2009, Vol.40, No.1, p.115-123. Illus. 38 ref.


CIS 11-0051 Gasparri F., Bottazzi M., Capocelatro F., Alhaique D., Chulvi B., Clavel A., Tremel G., Tramontano T.
Occupational diseases - Hundred and ten more "voices" to listen to
Malattie professionali - Centodieci "voce" in più cui dare ascolto [en italiano]
This issue of the journal is primarily devoted to emerging risks and occupational diseases. Topics addressed: newly-recognized occupational diseases in Italy; presentation of the Euro Worksafe portal for the monitoring occupational cancers; historical review of social protection of occupational diseases; actions undertaken by a Spanish trade union against the lack of protection from chemical hazards; most common hazards and occupational diseases in the hotel sector in Spain.
2087, Casa editrice Edit Coop, Via dei Frentani 4/A, 00185 Rome, Italy, Nov. 2008, Vol. X, No.8, p.1-31 (whole issue). Illus. Bibl.ref.

CIS 09-1339 Pan C.H., Chan C.C., Huang Y.L., Wu K.Y.
Urinary 1-hydroxypyrene and malondialdehyde in male workers in Chinese restaurants
This study assessed the exposure of restaurant workers to polycyclic aromatic hydrocarbons (PAHs) from cooking oil fumes (COFs) in Chinese restaurants. Two hundred and eighty eight male restaurant workers (171 kitchen and 117 service staff) of 19 restaurants in Taiwan participated in this study. Urinary 1-hydroxypyrene (1-OHP) measurements were used to indicate COF exposure, and urinary malondialdehyde (MDA) was adopted as an oxidative stress marker. Data were subjected to multiple regression analyses. Findings show that exposure to PAHs and oxidative stress was significantly higher in kitchen staff than in dining room service staff. Implications of these findings are discussed.
Occupational and Environmental Medicine, Nov. 2008, Vol.65, No.11, p.732-735. 27 ref.

CIS 09-1173 Haukka E., Leino-Arjas P., Viikari-Juntura E., Takala E.P., Malmivaara A., Hopsu L., Mutanen P., Ketola R., Virtanen T., Pehkonen I., Holtari-Leino M., Nykänen J., Stenholm S., Nykyri E., Riihimäki H.
A randomized controlled trial on whether a participatory ergonomics intervention could prevent musculoskeletal disorders
The objective of this study was to examine the efficiency of a participatory ergonomics intervention in preventing musculoskeletal disorders among kitchen workers. It involved 504 workers of 119 kitchens in Finland. Kitchens were randomized to intervention and control groups. The 11 to 14-month intervention guided the workers to identify strenuous work tasks and seek solutions for decreasing physical and mental workload. Altogether 402 ergonomic changes were implemented. Individual data on musculoskeletal pain, fatigue and sick leave were collected by means of questionnaires at baseline, every three months during the intervention and during a follow-up after one year. No systematic differences in any outcome variable were found between the intervention and control groups.
Occupational and Environmental Medicine, Dec. 2008, Vol.65, No.12, p.849-856. Illus. 42 ref.

CIS 09-969 Casteel C., Peek-Asa C., Greenland S., Chu L.D., Kraus J.F.
A study of the effectiveness of a workplace violence intervention for small retail and service establishments
The objective of this study was to evaluate the effectiveness of a robbery and violence prevention programme in small businesses in Los Angeles. Gas stations, stores, bars, restaurants and motels were enrolled between 1997 and 2000. Intervention businesses totaling 305 were provided training, programme implementation materials and recommendations for a comprehensive security programme. The 96 control businesses received neither training nor programme materials. Rate ratios comparing intervention to control businesses were 0.90 for violent crime and 0.81 for robbery. Results suggest that the workplace violence prevention programmes may reduce violent crime among high-risk businesses.
Journal of Occupational and Environmental Medicine, Dec. 2008, Vol.50, No.12, p.1365-1370. 20 ref.

CIS 09-607 Brasseur G., Martin S.
Hotel industry - Upheaval on all floors
Hôtellerie - Remue-ménage dans les étages [en francés]
There are 210,000 persons employed in the hotel industry in France. This collection of articles addresses the issue of the prevention of occupational hazards in this sector. Contents: standardization trends; measures adopted by a hotel in Paris; linen room work; efforts undertaken by a hotel in Corsica for the well-being of its employees; occupational health awareness programme for young workers of a hotel in the greater Paris area.
Travail et sécurité, Nov. 2008, No.689, p.16-27. Illus. 2 ref.

CIS 09-250
Health and Safety Executive
Managing work-related violence in licensed and retail premises
Aimed at owners and managers of retail and licensed premises, this booklet contains information and practical advice on how to assess and tackle the risk of violence to staff. The advice is based on interviews with persons who work in pubs, clubs and shops concerning their experience of tackling violence where they work, including measures that have helped combat the problem. Topics addressed: responsibilities of employers; hazard evaluation; reporting and recording of incidents; training of personnel; investigation into the causes of incidents.
HSE Books, P.O. Box 1999, Sudbury, Suffolk CO10 2WA, United Kingdom, Oct. 2008. 15p. [en inglés]

CIS 09-68 Larsson M., Boëthius G., Axelsson S., Montgomery S.M.
Exposure to environmental tobacco smoke and health effects among hospitality workers in Sweden - before and after the implementation of a smoke-free law
This study attempted to identify changes in exposure to tobacco smoke, as well as symptoms and attitudes among hospitality workers after the introduction of extended smoke-free workplace legislation in Sweden. A total of 91 volunteers working in casinos, bars and restaurants in Sweden participated in the study, among whom 71 out of 91 (14 smokers and 57 nonsmokers) also participated in the follow-up survey 12 months after the introduction of the smoking ban. Data concerning exposures to environmental tobacco smoke, smoking habits, respiratory symptoms and attitudes towards the ban were obtained by means of questionnaires. Participants were also subjected to a spirometry. Findings are discussed. The introduction of the smoke-free legislation was associated with a substantial reduction in respiratory symptoms, as well as reduced exposure to environmental tobacco smoke at work.
Scandinavian Journal of Work, Environment and Health, Aug. 2008, Vol.34, No.4, p.267-277. 45 ref.

CIS 08-1359 La protección de los trabajadores del sector de la hostelería, la restauración y el catering
Zakrila na raboteštite v hotelierstvoto, restorant'orstvoto i ketăringa [en búlgaro]
Skydda arbetstagare i hotell-, restaurang- och cateringsektorn [en sueco]
Beskyttelse af arbejdstagere i hotel- og restaurationsbranchen [en danés]
Arbeitnehmerschutz im Gastgewerbe [en alemán]
Prostasía tōn ergazoménōn ston kládo tōn xenodoheíōn, tōn estiatoríōn kai tēs trofodosías [en griego]
Protecting workers in hotels, restaurants and catering [en inglés]
Töötajate kaitse hotellides, restoranides ja toitlustuses [en estonio]
Hotelli-, ravintola- ja catering-alan työturvallisuus [en finlandés]
La protection des travailleurs du secteur de l'hôtellerie, de la restauration et des cafés [en francés]
A munkavállalók védelme a szállodákban, az éttermekben és a vendéglátásban [en húngaro]
Protezione dei lavoratori nel settore alberghiero, della ristorazione e del catering [en italiano]
Viešbučių, restoranų ir viešojo maitinimo įstaigų darbuotojų apsauga [en lituano]
Viesnīcu, restorānu un sabiedriskās ēdināšanas nozares darbinieku aizsardzība [en letón]
Protezzjoni tal-ħaddiema fil-Lukandi, ir-Ristoranti u l-Kejtering [en maltés]
Bescherming van werknemers in de horeca [en holandés]
Ochrona pracowników sektora hotelarskiego i gastronomicznego [en polonés]
Proteger os trabalhadores da hotelaria e restauração [en portugués]
Protecţia lucrătorilor din sectorul hoteluri, restaurante şi catering [en rumano]
Ochrana zamestnancov v hoteloch, reštauráciách a stravovacích službách [en eslovaco]
Varnost delavcev v dejavnosti hotelirstva in gostinstva [en esloveno]
Ochrana pracovníků v hotelových, restauračních a stravovacích službách [en checo]
The growing hotel, restaurant and catering sector (HORECA) employs more than 7.8 million, mostly young and low skilled people in the European Union. Typically, employees work long, irregular hours doing physically demanding work. This fact sheet summarizes a prevention report on the HORECA sector. The report provides an overview of occupational safety and health, draws an inventory of good practices and comments the main changes that the sector is undergoing from the business and employment standpoints.
European Agency for Safety and Health at Work,, 2008. 2p. Illus. 2 ref. [en plurilingüe]

CIS 08-1342 Jerez Torns D.
Percepción del riesgo de accidente de trabajo en hostelería
Hazard evaluations made by safety specialists do not always agree with hazard perceptions of workers. For this reason, a survey was conducted on workers' hazard perceptions in the hotel industry, a sector which is not considered to present high risks of severe or fatal accidents, but within which there exist a wide variety of tasks. Questionnaires were sent to the workers of 76 hotels all over Spain. Findings based on 611 responses are discussed.
Seguridad y Salud en el Trabajo, July 2008, No.48, p.24-36. Illus. 6 ref.

CIS 08-1350 Elsler D.
Protecting workers in hotels, restaurants and catering
The growing hotel, restaurant and catering sector (HORECA) employs more than 7.8 million, mostly young and low-skilled, people in the European Union. Typically, employees work long, irregular hours doing physically demanding work. The risks to workers' safety and health are many and varied, resulting from prolonged standing, carrying and lifting, exposure to high noise levels and working in too hot or cold environments. Workers also suffer cuts and burns, trips, slips and falls, and come into contact with dangerous substances. The work can be monotonous, stressful and draining. Nevertheless, employers and employees can work together to improve workplace safety and health. This prevention report on the HORECA sector highlights key risk prevention measures.
European Agency for Safety and Health at Work, Gran Vía 33, 48009 Bilbao, Spain, 2008. 163p. Illus. 71 ref. Price: EUR 20.00. Downloadable version free of charge. [en inglés]


CIS 08-367 Design of catering kitchens
Conception des cuisines de restauration collective [en francés]
The control of occupational hazards cannot be dissociated from quality control, toward which it contributes as well as towards the public image of the enterprise. The prevention of occupational accidents and diseases is all the more efficient, sustainable and profitable if it is integrated as far upstream as possible, namely during the design phase. Aimed at all parties involved in catering, the objective of this booklet is to help integrate occupational safety and health issues during the design or renovation of catering kitchens and to help choose solutions that also satisfy requirements with respect to the sanitary safety of food.
Institut national de recherche et de sécurité, 30 rue Olivier-Noyer, 75680 Paris Cedex 14, France, June 2007. 62p. Illus. 17 ref. Price: EUR 8.20.$FILE/visu.html?OpenElement [en francés]

CIS 08-222 Brasseur G.
Los ergónomos en la cocina
Les ergonomes en cuisine [en francés]
Temas tratados en este dossier sobre las mejoras ergonómicas en las cocinas de restaurantes: iniciativas derivadas de una colaboración entre los interlocutores sociales en una región francesa (Aquitania); ejemplos prácticos y comprobación de las mejoras ergonómicas realizadas en las cocinas de cuatro restaurantes de dicha región
Travail et sécurité, May 2007, No.673, p.20-30. Illus. 2 ref.$File/TS673page21.pdf?OpenElement [en francés]

CIS 08-227 Poy M., Aslanides M., Blanklejder A., Bocchicchio F.
Ministerio de trabajo, empleo y seguridad social
Acciones sobre empresas PyME nacionales de industria y servicios - Repertorio de recomandaciones ergonómicas: medidas sencillas y de bajo costo
Este documento presenta los resultados de una evaluación ergonómica de varias PYMES de los sectores de la industria y los servicios en Argentina. El análisis se efectuó sobre tres PYMES del sector industrial, a saber una fábrica de baterías, una fábrica de piezas para camiones y una empresa de fabricación de productos cosméticos personalizados, así como en dos empresas del sector servicios, un centro de llamadas y una empresa de restauración rápida. Se comentan los resultados y se aportan diversas recomendaciones ergonómicas dirigidas a minimizar los riesgos y mejorar las condiciones de trabajo
Superintendencia de Riesgos del Trabajo (SRT), Bartolomé Mitre 751, C1036AAM Ciudad Autónoma de Buenos Aires, Argentina, 2007. 113p. Illus. 41 ref.

CIS 07-1346 Bouchet H., Castel S., Chaney C., Mzabi M.I.
Pescaderos de ayer y de hoy
Poissonniers d'hier et d'aujourd'hui [en francés]
El oficio de pescadero ha evolucionado mucho con el curso de los años, al igual que las técnicas de pesca, los transportes de pescado, especialmente por el advenimiento de la congelación a bordo de los buques. Hoy en día, los pescaderos trabajan en pescaderías artesanales, en centros de media y gran distribución, en mercados, en empresas industriales, en comercios mayoristas, en empresas de catering y en restaurantes tradicionales. En esta ocupación, los accidentes de trabajo y las enfermedades profesionales pueden tener consecuencias variadas sobre la vida de la empresa. Los principales riesgos son las lesiones osteomusculares relacionadas con accidentes de trabajo (caídas, manutención defectuosa de cargas) o gestos repetitivos, lesiones y afecciones cutáneas (cortes, punturas, quemaduras, dermatitis de contacto, verrugas) y patologías cardiovasculares derivadas del trabajo prolongado en ambientes refrigerados. En un encarte se aporta una ficha medico-profesional sobre el trabajo de pescadero
Cahiers de médecine interprofessionnelle, 2nd Quarter 2007, Vol.47, No.2, p.117-127. 8 ref. + Insert 2p.

CIS 07-1157
Health and Safety Executive
Seguridad del gas en la restauración y la hostelería
Gas safety in catering and hospitality [en inglés]
Destinado a las personas involucradas en la explotación de restaurante y hoteles, esta nota propone directivas de buenas prácticas respecto de la instalación, la utilización y el mantenimiento de equipamientos de cocinas que funcionan con gas. En el sumario: responsabilidades de los propietarios de bienes arrendados, de las personas que explotan dichos bienes y de los instaladores de equipamientos ; reglamentación en vigor en el Reino Unido para las nuevas instalaciones y para las ya existentes; ventilación; equipamientos y cocinas móviles; alarmas para detectar la presencia de monóxido de carbono; sopletes; ventilación. Este documento sustituye al referenciado en CIS 03-1855
HSE Books, P.O. Box 1999, Sudbury, Suffolk CO10 6FS, United Kingdom, rev.ed., 2007. 12p. 10 ref. [en inglés]

CIS 07-1182
Health and Safety Executive
Ventilación de las cocinas en establecimientos de catering
Ventilation of kitchens in catering establishments [en inglés]
Esta nota informativa contiene consejos sobre las instalaciones de ventilación necesarias para las cocinas. En el sumario: objetivos de un sistema de ventilación adecuado; aplicación de los reglamentos sobre la utilización segura de los sistemas de gas; características de un sistema eficaz de ventilación de las cocinas; instalación de nuevos sistemas de ventilación. Sustituye a CIS 98-916
HSE Books, P.O. Box 1999, Sudbury, Suffolk CO10 6FS, United Kingdom, rev.ed., 2007. 4p. 5 ref. [en inglés]


CIS 12-0334 Safe manual handling - Hotel service
This leaflet on safe manual handling in hotel services addresses safe work postures in housekeeping, cleaning, baggage handling, restaurant services and waste disposal.
Occupational Safety and Health Council, 19/F China United Centre, 28 Marble Road, North Point, Hong Kong, 2006. 5p. Illus.
Safe_manual_handling_Hotel_service_[INTERNET_FREE_ACCESS] [en inglés]

CIS 08-365 Fernandez A., Ballue C., Coubes S., Marc R.
Hotel valets and housekeeping staff
Femme de chambre et valet dans l'hôtellerie [en francés]
This guide describes the current situation of the work of hotel valets and housekeeping staff, with the aim of proposing actions that satisfy both the need for the prevention of safety and health hazards and improved work quality. Topics addressed: characteristics of the job; how to lower the constraints related to the job (work organization, tools, ergonomics, room layout, training).
Institut national de recherche et de sécurité, 30 rue Olivier-Noyer, 75680 Paris Cedex 14, France, Sep. 2006. 12p. Illus. Price: EUR 2.50. Downloadable version free of charge.$FILE/ed991.pdf [en francés]

CIS 08-397 Hahn E.J., Rayens M.K., York N., Okoli C.T.C., Zhang M., Dignan M., Al-Delaimy W.K.
Effects of a smoke-free law on hair nicotine and respiratory symptoms of restaurant and bar workers
In this study, bar and restaurant workers' exposure to secondhand smoke (SHS) was compared before and three and six months after implementation of a smoke free ordinance in the county of Lexington, Kentucky, United States. Subjects consisted of 105 smoking and nonsmoking workers from randomly-selected establishments. Nicotine was determined in hair, while data on smoking, self-reported exposure to SHS and respiratory symptoms were collected during interviews. Thirty-eight percent were current smokers. When controlling for cigarettes per day, there was a significant decline in hair nicotine after three months, which was maintained after six months. Bar workers showed a significantly larger decline in hair nicotine compared with restaurant workers. Regardless of smoking status, respiratory symptoms declined significantly.
Journal of Occupational and Environmental Medicine, Sep. 2006, Vol.48, No.9, p.906-913. Illus. 57 ref.

CIS 08-87 Haukka E., Leino-Arjas P., Solovieva S., Ranta R., Viikari-Juntura E., Riihimäki H.
Concurrencia de dolores osteomusculares en cocineras
Co-occurrence of musculoskeletal pain among female kitchen workers [en inglés]
La concurrencia de síntomas osteomusculares dolorosos en siete zonas, así como sus combinaciones, se ha estudiado en mujeres que trabajaban en cocinas. Los datos se obtuvieron mediante cuestionario repartido a 495 mujeres que trabajaban en cocinas de cantinas de 122 escuelas y residencias de tercera edad o de reposo de cuatro ciudades finlandesas. La prevalencia de dolores osteomusculares en el curso de los tres últimos meses era del 87%, y las zonas mas afectadas eran la nuca (71%), la región lumbar (50%), y los antebrazos y las manos (49%). Un 73% de las trabajadoras declararon padecer dolores en, al menos, dos zonas del cuerpo, un 36% en cuatro zonas y un 10% en seis o más zonas. El 53% de las trabajadoras declararon sufrir, como mínimo, dolores en la zona axial (definida como una combinación de la nuca y la región lumbar) y en los miembros superiores, y un 48%, como mínimo, en la zona axial y en los miembros inferiores
International Archives of Occupational and Environmental Health, Nov. 2006, Vol.80, No.2, p.141-148. Illus. 39 ref.

CIS 07-1094 Godin J.F., Massicotte P.
Perfil estadístico de las lesiones profesionales y su gravedad entre trabajadores de la restauración, 2001-2004
Profil statistique des lésions professionnelles et de leur gravité chez les travailleurs de la restauration, 2001-2004 [en francés]
La restauración constituye un medio de trabajo de alto riesgo de lesiones profesionales. Ocupa el primer puesto en lo que respecta al número de lesiones profesionales indemnizables en Québec, y sus trabajadores manuales se lesionan más frecuentemente que los de otros sectores de actividad. Este estudio tenía por finalidad confeccionar un informe de las lesiones profesionales y su gravedad, sobre la base de las características de los individuos y de los empleos, así como sobre los tipos de lesiones producidas en el sector de la restauración entre los años 2001 y 2004. El estudio se ha basado en los datos de los expedientes de indemnización. El informe contiene, asimismo, escenarios de accidentes, una panorámica general de los trabajadores de este sector y una descripción de los perfiles de accidentes típicos
Institut de recherche Robert-Sauvé en santé et en sécurité du travail du Québec (IRSST), 505 boul. de Maisonneuve Ouest, Montreal (Quebec) H3A 3C2, Canada, 2006. x, 74p. Illus. 9 ref. Price: CAD 10.07. Downloadable version (PDF format) free of charge. [en francés]

CIS 07-1139 Skogstad M., Kjærheim K., Fladseth G., Gjølstad M., Daae H.L., Olsen R., Molander P., Ellingsen D.G.
Modificaciones de la función respiratoria en personal de bares y restaurantes antes y despues de la entrada en vigor de la prohibición de fumar
Cross shift changes in lung function among bar and restaurant workers before and after implementation of a smoking ban [en inglés]
Con el fin de estudiar los efectos de una ley de prohibición del tabaquismo, en Noruega, sobre la función respiratoria del personal de bares y restaurantes, 93 individuos que trabajaban en 13 establecimientos de Oslo fueron examinados antes y después de su turno de trabajo y, a su vez, antes y después de la entrada en vigor de la ley. Las tasas medias de nicotina y de polvos totales antes de la prohibición de fumar eran, respectivamente, de 28g/m3 y 275µg/m3, en tanto que las tasas después de la prohibición, respectivamente, fueron de 0,6µg/m3 y 77µg/m3. La evaluación de la función respiratoria incluía volúmenes y flujos dinámicos. La diferencia entre la espiración máxima forzada (EMF) al principio y al final del turno pasó de 81ml a 52ml. Las disminuciones del volumen espiratorio máximo por segundo (VEMS) antes y después de un turno fue, respectivamente, de 89ml y 46ml, antes y después de la prohibición. La disminución del débito espiratorio medio (DEM25-75%) se modificó de manera significativa, al pasar de 199ml/s a 64ml/s. Entre los 26 individuos no fumadores y los 11 individuos asmáticos, la disminución del VEMS y del DEM25-75% fue significativamente mayor antes que después de la entrada en vigor de la prohibición de fumar. Entre los no fumadores se observó una relación entre la concentración de polvos y la disminución del DEM25-75% antes de la prohibición
Occupational and Environmental Medicine, July 2006, Vol.63, No.7, p.482-487. Illus. 36 ref.

CIS 07-827 Trabajos en hostelería III - Accidentes por contacto térmico, cortes y punzamientos
La mayor parte de los accidentes que se producen en las cocinas de la industria hostelera se deben a contactos térmicos (quemaduras) o a cortes o pinchazos durante la utilización de instrumentos afilados. Este artículo describe las medidas de prevención que deben adoptarse en las cocinas para evitar o limitar este tipo de accidentes. Cita, asimismo, la legislación española aplicable
ERGA Noticias, 2006, No.94, p.4. Illus. 2 ref.

CIS 07-712
Hauptverband der gewerblichen Berufsgenossenschaften, Fachausschuss "Nahrungs- und Genussmittel" der Berufsgenossenschaftlichen Zentrale für Sicherheit und Gesundheit (BGZ)
Control de la eficacia de las medidas de protección técnica en las empresas de tratamiento de residuos mediante recuento correlativo de partículas
Errichtung und Betrieb von Getränkeschankanlagen [en alemán]
Las normas técnicas alemanas sobre riesgos biológicos, TRBA 211 de septiembre de 2001, limitan la concentración de hongos en la atmósfera de las plantas de compostaje a 50.000UFC/m3 de aire. En este estudio se trataba de saber si se puede utilizar el recuento de partículas como alternativa a los métodos de cultivo biológico para la determinación de la concentración de agentes microbianos en el aire. Las determinaciones comparativas de los microorganismos y las partículas de polvo, realizados en más de 300 puestos de trabajo en las empresas de compostaje ha demostrado que la composición de los bioaerosoles es prácticamente uniforme. Por ello, se propone que, en este tipo de empresas, la concentración de microorganismos se evalúe mediante la medición de las partículas de polvo.
Carl Heymanns Verlag KG, Luxemburger Straße 449, 50939 Köln, Germany, Jan. 2006. 41p. Illus. Price: EUR 3.80. [en alemán]

CIS 07-597 Brasseur G.
Camareras de habitaciones ¿ Seguridad y salud en los hoteles
Femmes de chambre - La prévention s'invite dans les hôtels [en francés]
Este artículo describe la profesión de camarera de habitaciones, así como los esfuerzos realizados en tres hoteles parisinos para mejorar la ergonomía y las condiciones de trabajo de este tipo de personal, con la participación de las trabajadoras y el apoyo de la Caja regional del seguro de enfermedad de Ile-de-France y el Instituto nacional francés de seguridad y salud (INRS). Las mejoras incluían una disposición ergonómica de las habitaciones, que las camas puedan elevarse mediante el accionamiento de un pedal, una lencería más ligera, carros y aspiradores más ligeros, y suministro de accesorios de limpieza con diseños más ergonómicos.
Travail et sécurité, Sep. 2006, No.665, p.18-26. Illus.$File/TS665page19.pdf?OpenElement [en francés]

CIS 07-135 La prevención en acción: Hoteles, cafés y restaurantes.
La prévention en action: les hôtels, cafés, restaurants [en francés]
Esta guía propone un modelo para la evaluación y prevención de riesgos profesionales en el sector de la hostelería, los cafés y los restaurantes. Va destinada a los responsables de los establecimientos, así como a los trabajadores y sus representantes. Describe las cinco etapas del modelo de prevención: preparación; evaluación de los riesgos; elaboración de un programa de acciones; implantación de las acciones; evaluación de los resultados. En anexo: principales textos reglamentarios franceses; ejemplo de lista de control para la evaluación de los riesgos; ejemplo de formulario para la evaluación de riesgos.
Agence Nationale pour l'Amélioration des Conditions de Travail, 4, quai des Etroits, 69321 Lyon Cedex 05, France, Sep. 2006. 36p. Illus. 16 ref. [en francés]

CIS 06-1491
Health and Safety Executive
Prevención de las dorsalgias y otros dolores en el personal de restauración.
Preventing back pain and other aches and pains to kitchen and food service staff [en inglés]
En el Reino Unido, las dorsalgias y otros dolores derivados de la manutención manual son el tipo de problema de salud de origen profesional más común. En las cocinas, numerosas tareas se efectúan de tal forma que si no se realizan en buenas condiciones pueden provocar dorsalgias o lesiones del miembro superior, con afectación de las manos, las muñecas, los hombros y la nuca. El hecho de levantar, transportar, traccionar o empujar cargas pesadas puede constituir una causa importante de dorsalgias; igualmante, los movimientos violentos o repetitivos y las posturas forzadas, pueden estar relacionados con lesiones de las extremidades superiores. Esta guía hace referencia a algunos riesgos que hay que vigilar y propone ejemplos prácticos de soluciones que podrían adoptarse en los lugares de trabajo. Aunque va destinada sobre todo a los empresarios, también podría ser de utilidad a los propios trabajadores y a los responsables de prevención. Sustituye a CIS 01-473.
HSE Books, P.O. Box 1999, Sudbury, Suffolk CO10 2WA, United Kingdom, Jan. 2006. 6p. 11 ref. [en inglés]


CIS 07-133 Hostelería y restauración - Manual de seguridad.
Hotelaria e restauração - Manual de prevenção [en portugués]
Este manual, destinado al sector de la hostelería y la restauración, trata de prevenir los riesgos profesionales inherentes a dicho sector. En el sumario: servicios de seguridad, higiene y salud laboral; ventajas económicas de la prevención; accidentes de trabajo en el sector de la hostelería y la restauración; medicina del trabajo y prevención sanitaria; enfermedades profesionales; tipos de riesgos asociados a este sector; diferentes tipos de salas y de tareas en el sector de la hostelería, y sus correspondientes riesgos, así como las correspondientes medidas preventivas; evaluación de los riesgos; legislación pertinente. En anexo: ejemplo de tablas de comprobaciones periódicas y lista de control para el mantenimiento de las instalaciones eléctricas; señalización de seguridad en los locales; principios ergonómicos para la manutención manual de cargas.
Instituto para a Segurança, Higiene e Saúde no Trabalho (ISHST), Rua Barata Salgueiro, 37, 5° 1250-042 Lisboa, Portugal, June 2005. 84p. Illus. 22 ref.

CIS 06-1393 Calcular la seguridad en las empresas pequeñas del sector hostelero y de restauración.
Safety calculator for hospitality small business [en inglés]
Este CD-ROM contiene una "calculadora de la seguridad" destinada a ayudar a los empresarios de pequeñas empresas para que tengan una visión de conjunto de los costes derivados de un incidente en los centros de trabajo, así como un vídeo titulado "Muestreos sobre la seguridad en las empresas pequeñas" (ver también CIS 06-1335). Sin embargo, va dirigido más particularmente al sector hostelero y de restauración, y contiene determinados documentos de prevención específicamente dedicados a este sector. Entre los temas tratados figuran las lesiones de espalda, las quemaduras, los cortes, los resbalones y las caídas, así como las agresiones.
Worksafe BC (Workers' Compensation Board of British Columbia), Canada (, 2005. CD-ROM.

CIS 06-1139
Health and Safety Executive
Seguridad durante el vaciado y la limpieza de las freidoras.
Safety during emptying and cleaning of fryers [en inglés]
Esta nota informativa describe las medida de seguridad que deben observarse durante la limpieza y el vaciado de las freidoras. En el sumario: medidas básicas de seguridad; momento oportuno para el vaciado y la limpieza; filtrado automático y semi-automático; filtrado manual; técnicas de limpieza; formación del personal. Sustituye a la nota referenciada en CIS 00-1375.
HSE Books, P.O.Box 1999, Sudbury, Suffolk CO10 6FS, United Kingdom, rev.ed. 2005. 4p. 5 ref. [en inglés]

CIS 06-849 Delevoye A., Derieux N., Hunzinger E., Mzabi M.I., Roux F., Van Brederode A., Van Rooj B.
Lencería en hostelería.
Lingère en hôtellerie [en francés]
La lencería en la hostelería se ocupa primordialmente de la gestión de la ropa blanca: la recepción de la ropa limpia, su almacenamiento, su distribución, la recuperación de la ropa usada y su clasificación. En el sumario de esta ficha medico-profesional sobre el puesto de trabajo de encargada de lencería de hostelería: características generales de la profesión; características técnicas y organizativas; exposiciones y esfuerzos (relacionados con el trabajo, con la organización del trabajo, con las tareas o con el material); técnicas y métodos de evaluación de riesgos; efectos sobre la salud y patología profesional; prevención; vigilancia medica; reglamentación en Francia; evaluación de la aptitud para el trabajo.
Cahiers de médecine interprofessionnelle, 2005, Vol.45, No.3, 2p. Insert.

CIS 06-983 Delevoye A., Derieux N., Hunzinger E., Mzabi M.I., Roux F., Van Brederode A., Van Rooj B.
La encargada de lencería en hostelería.
La lingère en hôtellerie [en francés]
Este estudio describe los diferentes tipos de circuitos que sigue la ropa blanca en cuatro hoteles de diversas categorías (entrega y distribución de ropa limpia, recuperación y reparto de ropa usada). Se ha realizado una evaluación de la penosidad de las tareas y de la carga postural relacionados con el puesto de encargada de lencería en hostelería, mediante la estimacion de la carga de ropa transportada, un análisis de las posturas de trabajo (cuestionario de penosidad, análisis de video-clips) y mediante cardiofrecuenciometría. El estudio ha puesto de manifiesto que existe una carga de trabajo entre moderada e importante, relacionada sobre todo con la manutención de la ropa blanca y la carga y descarga de los carros.
Cahiers de médecine interprofessionnelle, 2005, Vol.45, No.3, p.305-319. Illus. 13 ref.

CIS 06-726 Jones T., Strickfaden M., Kumar S.
Análisis de las exigencias físicas de las tareas profesionales en los bares de barrio.
Physical demands analysis of occupational tasks in neighbourhood pubs [en inglés]
Este estudio de caso, realizado en un bar de barrio en la Columbia Británica, Canadá, que tenia 17 empleados, analizo tres actividades normales efectuadas en este tipo de establecimientos, a saber: el servicio de bar, el servicio el servicio de mesas, y el trabajo de cocina. Se midió la carga biomecánica para las tareas identificadas como fatigosas desde el punto de vista físico en las tres actividades, y se evaluaron los riesgos de alteraciones osteomusculares mediante cuatro métodos validados (el RULA, la ecuación de levantamiento del NIOSH, el modelo de tracción de Shoaf y el programa de predicción de la fuerza estática en 3D). Se proponen medidas dirigidas a prevenir las alteraciones osteomusculares.
Applied Ergonomics, Sep. 2005, Vol.36, No.5, p.535-545. Illus. 30 ref.

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