Filippelli C, Verso M G, Amicarelli V, Di Famiani M, Tomei G, Pimpinella B, Casale T, Capozzella A, Ciarrocca M, Rosati M V, Tomei F
Cattedra e Scuola di Specializzazione in Medicina del Lavoro, Sapienza Università di Roma.
Ann Ig. 2008 Jan-Feb;20(1):57-67.
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.
