Wassif Ghada O, Abdelsalam Abeer, Eldin Waleed Salah, Abdel-Hamid Mona A, Damaty Samia I
Department of Community, Environmental & Occupational Medicine, Faculty of Medicine, Ain Shams University, Cairo, Egypt.
J Egypt Public Health Assoc. 2024 Jul 8;99(1):16. doi: 10.1186/s42506-024-00163-x.
Kitchen workers face a disproportionately high risk of injuries and illnesses. Yet, despite the ubiquity of kitchen-related injuries, there has been a relative lack of comprehensive research on this topic, particularly in developing countries. Ain Shams University, as a prestigious educational institution with its diverse kitchen staff, provides an ideal setting for studying the challenges faced in professional kitchens. This study aims to measure the prevalence of work-related injuries and illnesses among kitchen workers of two major students' hostels at Ain Shams University in Cairo and to explore their risk factors.
A cross-sectional analytical study involving kitchen staff from two hostels that house students at the university was carried out in 2021. The study involved all kitchen staff in the dorms for students (n = 128). Data was collected using a structured interview questionnaire.
The findings showed a significant prevalence of work-related illnesses (81.3%) and injuries (77.3%) among restaurant employees. Age, education, and job type all had a statistically significant relationship with the frequency of work-related injuries over the previous year. Additionally, there was a statistically significant relationship between age, job type, and the frequency of diseases among kitchen workers (p ≤ 0.05).
Cooks and other food service employees are more susceptible to occupational diseases and injuries in the workplace. Restaurants and the university hostel authorities should implement preventative measures and policies to lower the risk of harm among these employees by offering occupational health and safety services such as training and education programs, personal protective equipment, and regular health examinations.
厨房工作人员面临的受伤和患病风险极高。然而，尽管与厨房相关的伤害普遍存在，但针对这一主题的全面研究相对较少，尤其是在发展中国家。艾因·沙姆斯大学作为一所享有盛誉的教育机构，拥有多样化的厨房工作人员，为研究专业厨房所面临的挑战提供了理想的环境。本研究旨在测量开罗艾因·沙姆斯大学两所主要学生宿舍的厨房工作人员中与工作相关的伤病流行率，并探讨其风险因素。
2021年对该大学两所容纳学生的宿舍的厨房工作人员进行了一项横断面分析研究。该研究涉及学生宿舍的所有厨房工作人员（n = 128）。使用结构化访谈问卷收集数据。
研究结果显示，餐厅员工中与工作相关的疾病（81.3%）和伤害（77.3%）的流行率很高。年龄、教育程度和工作类型与上一年与工作相关的伤害频率均存在统计学上的显著关系。此外，厨房工作人员的年龄、工作类型与疾病频率之间也存在统计学上的显著关系（p≤0.05）。
厨师和其他食品服务员工在工作场所更容易患职业病和受伤。餐厅和大学宿舍管理部门应实施预防措施和政策，通过提供职业健康和安全服务，如培训和教育项目、个人防护设备和定期健康检查，来降低这些员工受到伤害的风险。
