Citation

Qiang C, Chow WK. Int. J. Occup. Safety Ergonomics 2007; 13(3): 333-339.

Affiliation

(bewkchow@polyu.edu.hk)

Copyright

(Copyright © 2007, Centralny Instytut Ochrony Pracy - Państwowy Instytut Badawczy, Publisher Informa - Taylor and Francis Group)

DOI

unavailable

PMID

17888241

Abstract

The catering industry is developing rapidly in China. Statistics in 2002 indicated that there were over 3.5 million dining places in China, hiring over 18 million people. However, the accident rate was high. Occupational health and safety (OHS) has to be watched more carefully. It is proposed to develop an OHS management system for the catering industry and to integrate it with an ongoing management system by referring to OHSAS 18001:1999. The first step is risk identification and evaluating the major factors concerned by referring to the codes in China, the list of occupational diseases, operation rules, requirements of the law, and records of past incidents. The technological aspect has to be considered in working out the safety strategies. This includes technical measures in accident prevention at the workplace. The kitchen is the main area to be focused on. Methods for hazard identification and risk assessment of dangerous factors in kitchens are proposed in this paper.

Language: en