PHYSICAL FACTORS OF OCCUPATIONAL RISK

• 03.01 - Types of physical risk factors
  
• 03.02 - Inappropriate microclimate in premises, impact on human health, work safety measures
  
• 03.03 - Inappropriate lighting, impact on human health, work safety measures
  
• 03.04 - Exposure to hot and cold materials and/or surfaces
  
  • 03.04.01 - Impact on human health
    
  • 03.04.02 - Work safety measures
    
  • 03.04.03 - First Aid
    
• 03.05 - Noise
  
  • 03.05.01 - Impact on human health
    
  • 03.05.02 - Work safety measures
    
• 03.06 - Self-assessment test
  
  

Short description of the chapter

This chapter covers physical risk factors related to various physical hazards to human health. The following physical risk factors that employees working in hotel and restaurant sector are most often exposed to (major attention is given to kitchen and waiting staff, housekeeping staff) are distinguished):

• Inappropriate microclimate
  
• Inappropriate lighting
  
• Contact with hot and cold materials and/or surfaces
  
• Noise
  

Goals of this chapter:

• Explain the types of physical risk factors
  
• Analyse the most common types of physical risk factors that can cause harm to kitchen and waiting staff, housekeeping staff
  
• Discuss the impact of the most common physical risk factors on human health
  
• Present safety measures and equipment preventing or minimizing the negative impact on human health.
  

This chapter will help the managers to determine physical factors of occupational risk in hotel and restaurant sector, to assess each particular situation and take appropriate preventive measures to reduce the risk.

Types of physical risk factors

Employees working in restaurant and hotel sector are exposed to the following types of physical risk factors:

• Inappropriate microclimate in premises
  
• Inappropriate lighting
  
• Contact with hot materials and/or surfaces
  
• Contact with cold materials and/or surfaces
  
• Noise
  
• Hand-arm vibration
  
• Infrasound
  
• Electric field
  
• Electromagnetic radiation
  

Risk factors that may cause greatest harm to the health of employees working in hotel and restaurant sector will be analyzed in more detail.

Inappropriate microclimate in premises, impact on human health, safety measures

Workplace microclimate separately and altogether is influenced by:

• temperature
  
• humidity
  
• air velocity
  
• thermal radiation
  

When all these parameters are well balanced the employee feels well, can perform efficiently and is exposed to minimal risk. However, there are cases when one or several of the aforementioned parameters do not comply with occupational health and safety requirements and compromise employee health and safety.

The following shall be considered during the assessment of microclimate:

• air temperature
• air humidity
  
• air velocity
  
• thermal radiation
  
• work loads
  
• clothing and total duration of exposure
  

Taking into consideration all parameters influencing workplace microclimate, hotel and restaurant employee structure (see: M9.01.02), employee activities, and tools and equipment used we may see that kitchen staff are most often exposed to hazards caused by inappropriate environment (heat, humidity, noise).

Influence of high temperature on human health:

• heart and blood vessel disorders
• breathing disorders
  
• lower electrolyte and water content

The aforementioned factors cause exhaustion, fatigue, lack of concentration, errors and accidents at work.

To prevent the negative influence of workplace microclimate the following should be implemented:

• natural ventilation and HVAC systems to control air temperature, humidity, reduce vapour condensing, remove fumes and dust
  
• additional mechanical ventilation (above stoves, grills, ovens, gas equipment etc.)
  
• install easily reachable, removable and cleanable screens or other type of protective covers on ventilation holes
  
• preventive measures against direct sun rays ( blinds, reflecting or heat absorbing windows)
  
• proper work clothing
  
• work breaks in special rooms
• cold water dispensers
  
• introductory workplace instructions to new and especially young employees highlighting heat caused accidents and ways to prevent them and first aid measures
  
  

Inappropriate lighting, impact on human health, work safety measures

Lighting is one of the most important physical risk factors to restaurant kitchen because of the type of their activities, namely food preparation. Workplaces where cooking is done must be properly lit to prevent other risk factors, such as cutting, pricking, slipping or burning.

The following should be considered during the assessment of lighting:

• level of overall lighting
  
• level of lighting in a specific workplace
  
• even distribution of lighting
  
• sources of direct glare: raised lamp, direct sunshine, reflections
  
• safe construction of light fixtures above cooking zones preventing broken glass from getting into food (e.g. light bulbs should have a protective glass cover, luminescent tubes should be protected with lattice or meshes keeping the tubes from falling down)
  
• access for cleaning and cleanness
  

Inappropriate lighting results in:

• eye strain
  
• sore eyes
  
• dizziness
  
• worse orientation
  
• deteriorating eye-sight
  

The aforementioned problems are potential causes of traumas and accidents at work (injuries, burns, slips, falls etc.).

To avoid the negative effect of inappropriate lighting the following should be implemented:

• light fixtures complying with relevant requirements
• timely replacement of blown or reduced in brightness light bulbs and tubes
  
• regular cleaning of light fixtures
  
• Regular maintenance of emergency lighting
  
  

Exposure to hot and cold materials and/or surfaces

Impact on human health

Contact with hot and cold materials and/or surface is inherent in the work of restaurant kitchen and waiting staff (M09.01.02; M09.01.03) with respect to their work specificity, tools and equipment used.

The following should be considered during the assessment of this occupational risk factor: are measures taken to prevent burning and scalding?

Accidental or expected contact with hot, hard, liquid or gaseous materials may cause burns (scalds) of different degrees.

Negative effect on human health depends on:

• Surface temperature
• Contact duration
• Type of surface
  
• Part of the body exposed to hazard (e.g. face, hands)
  
• Area of affected part of the body
  
• Appropriateness of PPE used
  

Examples of risk:

• Hot surfaces - heating plates, grills, bowls, roasting tins
  
• Hot liquids – hot oil, boiling water, hot drinks
• Hot vapour etc
  
  

Safety measures

The following should be used to prevent risk of burns:

• Compliance with work safety rules
  
• Use of handles, holders and heat resistant materials
  
• Use pots and pans of adequate size
  
• Boil with the lid covered to avoid over boiling
  
• Use safety gloves and potholders
  
• Use heat resistant aprons and footwear
  
• Use PPE
  
• Regularly instruct employees on safety at work and first aid in the event of accident
  
• Place dishes with hot food in the middle of the tray to prevent scalding of other employees or clients in the event of accidental spilling
  
• Avoid top filling coffee and tea cups or soup plates
  
• Warn the clients, especially children if dishes are hot
  
• Always use a dry wiper because damp wiper conducts heat quicker
  

First aid

1. Remove clothes from the wounded place as soon as possible
   
2. If there is a possibility, cool the wounded place with cold water at least for five minutes immediately after the accident
   
3. If there is no water, moisten the wounded place with 70° spirit; it has the same cooling effect on scalded skin like water
   
4. Cover badly scalded and injured skin surface with sterile bandage or a clean towel
5. Important – do not smear with any oil and consult a doctor
   
   

Noise

Noise is one of the oldest and most widespread workplace risk factors relevant for hotel and restaurant employees, especially kitchen staff and waiting staff (M09.01.02; M09.01.03).

Potential sources of noise:

• Loud music in bars, restaurants and discos;
  
• Loud equipment (ventilators, dishwashers, mixers, mincers etc)
  

The following should be considered during the assessment of noise:

• Do employees work in noisy conditions for the most part of their day
  
• Do employees use loud equipment longer that 30 minutes per day
  
• What measures were taken to avoid that
  
  

Effect on human health

Loud noise has a negative effects human health and work efficiency. While working in a noisy environment a person “gets used” to it, however, noise increases fatigue, impairs hearing. The main health effect caused by exposure to noise is loss of hearing.

In addition exposure to noise of 90-100dB results in:

• Impaired eyesight
• Changed breathing rhythm and pulse
• Rise in blood pressure
• Weakened attention
• In some cases slowdown of reaction

Noise can become the crucial factor of accidents, cause stress at work and may cause damage to health altogether with other hazards arising in the work place.

First of all, the degree of auditory health effects depends on noise intensity and duration of effect.

Allowable acoustic noise levels in residential and work environments are regulated
by HN 33-1:2003 (www.vdi.lt/norminia/...).

Noise levels in residential and working environments are estimated according to the results of measurements while comparing them to respective values of Allowable Noise Level (ANL).

Allowable Noise Level (ANL) is the level of noise which cannot cause illnesses or health disorders during long or short exposure.

Protection of employees from exposure to noise is provided in EU Directive of 2003 that came into force in all member states from February 2006 established the weekly noise exposure level that shall not exceed the exposure limit value of 87 dB(A) and introduced a requirement that the risks arising from exposure to noise shall be eliminated at their source or reduced to a minimum.

Safety measures

Exposure to noise may be reduced by:

• appropriate planning of premises and acoustic finishes (noise level in closed premises reduces by 10-15dB reflecting from walls, ceiling, various objects compared to open space)
  
• installing sound insulating partitions, mounting speakers appropriately and directing along the route of sound spreading
  
• Installing automatic music sound controls
  
• Considering noise levels, designation and capacity while purchasing new equipment
  
• Organizing work in such a manner that employees spent as little time as possible in loud noise zones
  
• Arranging silence oases (premises insulated from noise and designated for the rest of employees)
  
• Transferring employees with hearing disorders or very sensitive to noise to other less noisy work place
  

The aforementioned measures do not allow reducing the effect of noise in all cases because in the sector analysed the use of Personal Protective Equipment (ear plugs, earphones or helmets) is impossible due to the nature of work.

Self-assessment test

Based on the above information list physical risk factors in different workplaces (administrative office, hotel premises, restaurant and kitchen).

Try to name the hazards and safety measures to prevent these hazards.

Fill in the form below using the template. You can check your knowledge D11.