Conditions causing burn injuries in foodservice workers

Details

• Personal Author:
  Forst L ; Halpin J ; Zautke J
• Description:
  Minor occupational burn injuries are common among foodservice workers. Risk factors and interventions to prevent these injuries, however, have not been well elucidated. The goal of this study was to determine the workplace conditions that put foodservice workers at risk for such burn injuries. A chart review of patients who presented to an ambulatory clinic located in a large metropolitan airport in the US with burns from handling food was conducted. This was followed by workplace visits of multiple food vendors and aircraft. The majority of burn injuries identified were scald injuries to the hands and upper extremities, and occurred primarily while handling coffee and from splashes of cooking oil. Contact burn injuries were also common, involving the use of hot equipment or incidental contact with nearby equipment. Mechanisms of injury and root causes were explored. Measures for preventing these painful, potentially disfiguring and time-losing occupational injuries are suggested. [Description provided by NIOSH]
• Subjects:
  Accident Prevention Accidents Accidents, Occupational Burns Food-Processing Industry Food Handling Food Industry Musculoskeletal System Occupational Health Safety Staff Development

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• Keywords:
  Accident Prevention Author Keywords: Catering/Foodservice Extremities Food Equipment And Equipment Technology Food Handlers Food Processing Equipment Food Processing Workers Food Services Foodservice Training Hand Injuries Injuries Injury Prevention Training Work Environment Safety Work Operations Work Practices

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• ISSN:
  1748-0140
• Document Type:
  Text
• Funding:
  Grant
• Genre:
  Journal Article
• Place as Subject:
  Illinois ; OSHA Region 5
• CIO:
  National Institute for Occupational Safety and Health (NIOSH)
• Topic:
  Workplace Safety & Health
• Location:
  North America
• Pages in Document:
  189-193
• Volume:
  19
• Issue:
  3
• NIOSHTIC Number:
  nn:20045770
• Citation:
  J Foodservice 2008 Jun; 19(3):189-193
• Contact Point Address:
  John Halpin, Environmental and Occupational Health Sciences, School of Public Health, University of Illinois, 2121 W. Taylor, MC 922, Chicago, IL 60612, USA
• Email:
  jhalpin@cdc.gov
• Federal Fiscal Year:
  2008
• NORA Priority Area:
  Agriculture, Forestry and Fishing
• Performing Organization:
  University of Illinois at Chicago
• Peer Reviewed:
  True
• Start Date:
  20050701
• Source Full Name:
  Journal of Foodservice
• End Date:
  20290630
• Collection(s):
  National Institute for Occupational Safety and Health
• Main Document Checksum:
  urn:sha-512:bac2c4cdf825ced05dfecd8772e4ba7263dba324f02630637451d2dfe85e08f457a2ca4acdb176386ef46dc033fa595c65750194a4f992b886e77183d3b95b21
• Download URL:
  https://stacks.cdc.gov/view/cdc/201058/cdc_201058_DS1.pdf
• File Type:
  [PDF - 59.22 KB ]