Of Lateral Position Control During Gait”

Details

• Personal Author:
  Ceballos D ; Mead, Kenneth R. ; Ramsey J
• Description:
  Situation/Problem: Cold rooms for food storage and preparation are usually kept around 40 degrees F following food safety guidelines. Some food preparation employees may spend 8 or more hours inside cold rooms but may not be aware of the risks associated with moderately cold temperatures. Moderately cold work conditions are not well covered in current occupational health and safety guidelines or educational materials. Resolution: We characterized work conditions of cold room employees and provided recommendations to improve thermal comfort and prevent health and safety problems. We observed employees in two cold rooms at an airline catering facility, reviewed daily temperature logs, and evaluated employee's physical activity, work and rest schedules, and protective clothing use. We measured temperature, relative humidity, and air velocities at work stations inside the cold rooms. Results: Employee's thermal comfort was influenced by air drafts at workstations, insufficient use of personal protective equipment (PPE) due to dexterity demands of their food preparation work, and lack of knowledge about good health and safety practices in cold rooms. We measured some air drafts that exceeded recommended guidelines. Lessons learned: Recommendations included redesigning air deflectors, installing suspended baffles to change air patterns, providing more options on PPE, changing out of wet clothing, providing hand warmers, and educating employees on cold stress. There is a need for guidelines and educational materials tailored to employees in moderately cold environments to improve thermal comfort and prevent health and safety problems. [Description provided by NIOSH]
• Subjects:
  Cold Temperature Food-Processing Industry Occupational Health Personal Protective Equipment Protective Clothing Safety Temperature Ventilation
• Keywords:
  Cold Environments Food Processing Workers Protective Clothing Temperature Effects
• Publisher:
  American Industrial Hygiene Association
• Document Type:
  Text
• Genre:
  Abstract or Summary
• Place as Subject:
  Maryland ; Massachusetts ; Ohio ; OSHA Region 1 ; OSHA Region 3 ; OSHA Region 5
• CIO:
  National Institute for Occupational Safety and Health (NIOSH)
• Division:
  DSHEFS - Division of Surveillance, Hazard Evaluations, and Field Studies ; DART - Division of Applied Research and Technology
• Topic:
  Workplace Safety & Health
• Location:
  North America
• Pages in Document:
  17
• NIOSHTIC Number:
  nn:20065984
• Citation:
  AIHce 2016: American Industrial Hygiene Conference and Exposition Pathways to Progress, May 21-26, 2016, Baltimore, Maryland. Falls Church, VA: American Industrial Hygiene Association, 2016 May; :17
• Contact Point Address:
  D. Ceballos, Environmental Health, Harvard University, Boston, MA
• Federal Fiscal Year:
  2016
• Peer Reviewed:
  False
• Source Full Name:
  AIHce 2016: American Industrial Hygiene Conference and Exposition Pathways to Progress, May 21-26, 2016, Baltimore, Maryland
• Collection(s):
  National Institute for Occupational Safety and Health
• Main Document Checksum:
  urn:sha-512:d96b226cd93cc69ca864d3c650428afa609b552b6e3c6d615631c289b7ada7383dcdee5e669f25ad83b5e9bbe8882914555c4cc7d90efca0e4e49c18716a3d69
• Download URL:
  https://stacks.cdc.gov/view/cdc/209076/cdc_209076_DS1.pdf
• File Type:
  [PDF - 1.45 MB ]