Occupational Hazards among Cooks in Commercial Kitchens

The food service industry in India caters to the demands of the consumers by serving a variety of traditional and multi-cuisine foods from across the world. Food service industry is poised for huge growth creating employment for a large section of population. Review of literature reported the incidences of work related problems among the cooks in different food outlets. This study examined the types and causes of work-related injury among 90 cooks working in restaurants, catering centres and fast-food centres. Data revealed the prevalence of occupational hazards in workplace causing injuries and accidents. Burns and scalds, arising from accidents with contact with hot food products accounted for 24 % and majority were the result of contact with hot oil and cooking vessels. Work-related forearm and shoulder injury due to repetitive motion were reported by 19 % of sample, while slips and falls and cuts and lacerations were reported by 18 % of the sample respectively. Statistical inference from one-way ANOVA proved that there is a significant difference at 5 percent level in occupational injuries among cooks in three different working environments. Cooks working in the commercial kitchens were identified as an occupational group with high risk of occupational injury and illness. Further research would help in identifying workplace risk factors and potential long-term impact of occupational injuries on the lives of cooks to demonstrate the need for intervention strategies viz. , personal protective equipment, space design layout, ergonomically designed tools and products aimed at injury prevention.