An integrated occupational hygiene consultation model for the catering industry

Yi-Kuei Lin*, Lien Hsiung Lee

*Corresponding author for this work

Research output: Contribution to journalArticle

1 Scopus citations

Abstract

Vegetable oil used in food processing, during high-temperature exposure, will generate particulate matter (PM) and polycyclic aromatic hydrocarbons (PAHs), which are carcinogenic chemical compounds, with the potential to cause lung disease for restaurant kitchen staff. This study's design includes a three-stage consultation process with eight major consultation items, in order to build an integrated consultation model for occupational hygiene. This model combines inspection and consultation, targeting Chinese restaurants in the catering industry. Characteristics of the integrated consultation model include cooperation between different government departments and collaboration with nongovernmental, professional consulting organizations. An additional benefit of the model is the building of a good partnership relationship with the Catering Trade Association. The consultation model helps Chinese restaurants attain improvements in their work environments with minimal investment. Postconsultation, results show a 63.35% and 61.98% (P < 0.001) decrease in the mean time-weighted concentration of exposure to PM and PAHs, respectively. The overall regulation compliance rate of Chinese restaurants significantly increased from 34.3% to 89.6%. These results show that the integrated consultation model for occupational hygiene not only helps small and medium enterprises reduce exposure concentrations in the workplace but also has specific potential for successful implementation in Taiwan.

Original languageEnglish
Pages (from-to)557-565
Number of pages9
JournalAnnals of Occupational Hygiene
Volume54
Issue number5
DOIs
StatePublished - 31 Oct 2009

Keywords

  • catering industry
  • consultation model
  • cooking oil fumes
  • occupational hygiene
  • small and medium enterprises

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