الفهرس 
Occupational health hazards among kitchen workersOnly 14 pages are availabe for public view
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Abstract
Background: Kitchen work involves marked workload, poor work environment (high temperature, poor ventilation, slippery floor, noise), and high risks of work-related diseases and injuries. These can be mitigated through safe workplace environment, proper occupational health and safety practices, adoption of safety precautionary measures, and use of personal protective equipments among workers. Objective: The present study aimed to measure the frequency of work-related diseases and accidents related to working in kitchens of ASU students’ hostel, to identify the baseline knowledge and work practices regarding occupational health hazards among kitchens workers, to design and implement a health education intervention program about occupational health hazards in kitchens, to evaluate the impact of the health education intervention program on the knowledge, the work practices and the frequency of work-related diseases and accidents, and to describe the conformance of the kitchen environment as regard certain safety standards. Methodology: A descriptive cross-sectional study measuring frequency of diseases, work-related accidents, WRMSDs, knowledge about occupational health hazards among kitchen workers was done. Then, implementing of a health education program regarding these hazards. Examining the workplace for occupational hazard and undergoing environmental measurements. All kitchen workers (128) in two students’ hostels in ASU (El-Abbasia and El-Banat) were included. Results: The current study showed that (62.5%) suffered from joints disorders. (17.9%) cardiovascular diseases, (17.2%) hypertension, (17.2%) respiratory diseases, (14.1%) diabetes mellitus, and (11.7%) dermatological diseases. (77.3%) suffered from work-related accidents during the past 12 months. The majority of kitchen workers (90.6%) reported WRMSDs within the past 12 months. Illnesses, injuries and WRMSDs were associated with older age and kitchen related jobs. There was a statistically significant improvement in workers’ knowledge and practice regarding occupational health hazards, hazards prevention, and first aid measures after the educational intervention. The present study showed that the hostels’ kitchens were properly designed, clean, and tidy. Modern appliances, machinery, and equipment that save time and effort were used. They were guarded, regularly inspected, and maintained. The ventilation was sufficient, and the floor was slip-resistant in El-Abbasia kitchen contrary to that found in El-Banat kitchen. But ergonomically unsuitable, exposure to hazardous work environment, and no available training. Particulate matter, temperature, humidity, and sound levels were high and above the normal limits. Conclusion and Recommendations: Kitchen workers are at a high risk of work-related illnesses and injuries due to the poor work environment, the massive workload, and great time pressure to perform their duties. Interventions such as hiring more workers of younger age, improving the work environment, provision of adequate PPEs, and health education program about occupational hazards should be reinforced.