Industrial Ergonomics

Running head: ERGONOMIC ISSUES

1

A Discussion of Ergonomic Issues Relating to a Chef’s Workstation

Eric Torres

Columbia Southern University

 

 

ERGONOMIC ISSUES

Part B

Ergonomics hazard assessment a Chef’s workstation

Potential Stressor, Risk and Hazards of the Workstation

A chef’s station is situated in the kitchen, where there is a lot of

activity going on as well as cooking, which of course demands high

temperatures. Consequently, high heat could be the first potential

stressor for the chef, as they may end up feeling too hot or suffocated

due to the heat emanating from the various cooking stations. In addition

to this, the chef is bound to stand for long hours as they cook throughout

their shift. Long hours and the need to stand most of the time could be a

potential stressor, which may yield fatigue and even frustration.

It is important to note that the chef does not work independently,

but rather have a team that reports to them. The occasional trouble of

unresponsive or stubborn team members who don’t deliver could cause

stress. Lastly, despite not being in direct contact with the clients, they

still face the pressure of the need to deliver excellent results, as

customers’ demands will mostly be based on the quality of food; these

could be both realistic and unrealistic demands. Employees with high

psychological demands, limited job control, and leadership or co-worker

support, are at risk of developing poor health (DeTienne et al, 2012, as

cited by Foy, 2015).

2

 

 

ERGONOMIC ISSUES

The potential hazards at the chef’s workstation refers to situations

that enable the possible occurrence of endangerment or risk. One of the

ergonomic hazards present in a chef’s workstation is cooking with gas,

given that gas is among the widely used fuels in restaurants. There might

occur the occasions incidences of gas leakage either due to a faulty gas

line or a team member accidentally leaving the gas on. From this, there

exists risk of an explosion which would definitely lead to extreme injuries

or death of the chef. The use of oil and hot surfaces is also an ergonomic

hazard, which poses the risk of imminent accidental burns to the chef.

While cooking, there could be splashing of the hot oil off the pan, and

other accidents such as a food container or cooking pot slipping while

being handled. Workers who cook in restaurants are especially at risk of

burn injuries while cooking with or cleaning deep fat fryers or vents

above fryers (Occupational Safety and Health Administration, 2020).

There is also risk of physical stress, arising from the hazard of

having to stand for long hours. It may not be very practical for a chef to

cook while seated, therefore, they are compelled to be on their feet

throughout; a factor that may in the long run cause physical strain on the

body such as the back, knees of waist. Apart from the heat that would be

in the kitchen environment, the hot surfaces present another hazard,

where the chef is at risk of burning while handling the kitchen equipment

or accidentally get into contact with a hot surface while working. It is for

this reason that there needs to be appropriate support for such

incidences, through availability of safety equipment such as gloves and

heat proof pan handles. Gloves, sleeveless, and long aprons. These need

3

 

 

ERGONOMIC ISSUES

to resist heat and grease to at least 400º F for anyone working with

fryers (Labor Occupational Health Program & Young Workers United,

2010).

Types of Injuries That May Be Caused by The Hazards

Cooking with gas as a hazard has the potential of causing burns to

the body, this is as a result of an explosion that leads to fire. High

temperatures in the kitchen may cause a number of injuries, one of them

being heat stroke. In heat stroke, the affected chef’s body stops properly

functioning with regards to sweating, meaning that the body will be

rendered unable to regulate its own heat for proper and comfortable

functioning. The excess heat may also cause injuries to the bones and

muscles, with side effects such as muscular inflammation. Temperature

and humidity levels can impact the risk of musculoskeletal injuries (The

UC Ergonomics Project Team, 2012). Another injury could be scalding,

which may be caused by hot milk coming into contact with the chef’s

skin. Finally, the chef is also at risk of suffering back and joint injurie,

which could result from factors such as standing for long hours, hence

stressing the back.

4

 

 

ERGONOMIC ISSUES

References

Foy, T. J. (2015). Managing workplace stress for increased performance

in an Irish higher education institution.

Labor Occupational Health Program & Young Workers United. (2010). A

Menu for Protecting the Health and Safety of Restaurant Workers.

A joint project of the Labor Occupational Health Program at UC

Berkeley and Young Workers United. Occupational Safety and

Health Administration (OSHA). https://www.osha.gov/sites/default/

files/2018-12/fy10_sh-20864-10_rest_worker_manual.pdf

Occupational Safety and Health Administration (OSHA). (2020). Young

Workers Safety in Restaurants eTool: Cooking-deep fat fryers.

United States Department of Labor.

https://www.osha.gov/SLTC/youth/restaurant/cooking.html

The UC Ergonomics Project Team. (2012). Ergonomics Study of Dining

Services Positions at The University of California. UCOP Risk

Services-University of California.

5