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饮食业厨师、炊管人员和餐厅服务人员在作业环境中经常接触油烟、粉尘等有害物质,无疑会对机体造成一定危害。当前,国内外对此研究报道较少。为了解饮食行业人员的职业危害,1990年10—12月对我市部分饭店、餐馆的作业环境和作业人员进行了卫生学调查。现将结果报告如下。一、材料和方法 (一)一般情况:本次调查根据饮食制作工艺特点随机选择了①以炒莱烹调为主的澄瀛楼饭庄。②以蒸食作业为主的狗不理包子铺。③以熏烤作业为
Catering chefs, cook management staff and restaurant service personnel in the operating environment often exposed to fumes, dust and other harmful substances, will undoubtedly cause some harm to the body. At present, there are few reports on this topic at home and abroad. In order to understand the occupational hazards of the catering industry personnel, from October to December 1990, the hygiene conditions of the operating environment and workers of some hotels and restaurants in our city were investigated. The results reported below. First, materials and methods (A) of the general situation: According to the survey based on the characteristics of food production process selected ① Fried Lai cooking mainly Cheng Ying Lou restaurant. ② steamed food-based operation of the dog ignored the buns shop. ③ to smoked job for