How to prevent occupational diseases in the kitchen?

As the saying goes, "Food is the most important thing for people, and cooking is the essence of food". Ordinary ingredients become delicious food after being fried, fried, boiled, fried, steamed and stewed by chefs. Chefs are "taste bud engineers" of human beings, but kitchens full of oil smoke, dust and high temperature pose a threat to their health. According to statistics, among all kinds of high-risk groups of occupational diseases in the workplace, chefs rank second, second only to firefighters. So, does the chef usually pay special attention to the prevention of occupational diseases?

The reporter visited the investigation with questions, and learned through some field visits that most chefs now have some knowledge and understanding of occupational diseases than before, but they are lacking in prevention and exercise. A careful chef who has worked in the catering industry for more than ten years said in an interview. I know some common diseases of chefs, but I really don't care about these occupational diseases. ? He told reporters that, first, he may still be young, and he will endure some minor illnesses. Second, I am too busy at work to have a physical examination. At the same time, I don't have much energy to exercise, because the work is very tired. Most chefs who have been in business for a long time will have musculoskeletal injuries. Most of the chefs contacted by reporters have periarthritis of shoulder, numbness of legs and feet, arthritis and other pains.

The threat to chefs' health comes not only from their own negligence, but also from their working environment of oil smoke, dust and high temperature. Chen Weining, who has more than 20 years of catering experience and runs his own restaurant, told reporters that there are restaurants of a certain scale and the kitchen environment is much better than before. It has significantly improved the hygiene and safety of the kitchen. Most kitchens are equipped with ventilation and fire prevention equipment, and some are also equipped with air conditioning equipment to eliminate the sultry heat in the kitchen. At the same time, the kitchen space is more spacious than in the past, and the staff feel less cramped when working in it. However, according to the standard of the general catering industry, there are still many improvements in kitchen equipment to further ensure the safety of kitchen staff and food hygiene.

Solve occupational diseases with the right medicine

The best treatment for all diseases is to nip in the bud. For those chefs who have already got occupational diseases, it is suggested that the right medicine is needed.

Fume syndrome: insufficient fuel combustion and cooking fumes? Carbon monoxide is one of the main pollutants in kitchen air. And if the ventilation is not good when cooking, those lampblack can be easily inhaled? Oil fume disease? . The main manifestations are: loss of appetite, hunger, but tasteless food, poor spirit, lethargy, general weakness, usually eating less, but gradually gaining weight. This is also one of the reasons why many chefs are fat and have a thick waist. Excessive exposure to oil fume can also lead to other diseases, such as oil fume can irritate eyes, which will turn into chronic conjunctivitis after a long time; It will stimulate the nasal mucosa and get chronic rhinitis; It can also stimulate the throat, leading to chronic bronchitis, bronchitis and other diseases, and even lead to lung cancer.

Suggestion: First of all, we should thoroughly improve the ventilation of the kitchen, rationally use the range hood and exhaust fan, and often open the doors and windows to let the lampblack be discharged to the outside in time; Secondly, grasp the cooking temperature of edible oil, generally not exceeding 100℃, otherwise it will not only destroy the fat-soluble vitamins contained in it, but also emit more fumes; The occurrence of oil fume disease is directly related to the quality of oil products. Semi-refined oil will produce acrolein when heated. Inhalation can cause chronic poisoning, and severe cases can cause lampblack syndrome and cancer, so don't use inferior oil as cooking oil. Good oil refining is not only tasteless, but also difficult to smoke when heated. If you have got lampblack syndrome, you should first stop inhaling lampblack, and at the same time take symptomatic treatment measures such as anti-inflammatory and cough-relieving, and strengthen physical exercise. You can breathe 1 2 hours of fresh air outdoors every morning, and you can be cured in a month or two.

Stomach trouble: Most chefs have a bad stomach. Because of the uncertainty of working hours, chefs often eat irregularly, irregularly and quantitatively. At the same time, due to the high temperature and fatigue, the chefs have no appetite to eat and eat very little. In the long run, it will make the digestive system dysfunction, cause chronic gastritis and constipation, and in severe cases, it will suffer from atrophic gastritis, and some will also suffer from fatty liver, cholecystitis and gallstones.