北京市西城区餐厅后厨夏季高温作业检测与分析

发布时间：2018-02-26 19:09

本文关键词： 厨房高温 WBGT-2006型指数仪检测 SPSS　出处：《首都经济贸易大学》2017年硕士论文　论文类型：学位论文

【摘要】：餐厅后厨室内环境质量的好坏直接关系到后厨从业人员的身心健康,而我国关于餐厅后厨从业人员的作业状况研究还很欠缺,尤其是对夏季餐厅后厨作业环境存在的高温问题重视不够。近年来,多起厨房内工作人员发生中暑事件已引起了人们对于餐厅后厨作业环境温度的广泛关注。开展餐厅后厨作业环境高温现状的研究,对进一步加强餐饮行业的职业卫生监管,保护餐厅后厨从业人员的身心健康具有重要意义。本论文以北京市西城区内的餐厅后厨为研究对象,运用横断面研究法(又称横断面调查法),选取所需的餐厅样本量(62样本量数74),通过现场调查的方法获得工作场所布局分布、面积大小、人力分配、以及受试者的工作时间等信息,采用WBGT-2006型指数仪,在全年最热月份(7—8月)测量后厨环境涉及高温区域的温度数值,对现场检测数据进行了统计分析,参照国家《工作场所有害因素职业接触限值》(GBZ2.2-2007),对餐厅后厨作业环境温度进行了综合分析评估。现场检测结果研究表明:分析的4个检测区域温度中,仅炭炉区高温检测情况良好,超标率为25%;其余烤鸭区、灶台区与蒸煮区温度超标率均超过50%,分别为71%、69%和60%。餐厅面积、送风设施、排风设施和接触时间率等因素与后厨作业环境温度的相关性分析显示:餐厅面积与各个高温检测区域的温度总体呈现负相关趋势;送排风设施的安装与否对于灶台区和蒸煮区的高温检测温度呈现显著负相关;接触时间率对于炭炉区附近温度影响最为显著且呈现正相关关系。根据餐厅后厨各个高温区域温度超标现状以及检测区域的温度与上述各个因素的相关性,提出了加强4个检测区域内工作人员的高温防护以及重点排查和监管对于各个检测区域的温度影响较大的因素等措施建议。
[Abstract]:The quality of the indoor environment is directly related to the back of the restaurant and kitchen staff health and research work in China on the restaurant kitchen staff is still lacking, especially the problems of summer high temperature working environment do not pay enough attention to the back of the restaurant. In recent years, a number of staff in the kitchen has aroused heat stroke events for a wide range of attention to environmental temperature. The back of the restaurant to carry out research on the operating environment of the restaurant kitchen temperature situation, to further strengthen the occupation health supervision in the catering industry, has important significance to protect the physical and mental health of employees in the back of the restaurant. This paper takes Beijing city of Xicheng District in the back of the restaurant as the research object, using cross-sectional study method (also called cross section survey, sample selection) restaurant required (62 sample number 74), get the work site layout is divided by the method of field survey The cloth, the size distribution of human subjects, and the work time information, using the WBGT-2006 type index instrument, in the hottest month of the year (7 - August) temperature numerical measurement involves high temperature Houchu environment area, the field detection data were analyzed according to the national "workplace harmful factors of occupation exposure limit > (GBZ2.2-2007), the working environment temperature of the back of the restaurant evaluation. The testing results indicate that the analysis of the 4 detection region temperature, only carbon furnace temperature measurement in good condition, exceed the standard rate of 25%; the remaining Roasted Duck District, district and district cooking stove temperature exceed the standard rate of more than 50%, respectively. As of 71%, 69% and 60%. restaurant area, ventilation facilities, ventilation facilities and the relationship between exposure time rate and factors such as environmental temperature display: the kitchen is negatively related to temperature of dining area with each high temperature detection area. Trend; ventilation facilities installation and not for the hearth area and cooking zone temperature measurement temperature showed a significant negative correlation; the contact time rate for the temperature near the influence of carbon furnace area is the most significant and positive correlation. According to the correlation between each restaurant Houchu high temperature area and temperature exceed the standard current detection area and the temperature of the above factors the proposed to strengthen the 4 staff in the detection region of high temperature protection as well as the focus of the investigation and supervision for each detection area of the temperature influence factors and other measures.

【学位授予单位】：首都经济贸易大学
【学位级别】：硕士
【学位授予年份】：2017
【分类号】：R134

【参考文献】