An Investigation On Heat Stress Effects On Employee Health In Fast food outlets. A Case Study Of Bindura · Electronic Theses and Dissertations

Author

John Masona

Title

An Investigation On Heat Stress Effects On Employee Health In Fast food outlets. A Case Study Of Bindura

Abstract

ABSTRACT
Heat waves have been increasing frequently resulting in ill-health and worst cases death especially in economically disadvantaged countries. This is aggravated by working in heat producing workplaces due to high temperatures, such as in large scale-kitchens. However, employees in these workplaces lack proper health and safety knowledge thus are exposed to occupational risks like heat stress. As such, the study sought to determine the heat exposure levels of employees in different sections of three different fast food outlets. In addition, the study investigated the effects of heat stress on employee health, and ascertained the association between employee socio-demographic attributes and knowledge on heat stress effects and its management. The study employed a cross-sectional design with the aid of a questionnaire disseminated to 49 randomly selected respondents. Also, in-depth interviews were done with key informants at each fast food outlet. Heat exposure levels were measured in four sections of each fast food outlet, that is, oven area, chip fryer, meat fryer and food serving section. Results showed that humidity was significantly lowest in the Food serving section of Outlet B (33.8±1.6%) and highest in the Frying section of Outlet A (50.4±1.8%). The WBGT values ranged from 25.2 – 34.0 oC for all outlets, with the baking and frying sections attaining WBGT values above 30 oC in all the food outlets. All sections of Outlet A were within the ACGIH limits, whereas the baking and frying sections of Outlet B were above the ACGIH maximum threshold value, whilst the food serving section of Outlet C was below the limit. The most recognized symptoms of heat stress were headaches (20.48 %) and tiredness (19.02 %) whereas fatigue (25.6%) and heat stroke (23.6) were the major known impacts of heat stress. Work section (X2=16.5; p=0.02), age class (X2=19.2; p=0.04) and work experience (X2=20.6; p=0.03), significantly influenced knowledge on heat stress and its management among employees of fast food outlets. As such, it is recommended that fast food outlets should install air-conditioning systems to reduce heat in the various work stations, as well as provide heat resistant clothing. Also, regular training of employees to increase awareness on working in areas with extreme heat should be done.

Date

JUNE 2024

Publisher

BUSE

Keywords

Key words: fast food outlets, heat stress, knowledge and WGBT.

Supervisor

NIL