HHE determination report no. HHE-77-95-455, Berel's Restaurant, Denver, Colorado.
Cincinnati, OH: U.S. Department of Health, Education, and Welfare, Public Health Service, Centers for Disease Control, National Institute for Occupational Safety and Health, HHE 77-95-455, 1978 Jan; :1-7
An investigation was made to evaluate potential exposures to smoke and heat from broilers and fryers located in a restaurant kitchen (SIC-5812). The subject kitchen area consisted of a charcoal grill, two large gas fired grills, numerous ovens, and several deep fat fryers. A hood is located directly above the grills, which does an adequate job of exhausting vapor, grease and smoke coming from the food that is being prepared. All workers were monitored for total particulates and heat stress. Each worker was interviewed, and questions were directed at work history and specific medical complaints. All breathing zone air samples were collected on preweighted filters using vacuum pumps operated at 1.5 liters per minute. Heat stress measurements were conducted in the immediate area throughout the 8 hour work shift. These measurements were taken with calibrated thermometers, using all recommended heat stress equipment. A health hazard did not exist from exposures to total particulates. Heat stress measurements based on Wet Bulb Globe Temperature (WBGT) averaged slightly below the recommended criteria of 79 degrees F. Heat stress was not a health hazard during this evaluation for the acclimatized worker. However, it could be a borderline health hazard for the unacclimatized worker. Confidential employee interviews did not reveal any health problems.
NIOSH-Author; NIOSH-Health-Hazard-Evaluation; Air-sampling; Pollution; Food-processing; Region-8; HHE-77-95-455; Hazards-Unconfirmed;
Author Keywords: total particulates; heat stress
Field Studies; Health Hazard Evaluation
NTIS Accession No.
National Institute for Occupational Safety and Health