An exploration of environmental ergonomics : the case of restaurant kitchens in Durban

Abstract

Several studies have raised concern that indoor environmental quality (IEQ) of commercial kitchens is not conducive to the well-being of kitchen workers as heat illness may be unreported in that industry. To comprehend the magnitude and severity of the threats to the workers in the industry it was necessary to evaluate the indoor environmental quality parameters-heat, ventilation and humidity, noise and lighting in kitchens, cognisant that with different kitchen loads offer different cuisines. A mixed method design was chosen for this exploratory case study. Questionnaire, interview schedule and structured observation instruments were developed for method triangulation using a purposive sampling technique. Humans have an immense capacity to adapt physically, physiologically and psychologically to a broad range of environmental states. Human response to kitchen heat, indoor air quality, humidity, noise and lighting is influenced by a range of interactions such as worker demographics, context, environmental interactions and cognition. Variations in thermal tolerance are further intensified by ethnicity and cultural differences. Not withstanding, among the goals of occupational safety are health intervention for worker comfort to enhanced work performance. The study accordingly scrutinised theory in respect of relationship between individual differences and contextual components and factored these into controlled heat in work environment as well as other IEQ parameters. This exploration will add to knowledge of IEQ among restaurant owners and improve workers adaptation to kitchen environment which is beneficial to theories of productivity, worker satisfaction and overall well-being of workers. It is anticipated that this study will help to raise attention to the implementation of appropriate intervention program to benefit foodservice workers, chefs, bakers, ergonomists, academicians and management.