Pilot study: Occupational and public health consequences of elevated temperatures in restaurant kitchens

Abstract

Restaurant kitchens are relatively warm and can be made even warmer when the outdoor temperature is excessive. Hot indoor conditions can lead to workers experiencing health effects such as heat stress as well as negatively impact food storage and food cooling. This study’s objective was to simultaneously identify potential occupational health and public health effects inside restaurant kitchens due to warm conditions. Wet Bulb Globe Temperature (WBGT) measurements were collected and the results were compared to the corresponding Threshold Limit Value and Action Limit. Internal temperatures of refrigerators and freezers were gathered and observations were made of any food being held inside the kitchen. Eight premises in the Greater Toronto Area were included in this study. Five of the sites had average WBGT values at or above the Action Limit, which is when heat stress management programs are recommended. Most sites had refrigerators operating over the required 4°C and three sites had freezers operating above the requisite −18°C. Food was observed to be held at temperatures that can promote bacterial growth in 50% of the sites. This study found that hot kitchen environments could result in both heat stress conditions as well as compromise cold food storage and food holding.