Workers' load and job-related stress after a reform and work system change in a hospital kitchen in Japan

Hiroe Matsuzuki,Shizuo Katamoto,Takashi Muto,Akiyoshi Ito,Yasuo Haruyama,Kaoru Aikawa

doi:10.1007/s12199-012-0291-9

Abstract

Many kitchen work environments are considered to be severe; however, when kitchens are reformed or work systems are changed, the question of how this influences kitchen workers and environments arises. The purpose of this study is to examine whether there was a change in workload and job-related stress for workers after a workplace environment and work system change in a hospital kitchen. The study design is a pre-post comparison of a case, performed in 2006 and 2008. The air temperature and humidity in the workplace were measured. Regarding workload, work hours, fluid loss, heart rate, and amount of activity [metabolic equivalents of task (METs)] of 7 and 8 male subjects pre- and post-reform, respectively, were measured. Job-related stress was assessed using a self-reporting anonymous questionnaire for 53 and 45 workers pre- and post-system change, respectively. After the reform and work system change, the kitchen space had increased and air-conditioners had been installed. The workplace environment changes included the introduction of temperature-controlled wagons whose operators were limited to male workers. The kitchen air temperature decreased, so fluid loss in the subjects decreased significantly. However, heart rate and METs in the subjects increased significantly. As for job-related stress, although workplace environment scores improved, male workers' total job stress score increased. These results suggest that not only the workplace environment but also the work system influenced the workload and job stress on workers.

Highlights

Labor shortages are a major problem for the food industry in advanced countries, as documented in countries such as Japan [1, 2] and Canada [3]
The purpose of this study is to examine whether there was a change in workload and job-related stress for workers after a workplace environment and work system change in a hospital kitchen
The workplace environment changes included the introduction of temperature-controlled wagons whose operators were limited to male workers

Summary

Introduction

Labor shortages are a major problem for the food industry in advanced countries, as documented in countries such as Japan [1, 2] and Canada [3]. In Japan in 2009, 1.21 million people were hired in the lodging and food service industries. In 2009, the hiring rate in these industries was 33.2 %, the labor turnover rate was 32.1 % [4]. The part-time worker rate was 69.9 %, the highest rate among major industries [5]. The work environment in the food service industry is considered to be severe due to the necessity of extended standing and working in a hot environment. Work is conducted at irregular working hours in schools [6,7,8,9] and hospitals [10, 11], and with a heavy workload on the musculoskeletal system [12, 13]

Objectives

Methods

Results