A discussion of occupational health and safety management for the catering industry in china

Chen Qiang, Wan Ki Chow

Research output: Journal article publicationJournal articleAcademic researchpeer-review

5 Citations (Scopus)

Abstract

The catering industry is developing rapidly in China. Statistics in 2002 indicated that there were over 3.5 million dining places in China, hiring over 18 million people. However, the accident rate was high. Occupational health and safety (OHS) has to be watched more carefully. It is proposed to develop an OHS management system for the catering industry and to integrate it with an ongoing management system by referring to OHSAS 18001:1999. The first step is risk identification and evaluating the major factors concerned by referring to the codes in China, the list of occupational diseases, operation rules, requirements of the law, and records of past incidents. The technological aspect has to be considered in working out the safety strategies. This includes technical measures in accident prevention at the workplace. The kitchen is the main area to be focused on. Methods for hazard identification and risk assessment of dangerous factors in kitchens are proposed in this paper.
Original languageEnglish
Pages (from-to)333-339
Number of pages7
JournalInternational Journal of Occupational Safety and Ergonomics
Volume13
Issue number3
DOIs
Publication statusPublished - 1 Jan 2007

Keywords

  • Catering industry
  • Hazard identification and risk assessment
  • Occupational health and safety management system

ASJC Scopus subject areas

  • Safety, Risk, Reliability and Quality
  • Safety Research
  • Public Health, Environmental and Occupational Health

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