Investigation And Analysis On Occupational Health Of Chefs In Catering Service Industry In Xicheng District Of Beijing

OBJECTIVE: As a food production and management industry,catering industry belongs to labor-intensive industry with tens of millions of employees,of which tens of millions are cooks,while the occupational health problems of cooks are often neglected.Through investigation and analysis of the relationship between the prevalence of hypertension among catering chefs in Xicheng District of Beijing and the prevalence of hypertension among non-chefs,as well as the analysis of the situation of occupational mental health of catering chefs in Xicheng District of Beijing by means of questionnaire survey,this paper probes into the difference of the influence of different factors on the health of chefs,puts forward suggestions according to the actual results,and makes good meals for the government.Industry chefs provide basis for hypertension prevention and treatment.Research object: The content of this survey is divided into two parts.The first part is about the study of the prevalence rate of hypertension among chefs.There are more than 800 respondents,including 219 chefs whose hypertension data are provided by the occupational health examination center of Xicheng District;419 non-chefs are selected as the control group,and the control group is clothed by more than 20 catering industries in Xicheng District of Beijing.According to the survey,the people in the control group were all the people who served vegetables in the front hall,not exposed to high temperature working environment.The second part is about the psychological health of chefs.The subjects of the study are 426 chefs from more than 40 catering industries in Xicheng District of Beijing.Methods: The survey data were recorded and analyzed by SPSS21.0.The main analysis methods were descriptive statistics,single factor analysis and correlation analysis.Result: The Spearman correlation coefficients of cook gender and hypertension prevalence were r=-0.110,P=0.104;the Spearman correlation coefficients of cook age and hypertension prevalence were r=0.196,P=0.004;the Spearman correlation coefficients of cook working age and hypertension prevalence were r=0.475,P=0.000;the Spearman correlation coefficients of non-cook gender and hypertension prevalence were r=0.018,P=0.717;non-cook gender and hypertension prevalence were r=0.018,P=0.717;Spearman correlation coefficients of cook age and hypertension prevalence were r=0.143,P=0.03;Spearman correlation coefficients of non-cook working years and hypertension prevalence were r=-0.44,P=0.366;Mental health,through SCL-90 scale scores,we can see that the overall mental health status of the investigated cooks was good,426 cooks in catering industry scored different factors compared with the national norm.There was no significant difference in the nine psychological factors of SCL-90 between the chefs of different genders;there was no significant difference in the nine psychological factors of SCL-90 between the chefs of different working years;however,there were significant differences in the nine psychological factors of SCL-90 among the chefs of different degrees.The psychological problems of the chefs with less than junior college education were more serious than those with more than junior college education.Conclusion: According to the results of this survey,the prevalence of hypertension in catering chefs is positively correlated with their length of service.The longer they work in the chef industry,the more likely they are to suffer from hypertension.In addition,the level of education has a greater impact on the mental health of chefs.Relevant departments should carry out health education,popularize psychological knowledge and strengthen psychological counseling according to the status quo of mental health of chefs in catering industry.