SANITATION OF BAKERIES AND RESTAURANT KITCHENS.
نویسندگان
چکیده
منابع مشابه
Exposure to cooking fumes in restaurant kitchens in norway.
OBJECTIVES The purpose of this study was to assess exposure to fat aerosols and aldehydes in kitchens and to study the variations in exposure between different types of kitchen. METHODS Measurements were made in four hotel kitchens, two hamburger chain restaurants, 10 à la carte restaurants and three small local restaurants serving mostly fried food. The measurements were performed as persona...
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As part of an epidemiological study among workers exposed to flour total dust and flour aeroallergen concentrations were measured with personal samplers over a workshift in three large bakeries and four flour mills and packing stations. In the bakeries geometric means for total dust concentrations ranged from 0.4 mg/m3 in the bread wrapping area up to 6.4 mg/m3 at the dough brake. The flour aer...
متن کاملLatent period for symptomatic sensitization in bakeries.
AIM To describe the latent period for symptomatic sensitization in bread bakery workers. METHODS Data on the latent period for symptomatic sensitization, resulting in either asthma or rhinitis, were obtained from an in-house health surveillance programme in a single large organization. RESULTS Over a period of 10 years, 90 employees were identified with symptoms attributable to sensitizatio...
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ژورنال
عنوان ژورنال: Journal of the American Public Health Association
سال: 1911
ISSN: 0273-1975
DOI: 10.2105/ajph.1.2.102