A study of the social and physical environment in catering kitchens and the role of the chef in promoting positive health and safety behaviour.
This is the account of a mixed method study of chefs and their kitchens in order to identify the nature of their workplace and how this affects their ability to manage health and safety in the kitchen. It included extended periods of observation, monitoring of physical parameters, analysis of records of reported accidents, and a series of reflexive interviews. The findings were integrated and then fed back in a smaller number of second interviews in order to test whether the findings fitted in with the chefs' understanding of their world. Major factors identified included survival in a market environment, the status of the chef (and the kitchen) within organisations, marked autocracy of chefs, and an increasing tempo building up to service time with commensurate heat, noise, and activity. In particular during the crescendo, a threshold shift in risk tolerance was identified. The factors, their interplay, and their implications for health and safety in the catering kitchen are discussed.
Maguire
K
K
Department of Building and Environmental Health, The Nottingham Trent University, Burton Street, Nottingham NG1 4BU UK.
Howard
M
M
D000062:Accidents, Occupational / Q000517:prevention & control; D003296:Cooking; D003625:Data Collection; D006358:Hot Temperature; D006801:Humans; D007398:Interpersonal Relations; D007588:Job Satisfaction; D007857:Leadership; D009622:Noise; D016272:Occupational Health; D016134:Organizational Policy; D018570:Risk Assessment; D012449:Safety; D012923:Social Class; D017132:Workplace