本文選題：餐廳　切入點(diǎn)：高溫作業(yè)環(huán)境　出處：《首都經(jīng)濟(jì)貿(mào)易大學(xué)》2017年碩士論文　論文類型：學(xué)位論文

【摘要】：隨著餐飲業(yè)迅猛發(fā)展,人們對餐廳工作人員的高溫作業(yè)環(huán)境越來越關(guān)注。北京市西城區(qū)安全生產(chǎn)監(jiān)督管理局為了能夠更直觀地了解轄區(qū)內(nèi)餐飲行業(yè)用人單位廚房夏季的高溫作業(yè)環(huán)境,獲得一手?jǐn)?shù)據(jù)資料,提出對轄區(qū)內(nèi)餐廳夏季高溫作業(yè)環(huán)境進(jìn)行現(xiàn)狀調(diào)研分析。本研究采用JTR 10熱指數(shù)測定儀對隨機(jī)選取的8個(gè)街道共29家餐館進(jìn)行夏季高溫作業(yè)環(huán)境測量。將餐廳按類別分為火鍋、燒烤、炒菜和綜合四類,對現(xiàn)場調(diào)研情況進(jìn)行了分析,調(diào)研分析結(jié)果顯示所選餐廳總體合格率為65.5%,炒菜類餐廳合格率最低,為50.0%,火鍋類、燒烤類和綜合類合格率較高,分別為60.0%、75.0%和68.8%。同時(shí)把檢測結(jié)果與職業(yè)衛(wèi)生技術(shù)服務(wù)機(jī)構(gòu)出具的檢測報(bào)告進(jìn)行對比,發(fā)現(xiàn)兩者存在顯著性差異。分析其原因,可能有以下幾方面:(1)前期準(zhǔn)備工作不足,濕球和黑球溫度計(jì)的穩(wěn)定時(shí)間不夠;(2)檢測持續(xù)時(shí)間過短。對現(xiàn)有問題,提出建議,即:(1)餐飲行業(yè)用人單位應(yīng)適當(dāng)調(diào)整廚房局部通風(fēng)設(shè)施、改善明火設(shè)備、為勞動者提供充足的防暑降溫物品;(2)職業(yè)衛(wèi)生技術(shù)服務(wù)檢測機(jī)構(gòu)應(yīng)嚴(yán)格執(zhí)行高溫檢測標(biāo)準(zhǔn),細(xì)化落實(shí)細(xì)節(jié),確保檢測結(jié)果的準(zhǔn)確性;(3)政府應(yīng)建立長效高溫治理管理機(jī)制、建立部門間高溫管理相互協(xié)調(diào)、分工合作的機(jī)制、加強(qiáng)政府監(jiān)管力度,確保高溫管理專項(xiàng)整治到位。
[Abstract]:With the rapid development of the catering industry, People are paying more and more attention to the high-temperature working environment of restaurant staff. In order to gain a more intuitive understanding of the high-temperature working environment in the kitchen of the employing units in the catering industry in the district, the Xicheng District Bureau of Safety production Supervision and Administration of Beijing, Access to primary data, In this study, the current situation of high temperature working environment in restaurants in summer was investigated and analyzed. 29 restaurants in 8 streets were measured by JTR 10 heat index tester. The restaurants were divided into hot pot according to their types. The overall qualified rate of the selected restaurant is 65.5. The qualified rate of the restaurant is the lowest, which is 50.0. The qualified rate of hot pot, barbecue and comprehensive restaurant is high. 75.0% and 68.8%, respectively. At the same time, comparing the test results with the test reports issued by the occupational health technical service organizations, we found that there were significant differences between the two. After analyzing the reasons, there may be insufficient preparatory work in the following aspects:. The stable time of wet bulb and black ball thermometer is not enough 2) the test duration is too short. To the existing problems, the suggestion is put forward, that is, the catering industry employer should adjust the kitchen local ventilation facilities appropriately and improve the open fire equipment. To provide workers with adequate anti-heat and temperature-lowering items (No. 2) the inspection organization of occupational health technical services should strictly implement the high temperature test standard, refine the details of the implementation, and ensure the accuracy of the test results. The government should establish a long-term management mechanism for the treatment of high temperature. It is necessary to establish a mechanism for coordination and cooperation between departments in the management of high temperature, strengthen government supervision and ensure that the special regulation of high temperature management is in place.
【學(xué)位授予單位】：首都經(jīng)濟(jì)貿(mào)易大學(xué)
【學(xué)位級別】：碩士
【學(xué)位授予年份】：2017
【分類號】：R134

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