本文關(guān)鍵詞： 廚房 高溫 WBGT-2006型指數(shù)儀 檢測 SPSS　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】：餐廳后廚室內(nèi)環(huán)境質(zhì)量的好壞直接關(guān)系到后廚從業(yè)人員的身心健康,而我國關(guān)于餐廳后廚從業(yè)人員的作業(yè)狀況研究還很欠缺,尤其是對夏季餐廳后廚作業(yè)環(huán)境存在的高溫問題重視不夠。近年來,多起廚房內(nèi)工作人員發(fā)生中暑事件已引起了人們對于餐廳后廚作業(yè)環(huán)境溫度的廣泛關(guān)注。開展餐廳后廚作業(yè)環(huán)境高溫現(xiàn)狀的研究,對進(jìn)一步加強(qiáng)餐飲行業(yè)的職業(yè)衛(wèi)生監(jiān)管,保護(hù)餐廳后廚從業(yè)人員的身心健康具有重要意義。本論文以北京市西城區(qū)內(nèi)的餐廳后廚為研究對象,運用橫斷面研究法(又稱橫斷面調(diào)查法),選取所需的餐廳樣本量(62樣本量數(shù)74),通過現(xiàn)場調(diào)查的方法獲得工作場所布局分布、面積大小、人力分配、以及受試者的工作時間等信息,采用WBGT-2006型指數(shù)儀,在全年最熱月份(7—8月)測量后廚環(huán)境涉及高溫區(qū)域的溫度數(shù)值,對現(xiàn)場檢測數(shù)據(jù)進(jìn)行了統(tǒng)計分析,參照國家《工作場所有害因素職業(yè)接觸限值》(GBZ2.2-2007),對餐廳后廚作業(yè)環(huán)境溫度進(jìn)行了綜合分析評估�，F(xiàn)場檢測結(jié)果研究表明:分析的4個檢測區(qū)域溫度中,僅炭爐區(qū)高溫檢測情況良好,超標(biāo)率為25%;其余烤鴨區(qū)、灶臺區(qū)與蒸煮區(qū)溫度超標(biāo)率均超過50%,分別為71%、69%和60%。餐廳面積、送風(fēng)設(shè)施、排風(fēng)設(shè)施和接觸時間率等因素與后廚作業(yè)環(huán)境溫度的相關(guān)性分析顯示:餐廳面積與各個高溫檢測區(qū)域的溫度總體呈現(xiàn)負(fù)相關(guān)趨勢;送排風(fēng)設(shè)施的安裝與否對于灶臺區(qū)和蒸煮區(qū)的高溫檢測溫度呈現(xiàn)顯著負(fù)相關(guān);接觸時間率對于炭爐區(qū)附近溫度影響最為顯著且呈現(xiàn)正相關(guān)關(guān)系。根據(jù)餐廳后廚各個高溫區(qū)域溫度超標(biāo)現(xiàn)狀以及檢測區(qū)域的溫度與上述各個因素的相關(guān)性,提出了加強(qiáng)4個檢測區(qū)域內(nèi)工作人員的高溫防護(hù)以及重點排查和監(jiān)管對于各個檢測區(qū)域的溫度影響較大的因素等措施建議。
[Abstract]:The quality of the indoor environment is directly related to the back of the restaurant and kitchen staff health and research work in China on the restaurant kitchen staff is still lacking, especially the problems of summer high temperature working environment do not pay enough attention to the back of the restaurant. In recent years, a number of staff in the kitchen has aroused heat stroke events for a wide range of attention to environmental temperature. The back of the restaurant to carry out research on the operating environment of the restaurant kitchen temperature situation, to further strengthen the occupation health supervision in the catering industry, has important significance to protect the physical and mental health of employees in the back of the restaurant. This paper takes Beijing city of Xicheng District in the back of the restaurant as the research object, using cross-sectional study method (also called cross section survey, sample selection) restaurant required (62 sample number 74), get the work site layout is divided by the method of field survey The cloth, the size distribution of human subjects, and the work time information, using the WBGT-2006 type index instrument, in the hottest month of the year (7 - August) temperature numerical measurement involves high temperature Houchu environment area, the field detection data were analyzed according to the national "workplace harmful factors of occupation exposure limit > (GBZ2.2-2007), the working environment temperature of the back of the restaurant evaluation. The testing results indicate that the analysis of the 4 detection region temperature, only carbon furnace temperature measurement in good condition, exceed the standard rate of 25%; the remaining Roasted Duck District, district and district cooking stove temperature exceed the standard rate of more than 50%, respectively. As of 71%, 69% and 60%. restaurant area, ventilation facilities, ventilation facilities and the relationship between exposure time rate and factors such as environmental temperature display: the kitchen is negatively related to temperature of dining area with each high temperature detection area. Trend; ventilation facilities installation and not for the hearth area and cooking zone temperature measurement temperature showed a significant negative correlation; the contact time rate for the temperature near the influence of carbon furnace area is the most significant and positive correlation. According to the correlation between each restaurant Houchu high temperature area and temperature exceed the standard current detection area and the temperature of the above factors the proposed to strengthen the 4 staff in the detection region of high temperature protection as well as the focus of the investigation and supervision for each detection area of the temperature influence factors and other measures.

【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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