Mutfakta iş sağlığı ve güvenliği.

Occupational Health and Safety is one of the most important factors of working life and its main purpose is to provide, develop and maximize the physical, mental and social sense of well-being of all employees in all sectors and ensure the adaptation of the employee to the work and work to the employee. In kitchens, there are many mechanical and non-mechanical conditions such as physical, chemical, biological, ergonomic and psychosocial factors that may negatively affect kitchen workers especially the people working in hotels, restaurants, commercial kitchens, cafes, fast food stores and catering companies. For instance, the kitchens of catering companies have to act quickly since they race against time. In this process, some occupational health and safety measures are ignored in order to train the personnel on time. Carelessness of employees and lack of information constitute the basis of accidents in workplaces such as restaurant kitchens. Necessary measures should be taken to prevent accidents. The employer and the employees should be aware of their responsibilities in order to take measures and control the occupational health and safety risk factors. In this study, health and safety measures are emphasized for the occupational health and safety in kitchens. The purpose of the study is to be a guide for employers, OHS professionals and employees with respect to occupational health and safety measures to be taken in kitchens. [ABSTRACT FROM AUTHOR]