Proposed Topic (Most preferred): :
Staff Engagement and Empowerment (motivating staff / teamwork / work revamp tackling manpower issue / staff wellness / OSH / retention)
Proposed Topic (Second preferred): :
Clinical Safety and Quality Service III (Projects aiming at quality service to patients and their carers)
Authors (including presenting author) :
Leung KK(1), CHU TC(2), CHUNG PL(3)
Affiliation :
(1) Occupational Safety and Health Unit, Queen Mary Hospital, (2) Catering Department
Introduction :
Queen Mary Hospital (QMH) was built since 1937 and catering department was not included in the design stage of this historical building. To accommodate the catering services, an additional floor was added on the Main Block, which is where the Catering Department now located. It is one of the few non air-conditioned catering departments in Hospital Authority (HA) which make up by natural air. Management of heat stress and staff exposure of cooking effluent became the challenges. As such, cluster OSH Team is committed to minimize the associated hazards and create a positive image to our staff. Advanced assessment technology was adopted to explored the effectiveness of the hydovent during the cooking process by assessing the concentration of sub-micrometre particles (PM1) in different points and also the potential spillage of contaminants from the hydovent. The results of Wet-Bulb Globe Temperature (WBGT) and PM1 concentration with the hot air plume behavior indicates that hydovent was effective to capture the effluent and hot air generated from the cooking process.
Objectives :
Enhance the staff safety by minimizing the associated hazards related to heat stress and cooking effluent.
Methodology :
Staff Engagement
Interview with the cooks, chefs and Facility Management Team were conducted prior the assessment regarding the odour problem, respiratory syndrome encountered during their daily operation and explore the feasibility of the ventilation enhancement measure.
Catering Hydovent Efficiency Assessment The sampling program included assessment of aerosol generation during the cooking process. The sampling started at the beginning of patient lunch preparation phase (i.e. deep fry process of pork chop) and finished at the end of patient lunch preparation phase (i.e. fryer cleaning process). During idle periods, the aerosol monitors were kept operating. Time periods for deep fry cooking were marked.
Environmental Heat Stress Assessment Through literature review indicated that cross drafts induced by air flow generated by wall-mounted fans and air-blowers which can degrade the performance of hydovent and make capture of effluent impossible. Installation of tubular fans with re-set the ventilation system to overcome these drawbacks which demonstrated by the heat stress assessments.
Result & Outcome :
The results from the environmental concentration of the PM1 and the hot air plume behavior indicates that the hydovent was effective to capture the effluent generated from the cooking process. It also demonstrated its exhaust rate is exceed plume volumetric flow rate. The value of heat stress data also indicates below Threshold Limit Value (TLV: 28.6oC) which has 23% decreases. Therefore, the capture effectiveness of catering hydovent was demonstrated and workplace safety was sustained. Most importantly, their safety awareness was significant enhanced such as how to eliminate the exposure of hot air and polycyclic aromatic hydrocarbons within the cooking process which further demonstrated by the decreasing number of reported sick cases.
