Assessing the impact of thermal strains on Senior High School kitchen workers

Kitchen staffs by virtue of the kind of work that they undertake are exposed to a 

plethora of heat strains as well physiological stress. The purpose of this study was to 

assess the influence of thermal conditions on productivity of kitchen workers in senior 

high schools in Kwahu South Municipality. Forty (40) kitchen staff sampled using 

purposive sampling method for the study. The descriptive research design was 

employed with a questionnaire and observation checklist being the tools for data 

collection. Mean, standard deviation, charts, percentages and frequencies were used in 

representing the data. The study found that the SHS kitchens in Kwahu South are not 

conducive for the workers. The kitchen has no proper ventilation with unbearable heat. 

It can also be concluded that thermal strains causes workers to fall sick. Majority of 

them asserted that they face all the types of heat related illness. Also, heat stress makes 

it hard for workers to focus on the work at the kitchen thereby affecting productivity. 

The kitchen workers adopted; regular checkups and resting, excessive drinking of water 

and attending regular safety meetings as their coping strategies. Based on these 

findings, the study recommended that, more people should be employed so the kitchen 

staff can be on shift system since most of them work above the stipulated eight (8) 

hours per day. Also, all enclosed kitchens should be fixed with proper ventilation that 

can help reduce or suppress a high rate of the heat therefore reducing dissatisfaction of The kitchen. 

TABLE OF CONTENTS 

STUDENT‟S DECLARATION ............................................................................................. i 

SUPERVISOR‟S DECLARATION ...................................................................................... ii 

DEDICATION ...................................................................................................................... iii 

ACKNOWLEDGMENT ...................................................................................................... iv 

TABLE OF CONTENT ......................................................................................................... v 

LIST OF TABLES ................................................................................................................. x 

LIST OF FIGURES .............................................................................................................. xi 

ABSTRACT .......................................................................................................................... xi 

 

CHAPTER ONE .................................................................................................................. 1 

1.0 INTRODUCTION ......................................................................................................... 1 

1.1 BACKGROUND TO THE STUDY ................................................................................ 1 

1.2 STATEMENT TO THE PROBLEM ............................................................................... 4 

1.3 GENERAL OBJECTIVES .............................................................................................. 6 

1.3.1 SPECIFIC OBJECTIVES ............................................................................................. 6 

1.4 RESEARCH QUESTIONS ............................................................................................. 7 

1.4 SIGNIFICANCE OF THE STUDY ................................................................................ 7 

1.5 SCOPE OF STUDY ......................................................................................................... 7 

1.6 JUSTIFICATION OF THE STUDY ................................................................................. 8 

1.8 ORGANIZATION OF THE STUDY ............................................................................... 9 

1.9 DEFINTION OF KEY TERMS AND ABBREVIATIONS ............................................ 9 

 

CHAPTER TWO ............................................................................................................... 12 

LITERATURE REVIEW ................................................................................................. 12 

2.0 Introduction .................................................................................................................... 12 

2.1 The meaning of the kitchen ........................................................................................... 12 

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2.2 The Kitchen, the stove and health ................................................................................... 14 

2.3 HEAT AND OCCUPATIONAL HEAT STRESS ........................................................ 16 

2.2.1 Introduction ................................................................................................................. 16 

2.3.2 Measurement of Heat .................................................................................................. 17 

2.3.2.1 The wet-bulb globe temperature (WBGT) index: .................................................... 17 

2.3.3 Heat Threshold Limit .................................................................................................. 18 

2.3.4   Effects of Heat .......................................................................................................... 18 

2.3.4.1 Heat Stroke .............................................................................................................. 19 

2.3.4.2 Heat Exhaustion ....................................................................................................... 20 

2.3.4.3 Heat Cramps ............................................................................................................ 20 

2.3.4.4 Heat Rash ................................................................................................................. 20 

2.3.5 Occupational Heat Control ......................................................................................... 21 

2.3.5.1 Supervision on a Heat Stress Program ..................................................................... 21 

2.3.5.2 Hazard Identification ............................................................................................... 21 

2.3.5.3 Water, Rest and Shade ............................................................................................. 22 

2.3.5.4 Acclimatization ........................................................................................................ 22 

2.3.5.5 Modified Work Schedules ....................................................................................... 23 

2.3.5.6 Training .................................................................................................................... 23 

2.3.5.7 Monitoring for Heat Illness Symptoms ................................................................... 24 

2.3.5.8 Engineering Controls Specific to Indoor Workplaces ............................................. 24 

2.4 Empirical Review ........................................................................................................... 24 

2.4.1 Thermal Evaluation Theory........................................................................................ 24 

2.4.1.1 The effect of supply air systems on kitchen thermal environment .......................... 26 

2.5 Thermal Hazards ............................................................................................................ 28 

2.5.1 Heat Stress and Human body ...................................................................................... 29 

2.5.2 Coping strategies for kitchen workers at hot environment ......................................... 30 

 

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CHAPTER THREE ........................................................................................................... 32 

RESEARCH METHODOLOGY ..................................................................................... 32 

3.0 INTRODUCTION ......................................................................................................... 32 

3.1 STUDY AREA .............................................................................................................. 32 

3.2 RESEARCH DESIGN ................................................................................................... 32 

3.3 POPULATION OF THE STUDY ................................................................................. 33 

3.4 SAMPLING ................................................................................................................... 33 

3.4.1 SAMPLE SIZE ........................................................................................................... 33 

3.5 SOURCES OF DATA ................................................................................................... 34 

3.6 Research Instruments and Data Collection Procedure ................................................... 34 

3.7 Ethical Consideration ..................................................................................................... 35 

3.7.1 Informed Consent ....................................................................................................... 35 

3.7.2 Confidentiality ............................................................................................................ 35 

3.8 Statistical Data Analysis ................................................................................................ 35