Restaurant hygiene

The book is devoted to current issues of the impact of harmful and hazardous production factors on the health of workers in the restaurant business. In addition to well-known, such as noise, vibration, there are a number of poorly studied harmful physical factors (electromagnetic and infrared radiation) and biological (fungi), which can not only have a harmful effect on the health of workers, but also affect the quality and safety of prepared meals. The book sets out a comprehensive hygienic assessment of the working environment of all restaurant workshops, identifies their harmful production factors and specifies the impact of technological equipment on the health of the main professional groups. By the results of an in-depth medical examination of restaurant workers, their industry specific features are presented and a "risk group" of the development of alimentary-dependent diseases is determined. A list of preventive measures to optimize the regime of work, rest and nutrition of workers in the restaurant business is described. The book is addressed to hygienists, sanitary doctors, restaurateurs, post-graduates and students of medical and trade higher educational institutions.

Autorentext

Candidato de Ciencias Médicas, Instituto de Omsk (rama) de la Universidad Estatal de Comercio y Economía de Rusia, Especialista-Experto Jefe de Rospotrebnadzor para la región de Omsk. Miembro de pleno derecho (académico) de la Academia Internacional de Ciencias de la Ecología, la Seguridad Humana y la Naturaleza.Campo de investigación-ecología médica.