Epidemiology of work-related injuries, musculoskeletal disorders and dermatitis among hospital food service workers in a tertiary hospital in Asia.

BACKGROUND: Despite the relative importance, the prevalence of workplace safety and health issues in hospital food service workers is not well studied. This study describes the epidemiology of work-related injuries and occupational diseases among hospital food service workers (FSWs) in a tertiary hospital in Singapore. METHODS: Using a total population sampling approach, a cross-sectional self-administered questionnaire was distributed to all FSWs employed at a major tertiary hospital in Singapore. RESULTS: The response rate was 98.4% (n = 125). The overall prevalence of workplace injuries and musculoskeletal symptoms was 35% (n = 43) and 53% (n = 65) respectively. The most common workplace injuries were cuts/lacerations (35.8%), muscle strain (25.4%) and burns (19.4%). The prevalence of workplace injuries among staff performing food preparation duties was higher at 56.3% as compared to 21.6% among staff with no food preparation duties (p < 0.01). The prevalence of workplace injuries among staff performing cooking duties was also higher at 47.5%, compared to 29.3% among staff with no cooking duties (p = 0.05). Staff performing food preparation duties had a higher prevalence of musculoskeletal symptoms at 66.7% as compared to 44.6% among staff with no food preparation duties (p = 0.02). Obese staff had a higher prevalence of musculoskeletal symptoms at 78.9%, compared to overweight staff at 53.8% and staff with normal weight at 43.1% (p = 0.03). CONCLUSION: FSWs with jobs involving cooking and preparation of food, and those with obesity, are at higher risk of sustaining workplace injuries or musculoskeletal symptoms. Targeted interventions should be implemented for injury prevention and to mitigate these risks.

Targeted medical examinations for workers exposed to fumigants.

Fumigants are gaseous pesticides or biocides which eradicate pests by suffocation or poisoning. Worker exposure to fumigants is mainly via inhalation, followed by dermal contact and ingestion, leading to various acute and chronic health effects. Implementation of appropriate workplace controls such as adequate ventilation, training and personal protective equipment ensure that exposure to fumigants are kept to the lowest level as practically possible. In addition, routine medical examinations also allow for doctors to identify and manage possible exposure to fumigants and ascertain workers' fitness to work.While management guidelines after an acute exposure to such fumigants is clear and consistent, the guidelines on routine medical examination for fumigators is sparse. Components of the medical examinations vary according to the fumigant, workers are exposed to and its chronic health effects. Hence, this paper highlights the health hazards of commonly utilised fumigants; Methyl Bromide, Hydrogen Cyanide, Hydrogen Phosphide and Sulfuryl Fluoride; and outlines the guidance for routine medical examinations for exposed fumigators.

COVID -19: Protection of Workers at the Workplace in Singapore.

The COVID-19 pandemic has resulted in movement restrictions being instituted globally and the cessation of work at many workplaces. However, during this period, essential services such as healthcare, law enforcement, and critical production and supply chain operations have been required to continue to function. In Singapore, measures were put in place to protect the workers from infection at the workplace, as well as to preserve the operational capability of the essential service in a COVID-19 pandemic environment. This paper critically analyses the measures that were implemented and discusses the extension to broader general industry.