Professional Documents
Culture Documents
Workplace.
Introduction:
Nowadays, many workplaces were designed with operating system
which some of them will producing heat such as iron and steel foundries,
nonferrous foundries, brick-firing and ceramic plants, glass products
facilities, rubber products factories, electrical utilities (particularly boiler
rooms), bakeries, confectioneries, commercial kitchens (restaurant kitchen),
laundries, food canneries, chemical plants, mining sites, smelters, and steam
tunnels. Most of them still need to be handled manually by the workers and
this will give chances for the workers to expose to the risk of getting or might
possibly considered as suffering heat stroke or heat strain in hot indoor
environment (once it is rise as extremes temperatures) especially in the
summer days when the temperature and humidity are high. [Reference:
2008 TLVs and BEIs: Threshold Limit Values for Chemical Substances and
Physical Agents and Biological Exposure Indices. Cincinnati, Ohio: American
Conference of Governmental Industrial Hygienists, 2008. p. 217.]
a) Heat Stress.
Heat stress is the cumulative of environmental and physical work
factors that constitute the total heat load imposed on the body. The
environmental of heat stress include air temperature, relative humidity, air
flow velocity, radiant heat exchange, air movement, and water vapor
pressure. While the physical work will contributes to the total heat stress of
the job by producing metabolic heat in the body in proportion to the intensity
of the work. Clothing requirements also will affect the heat stress.
All these factors defining potential heat stress, which are assessed with
varying degrees of precision and accuracy. Such measures provide valuable
and useful information about the thermal load to which humans must adjust.
These measurements, however, provide no information about the safety of
the exposure or the extent to which humans are compromised in their
abilities to adjust to it.
Usually, the more factors are evaluated, the more reliable the net
information. Measuring just air temperature, for instance, seldom provides
much useful insight. Additional data about ambient humidity, air velocity,
infrared radiant intensities, and emissivity of clothing and nearby objects
provide a much more complete picture for the level of heat stress. A mild or
moderate heat stress may cause discomfort and may adversely affect
performance and safety, but it is not harmful to health. As the heat stress
approaches human tolerance limits, the risk of heat-related disorders
increases.
b) Heat Strain.
Heat strain is the series of physiological response resulting from heat
stress. These responses reflect the degree of heat stress. When the strain is
excessive for the exposed individual, a feeling of discomfort or distress may
result, and will finally a disorder may ensue. The severity of strain will
depend not only on the magnitude of the existing stress, but also the age,
physical fitness, degree of acclimatization and dehydration of the worker.
Heat strain reflects the extent to which the individual has to organize
defenses to keep total body heat content and deep body temperature in a
workable and livable range. It is a characteristic that is unique to each
person and will, in fact, change even for the same person from time to time.
Heat strain is the cost of adjusting to heat stress. It is not a measure of how
successfully the adjustment is made. Unpleasant measures of heat strain
include body core temperature, heart rate, and sweat loss. Other important
responses are allocations of the fluid volumes in the body, electrolyte
concentrations in the intra- and extra-cellular spaces, levels of hormones,
and blood pressure.
Heat strain is not reliably predicted from heat stress. This means that
environmental measurements cannot safely or accurately predict heat strain,
the amount of discomfort, or the degree of danger being faced by an
individual at any time. The predictive gap is largely explained by personal
risk factors. These are each person’s unique strengths and weaknesses for
distributing heat in the body and for dissipating it to the surrounding
environment.
c) Heat Disorders.
Heat disorders generally are caused by the body’s inability to shed
excess heat. The body is cooled by losing heat through the skin and by
perspiration. When heat gain exceeds the amount the body can remove, the
body’s inner temperature begins to rise, and heat-related illness may
develop.
Heat disorders share one common feature which is once the individual
has been overexposed to heat, or over-exercised for his age and physical
condition on a hot day, the severity of heat disorders tends to increase with
age for example it can be a heat cramps in a 17-year-old but may become as
a heat exhaustion in someone 40 and heat stroke in a person over 60 years
old. Sunburn can significantly retard the skin’s ability to shed excess heat.
Elderly people, young children, people on certain medications or drugs, and
people with weight and alcohol problems are particularly susceptible to heat
reactions.
d) Heat-related Illness
Heat-related illness can occur during work in hot weather, in hot ambient
conditions, or when workers are wearing layers of protective gear that
interfere with perspiration( the mechanism by which the body cools itself).
Below are the following descriptions of the forms of heat-related illness.
i. Heat rash.
Heat rash can be called as prickly heat which appears as little red
bumps on the skin, which is in fact inflamed sweat gland. It usually appears
on areas of the body that become and stay damp, as under sweat soaked
shirt, pants and gloves. Heat rash is not usually serious, although it can
become infected. Treatment includes allowing the skin to dry and keeping
affected areas as dry as possible. Infections can be treated with a topical
antibiotic ointment.
v. Heat stroke.
This is the most serious form of heat-related illness. The individuals
who are suffering from heat stroke may or may not be perspiring and will
have an elevated body temperature at or above 40˚C. Symptoms of heat
stroke include a red, hot face and skin, lack of or reduced perspiration,
erratic behavior, confusion or dizziness, and collapse or unconsciousness.
This condition is extremely dangerous medical emergency, which the person
should be moved to cool area and aggressively cooled, using wet blankets
and fanning. Victims should be transported by a medical team to the nearest
hospital immediately or the outcomes include possible coma and death.
They are several factors that can affect the potential for workers to develop
heat-induced conditions.
i) Acclimatization: the workers experience and acclimatization period during
the first ten days to two weeks of work in hot environment. During this time,
their body gradually adjusts to operating in very warm conditions. After the
body has acclimated, workers are less likely to experience heat-related
problems. While individuals need 10-14 days to become heat-acclimated,
they may lose this acclimation after only a few days away from hot
environment. For this reason, workers returning from long weekends or
vacations should monitor themselves closely to detect early signs of heat
stress.
ii) Physical fitness: it is known that workers who are in good physical condition
are less likely to experience heat-related illnesses. In fact, obesity also may
contribute to a worker’s inability to handle heat stress due to the added
insulation that prevents the body from cooling efficiently.
iii) Age: the older workers may have some more difficulty working in hot
environment and may take longer period to become acclimatized.
iv) Alcohol and drug usage: alcohol consumption may contribute to the
dehydration and makes workers much more likely to experience heat-related
illness. Some prescription and over-the-counter drugs may also increase a
worker’s susceptibility to heat stress.
v) Atmospheric conditions: high humidity, direct sunlight, and radiant heat
greatly increase heat stress conditions, which are likely with personal
protective equipment (PPE) usage at temperatures of 21˚C or greater.
vi) Workload: workers performing strenuous work are more likely to suffer from
heat-induced illness since they are generally losing more body fluids through
perspiration. In addition, the heat produced by the body’s metabolism adds
to the overall heat load of the body.
Heat transfer deal with how quickly heat energy can be passed from one
object to another. It can be transferred through several mechanisms which
are conduction, convection and radiation.
i) Conduction.
Conduction is the transfer of heat between materials that contact each
other. Heat passes from the warmer material to the cooler material. For
example, a worker's skin can transfer heat to a contacting surface if that
surface is cooler, and vice versa.
ii) Convection.
Convection is the transfer of heat in a moving fluid. Air flowing past the
body can cool the body if the air temperature is cool. On the other hand, air
that exceeds 35°C (95°F) can increase the heat load on the body.
iii) Radiation.
Radiation is the transfer of heat energy through space. A worker whose
body temperature is greater than the temperature of the surrounding
surfaces radiates heat to these surfaces. Hot surfaces and infrared light
sources radiate heat that can increase the body's heat load.
General Objective:
To conduct a heat stress assessment among workers at Nando’s Kitchen,
Pavilion Shopping Complex, Kuala Lumpur at 10th of September 2009.
Specific Objective:
i. To determine the temperature at working area in Nando’s
Kitchen.
ii. To determine the workload category of all the workers based on
their work task whether as worker at administrative or production
part.
iii. To determine whether the workers are having any heat stress or
not based on their workload category and WBGT reading (heat
exposure).
iv. To determine the degree of comfort at working area by using
Humidex Table.
Problem Statement:
When the air temperature or humidity rises above the optimal ranges
for comfort, problems can arise. Exposure to more heat stress can cause
physical problems which impair workers' efficiency and may cause adverse
health effects.
Some of the problems and their symptoms experienced in the
temperature range between a comfortable zone (20˚C-27°C) and the highest
tolerable limits (for most people) are summarized in Table 1.
Methodology:
i) Monitoring location.
The heat exposure monitoring was done at Nando’s Kitchen, Pavilion
Shoping Complex, Kuala Lumpur at 10th of September 2009. The purpose of
this monitoring is to determine the heat level at the kitchen which there is a
stoves as a source of heat exposure to the workers which work inside the
kitchen as a cooker.
The heat monitoring was done by using the Wet Bulb Globe
Temperature (WBGT) meter model QUESTemp˚ 34 Thermal Environment
Monitor.
Instrument:
A number of approaches that can be used for monitoring the work
environment. The most common method is one published in the ACGIH TLV
booklet. The ACGIH TLVs for heat stress are based on an index called the
Wet Blub Globe Temperature (WBGT) that provides the information on the
heat load of the environment. It measures temperatures with a dry bulb
thermometer, a wet bulb thermometer and a large, matte, black globe.
Globe
Thermomete
r
Quality Control:
The range of the dry and natural wet bulb thermometer should be 5oC
to ±50oC. The dry bulb thermometer must be shielded from the sun and the
other radiant surfaces of the environment without restricting the airflow
around the bulb. The wick of the natural wet bulb thermometer should be
kept wet with distilled water for at least one-half hour before the
temperature reading is made. It is not enough to immerse the other end of
the wick into the reservoir of distill water and wait until the whole wick
becomes wet by capillarity. The wick must be wetted by direct application of
water from a syringe one-half hour before each reading. The wick must cover
the bulb of the thermometer and an equal length of additional wick must
cover the stem above the bulb. The wick should always be clean, and new
wicks should be washed before using.
Sensor Calculation
Sensor 1: WBGT = 0.7 (23.6) + 0.3 (33.5)
= 26.57 ˚C
Sensor 2: WBGT = 0.7 (24.4) + 0.3 (38.1)
= 28.51 ˚C
Sensor 3: WBGT = 0.7 (22.2) + 0.3 (30.6)
= 24.72 ˚C
Then, the assessment of heat exposure was calculated by using the WBGT
(TWA) calculation:
Note: Deleted from the previous version are trade names and "fully
encapsulating suit, gloves, boots and hood" including its clo value of 1.2
and WBGT correction of -10.
Since all the workers at Nando’s Kitchen Restaurant were wearing summer
lightweight working clothing, thus the correction factor is 0.
WBGT = 26.59 ˚C – 0 ˚C
= 26.59 ˚C
However, in order to determine whether the workers are having any heat
stress or not, the work load should be known first then compared with the
standard given.
Sitting 0.3
Standing 0.6
Walking 2.0-3.0
Walking uphill add 0.8 for every meter (yard)
rise
Type of work Average Range kcal/min
kcal/min
Hand work
Light 0.4 0.2-1.2
Heavy 0.9
Work load
Respondent Work load calculation
category
2.0 kcal/min (walking) + 3.5 kcal/min
1 (working with whole body) + 1.0 kcal/min
(administrat (basal metabolism) Heavy
ive part) = 6.5 kcal/min
6.5 kcal/min × 60 min = 390 kcal/hour
0.6 kcal/min (standing) + 1.5 kcal/min
2 (working with both arm) + 3.5 kcal/min
(production (working with whole body) + 1.0 kcal/min Heavy
part) (basal metabolism) = 6.6 kcal/min
6.6 kcal/min × 60 min = 396 kcal/hour
3 0.6 kcal/min (standing) + 1.5 kcal/min Heavy
(production (working with both arm) + 3.5 kcal/min
part) (working with whole body) + 1.0 kcal/min
(basal metabolism) = 6.6 kcal/min
6.6 kcal/min × 60 min = 396 kcal/hour
2.0 kcal/min (walking) + 1.5 kcal/min
4 (working with both arm) + 3.5 kcal/min
(production (working with whole body) + 1.0 kcal/min Heavy
part) (basal metabolism)= 8.0 kcal/min
8.0 kcal/min × 60 min = 480 kcal/hour
2.0 kcal/min (walking) + 3.5 kcal/min
5 (working with whole body) + 1.0 kcal/min
(administrat (basal metabolism) Heavy
ive part) = 6.5 kcal/min
6.5 kcal/min × 60 min = 390 kcal/hour
All the workers including at the production part (working at the kitchen as
cookers) and administrative part (working at counter as money reception or
manager which sometimes helps at the kitchen) were performed a heavy
workload task.
However, to indicate whether they are having or getting any heat stress or
heat-related illness or not, we were using the following table as a reference.
Since the WBGT value for all of those workers are 26.59˚C and the suggested
temperature is 27.5˚C (maximum), thus all the workers can be considered as
not getting any heat stress or heat-related illness. The present temperature
condition at working area can be considered as acceptable for all workers.
However, to indicate whether the environmental condition (surrounding) at
work area comfortable or not, the following step were used.
Conclusion:
Based on the study and the monitoring of the heat stress above, we
can conclude that all of the respondents who worked at Nando’s Kitchen,
Pavilion Shopping Complex, Kuala Lumpur were not experiencing any heat
stress or heat-related illness yet. This conclusion was made due to the WBGT
reading and workload level of the respondents which have been monitored
at 10th September 2009.
Standardization:
The standard used in determining the heat stress, experiencing by the
six respondent at Nando’s Kitchen, Pavilion Shopping Complex, Kuala
Lumpur was done according to the American Conference of Governmental
Industrial Hygienist (1992) which have states that all workers should not be
permitted to work when their deep body temperature exceeds the value of
38.0oC (100.4oF).
Recommendation:
Since all the workers are not experiencing any heat stress or heat-related
illness, the following table was provided as the employer can taking any
actions if any heat-related symptoms arise in the future.
There are other prevention actions which can be used to avoid the workers
from having any heat stress or heat-related illness. The reduction of heat
stress can be accomplished through the following controls which are:-
a) Train employees to recognize heat stress.
b) Allow time for employee acclimation to hot environments.
c) Encourage workers to drink adequate replacement fluids. A person
Source:
http://www.thezenith.com/employers/services/pi/indsaf/agr/rmb/Agriculture_PreventingHea
tStress
should drink 1 1/2 gallons of water per day. Salt pills or sport drinks
with added salt are unnecessary as the typical people has enough salt
in their diet. If a person loses 1.5% of their total body weight in a
workday, they are not drinking enough fluids (for example, if a 200
pound employee loses more than 3 pounds in a day, they need to drink
more fluid).
d) Someone who develops symptoms of heat exhaustion or heat stroke
should be removed to a cool area, provided fluids and be medically
evaluated.
e) Use the buddy system (never working alone in hot areas) to monitor
co-worker for heat stress.
f) Encourage employees to maintain physical fitness.
References:
1) OSHA Technical Manual: Heat Stress (online). Retrieved September 4,
2009 from United States Department of Labor, Occupational Safety &
Health Administration. Available at
http://www.osha.gov/dts/osta/otm/otm_iii/otm_iii_4.html#5
2) NIOSH Safety & Health Topic: Heat Stress (online). Retrieved September
4, 2009 from National Institute for Occupational Safety and Health.
Available at http://www.cdc.gov/niosh/topics/heatstress/
3) Preventing Heat Stress (online). Retrieved October 26, 2009 from The
Zenith.Com, Zenith Insurance Company. Available at
http://www.thezenith.com/employers/services/pi/indsaf/agr/rmb/Agricultur
e_PreventingHeatStress_rm123.pdf