Why is it easy to get sick as a chef? What are some of the most common ailments that chefs are prone

Cooks are susceptible to illness because they work with oil fumes, which can easily be inhaled if the kitchen is not ventilated. Excessive exposure to oil fumes can lead to a range of illnesses. Moreover, when they work, they often maintain a standing posture, which in the long run will cause foot pain and lumbar spine diseases.

First of all, the biggest factor in the cause of illness in the chef is the inhalation of excessive oil smoke, which contains hundreds of harmful substances, and the oil smoke pollution can easily make the chef suffer from pharyngitis, rhinitis and conjunctivitis.

Wait. If the condition is severe, pneumonia may occur. Keeping the spoon in a churning position can make your arm very painful and you may get frozen shoulder.

and a range of cervical spondylosis.

Wait. Chefs who stand for a long time are prone to varicose veins in the lower limbs.

and arthritis. <>

Secondly, the chef is also prone to respiratory problems.

can also get fatty liver.

and high blood pressure.

etc., because cooks are exposed to a diet high in salt and fat is more. When cooking, the chef must open the window for ventilation, and clean the range hood regularly, it is best to use a high-power range hood, which can absorb the oil smoke to the maximum extent and ensure the health of the chef. When stir-frying, it is best to choose a good quality oil, which can reduce the generation of oil smoke in the cooking environment.

Finally, chefs should wear a comfortable pair of shoes to keep their feet warm. In between work, it is a good choice to do some stretching movements, such as doing chest expansion exercises or kicking legs. Cooks work in high temperatures for a long time, and sometimes there will be fatigue, heart pressure, dizziness and chest tightness, when this happens, it is necessary to go outdoors in time to breathe in some fresh air.

In short, I hope that the majority of chefs and friends must take care of their bodies for the sake of friends and family, but also for themselves, and wear masks, aprons and chef hats in the process of cooking, and give themselves a certain amount of rest time after long-term work.

Cooks are often in the kitchen, and they are prone to choking on oil fumes, and they are easy to inhale various harmful gases when they come into contact with fire, so they are easy to get sick. High blood pressure, hyperlipidemia, oil smoke disease, lung cancer, cervical spondylosis, respiratory tract infections, these are the most common diseases for chefs, and regular cooking has a relatively large impact here.

I think it's because chefs are exposed to some fumes and carbon oxides generated by cooking in the kitchen every day, which eventually leads to inhalation into the lungs and causes physical discomfort. Cooks are most susceptible to diseases such as cervical spondylosis, chronic rhinitis or bronchitis, and if it is more severe, pneumonia conjunctivitis.

Because the chef has to stay in a stuffy environment a lot, and he has to accept the smoke and fire, he is prone to diseases, such as bronchitis or heart disease, lung cancer, varicose veins, arthritis.

This is due to the fact that the chef often stays in a very hot environment, and will be under a lot of pressure, and will always stand on the waist and legs, and always have to stir-fry, so the damage to the body is great, and the damage to the muscles is also great. Diseases of the respiratory system, high blood pressure, hyperlipidemia, fatty liver, these are all diseases that chefs are prone to.

Summary. It is a very common phenomenon in the restaurant industry for chefs to have stomach problems, and they usually eat much later than our normal people. And many cooks get off work very late, they don't get off work until about 11 o'clock in the evening, at that time they will eat again, often like this, the chef's digestive function will have problems, it is easy to cause chronic gastritis and constipation, serious will suffer from fatty liver, diabetes, gallstones and other diseases.

Method: In order to prevent chronic stomach diseases, the chef should carry some small snacks with him, you can eat a little bit to cushion the stomach when you are hungry, eat less spicy food in life, do not overeat, and it is best not to eat again late at night. 02.

Varicose veins chefs spend very little time sitting, especially when it comes to busy times, even a stop is 10 hours a day, and it is easy to suffer from varicose veins. Method: Because you often have to stand, when the chef chooses shoes, he must choose a dry and comfortable time, and when he does not cook, he must insist on going outdoors for a walk.

03.Respiratory diseasesChefs often suffer from tracheitis, pneumonia, rhinitis, etc., and the chefs who often work in front of the stove have more lung diseases, because every day they will inhale a lot of nasal fumes, which will slowly endanger their own health problems.

Hello dear, the chef is more concentrated in the kitchen and spends a long time. In severe cases, it can also lead to insomnia, memory loss, bronchitis, pneumonia, etc. The smoke gas formed by fuel combustion and grease heating in the kitchen contains many substances that are seriously harmful to the human body, such as carbon monoxide, carbon dioxide, nitrogen oxides, and benzopyrene with strong carcinogenicity.

It is a very common phenomenon in the restaurant industry for chefs to have stomach problems, and they usually eat much later than our normal people. And many cooks get off work very late, they don't get off work until about 11 o'clock in the evening, at that time they will eat again, often like this, the chef's digestive function will have problems, it is easy to cause chronic gastritis and constipation, serious will suffer from fatty liver, diabetes, gallstones and other diseases. Method:

In order to prevent chronic stomach diseases, chefs should carry some small snacks with them, and when they are hungry, they can eat a little bit to cushion their stomachs, eat less spicy food in life, do not overeat, and it is best not to eat again late at night. 02.Varicose veins chefs spend very little time sitting, especially when it comes to busy times, even a stop is 10 hours a day, and it is easy to suffer from varicose veins.

Method: Because you often have to stand, when the chef chooses shoes, he must choose a dry and comfortable time, and when he does not cook, he must insist on going outdoors for a walk. 03.

Respiratory diseasesThe diseases that chefs often suffer from are bronchitis, pneumonia, rhinitis, etc., and Hu Hulingfu, who often works in front of the fire, has more lung diseases, because every day they will inhale a lot of nasal fumes, which will slowly endanger their own health problems.

Hello, the chef's words are more taboo than easily contagious diseases, mainly a few items that will be found when applying for a health certificate.

Main dysentery, typhoid, active tuberculosis, viral liver A, viral hepatitis E and other digestive tract infectious diseases, as well as diseases that hinder food safety such as active tuberculosis, purulent or exudative ** disease.

To put it simply, as long as the health certificate is processed, there is no hindrance, if there is a problem with the health certificate, then it is recommended that you change your job.

Hello, the chef's words are more taboo than easily contagious diseases, mainly a few items that will be found when applying for a health certificate.

Main dysentery, typhoid, active tuberculosis, viral liver A, viral hepatitis E and other digestive tract infectious diseases, as well as diseases that hinder food safety such as active tuberculosis, purulent or exudative ** disease.

To put it simply, as long as the health certificate is processed, there is no hindrance, if there is a problem with the health certificate, then it is recommended that you change your job.

People with AIDS or infectious diseases are not allowed to cook.

If you have an infectious disease, you can't be a cook.

I used to do catering, once a year, a physical examination, health certificate, blood tests, liver function, this is fine, no problem is not a type of infectious disease, you can't work in a hotel, after all, it's not direct or indirect contact with guests, hygiene is very important.

As long as you have a contagious disease, you can't work in the catering industry. At this point, the relevant departments of ** will require catering staff to go to the hospital for a physical examination and provide a health certificate.

The chef's words are more taboo about easily contagious diseases, mainly a few items that will be found when applying for a health certificate.

Main dysentery, typhoid, active tuberculosis, viral liver A, viral hepatitis E and other digestive tract infectious diseases, as well as diseases that hinder food safety such as active tuberculosis, purulent or exudative ** disease.

To put it simply, as long as the health certificate is processed, there is no hindrance, if there is a problem with the health certificate processing, it is recommended that you change it.

Viral hepatitis, dysentery, typhoid, active tuberculosis, ** disease and other diseases that hinder health.

To put it bluntly, it's an infectious disease!

Think about it, what a terrible thing it is to eat a meal made by a chef with an infectious disease and cause a group of people to get an infectious disease.

Viral hepatitis, dysentery, typhoid, active tuberculosis, ** disease and other diseases that hinder health.

To put it bluntly, it's an infectious disease!

Think about it, what a terrible thing it is to eat a meal made by a chef with an infectious disease and cause a group of people to get an infectious disease.

Infectious diseases, tuberculosis, hepatitis B, these two types of diseases are the main.

Generally, the occupational diseases of chefs include frozen shoulder, lung disease, cervical spondylosis, stomach disease, varicose veins, and ganglion cysts on the wrist. All due to the special professional movements of the chef and the special professional environment.

Chef:

A chef is a person who takes cooking as his profession and cooks dishes as his main job. The profession of chef appeared very early, and there were already full-time cooks in slave societies.

According to relevant statistics, at the beginning of the 21st century, the world's chef team has developed to tens of millions of people, and China is known as a culinary kingdom, and the strength and number of chefs are second to none.

Chefs are in a way the second parents of humanity--- the World Bend Trail Isn Organization has agreed to designate October 20 as Chef's Day.

Chef's job taboo:

1. No spitting, no littering, and the working area is clean, tidy and hygienic.

2. Dress neatly, wear work clothes and hats correctly, and maintain personal hygiene at all times.

3. Do not waste raw materials, separate raw and cooked foods to avoid stir-frying spoons to taste the taste.

4. Smoking is prohibited in the kitchen.

After doing something, I always like to rub my hands or rub my clothes on my clothes. This is the most typical. Because I have oil on my hands when I cook, I rub my apron.

Pick up a kitchen knife and want to find something to stomp, if you flip a big spoon, it's love.

Back pain, standing for a long time will be like this, and there should be problems with the respiratory tract, long-term oil smoke,,,

Each profession has its own unique occupational disease, so what kind of occupational disease does a chef have?

Wrists are prone to injury. This is the most common cause of cooking in China, many chefs are using heavy and large pots to cook, these pots are very particular about the strength of the chef's wrist, the chef will often appear in the stir-fry action, the strength of the pot is to be controlled, a little bit will let the dish spill out, a little force can not turn the dish in the pot, it is better not to turn the pot, so the pot is very demanding on the chef's wrist strength, sometimes the chef needs to keep turning the pot when the restaurant is busy, There is no time to rest, which can easily cause damage to the chef's wrists, which is also one of the risks of being a chef.

Loss of appetite. The chef is faced with different ingredients every day in the kitchen, these ingredients are what the chef needs to deal with every day, repeating this thing every day, the dish will exude different flavors when stir-frying, the chef often smells this fragrance for too long, and naturally produces a feeling of boredom, resulting in the chef stopping eating as soon as he smells this uncomfortable smell when he eats in other places, so that the chef's appetite continues to decrease.

It can easily lead to obesity. In our impression, many chefs have a big belly and a very burly figure, which makes us misunderstand that the chef will eat too much food, which is exactly wrong, because the smoke exhaust in the kitchen is not smooth, many times the smell of oil smoke is sucked into the stomach by the chef himself, and the smoke is accompanied by a large amount of oil ingredients, which leads to the reason why the chef will gain weight even if he does not eat, which is the most common occupational disease of chefs.

I think there are two kinds of physical occupational diseases, and there are psychological occupational diseases.

In addition, there are many people in the kitchen, so the environment is very noisy, and if you want to hear a person clearly, you must be very loud, and if you live in a high-decibel environment for a long time, the chef's ears will be a little bad, and he will speak very loudly. The old chef in our school often spoke loudly, and those who didn't know thought he was teaching others, but in fact, because he had been in the kitchen for a long time, it had become a habit to speak loudly, and he himself did not feel loud.

Chefs have been living in the kitchen for a long time, and they must know the inside story of the kitchen very well, so they will have psychological and occupational diseases when they interact with others in their daily life. For example, if you want to go to dinner with your chef friend and you want to eat chicken cutlets, he will say, "The chicken cutlets used in the kitchen are very fresh", and you will definitely feel disappointed when you hear that. Therefore, it is rare to eat out with a chef friend, and it will basically end up being a stir-fry at home.

Chefs are very great, known as "engineers of taste buds", but now the society is very contemptuous of chefs, do not care about their feelings and income benefits, I think ** society should respect chefs, invest more money to create a better kitchen environment for chefs, and appropriately increase their income, so that chefs will be more motivated to create new dishes for the benefit of the people.