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Table 1 Kitchen reform details and employees characteristics

From: Workers' load and job-related stress after a reform and work system change in a hospital kitchen in Japan

 

Pre (2006)

Post (2008)

Production facility

 Productivity (meal time)

  Amount of production

840

816

  Productivity (meals/worker)

20.5

19.9

 Floor space (m2)

778.0

915.2

 Cooling device

  Air conditioner

0

32

  Spot cooler

18

0

 Delivery wagon

  Type

Normal

Hot and cold

holding wagon

  Weight (kg)

63.5

265.0

  Operator

Female

Male

Employees

 Number of employees/daya

41

41

  Male workers/day

16

16

  Full time workers/day

11

11

  1. aDepartment of hospital food service staff, excluding diet counselors and clerks
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Environmental Health and Preventive Medicine

ISSN: 1347-4715

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