Analysis of Kitchen Workers’ Health and Productivity in COVID-19 Crisis

- Study on the Effect of Kitchen Environment on Productivity Part 2 -

Abstract

In this study, we conducted a questionnaire survey (n=2,171) to clarify the effect of kitchen environment on productivity. Comparison of WFun and UWES by age, the percentage of kitchen workers with more than mild work functioning impairment and the percentage of workers with low work engagement increased with younger groups. Correlation analysis showed the assessment of sanitation were inversely correlated with WFun, which may be due to the increased awareness of sanitation during the COVID-19 crisis. Worsening assessment of kitchen planning, equipment planning, and sanitation increased the risk of transition to severe work functioning impairment by a factor of 4 to 10. In addition, improving the assessment of treatment and infection control increased the probability of work engagement shifting to higher engagement levels by a factor of 4 to 4.7. Analysis of the kitchen field survey showed that differences in kitchen planning affected the evaluation of kitchen workers.