The impact of cooling vests on restaurant workers: A study

Abstract

Background

With the increasing workforce, especially in unfavorable working environments, for example, indoor working in kitchens, thermal stress has been a major problem. The effects of thermal stress are that it can reduce the efficiency of workers, thereby raising their body temperature and causing irritability, restlessness, and negligence to safety instructions.

Objective

Cooling vests (CV) are used to mitigate these effects. This study aimed to assess the effect of CVs on performance, thermal strain, and physiological responses of personnel in an industrial company restaurant.

Methods

The current cross-sectional, descriptive-analytical study recruited 60 staff working in restaurants exposed to heat above the permissible level. Initial measurements of heat stress indices, physiological parameters, and performance were taken before starting work. The same measurements were repeated during and after an 8-h work shift. Secondly, ice gel cooling vests were provided to the staff, and the same indices were re-measured.

Results

The results demonstrated that restaurant workers were subjected to thermal stress higher than the allowable limit. Cooling with ice gel vests significantly improved the Wet Bulb Globe Temperature (WBGT) - Heat Stress Index (HSI) thermal stress index, physiological indicators (heart rate, respiratory rate, deep ear temperature), and performance. This study suggests using CVs to improve physiological indicators and reduce thermal stress and ameliorate performance in restaurant settings.

Conclusions

Thermal stress in restaurant workers imposes a high thermal load, leading to increased cognitive demands. The study showed that the use of CVs would considerably alleviate physiological indicators of thermal discomfort and thus improve workers’ productivity. CVs are recommended as an intervention to reduce thermal stress and to ameliorate the working environment for restaurant workers.