Abstract
This issue of Workplace Health & Safety contains a Continuing Nursing Education Module for 1.0 contact hour of continuing nursing education credit will be awarded by AAOHN upon successful completion of the posttest and evaluation.
A certificate will be awarded when the following requirements are met by the participant: (1) Participant logs on to the AAOHN LMS website at www.aaohn.org/education/online-learning-center and enrolls in the course ($10 members; $15 non-members); (2) The completed posttest and course evaluation are entered online at http://www.aaohn.org by September 2022; (3) A score of 75% (6 correct answers) is achieved by the participant.
Upon completion of this lesson, the occupational health nurse will be able to:
Identify the potential exposure of food truck workers to harmful contaminants from cooking emissions.
Describe ways to improve the work environment of food truck workers.
The American Association of Occupational Health Nurses, Inc. is an Approved Provider of continuing nursing education by the American Association of Occupational Health Nurses, Inc., an accredited approver by the American Nurses Credentialing Center’s Commission on Accreditation. The American Association of Occupational Health Nurses, Inc. is additionally approved as a CNE provider by the California Board of Registered Nursing (#CEP9283).
Contact hours received for successful completion of the posttest and evaluation may be used for relicensure, certification, and re-certification.
Randomized control study Longitudinal study Pilot study Experimental study
To examine the type of emissions from food trucks To examine the levels of aldehydes, polycyclic aromatic hydrocarbons and particulate matter generated from the cooking process on food trucks To examine the difference between diesel versus gas fueled trucks To examine the fumes emitted from avocado cooking oil versus olive oil
The larger the particle, the higher the risk for brain cancer Particulate matter 25 (PM25) are small enough to penetrate deep into the lungs and cause irritation to the alveolar wall Larger particulate matter can cause nausea and vomiting All particulate matter, regardless of size, is dangerous to health
Increase appetite Produce fumes that cause abdominal bloating Contain cooking emissions such as formaldehyde and acetaldehyde Are of no danger to health
Acetaldehyde Hexaldehyde Propionaldehyde Formaldehyde
The use of a mobile kitchen Higher volume of food orders The use of olive oil in cooking Higher cooking temperature
Truck 1 being equipped with medium duty appliances Truck 2 having a shorter hood front than truck 1 Truck 2 being equipped with heavy duty appliances All the above
Not allowing food trucks to be near places of work Food trucks should be restricted to serving only fresh foods rather than fried foods Improving the capture and containment efficiency of existing ventilation systems in food trucks All places of work should have an internal cafeteria