珠海市饮食服务行业职业伤害研究

目的了解珠海市饮食（含酒店）服务行业职业伤害情况，并进行原因分析，提出相关预防措施。为职业伤害系统资料的建立提供本底资料，也为政府决策和制订相应管理策略，增进劳动者健康，充分提高劳动效率提供科学依据。方法根据珠海市劳动和社会保障局1992-2003年间的职业伤害（工伤）认定的资料进行分析。结果1992～2003年间珠海市饮食服务行业职业伤害（工伤）人数为1053人，其中男737人（69．99％），女316人（30．01％）。69．7％的职业伤害者年龄〈40岁。职业伤害者中67．24％为广东籍。职业伤害的主要工种分布依次为服务员（26．68％），厨房杂工（25．92％），维修工（15．48％）。1992～2003年间轻伤、重伤和死亡的构成比分别为81．86％、15．58％和2．56％。职业伤害的主要类型为跌伤22．70％、碰撞伤20．04％，切割11．87％。职业伤害的主要部位依次为上肢31．62％，下肢24．12％，胸部8．93％。职业伤害的主要原因为不慎跌倒、摔倒（33．14％），缺乏安全操作知识（31．91％），生产场所环境不良（9．12％）。结论珠海市饮食服务行业职业伤害应引起相关部门重视，建议对此行业作业工人加强安全知识和防护知识的教育和培训，对重点工种人员加强防护，从而有助于减少或杜绝饮食服务行业职业伤害的发生。

Study on Occupational Injuries of Catering Trade in Zhuhai

Objective To investigate occupational injuries of catering trade in Zhuhai, the reasons of injury and to provide preventive measures. Method Occupational injuries identified by Zhuhai Labor & Social Security Bureau were reviewed. Results There were 1,053 occupational injuries occurred during the period from 1992 through 2003.The occupational injuries were mainly found in males(69.99%); and most of them were occurred in workers less than 40 years old(69.7%). Most occupational injuries were occurred in native workers (67.24%), who were come from Guangdong Province; and attendants constituted 26.68%, casual laborers in the kitchen 25.92%, maintenance workers 15.48%, respectively. The constitution of minor wound, heavy wound, and death proportion were 81.86%, 15.58%, and 2.56% respectively. The types of injuries were falling (22.70%), colliding (20.04%), extruding (11.87%). The injury sites were upper limbs(31.62%), lower limbs(24.12%)and chest(8.93%). The reasons of occupational injury were falling carelessly(33.14%), having not enough knowledge of safe operation(31.91%), the working environment was not protected good enough(9.12%). Conclusions It is necessary to pay more attention to catering trade in Zhuhai. It is helpful to give safe education training to the workers in order to reduce or eliminate the occurrence of occupational injury.