A New Profession on the List of Work in Harmful Conditions? There is a Surprising Conclusion

• A petition submitted by, among others, catering industry employees has been submitted to the Ministry of Health
• They want the profession of a cook to be recognized for working in conditions that are harmful to health.
• They demand, among other things, mandatory and regular measurement of harmful factors, as well as strengthening and enforcing ventilation standards.

A petition has been submitted to the Ministry of Health requesting that the profession of cook be recognised as work in conditions harmful to health.

- We, the undersigned catering industry workers, public health specialists, scientists and citizens concerned about the health of people employed in catering, make an urgent appeal to take action to protect the health of chefs and kitchen workers in Poland - the authors emphasize.

They cite the latest scientific research, which indicates that working in kitchens, especially those using gas cookers, involves long-term exposure to harmful chemicals. Emissions such as:

• benzene (known carcinogen, including leukemia),
• nitrogen dioxide (NO ₂ ) (causing respiratory problems, exacerbating asthma, contributing to COPD and lung cancer),
• formaldehyde (carcinogenic and highly irritating),
• carbon monoxide (CO),
• suspended dust (PM2.5, UFP),
• and Polycyclic Aromatic Hydrocarbons (PAH) and aldehydes from cooking fumes (fats and proteins),

- pose a serious threat to the health and life of cooks. This exposure is much greater than in the case of home cooking, due to the intensity, duration and cumulative exposure in a professional kitchen environment.

They also remind us that there is scientific evidence that the aforementioned exposure translates into an increased risk of respiratory, cardiovascular and neurological diseases, as well as some cancers, which may ultimately shorten the average life expectancy of chefs.

The authors of the petition propose the following changes and actions:

• Recognition of the cook profession as work in conditions harmful to health: based on the current state of scientific knowledge and research results, we call for formal recognition of work positions in kitchens (especially those with intensive use of gas) as work in harmful or burdensome conditions, which would entitle them to adequate financial compensation ("harmful supplement"), shorter working hours, or inclusion in pension regulations.
• mandatory and regular measurements of harmful factors: introduction of mandatory cyclical measurements of the concentration of harmful chemical substances (benzene, NO2, formaldehyde, PM2.5, PAH) in the work environment of commercial kitchens. The results of these measurements should be public and the basis for assessing occupational risk.
• Strengthening and enforcing ventilation standards: revising and tightening ventilation standards in professional kitchens, with particular emphasis on the effective removal of gaseous pollutants and cooking fumes. Supervision of compliance with these standards by the State Labor Inspectorate and the State Sanitary Inspectorate should also be strengthened.
• education and risk awareness: conducting information campaigns aimed at employers and employees of the catering industry on the real health risks resulting from working in the kitchen, ways to minimize them and available protective measures.
• supporting alternative technologies: promoting and supporting (e.g. through subsidy programmes, tax relief) investments in heating technologies not related to the combustion of fuels in rooms, such as induction hobs, which eliminate the problem of harmful emissions in the workplace.

We believe that the health of employees is a paramount value and should be protected by the state. Taking the above actions will contribute to improving the quality of life of thousands of chefs and catering workers in Poland, reduce the burden on the healthcare system and raise work standards throughout the industry - the petition concluded.

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