Could anyone help me with the issue of human thermal stress in work places, from the view of Occupational Health/Medicine?
As an occupational Health specialist, I am trying to build a vigilance protocol for workers of a small industrial plant in the field of ready-made meals.
Most of the literature I find, reffer to extreme thermal conditions or work loads, and I should like to document myself on thermal stress prevention measures applied to workers that are expodsed to repetitive quick dramatic thermal changes as they enter refrigeration chambers to fetch ingredients and then quicly proceed back to a warmer and humid cooking spot.
could anyone help me? Thank you.