Safety compliance (SC) and safety participation (SP), which are key factors predicting safety outcomes (e.g., accidents, injuries and near misses), are related but distinct. However, which component is more significant remains controversial. Job burnout is a typical occupational psychological syndrome of employees that impacts safety outcomes, but the role that it plays in the relationship between SC, SP and safety outcomes is ambiguous. To clarify these relationships, Chinese coal mine workers were sampled. Then, hypotheses on the influencing mechanisms were initially proposed and later tested empirically. To conduct this testing, SC and SP scales were revised, and a job burnout scale was developed. The results showed that there were significant relationships between workers’ SC and SP and safety outcomes; meanwhile, exhaustion, cynicism and low professional efficacy had significant effects on these relationships. Job burnout acted as a significant and indispensable moderator. Moreover, workers’ occupational psychological health condition should be considered when improving safety outcomes.

Cooking fumes pose huge threats to air deterioration and human health, yet occupational health risk assessment of chefs is scarce, risk analysis taking Sichuan cuisine as research object, which is a typical kind of Chinese cuisines with higher edible oil consumptions and spicy flavor has not been done as per our concern. For this reason, in this study, health assessment models were established to calculate both carcinogenic and non-carcinogenic risks posed by volatile organic compounds (VOCs) and polycyclic aromatic hydrocarbons (PAHs) with Sichuan cuisine chefs as concerned receptors based on the inhalation risk model and the Monte Carlo method. The results show that the total carcinogenic and non-carcinogenic risks of VOCs were 1.11E − 4 ± 6.50E − 5 and 4.44E + 0 ± 2.77E + 0, respectively, which mainly due to 1,3-butadiene. Risk values of PAHs differed from different cooking styles, indicating no potential carcinogenic and non-carcinogenic risk, which occurred primarily because of BaP and PYR. Sensitivity analyses revealed that exposure duration had the greatest impact on the total uncertainty. The paper then presented preventive measures aimed at managing and preventing health risks in Sichuan cuisine cooking sources based on the evaluation results, which may contribute to implement managerial measures and publicize policies to minimize air pollution and health risk in catering industry.