위탁급식업체 급식안전사고 실태 및 조리종사원의 조리작업안전에 대한 인식Assessment of Accidents Occurrence and Cuisine Employees' Awareness of Workplace Safety in Contract Foodservice Management Company
- Other Titles
- Assessment of Accidents Occurrence and Cuisine Employees' Awareness of Workplace Safety in Contract Foodservice Management Company
- Authors
- 김옥선; 오세인
- Issue Date
- Nov-2010
- Publisher
- 대한영양사협회
- Keywords
- workplace safety accidents; contract managed foodservice company; cooking operations safety; cuisine employee
- Citation
- 대한영양사협회 학술지, v.16, no.4, pp 299 - 317
- Pages
- 19
- Journal Title
- 대한영양사협회 학술지
- Volume
- 16
- Number
- 4
- Start Page
- 299
- End Page
- 317
- URI
- https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/52443
- ISSN
- 1225-9861
2383-966X
- Abstract
- The study was conducted in two phase. In phase I, workplace safety accidents were investigated that happened from 2004 to 2008 in 52 medium-sized contract managed foodservice companies located in Seoul. In phase II, a survey was conducted to examine the cuisine employees' awareness of workplace safety. The survey was administered to the same foodservice management companies from April 12 to April 20, 2009. The final response rate was 84% (N=336), and the data were analyzed using SPSS Windows (ver. 12.0). The analysis showed that more accidents occurred in the age groups of 51∼60 and 41∼50 and among women. Forty-four percents of the accidents were reported by the employees who had been engaged in foodservice for 1∼4 years. The majority of the safety accidents occurred in May∼June of the year and the injuries were related to the ‘hands and arms’. Approximately 38.5% of the injuries happened during ‘movement and transportation’. More than half of the accidents were not managed as ‘industrial accidents’. By type of injuries, 28.6% of the accidents were ‘fractures’. In terms of the companies' actions, 44% of the accidents were dealt by companies' paying medical bills. The results of this study could be useful to develop evaluation indicators for safety education programs, decrease cuisine employees' safety accidents, protect assets, and prevent various worker and industrial accidents to create a pleasant work environment.
- Files in This Item
-
Go to Link
- Appears in
Collections - 생활과학대학 > 식품영양학과 > 1. Journal Articles
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.