대한영양사협회학술지 (Journal of the Korean Dietetic Association)

  • 제16권4호
  • /
  • Pages.299-317
  • /
  • 2010
  • /
  • 1225-9861(pISSN)
  • /
  • 2383-966X(eISSN)
대한영양사협회 (The Korean Dietetic Association)
권호 표지

위탁급식업체 급식안전사고 실태 및 조리종사원의 조리작업안전에 대한 인식

Assessment of Accidents Occurrence and Cuisine Employees' Awareness of Workplace Safety in Contract Foodservice Management Company

  • 김옥선 (숙명여자대학교 생활과학대학 식품영양학) ;
  • 오세인 (서일대학 식품영양과)
  • Kim, Ok-Sun (Dept. of Food & Nutrition, Sookmyung Women's University) ;
  • Oh, Se-In (Dept. of Food & Nutrition, Seoil University)
  • 투고 : 2010.06.01
  • 심사 : 2010.09.17
  • 발행 : 2010.11.02
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

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.

키워드

참고문헌

  1. 교육인적자원부 (2007): 학교급식종합대책 중 2006년도 9월학교급식 실시현황. Available from: http://www.mest.go.kr/me_kor/inform/1/2/1208190_10862.html? Accessed July 19, 2010
  2. 김기영 (1997): 호텔주방관리론. 백산출판사. 서울. pp.43
  3. 대한영양사협회. 서비스업종 산업재해 예방카툰(넘어짐 재해). Available from: http://www.dietitian.or.kr/data/management/view.asp?boardcode=63&listUrl=/data/management/index. asp&where=subject&keyword=재해&page=1&idx=74967. Accessed February 22, 2010a
  4. 대한영양사협회. 서비스업종 산업재해 예방카툰(떨어짐 재해). Available from: http://www.dietitian.or.kr/data/management/ view.asp?boardcode=63&listUrl=/data/management/index. asp&where=subject&keyword=재해&page=1&idx= 74988. Accessed February 22, 2010b
  5. 배현주, 백재은, 주나미, 윤지영 (2006): HACCP 이론 및 실무. 교문사. 서울. pp.133-157
  6. 산업안전보건연구원 (2005): 산업재해통제 개선 방안에 관한 연구. 한국산업안전보건공단 연구보고서. pp.58-454
  7. 양일선, 이보숙, 차진아, 한경수, 채인숙, 이진미 (2009): 단체급식. 교문사. 서울. pp.272-274
  8. 이정숙, 박경은 (2008): 학교급식실 내 조리종사원의 안전사고 현황 및 개선방안. 대한지역사회영양학회학술대회자료집. 대한지역사회영양학회. 서울. pp.184
  9. 이종미, 강남이, 김혜영, 정진은, 조미숙, 조우균, 허채옥(2007): 단체급식. 파워북. 서울. pp.240-247
  10. 전희정, 주나미, 정현아 (2002): 단체급식 종사원의 작업매뉴얼. 교문사. 서울. pp.163-187
  11. 한국산업안전보건공단 (2009): 음식업 재해 예방 교육용 PPT. Available from: http://www.kosha.or.kr/board?tc=RetrieveBoardViewCmd& boardType=A&contentId= 143461&page Num=1&urlCode=T3|Y|1776|65|65|1770|1773|1776|/board|Y&t abId=3091&searchField=TITLE&searchInput= Accessed February 22, 2010
  12. 한국산업안전보건공단. 업종별 안전보건자료(음식업). Available from: http://www.kosha.or.kr/bridge?menuId=1775. Accessed February 22, 2010
  13. Jeong BY (1996): Trend analysis of industrial accidents in manufacturing industry. J Korean Inst Ind Eng 9(2):231-238
  14. Jung JW (2007): On kitchen worker's job stress caused by kitchen facilities. Korean J Culinary Res 13(3):263-277
  15. Kim BH (2007): A study on the working condition of cuisine employees and their job competence enhancement (Focused on schools providing meals directly in chungnam province). Masters degree thesis. Korean National University of Education. pp.25-88
  16. Kim CS, Song CK (2003): Improvement on safety education and training through analysis of industrial accidents. Korean J Society for Engineering Education 6(2):15-21
  17. Kim JS (1993): A study effective lay-out of hotel kitchen equipment. Masters degree thesis. Kyunghee University. pp.51-63
  18. Kim KY (1996): A study on the management of the kitchen facility in the hotel. Doctor's degree thesis. Kyonggi University University. pp.38
  19. Kim SH, Nam KS (2007): The state of unreported industrial accidents and its counter measures in small and medium- sized manufacturing companies. Journal of the Korea Safety Management & Science 9(3):29-40
  20. Lee KE, Lee HS (2005): Influences of school food service dietitians' job satisfaction and perception of barriers to HACCP implementation on food sanitation/safety management performance in Gyeongbuk province. J Korean Diet Assoc 11(2):179-189
  21. Lee KH, Chung HJ, Cheon HS (2008): A study on the effects of demographic characteristics of culinary employees on their job fatigue. Korean J Culinary Res 14(3):16-30
  22. Lee MJ (2005): A study on effectiveness of working condition's improvement after introducing the countermeasure for irregular employee. Masters degree thesis. Sookmyung Women's University. pp.4-5
  23. Lee WY (2006): The interacting effects of cognitive failure, consciousness and job stress on safety behavior and accidents. Korean Journal of Industrial and Organizational Psychology 19(3):475-497
  24. Lim HK (2001): Variation trends of population and industrial accidents involved middle-aged & aged workers in recent years. Journal of the Korean Institute of Industrial Safety 16(3):194-199
  25. Melamed S, Luz J, Najenson T, Jucha E, Green M (1989): Ergonomic stress levels, personal characteristics, accident occurrence and sickness absence among factory workers. Ergonomics 32(9):1101-1110 https://doi.org/10.1080/00140138908966877
  26. Mun SH (2004): An analysis on factors affecting industrial accidents. Social Walfare Police 20(12):155-169
  27. Murrel KFH (1985): Ergonomics. Chapman and Hall. New York. pp.41-42
  28. Oh YA, Lee MS (2007): Development of evaluation indicator on industrial safety and health education program. J Korean Soc Health Educ Promot 24(4):41-64
  29. Park BK (1996): A study on the efficient management method of the tourism hotel cuisine. Masters degree thesis. Kyonggi University. pp.68
  30. Song NC, Lee HS, Lee KE (2007): The factors (job burnout, job engagement, the workplace safety) influencing employees' job satisfaction in school food service operations. Korean J Community Nutr 12(5):606-616