The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Research on Actual Workplace Safety Accidents and Recognition of Workplace Safety by Employment Types of Contracted Foodservice Management Company

고용 형태가 위탁급식 업체 조리종사자의 급식 안전사고 인식에 미치는 영향

  • Oh, Se-In (Dept. of Food and Nutrition, Seoil University) ;
  • Kim, Ok-Sun (Dept. of Food and Nutrition, Jangan University)
  • 오세인 (서일대학교 식품영양과) ;
  • 김옥선 (장안대학교 생활과학대학 식품영양과)
  • Received : 2011.08.13
  • Accepted : 2011.09.27
  • Published : 2011.09.30
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Abstract

The purpose of this study was to reduce safety accidents among food employees in contracted foodservice management companies, and to help provide high-quality foodservice and assistance. For this, a survey on the different opinions of workplace safety and education by employment type and employee perceptions of environment and safety at foodservice operations was carried out. The analysis showed that among the workers many women were irregular employees. For average age, between 40 and 49 was the most frequent, and for work duration, under one year was highest. Both regular employees and irregular employees deemed "enough staff" as the most major factor for good foodservice. The regular employees and irregular employees thought "high indoor temperatures and poor ventilation in the kitchen area" and "bad work cooperation between employees" as the main problems of foodservice operations, respectively. For satisfaction with the efficiency of foodservice production system, irregular employees had higher satisfaction than regular employees. Both regular employees and irregular employees thought "the number of foodservice employees" as the foremost improvement for safety-accident prevention and work-stress improvements. Regular employees, more than irregular employees, thought improvements in foodservice production systems would have a large affect on safety-accident prevention and work-stress improvements of food workers. Both regular employees and irregular employees thought "foodservice employees' safety consciousness" was an important part of safety-accident prevention. Likewise, they responded that "lectures by the person in charge of safety education" was a good methods of safety education, and "once a month" was the best period for safety education. For the difference in perceptions of environment and safety in foodservice systems, regular employees had a higher perception of safety than irregular employees.

Keywords

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