Nutrition Research and Practice

  • 제6권4호
  • /
  • Pages.366-374
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  • 2012
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  • 1976-1457(pISSN)
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  • 2005-6168(eISSN)
한국영양학회 (The Korean Nutrition Society)
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How do the work environment and work safety differ between the dry and wet kitchen foodservice facilities?

  • Chang, Hye-Ja (Department of Food Science and Nutrition, College of Natural Science, Dankook University) ;
  • Kim, Jeong-Won (Major in Nutrition Education, Graduate School of Education, Dankook University) ;
  • Ju, Se-Young (Research Institute of Food and Nutritional Science in Yonsei University) ;
  • Go, Eun-Sun (Department of Food Science and Nutrition, College of Natural Science, Dankook University)
  • 투고 : 2012.04.17
  • 심사 : 2012.07.23
  • 발행 : 2012.08.31
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초록

In order to create a worker-friendly environment for institutional foodservice, facilities operating with a dry kitchen system have been recommended. This study was designed to compare the work safety and work environment of foodservice between wet and dry kitchen systems. Data were obtained using questionnaires with a target group of 303 staff at 57 foodservice operations. Dry kitchen facilities were constructed after 2006, which had a higher construction cost and more finishing floors with anti-slip tiles, and in which employees more wore non-slip footwear than wet kitchen (76.7%). The kitchen temperature and muscular pain were the most frequently reported employees' discomfort factors in the two systems, and, in the wet kitchen, "noise of kitchen" was also frequently reported as a discomfort. Dietitian and employees rated the less slippery and slip related incidents in dry kitchens than those of wet kitchen. Fryer area, ware-washing area, and plate waste table were the slippery areas and the causes were different between the functional areas. The risk for current leakage was rated significantly higher in wet kitchens by dietitians. In addition, the ware-washing area was found to be where employees felt the highest risk of electrical shock. Muscular pain (72.2%), arthritis (39.1%), hard-of-hearing (46.6%) and psychological stress (47.0%) were experienced by employees more than once a month, particularly in the wet kitchen. In conclusion, the dry kitchen system was found to be more efficient for food and work safety because of its superior design and well managed practices.

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참고문헌

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피인용 문헌

  1. Effectiveness of a dry kitchen system on controlling the microbiological safety of food and contact surfaces vol.22, pp.4, 2013, https://doi.org/10.1007/s10068-013-0195-5
  2. Health Effects on Canteen Staff Working in a University Canteen vol.06, pp.18, 2014, https://doi.org/10.4236/health.2014.618275
  3. Survey on the Ratio of Kitchen to Total Space and Ventilation System Capacity of Kitchens through Case Studies in Korean Foods Restaurants vol.31, pp.1, 2015, https://doi.org/10.9724/kfcs.2015.31.1.033
  4. Age, human performance, and physical employment standards vol.41, pp.6 (Suppl. 2), 2016, https://doi.org/10.1139/apnm-2015-0483