초록
Objective: The purposes of this study are to survey the accidents occurred in the kitchens of the catering services and restaurants, and to identify their risk factors focused on the kitchen facilities and utensils. Background: Accidents rates in the food industry showed increasing trend in many countries including Korea. The workload in catering and commercial kitchens is high, and workers in kitchens are experiencing several kinds of accidents and hazards like burn, slip, cut, and musculoskeletal disorders. To reduce the accidents and hazards in kitchens, the information about the accidents and hazards occurred in kitchens and risk factors related to kitchen facilities and utensils are necessary. Method: Questionnaire survey was conducted for accidents occurred during last one year, their risk factors, and preventive measures. Participants were 321 workers currently working in kitchens of catering services and commercial restaurants, and 276 respondents were used for analysis. Frequency analysis was conducted for the characteristics of the participants and kitchens, also for the kitchen facilities and accident cases occurred within a year till today. Chi-square test was conducted to see whether the accidents cases were different according to the kitchen type, number of workers (size of kitchen), etc. Based on these results, preventive measures were derived for each accident type. Results: Frying kettle, rotary kettle, vegetable cutter and kitchen knife were more dangerous cooking utensils. More than 30% of the respondents (31.5%) reported more than one accident case during last one year (1 case, 14.9%; 2 cases, 8.3%; and 3~5 cases, 8.0%). The most frequently reported accident was burn injury (34.0%), followed by cut (27.1%), slip (26.4%), and musculoskeletal disorders (7.6%). It was found from chi-square test that the number of accidents during last one year was dependent on the level of safety device installation (more safety device, less accident cases). Several preventive measures were suggested for each accident and hazard based on the results. Conclusion: Burn, cut, slip, and musculoskeletal disorders were the frequently occurred accident and hazards, and frying kettle, rotary kettle, vegetable cutter, and kitchen knife were identified as most dangerous cooking utensils. Thus, preventive efforts should be focused on these accidents and cooking facilities. Application: The results of this study would be helpful as basic data for kitchen safety and the suggested preventive measures would be useful for establishing policies to reduce accidents and risk factors.