Browse > Article
http://dx.doi.org/10.14373/JKDA.2016.22.1.13

Case Study on Safety Situation and Awareness through Risk Assessment of Hospital Foodservice Kitchen Area  

Kim, Hye-Jin (Dept. of Nutrition, Yeouido St. Mary's Hospital, Catholic University)
Hong, Jeong-Im (Dept. of Nutrition, Yeouido St. Mary's Hospital, Catholic University)
Heo, Gyu-Jin (Dept. of Nutrition, Yeouido St. Mary's Hospital, Catholic University)
Park, Joo-Yeon (Dept. of Nutrition, Yeouido St. Mary's Hospital, Catholic University)
Publication Information
Journal of the Korean Dietetic Association / v.22, no.1, 2016 , pp. 13-25 More about this Journal
Abstract
This study was carried out to provide a basis for the development of a safety manual for kitchen accident prevention by identifying the safety situation and awareness through risk assessment of kitchen areas. The study was conducted in two phases. First, kitchen accidents and area risk assessment were investigated from February 2014 to September 2014, after which safety awareness of hospital foodservice employees was assessed in a survey. The results of this study were as followes. All of the respondents were women. The evaluation point of kitchen area risk assessment was reduced by 14%. After improvement, an initial score of 108 points decreased to 93 points. The number of accidents was also reduced by 78%; 14 accidents were decreased to three. The most common area of accidents was the kitchen area (58.8%), and burns was the most common accident (35.3%). Most of the employees deemed "enough staff" as the most major factor for good foodservice. "High indoor temperature and poor ventilation in the kitchen area" was chosen as the most common problem in the foodservice workplace. Taken together, our study quantitatively evaluated safety issues in hospital foodservice kitchen areas and provides a basis for the development of a safety manual for kitchen accident prevention.
Keywords
safety accidents; hospital foodservice employee; kitchen area risk assessment;
Citations & Related Records
Times Cited By KSCI : 4  (Citation Analysis)
연도 인용수 순위
1 Kang GH (1999): The internal marketing scheme through employee's job satisfaction and customer satisfaction. J Korea Sport Res 10(4):33-43
2 Kim BH (2007): A study on the working conditions 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
3 Kim CS, Song CK (2003): Improvement on safety education and training through analysis of industrial accidents. Korean J Soc Eng Educ 6(2):15-21
4 Kim JN (2008): A study on current state of feeding facilities in elementary schools located in Chungju-si. Masters degree thesis. Chungju National University. pp.27-38
5 Kim OS, Oh SI (2010): Assessment of accidents occurrence and cuisine employees' awareness of workplace safety in contract foodservice management company. J Korean Diet Assoc 16(4):299-317
6 KOSHA (The Korea Occupational Safety and Health Agency). Hospital industry standard risk assessment models. Available from: http://www.kosha.or.kr/www/boardView.do?contentId=346009&menuId=10039&boardType=A. Accessed March 11, 2013
7 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
8 Lee YY (2006): The interacting effects of cognitive failure, consciousness and job stress on safety behavior and accidents. Korean J Ind Organ Psychol 19(3):475-497
9 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   DOI
10 Mun SH (2004): An analysis on factors affecting industrial accidents. Soc Walf Policy 20(12):155-169
11 Oh SI, Kim OS (2011): Research on actual workplace safety accidents and recognition of workplace safety by employment types of contracted foodservice management company. Korean J Food Nutr 24(3):396-405   DOI
12 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