• Safety and Health at Work
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• 제6권1호
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• pp.46-55
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• 2015

Background: Small and medium enterprises (SMEs) are often the main pillar of an economy. Minor accidents, ergonomics problems, old and outdated machinery, and lack of awareness have created a need for implementation of safety practices in SMEs. Implementation of healthy working conditions creates positive impacts on economic and social development. Methods: In this study, a questionnaire was developed and administered to 30 randomly chosen SMEs in and around Mumbai, Maharashtra, and other states in India to evaluate safety practices implemented in their facilities. The study also looked into the barriers and drivers for technology innovation and suggestions were also received from the respondent SMEs for best practices on safety issues. Results: In some SMEs, risks associated with safety issues were increased whereas risks were decreased in others. Safety management practices are inadequate in most SMEs. Market competitiveness, better efficiency, less risk, and stringent laws were found to be most significant drivers; and financial constraints, lack of awareness, resistance to change, and lack of training for employees were found to be main barriers. Conclusion: Competition between SMEs was found to be major reason for implementation of safety practices in the SMEs. The major contribution of the study has been awareness building on safety issues in the SMEs that participated in the project.

• 대한영양사협회학술지
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• 제17권3호
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• pp.287-301
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• 2011

This study examined the current status of foodservice management in elderly welfare facilities and evaluated food service workers' food safety practices and knowledge. For this, the directors of 20 elderly welfare facilities (each with fewer than 50 residents) located in Seoul were interviewed and a survey of 40 foodservice workers was conducted to determine their food safety knowledge and practices. The facilities accommodated an average of 28 residents. All the facilities were self-operated and approximately 62% were dependent on payments by residents. Only 15% had a dietitian in charge of menu planning, food purchasing, and food safety management. Approximately 50% had their facility managers take responsibilities for menu planning and food safety management. Most of the facilities provided food safety training within their own facility and sanitized their utensils, cutting boards, and dishcloths on a daily basis. A limited number of foodservice workers, insufficient training programs, and budget constraints were some of the major barriers to food safety management. Their average score on food safety practices was 1.62, and that on food safety knowledge was 17.6 out of 19 points. These results indicate that the foodservice workers had good food safety knowledge and appropriate food safety practices. There was a significant correlation only between food safety practices related to receiving and storing food products and knowledge of personal hygiene.

• 대한지역사회영양학회지
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• 제20권6호
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• pp.399-410
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• 2015

Objectives: This study aims to identify self-resilience factors that drive right dietary and food safety practices in middle school students. Methods: Data was collected from 438 middle school students in Daegu using a self-administered questionnaire in December, 2013. The questionnaire consisted of 81 items with the following categories: general information, self-resilience, right dietary and food safety practices. Statistical analyses to determine frequency, average, ANOVA, factor analysis, reliability analysis, and regression analysis were performed using SPSS 21. Results: The results of factor analysis indicated that self-resilience was classified into challenge, adaptability, patience and achievement needs, and right dietary practices were sub-grouped into family meals, experience of dietary life, eco-friendly, balanced food, economy and bad food control, and food safety practices consisted of management of bacteria, hand washing and eating off a plate, safety food and food purchasing. The score of right dietary and food safety practices showed significant differences by sex, grade, and school achievement (p < 0.05). The economy factor of right dietary practices was significantly affected by the management of bacteria (p < 0.001), hand washing and eating off a plate (p < 0.001), safety food (p < 0.01), food purchasing of food safety practices (p < 0.05). The challenge factor of self-resilience significantly affected family meals, experience of dietary life, balanced food, economy, bad food control, management of bacteria, hand washing and eating off a plate, and safety food (p < 0.05). The adaptability factor of self-resilience was associated with factors such as eco-friendly, balanced food, economy, bad food control, management of bacteria, hand washing and eating off a plate, and food purchasing (p < 0.05). Conclusions: This study suggests that dietary education programs for middle school students could incorporate food safety practices, and self-resilience such as challenge, adaptability, patience and achievement needs to be effective.

• 국제학술발표논문집
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• The 1th International Conference on Construction Engineering and Project Management
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• pp.486-490
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• 2005

Classic construction safety management functions - such as recruitment, training, supervision, etc. - are determined by different conceptions of the role and nature of management effectiveness, and these conceptions are underpinned by related cultural values. This paper attempts to shed some light on in what way, and to what extent, does the national cultural value orientations influence individual preferences for safety management policies and practices. It presents the empirical results of a questionnaire survey administered in Pakistan targeting construction managers with safety management responsibilities. Based on the survey findings, the paper argues that there is a causal link between cultural values' orientations and preferences for, and perceptions of, safety management policies and practices.

• 한국산학기술학회논문지
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• 제20권3호
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• pp.216-223
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• 2019

본 연구는 간호대학생의 환자안전 역량이 환자안전관리 행위에 미치는 영향을 확인하여 환자안전관리 행위 향상을 위한 프로그램 개발의 기초자료를 제공하기 위하여 시도되었다. 참여자는 1년 이상 학생 간호사로 임상 실습을 받은 293명의 4학년 간호대학생이다. 데이터는 2018년 4월 26일부터 5월 9일까지 수집되었다. 수집된 자료는 SPSS/WIN 24.0 컴퓨터 프로그램으로 빈도, 백분율, 평균, 표준 편차, t-test, ANOVA, Pearson's Correlation Coefficient, Multiple regression으로 분석하였다. 간호대학생의 환자안전 역량은 평균 $2.90{\pm}0.38$점 (환자안전 지식 $2.68{\pm}0.65$, 환자안전 기술 $3.26{\pm}0.56$, 환자안전 태도 $2.75{\pm}0.40$)이었다. 환자안전관리 행위 점수는 평균 $4.13{\pm}0.57$점이었다. 간호대학생의 환자안전 지식, 기술, 태도 및 환자안전관리 행위 간의 상관관계에서, 기술 및 관리 행위는 r=.337, p<.001, 태도 및 관리 행위는 r=-.150, p=.010, 지식 및 관리 행위는 r=.171, p=.003이었다. 대학생의 환자안전 관리 행위에 영향을 미치는 요인은 환자안전 기술(${\beta}=.307$, p<.001), 화재에 대한 안전사고 경험(${\beta}=-.127$, p=.026), 환자안전 태도(${\beta}=-.121$, p=.026), 환자교육에 대한 안전사고 경험(${\beta}=-.119$, p=.034)으로 나타났고, 설명력은 15.7%였다. 본 연구결과를 통하여 간호대학생의 환자안전관리 행위에 영향을 미치는 다양한 요인을 확인하기 위한 반복연구가 필요하고, 환자안전관리 행위를 높일 수 있는 교육프로그램 개발이 요구된다.

• 국제학술발표논문집
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• The 6th International Conference on Construction Engineering and Project Management
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• pp.127-131
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• 2015

In spite of the socio-economic benefits of the construction industry, it accounts for many deaths, injuries and illnesses in many countries. In developing countries like Vietnam, the situation is even worse. Health and safety (H&S) management plays a crucial role in the efforts to improve H&S performance as it contributes to mitigating the risks of occupational injuries and illnesses. However, within the wider H&S literature in Vietnam, there is no insight into the current state of affairs of H&S management, particularly in terms of the management practices that need attention in order to improve H&S management across the construction sector. This study therefore presents the findings of an inquiry into the H&S management practices of contractors in Vietnam. The study employed a questionnaire survey which yielded 58 responses from contractors, particularly those operating in Southern Vietnam. Some commonly implemented H&S management practices by the contractors are: provision of personal protective equipment (94%), allocation of H&S supervisor on site (90%), and displaying of company H&S policy on construction sites, company website, and head/branch offices (86%). Some of the less implemented practices are: networking/engaging with other companies/institutions (e.g. government offices) about H&S issues (39%), rewarding workers for safe work behaviour (39%), reviewing and updating H&S plans (48%), and displaying regulatory H&S posters on site (45%). The findings have provided some insight into the current state of affairs of the H&S management practices of contractors in Southern Vietnam and could thus inform efforts by industry stakeholders to improve the aspects of H&S management that are lagging.

• International Journal of Quality Innovation
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• 제9권1호
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• pp.134-152
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• 2008

Almost every country around the world has been focusing on food safety in intense and multifaceted ways. The use of Hazard Analysis Critical Control Points (HACCP) is widely accepted as a food safety management system. This paper investigates the success factors of HACCP practices with reference to the domains of food production, processing and delivery. A literature review of food safety and management articles was conducted. Using the keywords search, the online Emerald Database was used and a total of 102 journal articles were identified between 1994 and 2007. The study examined a list of 20 success factors. Results show that 'food regulations,' 'role of the industry,' 'government policies and interventions,' 'training on food safety and hygiene,' and 'food contamination and/or poisoning' share the spotlight as being the most critical factors for HACCP practices in organisations. Future research could investigate a holistic paradigm that incorporates the success factors and aligns HACCP measures for attaining safety performance goals.

• 대한영양사협회학술지
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• 제22권1호
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• pp.1-12
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• 2016

The purpose of this current study was to examine the effects of nutrition and food safety management support by the Center for Children's Foodservice Management (CCFSM) in foodservice facilities for children in the Ulsan area. From December 2014 to July 2015, the status of nutrition practices and hygiene practices was assessed by dietitians using nutrition and hygiene practice checklists. The subjects of study were 48 institutional foodservice facilities for children. Some nutrition practice items showed significant increases in average scores of 'using CCFSM menus (P<0.001), revising menus (P<0.05), and reconfirm menus (P<0.01)' from pre-support to post-support. Regarding hygiene practices, some items between pre-support to post-support showed significant increases in average scores of 'having equipment for hand washing & disinfecting' (P<0.01), 'wearing disinfected clothing for kitchen hygienically' (P<0.05), 'proper sterilization' (P<0.05), 'recording the origin of ingredients' (P<0.01), 'use of different knives/cutting boards' (P<0.05), and 'an appropriate thawing process' (P<0.05) from pre-support to post-support. Based on the above results, we found that nutrition and hygiene management support by CCFSM in foodservice facilities for children had a positive influence on status of some nutrition and food safety practices.

• Safety and Health at Work
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• 제15권2호
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• pp.139-146
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• 2024

Background: This research suggested a method for evaluating health and safety performance as a combination of reactive and active monitoring. Methods: A number of Freedom of Information requests (FoI) were sent to the Health and safety Executive (HSE) and 100 UK universities. Data on the number of reportable incidents, diseases and dangerous occurrences were compiled for UK universities and combined with the Impact Ranking for good health and well-being. A semi-structured survey was used to identify best H&S practices. Subsequently, the effect of workers' involvement in H&S management on RIDDOR and near-miss reports, was investigated using statistical analysis. Results: A ranking of UK universities that perform highly in Health and Safety (H&S) was assembled and selected universities were contacted to identify best practices. Best practices were divided into three categories: team management, roles and responsibilities, and H&S performance monitoring. One of the findings demonstrated a reverse dependence between provision of a refresher training in risk assessments and a number of reported RIDDOR incidents. Conclusion: Health and Safety professionals in the universities may find it useful to reflect on these findings and the identified best practices in order to improve the H&S performance in their own organisations.

• 중환자간호학회지
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• 제16권3호
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• pp.87-98
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• 2023

Purpose : This descriptive survey investigated the effects of clinical nurses' critical reflection competency, professional pride, and person-centered care practices on patient safety management activities. Methods : The participants were 183 clinical nurses working at a tertiary hospital in South Korea. The questionnaires consisted of the Critical Reflection Competency Scale for Clinical Nurses Professional Pride the Person-Centered Nursing Assessment Tool and Patient Safety Management Activities. The collected data were analyzed using descriptive statistics, t-tests, ANOVA, Tukey's HSD, Pearson's correlation coefficient, and multiple regression using SPSS 29.0. Results : The mean score for patient safety management activities was 4.65±0.34 out of 5. There were significant differences in patient safety management activities according to age (F=3.90, p =.010), education level (t=-2.56, p =.013), total work experience (F=3.87, p =.010), and the number of healthcare accreditation system experiences (F=5.22, p =.006). Patient safety management activities were positively correlated with critical reflection competency (r=.337, p <.001), professional pride (r=.271, p <.001), and person-centered care practices (r=.399, p <.001). The results indicated that person-centered care practices affected patient safety management activities (𝛽=.358, p <.001) with the explanatory power of 22.5%. Conclusion : To improve clinical nurses' patient safety management activities, it is necessary to develop participatory educational programs that can integrate skills and attitudes based on conceptual knowledge of person-centered care. Intervention studies are needed to test the effect of person-centered care on patient safety when applied in clinical practice.