• Journal of the Korea Academia-Industrial cooperation Society
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• v.22 no.4
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• pp.90-98
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• 2021

Since 2017, the Occupational Safety and Health Act has been fully applied to school food services, and risk assessments have been implemented since 2019. The introduction was slow compared to other industries and was evaluated by non-professional nutritionists, so there was a limit to establishing the system. All schools under the Seoul Metropolitan Office of Education apply the KRAS every year in accordance with the OSH Act for school foodservice and a notice from the Ministry of Employment and Labor. A risk assessment is applied according to legal regulations. On the other hand, the effectiveness of risk assessment has been questioned because the frequency and intensity criteria of the risk are qualitative and subjective. Based on the accident statistics of catering workers, the frequency and intensity criteria of risk were presented quantitatively and objectively, and a risk assessment was conducted by applying a new calculation standard for some work during the catering service and compared with current risk assessment results. The risk was increased, and the improved effectiveness was confirmed by the specific suggestions for improvement. Thus, the pilot evaluation for the entire food service should be expanded, and the feasibility confirmed. The pilot evaluation should be applied to all schools to enhance the effectiveness and operability of the risk assessment.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.2
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• pp.433-442
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• 2017

This study consists of five case studies of the catering facilities of newly-built elementary schools' in Sejong City, regarding the spatial configuration and allocation. The analysis indicated that the space allocated in the cooking area in the five schools compared to the standard was as follows: School A; 99.2%, B; 91.1%, C; 81.4%, D; 110.8%, E; 88.1%. Accordingly, the cooking area was close to, or slightly above the standard; nevertheless, other areas in the facilities were not allocated sufficient space and were not appropriately planned. Among the other findings, the receiving areas of three schools were not even planned, and the receiving works were carried out in the pre-preparation area. Considering the flow of the dish-washing process, the width of the room should be at least 3.6 meters with a passage width of 1.6 meters, and easy access to the cooking and dining areas must be equipped. An interview with all five supervisors showed that most complaints focused on the cooking and dishwashing areas, whereas there were none in the storage and workers' area. The result highlights the importance of the cooking and dishwashing areas as the main functions in catering facilities, and future planning strategies should consider this aspect.