• Safety and Health at Work
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• 제12권2호
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• pp.225-229
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• 2021

Background: The socioeconomic burden of musculoskeletal disorders (MSDs) is significant, and kitchen work is a high-risk occupation for MSDs due to the intensive manual workload and repetitive movements that are involved. However, there are very few studies on MSDs and rest breaks as a workplace intervention among kitchen workers. This study examined the relationship between insufficient rest breaks and increased MSD risk among Korean kitchen workers. Methods: Sociodemographic and occupational factors of 1,909 kitchen workers were collected from the 3rd-4th Korean Working Conditions Survey data. Five items on rest breaks at work were categorized into two groups, "sufficient" and "insufficient." The number of MSDs and work-related MSDs (WMSDs), an outcome variable, was obtained from the sum of MSDs/WMSDs in three anatomical sites (back, neck, and upper limb, lower limb). The association between rest breaks and MSDs was estimated using zeroinflated negative binomial analyses, with adjustments for age, education level, and weekly working hours, and the analyses were stratified by sex. Results: After adjustment, significant associations were found between insufficient rest breaks and an increased risk of MSDs (odds ratio [OR] 1.68 95% confidence interval [CI] 1.11-2.54) and WMSDs (OR 1.40 95% CI 1.01-1.96) among female kitchen workers. Insufficient rest breaks were significantly associated with MSDs in female kitchen workers in all three anatomical sites. Conclusion: This study emphasizes the need for rest breaks as a workplace intervention for preventing MSDs in kitchen workers. Further studies to reveal the causality of this relationship are required.

• 한국조리학회지
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• 제13권1호
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• pp.235-243
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• 2007

The results of hotel management have revealed a lot of problems in regard to the suitable placement of kitchen facilities, equipment and utensils, appropriate positioning of kitchen workers, and management of kitchen supplies. To solve these problems, this study examined the relationships among kitchen equipment, layouts, job satisfaction, a sense of self-competence, and production efficiency, proposing the efficient management measures of a reasonable kitchen system. The following are the results. Kitchen facilities had a significant effect on job satisfaction, not on a sense of self-competence. Hotel cooks' awareness of kitchen utensils as well as kitchen layouts had significant influence on both job satisfaction and a sense of self-competence whereas hotel cooks' job satisfaction and their sense of self-competence had great influence on production efficiency.

• 디지털정책학회지
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• 제1권2호
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• pp.79-87
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• 2022

본 연구는 종합병원 내 조리실 종사자들의 근골격계 질환 예방을 위한 프로그램을 개발하고자 수행한 참여적 실행연구이다. 이 연구는 G시 소재 C종합병원에 근무하는 조리실 근로자 15명, 영양사 3명, 간호사 2명, 물리치료사 1명이 참여하였으며 2018년 3월부터 12월까지 이루어졌다. 참여적 실행연구에 대한 개념적 모형을 바탕으로 양적 자료와 질적 자료를 통합적으로 수집하고 분석하였다. 근골격계 질환 예방을 위한 프로그램을 개발하여 총 13회를 적용한 결과, 프로그램의 구성과 운영시간, 전문성 부분에 있어서 만족도가 높게 나타났으며 향후 지속적인 프로그램의 운영을 원하는 것으로 나타났다. 따라서 본 연구결과를 바탕으로 향후 다른 근로자들을 대상으로 하여 근무부서와 작업의 특성을 고려한 근골격계 질환 예방 프로그램을 참여적 실행연구를 통해 개발하고 적용할 필요가 있다.

• 한국조리학회지
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• 제13권3호
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• pp.166-174
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• 2007

The purpose of this paper is to show how job satisfaction and job immersion are influenced by kitchen equipment and layouts. For verifying the credibility and availability of the results, the methods of inter-relational and factor analyses are carried out, based on 214 collected data from the questionnaire answered by employees involved in six 5-star hotel kitchens around Seoul area. Through the process of data coding and SPSS Win 12.0 program, those collected data are verified with a correlation analysis after having been carried out with frequency, factor and creditability analyses. The results are in the followings: kitchen equipment has a significant effect on job immersion as well as on job satisfaction while the kitchen layouts also give a desirable impact on job immersion and job satisfaction. In addition to them, the results show that job satisfaction also has an effect on job immersion. It is concluded that good kitchen equipment and layouts make kitchen workers turn to job immersion and satisfaction more, which will consequently have good effects on business.

• 한국산업보건학회지
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• 제34권1호
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• pp.35-47
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• 2024

Objectives: Many cases of lung cancer have been reported by school kitchen workers as occupational cancer. Twenty-eight schools in Gyeongsangnam-do Province were selected to evaluate the effect of improved kitchen ventilation systems. Ventilation characteristics before and after renovation were compared and design techniques were identified. Methods: In the design stage for kitchen ventilation systems, expert intervention was used to improve the designs. Ventilation characteristics and air quality were evaluated before and after the renovations. Hood face velocity and fan flow rate were measured and the smoke visualization technique was used to evaluate the capability of protecting worker's breathing zone. The concentrations of PM_0.3 were measured at points not adjacent to cooking equipment because these concentrations fluctuate greatly. Results: Mean hood face velocity increased from 0.29 m/s before renovation to 0.7m/s after renovation. The concentrations of PM_0.3 showed a roughly 95% reduction. Concentrations of CO showed more than a 75% reduction. Smoke visualization showed greater protection of workers' breathing zone. Conclusions: Advanced design techniques for school kitchen ventilation systems were applied to renovate old kitchen ventilation systems. The performance of the new kitchen ventilation systems was nearly excellent. Further improvement of design techniques is still needed, however.

• 한국조리학회지
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• 제13권3호
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• pp.263-277
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• 2007

In order for a cook to cook, there should be a space called a kitchen; moreover, to prepare good food, there should be good kitchen facilities in the kitchen. With good facilities, the cook can save time and have higher productivity. On the other hand, with poor facilities, equipment and utensils, the cook can get demotivated, have poor capability, suffer from high stress and possibly can cause some diseases. Therefore, better facilities are essential for cooking environment. The purpose of this study is to find out how significant the job stress is according to the demographic characteristics. Also, how kitchen facilities and moving line influence the job stress. In order to answer above questions, 278 copies of questionnaire were made and given to cooks at hotels with five star or similar ranks. Using SPSS Win 12.0 the statistics package, frequency, factor and reliability analysis were conducted. Then, regression analysis was carried out. As a result of the test, difference analysis on statistic characteristics was partly found. In addition, facilities and moving line affected job stress. Also, working area in the kitchen inversely influenced the job stress.

• 한국조리학회지
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• 제21권2호
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• pp.85-102
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• 2015

본 연구의 목적은 외식산업 주방에서 안전 매뉴얼의 방향을 제시하고자 하였다. 외식산업 주방에서의 사고는 87.2%의 매우 높은 사고경험을 가지고 있다. 사고의 유형별로는 칼로 인한 베임(84.7%)이 가장 많았으며 그 뒤를 이어 뜨거운 불과 물, 기름 등에 의한 화상인 데임(74.4%)과 넘어짐(28.1%) 순으로 나타났다. 성별에 대한 주방안전환경에 대한 인식과 개인의 주방안전 이행 정도에서는 남녀간 유의적 차이를 보임으로써 남성이 여성보다 사고 확률이 높다고 볼 수 있다. 근무연수에서 보여주는 주방안전과 안전이행정도는 1~3년차일 때 가장 높게 나타나지만, 7~10년이 되면 가장 낮은 것으로 보여지는 것은 환경에 익숙해지면서 위험도에 둔감해지는 시기로 볼 수 있어, 년수가 지날수록 위험에 대한 환기를 시켜 안전수칙 이행도를 높일 수 있어야 할 것이다. 순환적 구조에서 예방과 사고처리, 사후처리과정을 보다 전문적인 관점에서 심도 있게 검토하여 외식주방의 안전을 지키는 매뉴얼로 제시하는 바이며, 이를 기본으로 하여 각 외식주방별 환경에 적합하도록 수정 보완하여, 향후 사고 예방과 대처에 필요한 매뉴얼을 개발, 배치할 수 있는 방안을 향후 과제로 제언하는 바이다.

• 대한가정학회지
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• 제46권4호
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• pp.47-59
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• 2008

With increasing numbers of immigrant workers in Korea, the supply of socially and culturally acceptable housing has become an important issue. The purpose of this study was to analyze the state of Goryo-in housing and domestic living conditions in metropolitan areas of Korea. This study will present essential information directly relevant to the establishment of practical housing policy for Goryo-in in Korea. Furthermore, data collected and analyzed here will enable comparative investigation with Goryo-ins who live in Russia and Central Asia. Using ethnographic methodologies, we examined 20 Goryo-in households in relation to their usage of domestic space. The following conclusion were established; 1). The most popular L D K(Living Dining Kitchen)type consisted of kitchen plus one or two bedrooms. The majority of households lived in quarters with separated kitchen and living room areas. 2). Most households had a washing machine in the bathroom due to a lack of space, and they regarded the bathtub and the drain hole of the bathroom as very necessary. The Goryo-ins interviewed preferred quarters with separate bathroom and toilet areas, in order to allow simultaneous use. 3). Their most preferred seating style was chairs, while making Kimchi at home was not very popular. 4). All respondents took their shoes off and wore slippers at home, while also indicating a preference for designated shoes space at the entrance to the house. 5) Half of the households had a carpet or mat in the bedroom or living room, both for keeping warm and aesthetic reasons. 6). All households had modified Ondol heating system and demonstrated satisfaction with this. The majority of Goryo-ins interviewed had a different living style compared to households in Russia and Central Asia which were related to less favorable economic conditions in Korea.

• Journal of Nutrition and Health
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• 제40권6호
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• pp.542-557
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• 2007

The purpose of this study was to investigate the foodservice employees' awareness and performance in sanitation and customers' satisfaction with sanitation in large sized restaurants in Korea. Sanitation inspections were carried out in 200 large Korean, Western, Chinese, and Japanese style restaurants, and in buffet-style restaurants in Daegu and Gyeongbuk province. Foodservice employees' awareness of sanitation and customers' satisfaction with sanitation were investigated by interviewing 317 foodservice employees and 205 customers. Results of the inspection of restaurants showed low performance in food handling, employees' hygiene (hygienic) practices, and in cleaning food processing equipment. Scores of the foodservice employees' awareness in Chinese style restaurants were significantly lower than scores of workers in western restaurants. Foodservice employees had low awareness of sanitation procedures used for food storage and cleaning of equipment in Korean, Chinese, and Japanese style restaurants. Foodservice employees had low awareness of equipment cleaning, inspection and food distribution in western style restaurants and of equipment cleaning and food handling in buffet-style restaurants. Foodservice employees at all restaurants had the lowest performance in terms of HACCP. This shows that HACCP application and recording have not yet been properly carried out at restaurants in Korea. Foodservice employees had low performance scores in food handling, vegetable disinfection and disinfection after hand washing. Research on customers' satisfaction with sanitation revealed a low rating of kitchens and foodservice employees at all restaurants. Customers had low satisfaction with servers and kitchen environments in Korean style restaurants with food, tableware, utensils and servers in western style restaurants; with food and kitchen environments in Chinese style restaurants with servers, tableware, and utensils in Japanese style restaurants and with kitchen environments and servers in buffet-style restaurants. Therefore, cleanliness of kitchen facilities and equipment, and hygienic food handling procedures by workers in restaurants are urgently needed.

• 대한가정학회지
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• 제45권7호
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• pp.1-15
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• 2007

The purpose of this study is getting information for making a plan of immigrant workers in Korea. As a first step to suggest plans for immigrant workers who have multi-cultural background, this study investigated to the domestic living of Koreans(ChoSun-Tribe) of Gillim province in China. For this, usage of domestic space questionnaire were used. Results of the research were as follows. 1. The most popular LDK type was the one which kitchen was separated from living room and dining room. Most of them thought that kitchen and living room have to be separated. 2. There was no plan for laundry room specially and most houses have a washing machine in the bathroom. Most houses didn't install a bathtub in the bathroom and they didn't think that it was indispensable. 3. It was estimated that they used a living room as a multi-purpose room for the family but used a master bedroom for its own purpose. 4. They used a table and chair for meals normally but they took meals sitting on the floor with a large family or guest. 5.All of them took off the shoes inside of the house for hygienic reason. There was no plan for the space to take on-off shoes in most houses and they just put the mat on the floor for it. 6. Modified Ondol system which use water pipe under the floor was popular in apartment while most detached houses had traditional Ondol system. The satisfaction about Ondol system was very high compared to other ones and also Ondol system was the most desirable one for ChoSun-Tribe.