지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
이용수
초록· 키워드
오류제보하기
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.
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.
목차
1. Introduction
2. Method
3. Results
4. Discussion
5. Conclusion
References
참고문헌 (18)
참고문헌 신청
[학술지(정기간행물)] - 안태훈 / 2006 / 호텔 요리사의 인간공학적 작업 위험성 평가 / 대한인간공학회지 25 (3) : 105 ~ 111
[인터넷자원] - BLS / 0000 / 2014 Survey of occupational injuries & illnesses summary estimates charts package
[단행본] - Cal/OSHA / 2012 / Cal/OSHA Guide to Restaurant Safety
[학술지(정기간행물)] - Haruyama, Y. / 2014 / Burn and cut injuries related to job stress among kitchen workers in Japan / Industrial Health 52 : 113 ~ 120
[학술지(정기간행물)] - Haukka, E. / 2006 / Co-occurrence of musculoskeletal pain among female kitchen workers / International Archive of Occupational Environmental Health 80 : 141 ~ 148
[인터넷자원] - BLS / 0000 / 2014 Survey of occupational injuries & illnesses summary estimates charts package
[단행본] - Cal/OSHA / 2012 / Cal/OSHA Guide to Restaurant Safety
[학술지(정기간행물)] - Haruyama, Y. / 2014 / Burn and cut injuries related to job stress among kitchen workers in Japan / Industrial Health 52 : 113 ~ 120
[학술지(정기간행물)] - Haukka, E. / 2006 / Co-occurrence of musculoskeletal pain among female kitchen workers / International Archive of Occupational Environmental Health 80 : 141 ~ 148
함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
Survey and Analysis of the Accident Cases of Kitchen Workers in Catering and Commercial Kitchens
대한인간공학회 학술대회논문집
2017 .04
-
우리나라, 일본 및 유럽연합/영국 주방 기기 안전 기준 관련 법령 및 표준 비교
대한인간공학회지
2017 .12
-
Needs for Changing Accident Investigation from Blaming to Systems Approach
대한인간공학회지
2016 .06
-
2020년 산업재해로 발생한 재해자의 특성요인 분석을 통한 산업재해저감방안 도출
대한인간공학회지
2022 .10
-
텍스트 마이닝을 활용한 건설 현장 복합사고 발생 양상 분석
대한건축학회 학술발표대회 논문집
2021 .10
-
[내가 읽은 책] 근대부엌의 탄생과 이면
건축
2021 .10
-
학교 급식 조리실에서의 식단별 오염물질 발생 특성 분석
대한설비공학회 학술발표대회논문집
2024 .11
-
건물청소원 직종의 위험성평가 매트릭스 도출 및 재해예방
대한인간공학회지
2018 .04
-
공동주택의 주방 보조 급기 현황 및 적용성 검토
대한설비공학회 학술발표대회논문집
2024 .06
-
사고 보고 활성화를 위한 사고 미보고 원인 분석
대한인간공학회지
2019 .12
-
The Gender Difference in the Occupational Hazards and Injuries of Cleaning Workers and Janitors
대한인간공학회지
2017 .10
-
사고 데이터의 불확실성을 고려한 해양사고 위험도 분석 및 인적오류 중심의 사고원인 분석에 관한 연구
대한인간공학회지
2021 .06
-
실시간 철도안전 의사결정 지원시스템의 사고사례 적용
한국도시철도학회논문집
2016 .12
-
최근 국내 화학사고 통계 분석 : 소방청 기초자료 중심으로
한국위험물학회지
2023 .07
-
중대산업사고 발생 원인과 통계 기반 중대산업사고 예방을 위한 시사점 연구
한국위험물학회지
2022 .12
-
A Study on the Safety and Health Culture of Disabled Workers(Trainees) in Special Schools and Disability-related Institutions in Gyeonggi-do
대한설비관리학회지
2021 .12
-
STAMP 기법을 활용한 황산 포장 중의 화재사고 분석
한국위험물학회지
2024 .01
-
건축건설공사의 재해분석에 관한 연구
한국안전학회지
2016 .01
-
건설 재해사례 보고서의 텍스트 마이닝을 통한 복합사고 패턴 분석
대한건축학회논문집
2022 .04
-
국내 화학사고 데이터와 유럽 eMARS 비교를 통한 예방 대책 수립 연구
한국위험물학회지
2024 .12
이 논문의 저자 정보
이 논문과 함께 이용한 논문
우리나라, 일본 및 유럽연합/영국 주방 기기 안전 기준 관련 법령 및 표준 비교
기도형
,
송영웅
,
김욱
대한인간공학회지
2017
.12
시뮬레이션을 통한 어린이집의 주방 조리 시 미세먼지 증가 및 인접실로의 확산 특성, 대책안 적용 효과의 분석
박승환
,
박소우
,
송두삼
설비공학논문집
2021
.09
라이프스타일 변화에 따른 식생활과 주방환경 변화에 관한 융합 연구 : 1인 가구 중심으로
신지연
,
정미선
한국과학예술융합학회
2021
.01
이젝터 기술을 활용한 주방후드용 기류유인 덕트 시스템의 개발에 관한 연구
손유라
,
홍성규
,
양정훈
한국태양에너지학회 논문집
2019
.12
최근 본 자료
댓글(0)
0