Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
권호 표지

Study on the Accident of Kitchen Food Service Industry Employees in Accordance with the Safety and Environment Awareness and Accident Experience

안전 환경 인식과 사고 경험에 따른 외식산업 주방 종사원의 안전사고에 관한 연구

  • Received : 2015.01.13
  • Accepted : 2015.04.15
  • Published : 2015.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

The purpose of this study was to present the direction of the safety manual in the food service industry kitchen. The accident rate in food industry kitchens is around 87.2%, it meaning nearly 9 workers have accident among 10, considered to be very high. The most common accident is a knife cut wound (84.7%). And burns caused by hot water and oil (74.4%), then shown slip and falls (28.1%). The degree of fulfillment of kitchen safety awareness and safe environment varied based on gender, in which male are considered more likely to suffer from accidents than women. The level of safety perception varies between workers at different career points. Workers with 1~3 years of experience suffer the highest rate of accident, while workers with 7~10 years and more of experience are believed to be at lower risk of accident. Restaurant type did not exhibit a significant influence on accidents cases, although differences in the adoption of personal safety, even partially, were discovered, at significance of 0.01 < 0.027 < $0.05^*$. Based on these results, this paper has suggested preventive safety management validation model the food service industry based on kitchen management and incident management, and presented steps necessary.

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.

Keywords

References

  1. 국민일보 (2012). 한국산재 사망률 OECD 1위, 6월7일.
  2. 국민건강보험공단, 서울대학교병원 (2007). 안전사고 통계 DB 구축 및 현황분석 연구. pp.89-147.
  3. 김병태 외 2 (2000). 생산운영론, 명경사, p.143.
  4. 위키백과 (2014). 한국어사전, 환경(생활환경).
  5. 정용, 옥치상(1998). 인간과 환경(환경보전의 이해), 지구문화사, 서울, pp. 43-78.
  6. Andrey L, Derek S, Zeqiang S (2005). The effect of supply air systems on kitchen thermal environment. Journal of American Society of Heating 111(1):2-9.
  7. Bae DS (2012). A study on cause analysis and safety-accident in power placnt maintenance industry, The Graduate School Yeungnam University.
  8. Douglas C, Nelson D, Melissa NM (2002). The impact of safety training on work-related injuries at eating and drinking places, Journal of Human Resources in Hospitality & Tourism. 1(4):19-32. https://doi.org/10.1300/J171v01n04_02
  9. Finlayson J, Morrison J, Jackson A, Mantry D, Cooper SA (2010). Injuries, falls and accidents among adults with intellectual disabilities. Prospective cohort study, Journal of Intellectual Disability Research (54)11:966-980. https://doi.org/10.1111/j.1365-2788.2010.01319.x
  10. Jae JH (2013). Imfact of the emotional leadership of school nutritionists on the job satisfaction, organizational commitment of the cook. The Graduate School of Gyeongsang National University.
  11. Jang HJ, Yoon HY (2010). The effects of physical environment in hotel restaurant service space upon employees' physiological response and organizational commitment. Korean Journal of Hotel Administration 19(3):194-208.
  12. Jang SU (2012). The effect analysis of composition for a kitchen environment in a super-deluxe hotel on job satisfaction : in Seoul. The Graduate School of Kwangwoon University.
  13. Jeon HJ (2001). A study on the cooking environment of hotel kitchen. The Graduate School of Tourism Kyonggi University.
  14. Jeon JA (2014). Elderly manufacturing worker's work environments and work behaviors associated with occupational accident experiences. The Graduate School of Ewha Womans University.
  15. Kim KY(1995). A study on the management of the kitchen facility in the hotel. The Graduate School of Tourism Kyonggi University.
  16. Lee HK (2006). A study on the effects of kitchen equipment environment on cooks' job satisfaction- centering on hotel coffee shops. The Graduate School of Soon Chunhyang University.
  17. Lee JH (2008). A comparison of cooks' job satisfaction in luxury hotels in Seoul and Busan. The Korean Journal of Culinary Research 14(2):262-272.
  18. Lee SH (2003). A study on the working environment of hotel kitchens and its efficiency. The Graduate School of Chungwoon University, pp. 22-36.
  19. Lee SH, Rue KM, Yoo KM (2012). A study on the relationships among environmental fit, job satisfaction and job performance by hotel chefs' personality types. The Korean Journal of Culinary Research 14(2):80-94.
  20. Lee SS (2008). Impact of hotel kitchen work environment on employee work satisfaction and management performance. The Graduate School of Chodang University
  21. Park JS (2007). A study on the effect of the open kitchen management system on job efficiency. The Graduate School of Tourism, Kyonggi University pp. 96-98.
  22. Park KU (2000). A study on the kitchen arrangement, construction, equipment for the greatest effective working. The Graduation School of Sejong University.
  23. Park TJ (2007). A study on an efficient improvement of kitchen managemnet system of food service industry. The Graduate School of Dankook University.
  24. Suzman MS, Sobocinski K, Himel H, Yurt RW (2001). Major burn injuries among restaurant workers in New York city: An underappreciated public health hazard. Journal of Burn Care & Rehabilitation 22(6):429-434. https://doi.org/10.1097/00004630-200111000-00014
  25. Yoon GY, Kim SC (2010). Preliminary study on the factor analysis for accident prevention / Journal of the Korean Institute of Building Construction 10(1):179-184.
  26. Yoo JY, Park GS, Park KB (2013). The effects of transformational leadership on job satisfaction and job performance: Focused on deluxe hotel culinary staff. The Korean Journal of Culinary Research 18(5):194-208.
  27. Wherton JP, Monk AF (2008). Technological opportunities for supporting people with dementia who are living at home. International Journal of Human-Computer Studies 66(8): 571-586. https://doi.org/10.1016/j.ijhcs.2008.03.001