KMID : 0664320100160040318
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Journal of the Korean Dietetic Association 2010 Volume.16 No. 4 p.318 ~ p.331
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Dietitians` Perceptions of Safety Supervision in Institutional Foodservices (1) -Status of Accidents and Assessment of Hazards-
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Park Hye-Ran
Moon Hye-Kyung
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Abstract
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The objectives of this study were to investigate the status of accidents and to assess hazards in institutional foodservices in the Changwon and Masan areas. A survey was conducted from February 1 to March 31, 2009 using questionnaires, and 142 dietitians participated. The dietitians¡¯ perception of accident risks in workplace averaged 3.11 points. Forty-five percent of the respondents responded that accidents had occurred more than once between 2006 and 2008. In addition, 28.2% of the respondents experienced employee absences or turnover due to accidents during Year 2008. ¡®Musculoskelectal injuries or disorders (65.5%)¡¯, ¡®slips or falls (64.8%)¡¯, ¡®burns (57.7%)¡¯, and ¡®cuts and punctures (48.6%)¡¯ were the predominant accidents in foodservice. ¡®Knives (76 points)¡¯, ¡®steam kettles (41 points)¡¯, ¡®vegetable cutters (34 points)¡¯ and ¡®turn kettles (26 points)¡¯ were the equipment with severe accidents, such as burns or cut injuries. Among foodservice processes, ¡®carpal tunnel syndrome while washing (2.83 points)¡¯, ¡®burned by frying oil (2.64 points)¡¯, ¡®cut by sharp tools (2.55 points)¡¯, ¡®musculoskelectal injury by moving heavy weight food materials (2.41 points)¡¯, and ¡®injury by slipping on wet workplace floors and trenches (2.19 points)¡¯ were the most frequently occurring accidents at foodservice sites. To prevent safety accidents, dietitians¡¯ perceptions of safety supervision should be improved, and therefore, it is necessary they receive safety education.
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KEYWORD
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safety supervision, risk exposure to accidents, hazard, musculoskelectal injury or disorder
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