Dietitians' Perceptions of Safety Supervision in Institutional Foodservices (I): Status of Accidents and Assessment of Hazards.
- Author:
Hye Ran PARK
1
;
Hye Kyung MOON
Author Information
1. Nutrition Education, Graduate School of Education, Changwon National University, Gyeongnam 641-773, Korea.
- Publication Type:Original Article
- Keywords:
safety supervision;
risk exposure to accidents;
hazard;
musculoskelectal injury or disorder
- MeSH:
Burns;
Surveys and Questionnaires;
Floors and Floorcoverings;
Nitroimidazoles;
Organization and Administration;
Punctures;
Sulfonamides
- From:Journal of the Korean Dietetic Association
2010;16(4):318-331
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
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.
