Comparative analysis of status of safety accidents and importance-performance analysis (IPA) about precautions of safety accidents by employment type of industry foodservices in Jeonbuk area.
10.4163/jnh.2017.50.4.402
- Author:
Hee SO
1
;
Jeong Ok RHO
Author Information
1. Major of Nutrition Education, The Graduate School of Education, Chonbuk National University, Jeonju 54896, Korea.
- Publication Type:Original Article
- Keywords:
foodservices;
safety accident;
importance;
performance
- MeSH:
Burns;
Consciousness;
Cooking;
Education;
Employment*;
Hand;
Jeollabuk-do*;
Malpractice;
Nutritionists
- From:Journal of Nutrition and Health
2017;50(4):402-414
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
PURPOSE: The purpose of the study was to evaluate the status of safety accidents and importance-performance analysis (IPA) between regular and non-regular employees in industry foodservices. METHODS: The participants were regular employees (n = 119) and non-regular employees (n = 163) in industry foodservices in the Jeonbuk area. Demographic characteristics, status of safety accidents, safety education, and importance and performance status were assessed using a self-administered questionnaire. RESULTS: Approximately 66.4% of regular employees and 53.4% of non-regular employees experienced safety accidents (p < 0.05). Types of safety accidents of regular and non-regular employees were mostly burns, and causes were mostly from their own negligence. Approximately 98.3% of regular employees and 95.1% of non-regular employees experienced safety education. Approximately 88.9% of regular employees and 96.8% of non-regular employees received safety education from dietitians. Approximately 41.9% of regular employees and 50.0% of non-regular employees had difficulty applying the contents of safety education due to lack of time during work. As a result of IPA, regular and non-regular employees were aware of the importance of the following and performed them well: ‘Clean the floor of the work place’, ‘Arrange in the work area’, ‘Wear safety shoes’, ‘Check for heater cord’, and ‘Safety cooking when using oil’. On the other hand, they were not aware of the importance of the following and performed them insufficiently: ‘Check for the MSDS’, ‘Aware of chemical signs’, ‘Wear protection gloves etc.’, ‘Do stretching exercise’, and ‘Using ancillary tools’. CONCLUSION: Therefore, it is necessary to improve the consciousness of dietitians for effective application of safety education contents, development of contents, especially MSDS, and related things.
