대구 지역 학교 급식 조리사의 안전사고 실태 및 영향 요인에 관한 연구

서지정보

ㆍ발행기관 : 한국식품영양학회 ㆍ수록지정보 : 한국식품영양학회지 / 30권 / 6호
ㆍ저자명 : 신선정, 김효정, 김미라

목차

서 론
연구 내용 및 방법
1. 조사 대상 및 기간
2. 조사 내용
3. 자료 분석 방법
연구 결과 및 고찰
1. 조사대상자의 일반적인 특성
2. 안전사고 유형별 발생빈도
3. 안전사고 발생빈도에 영향을 미치는 요인에 관한 분석
요약 및 결론
References

영어 초록

The aim of this study was to investigate status of safety accidents of school foodservice cooks in Daegu and to analyze the factors affecting the occurrence of the accidents in order to seek effective ways for preventing safety accidents in school foodservice. The survey showed that the most frequent safety accidents were ‘bruises’, followed by ‘burns’, ‘contact with harmful substances such as disinfectants’, ‘fall-off ’ and ‘sprains’. The mental fatigue perception of the respondents was generally lower than the physical fatigue perception. The means of the perception levels of work intensity, cooking environment of the foodservice place, and safety-related behaviors, and consciousness were 3.15, 2.99, and 4.06 out of 5 points, respectively. In addition, the annual average of the number of participating in the accident prevention training per person was 17.34 times, that is, the respondents received the training at least once a month on average. A multiple regression analysis was conducted to investigate the variables affecting the occurrence of safety accidents that happened to foodservice cooks. It revealed that the work intensity perception and the cooking environment perception influenced the frequency of safety accidents.

참고 자료

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