Journal List > J Nutr Health > v.50(4) > 1081516

So and Rho: 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

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 nonregular 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.

References

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Fig. 1.
Importance and performance analysis of precautions of safety accidents by regular employees
jnh-50-402f1.tif
Fig. 2.
Importance and performance analysis of precautions of safety accidents by non-regular employees
jnh-50-402f2.tif
Table 1.
General characteristics of the subjects
    Type of employment    
  Variable Regular (n = 119) Non-regular (n = 163) Total (n = 282) χ2-/t-value
  Gender        
  Male 5 (4.2)1) 5 (3.1) 10 (3.5) 0.259NS
  Female 114 (95.8) 158 (96.9) 272 (96.5)  
  Education level        
  > Middle school 13 (10.9) 23 (14.1) 36 (12.8) NS
  High school 78 (65.5) 118 ((72.4) 196 (69.5) 4.915
  < College 28 (23.5) 22 (13.5) 50 (17.7)  
  Income (10,000 won/year)        
Cooking employees > 1.000 1,000∼1,500 2 (1.7) 36 (30.3) 24 (14.7) 78 (47.9) 26 (9.2) 114 (40.4) 30.790∗∗∗
  < 1.500 81 (68.1) 61 (37.4) 142 (50.4)  
  Position        
  Cook Cook assistant 29 (24.4) 90 (75.6) 19 (11.7) 131 (80.4) 48 (17.0) 221 (78.4) 16.219∗∗∗
  Part time employment 0 (0.0) 13 (8.0) 13 (4.6)  
  Age 48.68 ± 6.282) 51.79 ± 6.97 50.48 ± 6.85 –3.859∗∗∗
  Working experience (year) 8.82 ± 5.52 9.07 ± 6.05 8.96 ± 5.83 –0.347NS
  Working hour/day 8.82 ± 1.57 9.16 ± 9.69 9.01 ± 7.43 –0.376NS
  Type of operation        
  Self-operated foodservice 37 (31.1) 52 (31.9) 89 (31.6) 0.021NS
  Contract foodservice 82 (68.9) 111 (68.1) 193 (68.4)  
Foodservice operations No. of meal serving/day        
1 time 22 (18.5) 54 (33.1) 76 (27.0)  
2 times 46 (38.7) 47 (28.8) 93 (33.0) 20.065∗∗∗
  3 times 31 (26.1) 55 (33.7) 86 (30.5)  
  4 times 20 (16.8) 7 (4.3) 27 (9.6)  
  Average meal serving/day 524.70 ± 407.35 565.94 ± 371.18 548.54 ± 386.69 –0.884NS

1) N (%),

∗∗∗ p < 0.001, NS: Not significantly by χ2-test 2) Mean ± SD,

∗∗∗ p < 0.001, NS: Not significantly by t-test

Table 2.
Safety accident status
Variable Type of employment Total χ2-value
Regular (n = 119) Non-regular (n = 163) Total (n = 282)
Experience of safety accident        
Yes 79 (66.4)1) 87 (53.4) 166 (58.9) 4.810
No 40 (33.6) 76 (46.6) 116 (41.1)  
Case of safety accident        
Self negligence 64 (53.8) 87 (53.4) 151 (53.5)  
Old device & equipment 18 (15.1) 31 (19.0) 49 (17.4) NS
Lack of safety awareness & education 15 (12.6) 28 (17.2) 43 (15.2) 6.468NS
Unskilled use of equipments 11 (9.2) 12 (7.4) 23 (8.2)  
Mistake of co-worker 11 (9.2) 5 (3.1) 16 (5.7)  
Expense handling after safety accident        
Industrial accident insurance 21 (28.4) 41 (44.6) 62 (37.3) NS
Compensation 53 (71.6) 50 (55.3) 103 (62.0) 5.295
Personal payment 0 (0.0) 1 (1.1) 1 (0.6)  
Total 74 (44.6) 92 (55.4) 166 (100)  

1) N (%), ∗p < 0.05, NS: Not significantly by χ2-test

Table 3.
Safety accident occurrence process and types
Variable Type of employment Total
Regular (n = 74) Non-regular (n = 92) Total (n = 166)
Safety accident occurrence process      
Cooking 35 (47.3)1) 38 (41.3) 73 (44.0)
Moving/Transporting 25 (33.8) 26 (28.3) 51 (30.7)
Cleaning/Finishing 16 (21.6) 24 (26.1) 40 (24.1)
Preprocessing 16 (21.6) 17 (18.5) 33 (19.9)
Types of safety accident      
Burn 36 (48.6) 41 (44.6) 77 (46.4)
Cut 23 (31.1) 27 (29.3) 50 (30.1)
Slip 22 (29.7) 44 (47.8) 66 (39.8)
Bruising 22 (29.7) 22 (23.9) 44 (26.5)
Musculoskeletal diseases 21 (28.4) 29 (31.5) 50 (30.1)
Skin & eye damage by chemicals 13 (17.6) 18 (19.6) 31 (18.7)
Stenosis 10 (13.5) 7 (7.6) 17 (10.2)
Crash/Downfall 9 (12.2) 8 (8.7) 17 (10.2)
Injured part of body      
Hands & arms 47 (63.5) 58 (63.0) 105 (63.3)
Upper body & wrist 24 (32.4) 20 (21.7) 44 (26.5)
Foots & legs 17 (23.0) 19 (20.7) 36 (21.7)
Head & neck 13 (17.6) 10 (10.9) 23 (13.9)

1) N (%), multiple answer

Table 4.
Safety education status
Variable Type of employment Total (n = 282) χ2-value
Regular (n = 119) Non-regular (n = 163)    
Experience of safety education        
Yes 117 (98.3)1) 155 (95.1) 272 (96.5) 2.095NS
No 2 (1.7) 8 (4.9) 10 (3.5)  
Performer of safety education        
Dietitian 104 (88.9) 150 (96.8) 254 (93.4)  
Korea Occupational Safety & Health Agency 8 (6.8) 2 (1.3) 10 (3.7) 7.298NS
Association 3 (2.6) 2 (1.3) 5 (1.8)  
Self data collecting 2 (1.7) 1 (0.6) 3 (1.1)  
Frequency of safety education (time/month)        
1 time 80 (68.4) 78 (50.3) 158 (58.1)  
2 times 28 (23.9) 58 (37.4) 86 (31.6) 9.704
3 times 4 (3.4) 12 (7.7) 16 (5.9)  
4 times 5 (4.3) 7 (4.5) 12 (4.4)  
Method of safety education 92 (78.6) 118 (76.1) 210 (77.2)  
Lecture 14 (12.0) 24 (15.5) 38 (14.0) 0.779NS
Discussion 8 (6.8) 10 (6.5) 18 (6.6)
Video education Others 3 (2.6) 3 (1.9) 6 (2.2)  
Evaluation after safety education        
Nothing 44 (37.6) 33 (21.3) 77 (28.3)  
Examination 35 (29.9) 52 (33.5) 87 (32.0) 10.080
Interview 18 (15.4) 39 (25.2) 57 (21.0)
Practical test 11 (9.4) 19 (12.3) 30 (11.0)  
Others 9 (7.7) 12 (7.7) 21 (7.7)  
Satisfaction with education        
Yes 90 (76.9) 132 (85.2) 222 (81.6) 3.016NS
No 27 (23.1) 23 (14.8) 50 (18.4)  
Actual performance of safety precautions        
Yes 86 (73.5) 111 (71.6) 197 (72.4) 0.119NS
No 31 (26.5) 44 (28.4) 75 (27.6)  
Reason of difficulty of actual performance of safety precautions        
Heavy workload & lack of time 13 (41.9) 22 (50.0) 35 (46.7)  
Habitual work 8 (25.8) 10 (22.7) 18 (24.0) 1.102NS
Inadequate information or knowledge 4 (12.9) 3 (6.8) 7 (9.3)
Education contents are not practical 3 (9.7) 5 (11.4) 8 (10.7)  
Lack of budget & facility aging 3 (9.7) 4 (9.1) 7 (9.3)  
Total 31 (41.3) 44 (58.7) 75 (100)  

1) N (%), ∗p < 0.05, NS: Not significantly by χ2-test

Table 5.
Independent samples t-test of importance and performance of precautions of safety accidents
Precautions of safety accidents Importance1) Performance2)  
  Regular (Mean ± SD) Non-regular (Mean ± SD) t-value Regular (Mean ± SD) Non-regular (Mean ± SD) t-value
1 Clean the water and oil on the floor of the work place. 4.35 ± 0.66 4.29 ± 0.66 0.737NS 4.09 ± 0.75 4.09 ± 0.79 0.070NS
2 Arrange in the work area and in the aisle. 4.32 ± 0.68 4.21 ± 0.73 1.230NS 4.14 ± 0.75 4.08 ± 0.80 0.671NS
3 Wear non-slip shoes when working. 4.35 ± 0.71 4.26 ± 0.76 1.001NS 4.08 ± 0.84 3.99 ± 0.92 0.822NS
4 Keep unused hoses rolled up. 4.29 ± 0.72 4.17 ± 0.75 1.285NS 4.13 ± 0.78 4.06 ± 0.84 0.658NS
5 Do not touch electric facility with wet hand. 4.32 ± 0.76 4.13 ± 0.83 1.913NS 4.11 ± 0.84 3.98 ± 0.95 1.226NS
6 Check the electrical connections. 4.23 ± 0.82 4.13 ± 0.84 0.979NS 3.94 ± 0.99 3.94 ± 1.00 0.021NS
7 Unplugging the heater cord to prevent fire. 4.38 ± 0.75 4.21 ± 0.82 1.712NS 4.04 ± 0.92 3.96 ± 0.96 0.694NS
8 Check the operation status of gas breaker frequently. 4.25 ± 0.87 4.18 ± 0.81 0.739NS 3.86 ± 1.04 3.92 ± 0.99 –0.519NS
9 Check for ventilation and gas leakage for safety. 4.30 ± 0.77 4.17 ± 0.81 1.308NS 3.84 ± 1.03 3.86 ± 1.01 –0.151NS
10 Do not connect many electric wires in one outlet. 4.30 ± 0.74 4.20 ± 0.80 1.134NS 3.91 ± 0.93 3.93 ± 0.93 –0.168NS
11 When using a vegetable cutter or grinder, use a exclusive stick. 4.20 ± 0.86 4.23 ± 0.79 –0.318NS 3.97 ± 0.92 4.05 ± 0.87 –0.771NS
12 Check the operation of the mechanical switch lock. 4.24 ± 0.76 4.10 ± 0.89 1.360NS 4.00 ± 0.84 3.99 ± 0.91 0.058NS
13 Keep the knife at hidden place or do not leave it in sink with water. 4.23 ± 0.83 4.16 ± 0.90 0.644NS 4.03 ± 0.89 3.98 ± 0.94 0.394NS
14 Check safety handling method of MSDS applied substance before use. 4.16 ± 0.81 4.06 ± 0.88 0.957NS 3.92 ± 0.91 3.75 ± 1.01 1.437NS
15 Be well aware of dangerous signs of chemicals. 4.03 ± 0.86 3.96 ± 0.94 0.569NS 3.80 ± 1.04 3.71 ± 1.01 0.752NS
16 Wear protection gloves, goggles, and mask before treating chemical substances. 4.05 ± 0.86 4.07 ± 0.87 –0.163NS 3.72 ± 1.02 3.66 ± 1.03 0.488NS
17 Do stretching exercise before starting working. 4.13 ± 0.78 4.09 ± 0.78 0.452NS 3.69 ± 0.94 3.81 ± 0.95 –1.063NS
18 Report to nutritionist when having health problems. 4.26 ± 0.75 4.09 ± 0.83 1.750NS 3.91 ± 0.84 3.98 ± 0.88 –0.654NS
19 Keep the right attitude and method when handling heavy thing. 4.27 ± 0.73 4.09 ± 0.82 1.877NS 3.85 ± 0.90 3.96 ± 0.82 –1.115NS
20 Use ancillary tools to safely adjust the height of the workbench. 4.22 ± 0.84 4.10 ± 0.83 1.203NS 3.82 ± 0.97 3.88 ± 0.93 –0.596NS
21 Do not let water in the frying oil, pay attention to the burning. 4.43 ± 0.67 4.24 ± 0.81 2.085 4.13 ± 0.82 4.07 ± 0.87 0.573NS
  Mean ± SD 4.26 ± 0.60 4.15 ± 0.68 1.347NS 3.95 ± 0.68 3.94 ± 0.75 0.170NS

1) Likert scale: 5 (very important)∼ 1 (not important at all) 2) Likert scale: 5 (performed very well)∼ 1 (not performed at all) ∗

Table 6.
Paired samples T-test of importance and performance of precautions of safety accidents
Precautions of safety accidents Regular Non-regular
Importance1) Performance2)   Importance Performance  
(Mean ± SD) (Mean ± SD) t-value (Mean ± SD) (Mean ± SD) t-value
1 Clean the water and oil on the floor of the work place. 4.35 ± 0.66 4.09 ± 0.75 4.606∗∗∗ 4.29 ± 0.66 4.09 ± 0.79 4.660∗∗∗
2 Arrange in the work area and in the aisle. 4.32 ± 0.68 4.14 ± 0.75 3.107∗∗ 4.21 ± 0.73 4.08 ± 0.80 2.904∗∗
3 Wear non-slip shoes when working. 4.35 ± 0.71 4.08 ± 0.84 4.112∗∗∗ 4.26 ± 0.76 3.99 ± 0.92 4.346∗∗∗
4 Keep unused hoses rolled up. 4.29 ± 0.72 4.13 ± 0.78 2.295 4.17 ± 0.75 4.06 ± 0.84 2.032
5 Do not touch electric facility with wet hand. 4.32 ± 0.76 4.11 ± 0.84 3.221∗∗ 4.13 ± 0.83 3.98 ± 0.95 2.568
6 Check the electrical connections. 4.23 ± 0.82 3.94 ± 0.99 3.928∗∗∗ 4.13 ± 0.84 3.94 ± 1.00 2.699∗∗
7 Unplugging the heater cord to prevent fire. 4.38 ± 0.75 4.04 ± 0.92 5.297∗∗∗ 4.21 ± 0.82 3.96 ± 0.96 3.850∗∗∗
8 Check the operation status of gas breaker frequently. 4.25 ± 0.87 3.86 ± 1.04 5.034∗∗∗ 4.18 ± 0.81 3.92 ± 0.99 4.007∗∗∗
9 Check for ventilation and gas leakage for safety. 4.30 ± 0.77 3.84 ± 1.03 5.508∗∗∗ 4.17 ± 0.81 3.86 ± 1.01 4.914∗∗∗
10 Do not connect many electric wires in one outlet. 4.30 ± 0.74 3.91 ± 0.93 5.577∗∗∗ 4.20 ± 0.80 3.93 ± 0.93 4.180∗∗∗
11 When using a vegetable cutter or grinder, use a exclusive stick. 4.20 ± 0.86 3.97 ± 0.92 3.967∗∗∗ 4.23 ± 0.79 4.05 ± 0.87 3.110∗∗
12 Check the operation of the mechanical switch lock. 4.24 ± 0.76 4.00 ± 0.84 4.049∗∗∗ 4.10 ± 0.89 3.99 ± 0.91 1.719NS
13 Keep the knife at hidden place or do not leave it in sink with water. 4.23 ± 0.83 4.03 ± 0.89 3.638∗∗∗ 4.16 ± 0.90 3.98 ± 0.94 3.157∗∗
14 Check safety handling method of MSDS applied substance before use. 4.16 ± 0.81 3.92 ± 0.91 4.171∗∗∗ 4.06 ± 0.88 3.75 ± 1.01 5.109∗∗∗
15 Be well aware of dangerous signs of chemicals. 4.03 ± 0.86 3.80 ± 1.04 3.194∗∗ 3.96 ± 0.94 3.71 ± 1.01 4.204∗∗∗
16 Wear protection gloves, goggles, and mask before treating chemical substances. 4.05 ± 0.86 3.72 ± 1.02 4.336∗∗∗ 3.194 4.07 ± 0.87 3.66 ±1.03 6.237∗∗∗
17 Do stretching exercise before starting working. 4.13 ± 0.78 3.69 ± 0.94 5.645∗∗∗ 4.09 ± 0.78 3.81 ± 0.95 4.518∗∗∗
18 Report to nutritionist when having health problems. 4.26 ± 0.75 3.91 ± 0.84 5.180∗∗∗ 4.09 ± 0.83 3.98 ± 0.88 2.251
19 Keep the right attitude and method when handling heavy thing. 4.27 ± 0.73 3.85 ± 0.90 5.465∗∗∗ 4.09 ± 0.82 3.96 ± 0.82 2.366
20 Use ancillary tools to safely adjust the height of the workbench. 4.22 ± 0.84 3.82 ± 0.97 4.966∗∗∗ 4.10 ± 0.83 3.88 ± 0.93 3.774∗∗∗
21 Do not let water in the frying oil, pay attention to the burning. 4.43 ± 0.67 4.13 ± 0.82 4.744∗∗∗ 4.24 ± 0.81 4.07 ± 0.87 3.060∗∗
  Mean ± SD 4.26 ± 0.60 3.95 ± 0.69 8.993∗∗∗ 4.15 ± 0.68 3.94 ± 0.75 5.992∗∗∗

1) Likert scale: 5 (very important) ∼ 1 (not important at all) 2) Likert scale: 5 (performed very well) ∼ 1 (not performed at all) ∗p < 0.05,

∗∗ p < 0.01,

∗∗∗ p < 0.001, NS: Not significantly by paired samples t-test

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