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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. 2.
Importance and performance analysis of precautions of safety accidents by non-regular employees
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 | |
Table 2.
Safety accident status
Table 3.
Safety accident occurrence process and types
Table 4.
Safety education status
Table 5.
Independent samples t-test of importance and performance of precautions of safety accidents
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∗∗∗ | |
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