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

J Nutr Health. 2017 Aug;50(4):402-414. Korean.
Published online August 31, 2017.  https://doi.org/10.4163/jnh.2017.50.4.402
© 2017 The Korean Nutrition Society
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
Hee So,1 and Jeong Ok Rho2
1Major of Nutrition Education, The Graduate School of Education, Chonbuk National University, Jeonju 54896, Korea.
2Department of Food Science and Human Nutrition, Chonbuk National University, Jeonju 54896, Korea.

To whom correspondence should be addressed. tel: +82-63-270-4135, Email: jorho@jbnu.ac.kr
Received June 09, 2017; Revised June 26, 2017; Accepted July 10, 2017.

This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.


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.

Keywords: foodservices; safety accident; importance; performance

Figures


Fig. 1
Importance and performance analysis of precautions of safety accidents by regular employees
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Fig. 2
Importance and performance analysis of precautions of safety accidents by non-regular employees
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Tables


Table 1
General characteristics of the subjects
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Table 2
Safety accident status
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Table 3
Safety accident occurrence process and types
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Table 4
Safety education status
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Table 5
Independent samples t-test of importance and performance of precautions of safety accidents
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Table 6
Paired samples T-test of importance and performance of precautions of safety accidents
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