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大邱市 給食學校 調理從事員의 調理室 事故實態와 關聯要因 원문보기
(The) Frequency of Safety Accidents and Related Factors of Cooks Workingin School Feeding Facilities in Daegu

  • 저자

    김명수

  • 학위수여기관

    慶北大學校 保健大學院

  • 학위구분

    국내석사

  • 학과

    보건학과

  • 지도교수

  • 발행년도

    2004

  • 총페이지

    29p.

  • 키워드

    조리실사고 사고원인 대구시;

  • 언어

    kor

  • 원문 URL

    http://www.riss.kr/link?id=T10045514&outLink=K  

  • 초록

    This study was conducted to investigate the experience of the safety accidents and related factors of cooks and their assistants working in school meal service facilities in Daegu area. A total of 423 cooks and their assistants were interviewed during one month from March to April, 2004. Over the last one year period, 37.6% of the study participants have experienced various kinds of injuries and their average number of having injuries was 1.79 times. The most commonly injured parts of body were their hands (26.3%) and arms (24.3%). The most frequent circumstances of the injuries were 'at the time of cooking' (40.5%) and 'at the time of washing the dishes and cleaning' (40.5%). Likewise, frequently reported types of the injuries included burns (39.8%), bruises (31.7%), and fractures (17.8%). The reasons of their injuries included insufficient labor hours and manpower (27.4%), and lack of secure facilities (25.9%). The medium causing the injuries include cooking equipments (41.6%), and hot water or hot oil (28.8%), and the cause of injuries also included carelessness of themselves (54.8%) and others (23.2%). Only 40.6% of the injured individuals visited hospitals and received proper medical attention. However, 79.2% of the injured individuals answered that they didn't take a day off. The main reason for not taking day off included they didn't want to impose a burden on their fellow workers. The participants contended that equipment of safe kitchen utensils (24.3%) and supplement of additional cooks or assistants (23.2%) are required to improve working conditions. In conclusion, to prevent various accidents and injuries of cooks in workplace, along with systematic safety education, there is a need to improve working conditions of school meal service facilities such as introduction of automatic cooking systems, creation of safe and sanitary facilities, and supplement of sufficient manpower.


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