Journal of the Korean Dietetic Association (대한영양사협회학술지)

The Korean Dietetic Association (대한영양사협회)
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Case Study on Safety Situation and Awareness through Risk Assessment of Hospital Foodservice Kitchen Area

병원급식 조리구역별 위험도 평가를 통한 안전사고 실태 및 안전인식에 관한 사례연구

  • Kim, Hye-Jin (Dept. of Nutrition, Yeouido St. Mary's Hospital, Catholic University) ;
  • Hong, Jeong-Im (Dept. of Nutrition, Yeouido St. Mary's Hospital, Catholic University) ;
  • Heo, Gyu-Jin (Dept. of Nutrition, Yeouido St. Mary's Hospital, Catholic University) ;
  • Park, Joo-Yeon (Dept. of Nutrition, Yeouido St. Mary's Hospital, Catholic University)
  • 김혜진 (가톨릭대학교 여의도성모병원 영양팀) ;
  • 홍정임 (가톨릭대학교 여의도성모병원 영양팀) ;
  • 허규진 (가톨릭대학교 여의도성모병원 영양팀) ;
  • 박주연 (가톨릭대학교 여의도성모병원 영양팀)
  • Received : 2016.01.08
  • Accepted : 2016.01.25
  • Published : 2016.02.02
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Abstract

This study was carried out to provide a basis for the development of a safety manual for kitchen accident prevention by identifying the safety situation and awareness through risk assessment of kitchen areas. The study was conducted in two phases. First, kitchen accidents and area risk assessment were investigated from February 2014 to September 2014, after which safety awareness of hospital foodservice employees was assessed in a survey. The results of this study were as followes. All of the respondents were women. The evaluation point of kitchen area risk assessment was reduced by 14%. After improvement, an initial score of 108 points decreased to 93 points. The number of accidents was also reduced by 78%; 14 accidents were decreased to three. The most common area of accidents was the kitchen area (58.8%), and burns was the most common accident (35.3%). Most of the employees deemed "enough staff" as the most major factor for good foodservice. "High indoor temperature and poor ventilation in the kitchen area" was chosen as the most common problem in the foodservice workplace. Taken together, our study quantitatively evaluated safety issues in hospital foodservice kitchen areas and provides a basis for the development of a safety manual for kitchen accident prevention.

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References

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  1. Fostering risk management in healthcare units using grey systems theory vol.6, pp.2, 2016, https://doi.org/10.1108/GS-12-2015-0078