• Journal of the Korea Safety Management & Science
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• v.19 no.2
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• pp.81-93
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• 2017

This study aims to investigate laws and standards(including technical guidelines) related to safety criteria for 22 kitchen machines frequently used in commercial kitchens. The study was based on literature survey, interviews with charge persons in kitchen machines manufacturing companies, cafeteria providing group meals and relevant association, and web surfing. The results showed that there are two types of safety criteria such as legally forced ones by laws and optional ones by national industrial standards or technical guidelines. High pressure safety control act, safety control and business of liquefied petroleum gas act and city gas business act prescribed gas use apparatus safety criteria, rational energy utilization act did those of pressure vessel such large rotary caldron, industrial health and safety act did those of food processing machinery, and electrical appliances safety control act did those of electrical kitchen appliances. Compulsory or optional standards or guidelines related to safety criteria for kitchen machines were presented by 22 kitchen machines. Safety devices shown in the laws, standards and guidelines were also summarized by kitchen machines and their risk factors.

• Journal of the Korea Furniture Society
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• v.24 no.4
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• pp.365-378
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• 2013

The purpose of this study, as well as children who reside in a modern kitchen furniture removal and prevention of risk factors found for the problems at the heart of the residential area in consideration of the safety of the kitchen reflects the importance of the space is to propose a new kitchen furniture design.

• Journal of the Korea Safety Management & Science
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• v.19 no.2
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• pp.51-61
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• 2017

The purpose of this study is to investigate EU, UK and USA's laws and standards related to safety criteria for commercial kitchen machines. The study was based on literature survey and web surfing. The results revealed that EU has relevant directives by kitchen machines and harmonized standards according to the directives. The directives and harmonized standards are translated into the laws and standards of EU member countries, respectively. The kitchen facility relevant legal systems of UK and USA do not prescribe the safety devices or measures, but only the basic health and safety requirements. The requirements were forcefully implemented through the certificate systems such as CE(Confommite European), UL(Underwriters Laboratories), etc. Only products with CE, UL or NRTL(ationally Recognized Testing Laboratory) certificate marking can be placed on the market of EU and USA, or put into service. For achieving the certificates, all requirements regulated in the relevant standards should be met. The standards of UK and USA were presented by kitchen machines or by standards themselves, respectively. Safety devices required by the standards were also summarized by kitchen machines and their risk factors.

• Journal of the Korean Dietetic Association
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• v.22 no.1
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• pp.13-25
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• 2016

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.

• Nutrition Research and Practice
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• v.6 no.4
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• pp.366-374
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• 2012

In order to create a worker-friendly environment for institutional foodservice, facilities operating with a dry kitchen system have been recommended. This study was designed to compare the work safety and work environment of foodservice between wet and dry kitchen systems. Data were obtained using questionnaires with a target group of 303 staff at 57 foodservice operations. Dry kitchen facilities were constructed after 2006, which had a higher construction cost and more finishing floors with anti-slip tiles, and in which employees more wore non-slip footwear than wet kitchen (76.7%). The kitchen temperature and muscular pain were the most frequently reported employees' discomfort factors in the two systems, and, in the wet kitchen, "noise of kitchen" was also frequently reported as a discomfort. Dietitian and employees rated the less slippery and slip related incidents in dry kitchens than those of wet kitchen. Fryer area, ware-washing area, and plate waste table were the slippery areas and the causes were different between the functional areas. The risk for current leakage was rated significantly higher in wet kitchens by dietitians. In addition, the ware-washing area was found to be where employees felt the highest risk of electrical shock. Muscular pain (72.2%), arthritis (39.1%), hard-of-hearing (46.6%) and psychological stress (47.0%) were experienced by employees more than once a month, particularly in the wet kitchen. In conclusion, the dry kitchen system was found to be more efficient for food and work safety because of its superior design and well managed practices.

• Safety and Health at Work
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• v.12 no.2
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• pp.225-229
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• 2021

Background: The socioeconomic burden of musculoskeletal disorders (MSDs) is significant, and kitchen work is a high-risk occupation for MSDs due to the intensive manual workload and repetitive movements that are involved. However, there are very few studies on MSDs and rest breaks as a workplace intervention among kitchen workers. This study examined the relationship between insufficient rest breaks and increased MSD risk among Korean kitchen workers. Methods: Sociodemographic and occupational factors of 1,909 kitchen workers were collected from the 3rd-4th Korean Working Conditions Survey data. Five items on rest breaks at work were categorized into two groups, "sufficient" and "insufficient." The number of MSDs and work-related MSDs (WMSDs), an outcome variable, was obtained from the sum of MSDs/WMSDs in three anatomical sites (back, neck, and upper limb, lower limb). The association between rest breaks and MSDs was estimated using zeroinflated negative binomial analyses, with adjustments for age, education level, and weekly working hours, and the analyses were stratified by sex. Results: After adjustment, significant associations were found between insufficient rest breaks and an increased risk of MSDs (odds ratio [OR] 1.68 95% confidence interval [CI] 1.11-2.54) and WMSDs (OR 1.40 95% CI 1.01-1.96) among female kitchen workers. Insufficient rest breaks were significantly associated with MSDs in female kitchen workers in all three anatomical sites. Conclusion: This study emphasizes the need for rest breaks as a workplace intervention for preventing MSDs in kitchen workers. Further studies to reveal the causality of this relationship are required.

• Proceeding of Spring/Autumn Annual Conference of KHA
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• 2006.11a
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• pp.144-148
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• 2006

Kitchen space is one of the most dangerous places for the elderly. Modification of kitchen space for improving safety and independence for older residents is very important factor for aging -in-place. The purpose of this study wes to identify the current situation and modification of kitchen space by elderly-headed household. The sample included 108 respondents over the age 65 who consisted of elderly-couple or single person household with homeownership in Seoul. The data were analyzed by descriptive statistics. Based on the findings of the study, the present incidence and recognition of future need in kitchen modification were identified. Changes in kitchen space made tended to be nonstructural or relatively inexpensive items. In conclusion, this study suggests several ideas for improving current physical problems of kitchen space to support daily living of older residents.

• Journal of the Korean housing association
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• v.18 no.2
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• pp.49-58
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• 2007

Kitchen space is one of the most dangerous places for the elderly. Modifications of kitchen space for improving safety and independence for older residents are very important factor for aging in place. The purpose of this study was to identify the current situations and modifications of kitchen space by elderly-headed households. The sample included 108 respondents over the age 65 who consisted of elderly-couple or single person household with homeownership in Seoul. The data were analyzed by descriptive statistics. Based on the findings of the study, the present incidence and recognition of future need in kitchen modifications were identified. Changes made in kitchen space tended to be nonstructural or relatively inexpensive items. In conclusion, this study suggests several ideas for improving current physical problems of kitchen space to support safe and independent daily living of older residents.

• Journal of the Korean Home Economics Association
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• v.38 no.10
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• pp.215-225
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• 2000

The objectives of this study were to prove that the rural kitchen style followed the urban's style and to find the different needs of rural western kitchen style from urban's through the evaluation of users. Interview data were collected by 100 residents in Chonbuk rural area and were analyzed qualitatively and Quantitatively. The results showed that the westernization of rural kitchen, as predicted about 12 years ago, ran after the urban's. In addition to the urban kitchen style, the users of the rural western kitchen desired 'the second kitchen' near to their Ma-dangs and main kitchens. The safety, convenience and comfort of it were satisfactorily evaluated, especially the convenience factor was very important in the rural kitchen design. They also wanted to arrange the refrigerator for Kim-chi or the larger refrigerator in it and to plan the L-DK type.

• Culinary science and hospitality research
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• v.12 no.1 s.28
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• pp.37-50
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• 2006

The objective of this study is validating the effect of Hotel kitchen environment on the cook's job involvement. The literature examination classifies the study domains into the hotel kitchen environment and job involvement for this study. In particular, it has provided the theoretical background for the field study and questionnaires developed for the research were distributed to the employees of five-star hotels in Seoul, Busan and Gyeongju, and questionnaires were collected to use for analysis. The finding of this study involves the factors of human resources and safety and sanitary effect on cook's job involvement. The physical environment factors, nonetheless, are treated important to the cooks but didn't have a positive impact on job involvement.