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ISSN : 1229-6783(Print)
ISSN : 2288-1484(Online)
Journal of the Korea Safety Management & Science Vol.17 No.3 pp.125-132
DOI : https://doi.org/10.12812/ksms.2015.17.3.125

A Study on the Characteristics of Working Condition and Occupational Safety and Health in the Food Service industry

Hyung Jin Choi*
*Applied Science and new Technology for LINK, Dankook University
†Corresponding Author : Hyung Jin Choi, 411, 119 Dandea-ro, Dongnam-gu, Cheonan-si, Korea. E-mail: choin12@dankook.ac.kr

Abstract

The primary purpose of present study, to take appropriate measures to prevent occupational accidents in the food service industry, was to evaluate characteristics of working condition and occupational safety and health. In order to fulfill our objective, profession and working environment, safety recognition and education, safety activities, physical conditions and accident experience were surveyed. To collect information and opinion in the field, face-to-face interviews were, using a structured questionnaire, carried out. Also, food service industry's accidents reported by Korean Occupational Safety and Health Agency at 2014 were statistically analyzed. In the resulting of analyzing data from a questionnaire survey of food service industry employees, safety/health train and management were increased.

음식서비스업종의 작업환경 및 안전보건 특성에 관한 연구

최형진*
*단국대학교 링크사업단

초록

 

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