경북지역 학교급식 조리종사원의 안전사고 현황과 안전관리영역에 대한 중요도 및 실천도 분석 = Importance and implementation analysis of safety accidents status and safety management for employees of school meals in Gyeongbuk Area

다국어 초록 (Multilingual Abstract)

In this research, we analyzed cafeteria safety status and safety education implementation, and investigated the importance and implementation status. Survey participants are total of 274 cooking employees of schools with direct food service. Survey was conducted by using safety status of cafeteria,
safety education status, importance and implementation status of safety management, safety knowledge evaluation, personal matters of participants, and others. Data was analyzed using SPSS statistics program version 20.0.

69.0% of participants experienced safety accidents. Types of safety accidents are mostly burns, and the causes are mostly from "their own negligence". For retaining rates of industrial accident prevention products, rubber boots for sliding prevention, face mask, and sanitation safety cutting board were high, and retaining rates of soundproof earplug, simple eye cleaning products, safety stepladder were low.

Importance recognition level for each area of safety management was in the order of fire management, work process management, food service organization management, MSDS management, facility management, and other management. Overall average implementation rate is 77.8%, and implementation rate based on details was in the order of fire management, facility management, MSDS management, other management, operation process management, and food service equipment management.

Actual implementation rate showed significant difference depending on food service operation type, school type, and number of meals per day. Based on food service style, schools with direct cooking management showed high implementation rate with "fire management" area (p＜0.05), farming and fishing village types of schools were high in "fire management" (p＜0.01) and "overall safety management area" (p＜0.05), and in comparison based on number of meals per day, significant difference was shown in overall safety management area.

Also, schools that provided food service for less than fifty students per day have high implementation rate while schools providing food service for between 901-1,100 or over 1101 were the lowest (p<0.05). As a comparison result of safety accident prevention regulations importance and implementation based on safety accident experience status, cases with no safety accident, showed high average score of importance in "facility management" (p＜0.05), "food service equipment management" (p＜0.01), "operation process management" (p＜0.05), and implementation score was high in "overall (p＜0.01)", "facility management" (p＜0.05), "food service equipment management" (p＜0.05), and "operation process management" (p＜0.05).

In this research, we noted that food service employees have high level of awareness regarding the necessity of industrial accident prevention products. For workers' practical use, development and distribution of industrial accident prevention supplies, and inspections and changes of old facilities and equipments are required. Furthermore, to increase compliance rate of safety management regulations, existing management systems that regulate number of cooking employees only by number of meals per day, regardless of food service operation type and students, should be improved.

Moreover, food service employees with high rate of satisfaction about safety education showed high compliance rate. The employees should be provided with customized education by professional training of safety management supervisors, and various education program developments such as case study or experience, trial performance, and others are required. "Safety insensitivity" should be prevented through repetitive and continuous education, and by helping employees' change of awareness. For safety accident prevention, operation safety system such as HACCP should be implemented as soon as possible.

목차 (Table of Contents)

• Ⅰ. 서론 1
• 1. 연구의 목적 및 필요성 1
• Ⅱ. 연구 방법 및 내용 4
• 1. 연구대상 및 연구 기간 4
• 2. 연구 내용 및 설문지 구성 4
• 2.1 급식실 안전현황 4
• 2.2 안전교육 실태 5
• 2.3 안전관리 중요도 및 실천도 5
• 2.4 안전지식 평가 5
• 2.5 작성자의 개인사항 6
• 3. 자료 분석 6
• Ⅲ. 연구 결과 및 고찰 7
• 1. 조사대상자의 일반적 특성 7
• 2. 급식실 안전 현황 10
• 2.1. 조리종사원 개인사항에 따른 안전사고 경험 및 발생공정 10
• 2.2. 급식실 안전사고의 종류 14
• 2.3. 응급조치 유무 및 응급조치를 하지 않는 이유 15
• 2.4. 응급조치 장소와 응급조치시 발생한 비용처리 방법 16
• 2.5. 급식실 안전사고 원인 17
• 2.6. 급식실에 보유하고 있는 산재예방용품의 종류 18
• 2.7. 산재예방용품 사용 의사 및 필요성 20
• 3. 안전교육 실태 21
• 3.1. 안전교육 경험 21
• 3.2. 안전교육 수행자 22
• 3.3. 안전교육 실시 빈도 22
• 3.4. 안전교육 실시 방법과 평가 방법 23
• 3.5. 안전교육 평가 방법 24
• 3.6. 안전교육 만족여부와 이유 25
• 3.7. 안전교육 주요 공정관리 26
• 3.8. 안전교육을 받은 내용의 실제 적용 여부 28
• 3.9. 안전교육을 실제로 적용하기 어려운 이유 28
• 4. 안전관리 영역에서의 중요도와 실천도 29
• 4.1. 안전관리 영역에서의 중요도와 실천도 29
• 4.2. 조리종사원 개인사항에 따른 안전관리 중요도 인지 32
• 4.3. 조리종사원 개인사항에 따른 안전관리 실천도 비교 34
• 4.4. 안전사고 예방수칙 세부 항목별 중요도, 실천도 관계 분석(IPA) 37
• 4.5. 안전관리 영역에서 중요도와 실천도간의 상관관계 42
• 4.6. 안전사고 경험유무에 따른 중요도, 실천도 비교 43
• 4.7. 안전교육 방법과 만족도에 따른 실천도 비교 45
• 5. 안전지식 평가 47
• 5.1. 안전지식 수준 및 문항별 정답율 48
• 5.2. 안전지식 평가 점수와 중요도, 실천도에 대한 상관관계 49
• Ⅳ. 요약 및 결론 50
• 참고문헌 55
• ABSTRACT 58
• 부록 61