전북지역 학교 유형에 따른 학교급식 조리종사자의 안전사고 실태 및 안전사고 예방관리에 대한 중요도와 수행도 분석 = Comparative Analysis of Status of Safety Accidents and Importance-Performance Analysis (IPA) about Precautions of Safety Accidents by School Type of School Foodservice Employees in Jeonbuk Area

다국어 초록 (Multilingual Abstract)

Research Objective : The purpose of the study was to evaluate status of safety accidents, work intensity and cooking environment, status of safety education, level of safety knowledge, importance-performance analysis (IPA) about precautions of safety accidents by school type of school foodservice employees in Jeonbuk area.
Research Methods : The questionnaire of 316 school foodservice employees in Jeonbuk area was used for the final analysis. The questionnaire consisted of characteristics, status of safety accidents, work intensity and cooking environment, status of safety education, assessment of safety knowledge, importance and performance about precautions of safety accidents. Statistical data were analyzed using SPSS 25.0.
Research Results : Cooking workers who have experienced safety accidents in the last two years were found to be 89.2% in elementary schools and 93.4% in middle and high schools. Among the types of safety accidents, ‘Musculoskeletal diseases(68.2%)’ was found to be the highest incidence in elementary schools, and so were ‘slip, fall(70.2%)’ and ‘burn(70.2%)’ in middle and high schools. The recognition level for the work intensity and cooking environment averaged 4.12 ± 0.60 and 2.78 ± 0.74 (based on 5 points). There were no significant differences depending on the type of school. In both groups, the question ‘I have an ache on a specific spot of my body due to repetitive work’ had the highest level of awareness of the intensity of work. In both groups, the question ‘The temperature and humidity of the cooking room are suitable for working’ had the lowest level of awareness of the cooking environment. Cooking workers received 100% safety education from dietitian(nutrition teacher) and education offices for 1 year. However, 29.9% of elementary schools and 23.0% of middle and high schools received safety education from Korea Chefs Association. In both groups, the biggest reason for dissatisfaction with safety education was ‘Content is not suitable for actual site’ and the biggest reason for not applying safety education contents to work was ‘Heavy workload & lack of time’. The results of the safety knowledge level evaluation of cooking workers, it was 0.91 ± 0.08 for elementary schools and 0.90 ± 0.11 for middle and high schools (based on 1 point). Independent sample t-test analysis results, showed that the importance of safety accident precautions was significantly higher in middle and high schools than elementary schools, depending on the types of schools (p<0.05). There was no significant difference in the performance of safety accident precautions depending on the types of schools. Paired samples t-test analysis results, both groups showed significantly higher importance between importance and performance of safety accident precautions(p<0.001). As a result of the IPA analysis, for elementary schools, areas A, B and C included 15 items of safety management status(slip/burn risk, cut/stenosis risk, collision/downfall risk, electric shock/fire risk). Area D included 6 items of health care status(musculoskeletal diseases prevention, chemical substance management) and 1 item of safety management status. For middle and high schools, areas A, B and C included 15 items of safety management status and 1 item of health care status. Area D included 5 items of health care status and 1 item of safety management status. A low correlation was shown between cooking environment and performance of safety accident precautions(r=0.239, p<0.01). Positive correlation was shown between importance and performance of safety accident precautions(r=0.342, p<0.01).
Conclusion : Therefore, in order to improve the performance of safety accident precautions, it is necessary to improve the cooking environment and raise awareness of importance. In particular, the area of musculoskeletal diseases prevention and chemical substance management needs professional and continuous education to recognize and practice its importance. In addition, proper placement of cooking workers is important and elementary schools need to supplement cooking workers in consideration of school conditions.

목차 (Table of Contents)

• 목 차 ⅰ
• 표 목 차 ⅳ
• 그림목차 ⅴ
• ABSTRACT ⅵ
• Ⅰ. 서론 1
• 1. 연구의 필요성 1
• 2. 연구의 목적 5
• Ⅱ. 연구 배경 6
• 1. 안전관리 및 산업재해의 정의 6
• 2. 급식실 안전사고 실태 6
• 3. 급식실 재해유형 및 안전작업 방법 8
• 3.1 넘어짐 8
• 3.2 화상 8
• 3.3 끼임, 베임, 절단 9
• 3.4 떨어짐 9
• 3.5 부딪힘 10
• 3.6 근골격계질환(직업관련성 질환) 10
• 3.7 화재, 폭발 10
• 3.8 물질안전보건자료 11
• 4. 급식실 조리종사자 안전사고에 관한 선행연구 고찰 12
• Ⅲ. 연구내용 및 방법 15
• 1. 연구 설계 15
• 2. 조사대상자 및 기간 15
• 3. 조사 내용 및 방법 15
• 3.1 일반사항 16
• 3.2 급식소 안전사고 실태 16
• 3.3 급식소 업무강도 및 조리작업환경 16
• 3.4 급식소 안전교육 실태 16
• 3.5 급식소 안전지식 평가 17
• 3.6 안전사고 예방수칙 중요도 및 수행도 17
• 4. 자료 분석 방법 19
• Ⅳ. 연구결과 20
• 1. 조사대상자의 일반사항 20
• 2. 급식소 안전사고 실태 25
• 2.1 급식소 안전사고 경험 25
• 2.2 급식소 안전사고 실태 27
• 2.3 급식소 안전사고 처리 방법 30
• 3. 급식소 업무강도 및 조리작업환경 32
• 4. 급식소 안전교육 실태 34
• 4.1 안전교육 실시기관에 따른 1년 동안 급식소 안전사고 예방교육 경험 34
• 4.2 안전교육 실시기관에 따른 1년 동안 급식소 안전사고 예방교육 빈도 36
• 4.3 안전교육 만족도 및 작업 적용 여부 38
• 4.4 급식소 안전교육 불만족 이유 40
• 4.5 급식소 작업 시 안전교육 미적용 이유 42
• 5. 급식소 안전지식 수준 44
• 6. 안전사고 예방수칙 중요도 및 수행도 47
• 6.1 독립표본 T-test에 의한 조사대상 학교의 안전사고 예방수칙 중요도, 수행도 47
• 6.2 대응표본 T-test에 의한 학교 유형에 따른 안전사고 예방수칙 중요도, 수행도 비교분석 54
• 6.3 조리종사자의 안전사고 예방수칙에 대한 중요도와 수행도의 IPA 분석 58
• 6.4 초등학교 조리종사자의 안전사고 예방수칙에 대한 중요도와 수행도의 IPA 분석 60
• 6.5 중고등학교 조리종사자의 안전사고 예방수칙에 대한 중요도와 수행도의 IPA 분석 62
• 6.6 조리작업환경, 안전지식, 안전사고 예방수칙 중요도 및 수행도와의 상관관계 64
• Ⅴ. 고찰 66
• Ⅵ. 요약 및 결론 80
• 참 고 문 헌 83
• 부 록(설문지) 89