Citation

Jeong BY, Shin DS. Hum. Factors Ergon. Manuf. 2016; 26(3): 316-322.

Copyright

(Copyright © 2016, John Wiley and Sons)

DOI

10.1002/hfm.20647

PMID

unavailable

Abstract

This study aims to provide an analysis of occupational accidents in commercial kitchens by restaurant type. In this research, 1,846 injured persons of restaurant kitchens accidents from 2009 to 2011 have been categorized by Korean, Chinese, Japanese, and Western cuisine restaurants. Also, these data were analyzed in terms of properties of the workplace (size of employment), injured persons (gender, age of injured person, and work experience), and accidents (accident type and agency of accident). The results showed the following patterns by the restaurant types: (1) While accidents at Korean (72.2%), Chinese (80.8%), and Japanese (64.0%) cuisine restaurants occurred mostly in small kitchens with under 5 employees, Western cuisine kitchens of this size had an accident rate of only 39.1%; (2) 30-40% of injured persons had less than 1 year of experience in Korean, Japanese, and Western cooking, whereas in Chinese kitchens, less-experienced cooks composed a larger portion of patients (56.2%); (3) each cuisine showed different leading types of injuries. Slips and falls for Korean kitchens (29.2%), caught in and between objects for Chinese restaurants kitchens (55.3%), and cuts/amputations/punctures in Japanese and Western restaurants (42.1% and 34.8%, respectively) were the biggest contributors to injuries in each type of restaurant. These findings of accident properties according to restaurant types can be used as baseline data for establishing systemized preventive policies.

Language: en