ABSTRACT

The purpose of this study was to present the direction of the safety manual in the food service industry kitchen. The accident rate in food industry kitchens is around 87.2%, it meaning nearly 9 workers have accident among 10, considered to be very high. The most common accident is a knife cut wound (84.7%). And burns caused by hot water and oil (74.4%), then shown slip and falls (28.1%). The degree of fulfillment of kitchen safety awareness and safe environment varied based on gender, in which male are considered more likely to suffer from accidents than women. The level of safety perception varies between workers at different career points. Workers with 1~3 years of experience suffer the highest rate of accident, while workers with 7~10 years and more of experience are believed to be at lower risk of accident. Restaurant type did not exhibit a significant influence on accidents cases, although differences in the adoption of personal safety, even partially, were discovered, at significance of 0.01<0.027<0.05 *. Based on these results, this paper has suggested preventive safety management validation model the food service industry based on kitchen management and incident management, and presented steps necessary.

KEYWORD

food service, kitchen, accident, safety perception, experience accident

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