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.
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