인문학
사회과학
자연과학
공학
의약학
농수해양학
예술체육학
복합학
DBpia AI
AI 에이전트
AI 아이디어
AI 리더
AI 뷰어
Citeasy
크롬 서지관리 다운로드
개인구독
소속 기관이 없으신 경우, 개인 정기구독을 하시면 저렴하게
논문을 무제한 열람 이용할 수 있어요.
지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
피인용 0
초록·키워드
Objective: The purposes of this study are to survey and compare laws and industrial standards related to safety criteria for commercial kitchen equipment of Korea, Japan and EU/UK.
Background: Accidents in service industry including food industry account for about 33% of total accidents in 2015, Korea, the trend of which has increased. Works in commercial kitchens have several risk factors such as overexertion, slip, heat, burn or explosion by gas and electrical cooking equipment, etc. For reducing accidents in commercial kitchens, laws and industrial standards related to safety criteria are needed.
Method: This study was performed by the following three methods: 1) Direct and telephone interviews with kitchen equipment manufacturing companies, food service facility nutritionist/health managers, and related researchers; 2) Surveys of kitchen equipment relevant literature; and 3) Surfing web sites related to safety and health of Korea, Japan and EU/UK.
Results: The results showed that while EU and UK provide safety and health relevant directives or laws by product family, respectively, Korea and Japan do the laws by risk factors of kitchen equipment. EU’s directives and UK’s relevant laws regulate essential health and safety requirements for product family, and require that an item of work equipment should have been designed and constructed in compliance with any essential requirements. In Korea and Japan, some laws prescribe safety and health criteria for two or more kitchen equipment, and the criteria for a certain equipment were regulated in two or more laws. Industrial standards and design guidelines for kitchen equipment were also surveyed and summarized.
Conclusion: Safety and health relevant laws and standards of Korea, Japan and EU/UK for commercial kitchen equipment were investigated and compared.
Application: It would be useful as basic guidelines for establishing policies for safer and healthier environment in commercial kitchens.
Background: Accidents in service industry including food industry account for about 33% of total accidents in 2015, Korea, the trend of which has increased. Works in commercial kitchens have several risk factors such as overexertion, slip, heat, burn or explosion by gas and electrical cooking equipment, etc. For reducing accidents in commercial kitchens, laws and industrial standards related to safety criteria are needed.
Method: This study was performed by the following three methods: 1) Direct and telephone interviews with kitchen equipment manufacturing companies, food service facility nutritionist/health managers, and related researchers; 2) Surveys of kitchen equipment relevant literature; and 3) Surfing web sites related to safety and health of Korea, Japan and EU/UK.
Results: The results showed that while EU and UK provide safety and health relevant directives or laws by product family, respectively, Korea and Japan do the laws by risk factors of kitchen equipment. EU’s directives and UK’s relevant laws regulate essential health and safety requirements for product family, and require that an item of work equipment should have been designed and constructed in compliance with any essential requirements. In Korea and Japan, some laws prescribe safety and health criteria for two or more kitchen equipment, and the criteria for a certain equipment were regulated in two or more laws. Industrial standards and design guidelines for kitchen equipment were also surveyed and summarized.
Conclusion: Safety and health relevant laws and standards of Korea, Japan and EU/UK for commercial kitchen equipment were investigated and compared.
Application: It would be useful as basic guidelines for establishing policies for safer and healthier environment in commercial kitchens.
본문·목차
인공지능 문자 인식 모델을 통해 추출된 텍스트로, 일부 오타나 오류가 포함될 수 있으나 지속적으로 개선 중입니다.
오류를 발견하셨다면 해당 부분을 드래그한 후 ' 를 통해 신고해주세요.
오류를 발견하셨다면 해당 부분을 드래그한 후 ' 를 통해 신고해주세요.
최근 본 자료 전체보기
UCI(KEPA) : I410-ECN-0101-2018-530-001750349
