醫院餐飲服務職業危害可能性評估

Evaluation of Occupational Hazard of Food Service

章樂綺(Leh-Chii Chwang)

《中華民國公共衛生學會雜誌》 8卷1期 (1988/03) Pp. 51-58

https://doi.org/10.6288/JNPHARC1988-08-01-05

摘要

餐飲服務應兼顧營養、美味、衛生及安全等因素，但有關其職業之安全考慮，似未受到應有之重視。基於保障勞工安全及健康，提升營養作業管理效能，本研究特將醫院營養部門之餐飲製備過程，作危機鑑別與分析，並提出職業危害之預防對策。
危機分析之順序乃依作業流程，即驗收、前處理、儲存、生產、配膳、供應、清潔與維修。背痛、扭傷、跌倒及噪音爲最常見之危害。其發生之原因，主要爲不當操作、環境與設備。預防之計，可由工作環境與設備之改進，及工作過程與操作之訓練等方面著手。

並列摘要

The nutritional, aesthetic, economical, sanitary and safety aspects should all be considered for quality food production. However, occupational safety has usually been overlooked in food service management. The purpose of this paper is to identify major occupational hazards in a hopsital dietary department and to develop safety program accordingly. Risk is analyzed by inspection at each step of operation.
Fall, pulled muscle, back strain, and noise are the most commonly identified potential hazards, which are mainly due to improper practice, as well as inadequate working condition and equipment. Safety program of hazard control by problem-oriented on-job and in-service training and improvement in workplace, equipment and facilities are imperative.

並列關鍵字

occupational hazard ； food service