Development of a safety culture scale for conventional submarine troops / 第二军医大学学报

Objective To establish a safety culture scale for conventional submarine troops and to analyze the key factors influencing the safety during peace time, so as to provide evidence for future study. Methods Twenty-five items from relative scales were sorted based on a literature review, and 21 of them were included in the final safety questionnaire after extensive analysis and review. A total of 180 submariners were surveyed with the questionnaire, and the effective response rate was 81. 67% (147) and their data were used for further analysis. Results Thirty-two (21. 77%) responders have experienced a safety incidence, and 12 (8. 16%) had been injured due to the incidences. Four dimensions of the safety culture for the target population were indentified by exploratory factor analysis, including commitment to safety by the decision-makers, satisfaction degree of safety effort, priority of safety effort, and communication on safety, which could explain 71. 532% of the variance. The Cronbach’s α was calculated for each scale (all over 0. 7). indicating satisfactory internal consistency for this measurement. Conclusion High incidence of safety events and injury rate of the participants from submarine troop demand more efforts on safety. Submariners are different from other seafarers in civil groups. They are trained to be obedient to orders and leadership, aware of the importance of missions; on the other hand they have stronger self-consciousness and they are not satisfied with simple emphasis on safety and repeated education. However, they are not active in reporting safety issues to the superiors, so the safety culture among them needs to be improved.

Case Study on Safety Situation and Awareness through Risk Assessment of Hospital Foodservice Kitchen Area

This study was carried out to provide a basis for the development of a safety manual for kitchen accident prevention by identifying the safety situation and awareness through risk assessment of kitchen areas. The study was conducted in two phases. First, kitchen accidents and area risk assessment were investigated from February 2014 to September 2014, after which safety awareness of hospital foodservice employees was assessed in a survey. The results of this study were as followes. All of the respondents were women. The evaluation point of kitchen area risk assessment was reduced by 14%. After improvement, an initial score of 108 points decreased to 93 points. The number of accidents was also reduced by 78%; 14 accidents were decreased to three. The most common area of accidents was the kitchen area (58.8%), and burns was the most common accident (35.3%). Most of the employees deemed "enough staff" as the most major factor for good foodservice. "High indoor temperature and poor ventilation in the kitchen area" was chosen as the most common problem in the foodservice workplace. Taken together, our study quantitatively evaluated safety issues in hospital foodservice kitchen areas and provides a basis for the development of a safety manual for kitchen accident prevention.

Assessment of Accidents Occurrence and Cuisine Employees' Awareness of Workplace Safety in Contract Foodservice Management Company

The study was conducted in two phase. In phase I, workplace safety accidents were investigated that happened from 2004 to 2008 in 52 medium-sized contract managed foodservice companies located in Seoul. In phase II, a survey was conducted to examine the cuisine employees' awareness of workplace safety. The survey was administered to the same foodservice management companies from April 12 to April 20, 2009. The final response rate was 84% (N=336), and the data were analyzed using SPSS Windows (ver. 12.0). The analysis showed that more accidents occurred in the age groups of 51~60 and 41~50 and among women. Forty-four percents of the accidents were reported by the employees who had been engaged in foodservice for 1~4 years. The majority of the safety accidents occurred in May~June of the year and the injuries were related to the 'hands and arms'. Approximately 38.5% of the injuries happened during 'movement and transportation'. More than half of the accidents were not managed as 'industrial accidents'. By type of injuries, 28.6% of the accidents were 'fractures'. In terms of the companies' actions, 44% of the accidents were dealt by companies' paying medical bills. The results of this study could be useful to develop evaluation indicators for safety education programs, decrease cuisine employees' safety accidents, protect assets, and prevent various worker and industrial accidents to create a pleasant work environment.