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.

1. 서 론
 2. 연구내용 및 방법
  2.1 통계분석 범위 및 방법
  2.2 설문조사대상 및 내용
  2.3 조사방법
 3. 연구결과
  3.1 통계분석결과
  3.2 근무형태, 근무시간 및 월급여조건
  3.3 안전보건 교육, 건강상태
  3.4 작업장 상태 및 관리
  3.5 안전보건 관리
 4. 논의
 5. 결론 및 제언
 6. References

• 최형진(단국대학교 링크사업단) | Hyung Jin Choi Corresponding Author