This study was conducted to provide strategies for the reduction of plate waste and prevention of plate waste reuse in foodservice operations. To achieve these goals, we surveyed the entrepreneurs of foodservice operations, professionals in the field of foodservice management and food safety, and public officials working for food safety enforcement about their perceptions and strategies on plate waste management. The professionals’ survey indicated that definition of plate waste needed to be clear for understanding. Also Korean food culture insisting on abundance and variety table settings, foodservice owners' demands for cost reduction, and foodservice workers' insufficient safety perceptions were indicated to bring forth the practice to reuse plate waste. The effective ways to control plate waste management were systematic educational supports for Korean food culture upgrade among consumers and improvements of safety perceptions among owners, as well as workers. Also small portion size was needed to reduce plate waste.

It is very important to evaluate the priority of prevention factors and strategies in order to minimize industrial accident. It provides decisive information for accident prevention and safety management. Therefore, this paper proposes evaluation method of the priority through statistic testing with prevention factors and strategies by the cause analysis of cause and effect models. Especially, this paper uses priority matrix criterion to justify application of rank and objectivity. This paper is based on the results of a questionnaire of workers and managers who are engaged by real manufacturing and construction industries with less than 300 workers in the central region of Korea, where most of the fatal accidents have happened. Finally, the result provides one way to implement safety management for industrial accident prevention.