餐饮业生产事故情景要素分析与防治对策

Situational Factors Analysis and Prevention Countermeasures of Safety Accidents in Catering Industry

为减少餐饮业的安全生产事故,本文基于安全生产责任险业务实践,以某市餐饮业报案事件实例的描述信息为数据基础,构建生产安全事故情景模型,提取餐饮业生产出险经过的情景要素,即人员类型、物的类型、空间状态、受伤部位和伤害类型,并针对顾客和员工的出险情景要素分别进行网络关联分析;然后,对不同伤害类型进行可能原因及场景分析,提出事故预防建议。研究发现:顾客主要是在楼梯间、餐厅就餐区和卫生间发生摔伤、碰伤等身体失控伤;员工主要是在厨房作业空间受到切伤、划伤、压伤等器械类伤害,以期为餐饮业生产安全提供参考。

In order to reduce production safety accidents in the catering industry, based on the business practice of safety production liability insurance and the description information of the case reported by the catering industry in a city, a production safety accident scenario model is constructed. According to the scene elements of production accident in catering industry, namely, personnel type, object type, space state, injured part and injury type, network correlation analysis is conducted in combination with the scene elements of customer and employee accident. Based on the analysis of possible causes and scenarios of different injury types, suggestions on accident prevention are put forward. The results showed that the customers were mainly injured by falling and scratching in the stairwell, dining area and bathroom. Employees are mainly injured by cutting, scratching, crushing and other instruments in the kitchen working space. We hope this study can provide a reference for the safe production of catering industry.