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近年,直営あるいは委託に限らず給食現場の人手不足が大きな問題になっている.我々は新しい調理法としてインカートクックシステム(以下「インカートクック」と記す.)を提案し,このシステムを用いることで,作業時間の短縮や衛生面で安全な食事を提供することが可能となることを報告してきた.本研究では,実際にシステムを導入している給食施設の従事者(栄養士,調理師,調理補助等)に聞き取り調査及び作業場内の環境調査を行い,作業時間の短縮,作業の効率化や作業環境の改善効果を確認出来た. Japan is forecasted to become an aging society in the near future and develoment of care food for the aged having difficulty in swallowing and patients of dysphagia is strongly desired. Recently, we have proposed a new cooking system -In-cart cooking system- which enable to shorten work hours and to provide foods in a safe environment. I performed the environmental research in hearing investigation and the workshop, and, in this study, the worker (dietician, cook, cooking assistance) of the soup-kitchen where I introduced a system into was able to really confirm shortening in a working hour, efficiency of the work and an improvement effect of the work environment. |
