scholarly journals Ensuring Organization-Intervention Fit for a Participatory Organizational Intervention to Improve Food Service Workers’ Health and Wellbeing

2020 ◽  
Vol 62 (2) ◽  
pp. e33-e45 ◽  
Author(s):  
Susan E. Peters ◽  
Karina M. Nielsen ◽  
Eve M. Nagler ◽  
Anna C. Revette ◽  
Jennifer Madden ◽  
...  
Author(s):  
Eve M. Nagler ◽  
Elisabeth A. Stelson ◽  
Melissa Karapanos ◽  
Lisa Burke ◽  
Lorraine M. Wallace ◽  
...  

Total Worker Health® (TWH) interventions that utilize integrated approaches to advance worker safety, health, and well-being can be challenging to design and implement in practice. This may be especially true for the food service industry, characterized by high levels of injury and turnover. This paper illustrates how we used TWH Implementation Guidelines to develop and implement an organizational intervention to improve pain, injury, and well-being among low-wage food service workers. We used the Guidelines to develop the intervention in two main ways: first, we used the six key characteristics of an integrated approach (leadership commitment; participation; positive working conditions; collaborative strategies; adherence; data-driven change) to create the foundation of the intervention; second, we used the four stages to guide integrated intervention planning. For each stage (engaging collaborators; planning; implementing; evaluating for improvement), the Guidelines provided a flexible and iterative process to plan the intervention to improve safety and ergonomics, work intensity, and job enrichment. This paper provides a real-world example of how the Guidelines can be used to develop a complex TWH intervention for food service workers that is responsive to organizational context and addresses targeted working conditions. Application of the Guidelines is likely transferable to other industries.


Author(s):  
Dick Steinberg ◽  
Dan Donohoo ◽  
Laura Strater ◽  
Alice Diggs

Human performance modeling (HPM) can be an effective tool to use for determining crew designs. Crew design includes determining the number of operators needed, the role of automation, and member task responsibilities required to operate a system. Without effective measures of performance and thresholds for assessing success, design decisions from HPM will be erroneous. Operator tasks can be assigned and allocated to crew members in a simulation to estimate the workload for each operator during a period of performance. The methods for determining when an operator exceeds workload thresholds create challenges for those using HPM for crew design. Some types of analysis have more clearly defined thresholds. For example, if a military operator has too many tasks to complete to effectively initiate countermeasures between the times they receive a warning until the time the threat arrives, they are overloaded and cannot complete their mission. However, many missions do not have such a severe penalty for not completing the tasks within a given time. For example, pharmacists, satellite managers, traffic managers, food service workers do not have such stringent task timing completion thresholds. For example, the penalty for a food service provider to be overloaded is typically extended wait times rather than risk of a loss of life. For these types of operational situations, determining overload is much more challenging. This paper describes a new workload thresholds for operator workflow models. It incorporates the vigilance effort, the maximum time a crew member will be fully loaded, and determining the maximum time worked without a break.


10.1068/d344 ◽  
2002 ◽  
Vol 20 (4) ◽  
pp. 401-424 ◽  
Author(s):  
Donna Houston ◽  
Laura Pulido

In this paper we offer an alternative reading of the role of performativity and everyday forms of resistance in current geographic literature. We make a case for thinking about performativity as a form of embodied dialectical praxis via a discussion of the ways in which performativity has been recently understood in geography. Turning to the tradition of Marxist revolutionary theater, we argue for the continued importance of thinking about the power of performativity as a socially transformative, imaginative, and collective political engagement that works simultaneously as a space of social critique and as a space for creating social change. We illustrate our point by examining two different performative strategies employed by food service workers at the University of Southern California in their struggle for a fair work contract and justice on the job.


2021 ◽  
Vol Publish Ahead of Print ◽  
Author(s):  
Bruna Vieira de Lima Costa ◽  
Ada Ávila Assunção ◽  
Jennifer Elaine Santos ◽  
Larissa Andreza França da Silva ◽  
Sabrina Alves Ramos ◽  
...  

1953 ◽  
Vol 16 (2) ◽  
pp. 55-60
Author(s):  
H. S. Adams

This article reports upon an investigation carried on by the author and his staff among restaurant owners and food workers in Minnesota. The object of this investigation was to determine how much food service personnel knew about, and understood, the basic principles of safe food handling. Owners and their employees were questioned in a casual manner during the course of routine inspections, and in addition some two hundred others were tested through the use of multiple choice questions prior to the operation of food handler classes. The data presented demonstrates the need for more emphasis by sanitarians upon basic principles of food hygiene and a constant program of explanation and instruction of personnel within the restaurant industry.


2018 ◽  
Vol 50 (7) ◽  
pp. S125
Author(s):  
Alyce D. Fly ◽  
Elizabeth Foland ◽  
Sarah Kenworthy ◽  
Megan Doyle

1974 ◽  
Vol 18 (3) ◽  
pp. 337-339
Author(s):  
Lawrence E. Symington

Surveys and interviews were administered to both civilian and military food service workers at two Air Force bases to assess job satisfaction, opinions about environmental and equipment features relevant to potential human factors problems, and opinions about additional training. Results indicated that while military personnel were somewhat more unhappy about their work, civilian workers also expressed dissatisfaction. Overall, the workers were least satisfied with promotions, pay, and the work itself; and more satisfied with their co-workers and supervisors. In the human factors area, workers were particularly concerned with the heat in their kitchens and the inadequacy (both agewise and qualitywise) of their equipment. Several young military workers expressed a desire to leave the food service area. A recommendation for the inclusion of the worker-human factors analysis in future assessments of food service systems is made.


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