The Experts below are selected from a list of 303 Experts worldwide ranked by ideXlab platform
Glorian Sorensen - One of the best experts on this subject based on the ideXlab platform.
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development and application of an innovative instrument to assess work environment factors for injury prevention in the Food Service industry
Work-a Journal of Prevention Assessment & Rehabilitation, 2021Co-Authors: Pia Markkanen, Susan Peters, Michael Grant, Jack T Dennerlein, Gregory R Wagner, Lisa Burke, Lorraine Wallace, Glorian SorensenAbstract:BACKGROUND With the growth the Food Service industry and associated high injury and illness rates, there is a need to assess workplace factors that contribute to injury prevention. OBJECTIVE The objective of this report is to describe the development, application, and utility of a new instrument to evaluate ergonomics and safety for Food Service Workers. METHODS Starting with a similar tool developed for use in healthcare, a new tool was designed through a collaborative, participatory process with the stakeholders from a collaborating Food Service company. The new instrument enables the identification and assessment of key safety and health factors through a focused walkthrough of the physical work environment, and structured interviews exploring the organizational work environment. The researchers applied the instrument at 10 of the partnering company's worksites. RESULTS The instrument identified factors related to both the physical work environment and organizational and contextual environment (e.g., vendor-client relationships) impacting worker safety and health. CONCLUSIONS Modern assessment approaches should address both the physical and organizational aspects of the work environment, and consider the context complexities in which the worksites and the industry operate.
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ensuring organization intervention fit for a participatory organizational intervention to improve Food Service Workers health and wellbeing workplace organizational health study
Journal of Occupational and Environmental Medicine, 2020Co-Authors: Susan Peters, Karina Nielsen, Eve M Nagler, Anna Revette, Jennifer Madden, Glorian SorensenAbstract:OBJECTIVE Food-Service Workers' health and wellbeing is impacted by their jobs and work environments. Formative research methods were used to explore working conditions impacting Workers' health to inform intervention planning and implementation and to enhance the intervention's "fit" to the organization. METHODS Four qualitative methods (worker focus groups; manager interviews; worksite observations; multi-stakeholder workshop) explored in-depth and then prioritized working conditions impacting Workers' health as targets for an intervention. RESULTS Prioritized working conditions included: ergonomics; work intensity; career development; and job enrichment. Data revealed necessary intervention mechanisms to enhance intervention implementation: worker and management communication infrastructure; employee participation in intervention planning and implementation; tailored worksite strategies; and ensuring leadership commitment. CONCLUSIONS These targeted, comprehensive methods move away from a typical focus on generic working conditions, for example, job demands and physical work environment, to explore those conditions unique to an organization. Thereby, enhancing "intervention-fit" at multiple levels within the company context.
Rossana Pacheco Da Costa Proença - One of the best experts on this subject based on the ideXlab platform.
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Assessment of the methodological strategies adopted by Food safety training programmes for Food Service Workers: A systematic review
Food Control, 2011Co-Authors: Caroline Opolski Medeiros, Suzi Barletto Cavalli, Elisabete Salay, Rossana Pacheco Da Costa ProençaAbstract:This is a systematic review conducted to identify and assess the methodological strategies used in training programmes designed to enhance Food safety in Food Services. Fourteen original articles were selected from the Scopus, Scielo and Medline digital databases. The topics most dealt with in the educational programmes were personal hygiene, Food safety and best practices. The resources most widely used during the training courses were interactive media, audiovisual materials, videos, lectures and recreational activities. In addition to being low cost, hand washing activities yield positive results in Food safety. Employee training assessment is carried out by using questionnaires, analytical monitoring, a check list and the Likert scale. Hand washing is the most assessed item. The activities most widely accepted by the employees during training courses are interactive media and hands-on activities. These activities contribute toward the enhancement of employees’ skills and knowledge, and encourage changes in attitude and behaviour.
Susan Peters - One of the best experts on this subject based on the ideXlab platform.
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development and application of an innovative instrument to assess work environment factors for injury prevention in the Food Service industry
Work-a Journal of Prevention Assessment & Rehabilitation, 2021Co-Authors: Pia Markkanen, Susan Peters, Michael Grant, Jack T Dennerlein, Gregory R Wagner, Lisa Burke, Lorraine Wallace, Glorian SorensenAbstract:BACKGROUND With the growth the Food Service industry and associated high injury and illness rates, there is a need to assess workplace factors that contribute to injury prevention. OBJECTIVE The objective of this report is to describe the development, application, and utility of a new instrument to evaluate ergonomics and safety for Food Service Workers. METHODS Starting with a similar tool developed for use in healthcare, a new tool was designed through a collaborative, participatory process with the stakeholders from a collaborating Food Service company. The new instrument enables the identification and assessment of key safety and health factors through a focused walkthrough of the physical work environment, and structured interviews exploring the organizational work environment. The researchers applied the instrument at 10 of the partnering company's worksites. RESULTS The instrument identified factors related to both the physical work environment and organizational and contextual environment (e.g., vendor-client relationships) impacting worker safety and health. CONCLUSIONS Modern assessment approaches should address both the physical and organizational aspects of the work environment, and consider the context complexities in which the worksites and the industry operate.
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ensuring organization intervention fit for a participatory organizational intervention to improve Food Service Workers health and wellbeing workplace organizational health study
Journal of Occupational and Environmental Medicine, 2020Co-Authors: Susan Peters, Karina Nielsen, Eve M Nagler, Anna Revette, Jennifer Madden, Glorian SorensenAbstract:OBJECTIVE Food-Service Workers' health and wellbeing is impacted by their jobs and work environments. Formative research methods were used to explore working conditions impacting Workers' health to inform intervention planning and implementation and to enhance the intervention's "fit" to the organization. METHODS Four qualitative methods (worker focus groups; manager interviews; worksite observations; multi-stakeholder workshop) explored in-depth and then prioritized working conditions impacting Workers' health as targets for an intervention. RESULTS Prioritized working conditions included: ergonomics; work intensity; career development; and job enrichment. Data revealed necessary intervention mechanisms to enhance intervention implementation: worker and management communication infrastructure; employee participation in intervention planning and implementation; tailored worksite strategies; and ensuring leadership commitment. CONCLUSIONS These targeted, comprehensive methods move away from a typical focus on generic working conditions, for example, job demands and physical work environment, to explore those conditions unique to an organization. Thereby, enhancing "intervention-fit" at multiple levels within the company context.
Jong Hyuck Weon - One of the best experts on this subject based on the ideXlab platform.
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Predictors of upper trapezius pain with myofascial trigger points in Food Service Workers: The STROBE study.
Medicine, 2017Co-Authors: Ui Jae Hwang, Oh-yun Kwon, Hye Seon Jeon, Jong Hyuck WeonAbstract:AbstractShoulder pain occurs commonly in Food Service Workers (FSWs) who repetitively perform motions of the upper limbs. Myofascial trigger points (MTrPs) on the upper trapezius (UT) are among the most common musculoskeletal shoulder pain syndromes. This study determined the psychological, posture,
Ginger Hanson - One of the best experts on this subject based on the ideXlab platform.
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1724b evolution of a young worker training curriculum taking safety from the classroom to the break room
Occupational and Environmental Medicine, 2018Co-Authors: Diane S Rohlman, M Parish, Diane L Elliot, Ginger HansonAbstract:Introduction Young Workers (14–24) represent a valuable aspect of the workforce. However, limited work experience and developmental factors predispose young Workers to an increased risk of occupational injuries compared to their older counterparts. Although traditional safety training has targeted the identification of hazards (e.g., chemical exposures, physically demanding work), it typically does not address work environment/organisational factors that can also impact health and safety (e.g., long hours/fatigue, reluctance to speak up, low decision-making authority). Promoting U through Safety and Health (PUSH) expands the NIOSH Talking Safety: Youth@Work curriculum to incorporate Total Worker Health components. Methods Young Workers participated in a multi-step evaluation of the online training. First a randomised control trial was conducted with parks and recreation employees and Food Service Workers who completed either PUSH or a control training. Additional cohorts were then recruited to evaluate a revised training that included updated videos and images that more clearly demonstrated Total Worker Health concepts. Result This was the first job for most parks and recreation employees (68%); however, only 19% of the Food Service Workers were working their first job. There were no differences between the groups on their pre-test knowledge scores (75%). Groups completing the PUSH training demonstrated significant increases in knowledge at post-test compared to participants completing the control training (p Discussion Online programs have been successful in educating and altering behaviours of adults and adolescents. Although widely used to promote health behaviours, there is limited information on training addressing workplace hazards, particularly among young Workers. This evaluation demonstrates the efficacy of a Total Worker Health training for young Workers.