Listening to food workers: Factors that impact proper health and hygiene practice in food service
Listening to food workers: Factors that impact proper health and hygiene practice in food service
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DOI：
10.1179/2049396715y.0000000011
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发表时间：
2015-10-01
影响因子：
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通讯作者：
Ensminger, Margaret
中科院分区：
文献类型：
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作者：
Clayton, Megan L.;Smith, Katherine Clegg;Ensminger, Margaret
背景：食源性疾病是一个全球性的重大问题。探索疫情来源的研究表明，食品工人不适当的健康和卫生做法发挥了显著作用。目的：调查食品工人对影响食品安全规范的因素的认知。方法：对美国马里兰州巴尔的摩的食品服务人员进行访谈，讨论影响工作场所实施的食品安全措施和因素。社会生态模型组织了对健康和卫生行为的多层次影响。结果：受访者提出的问题包括社会生态模型的五个层面的因素，并证实了先前工作的发现。访谈还揭示了许多先前工作中没有强调的因素，包括食品服务政策和程序、工作条件（如工资和福利）、社区资源以及州和联邦政策等问题。结论：食品安全干预应采取生态导向，考虑影响食品安全实践的多个层面因素，包括工人的社会和结构背景。
Background: Foodborne disease is a significant problem worldwide. Research exploring sources of outbreaks indicates a pronounced role for food workers' improper health and hygiene practice. Objective: To investigate food workers' perceptions of factors that impact proper food safety practice.Method: Interviews with food service workers in Baltimore, MD, USA discussing food safety practices and factors that impact implementation in the workplace. A social ecological model organizes multiple levels of influence on health and hygiene behavior.Results: Issues raised by interviewees include factors across the five levels of the social ecological model, and confirm findings from previous work. Interviews also reveal many factors not highlighted in prior work, including issues with food service policies and procedures, working conditions (e.g., pay and benefits), community resources, and state and federal policies.Conclusion: Food safety interventions should adopt an ecological orientation that accounts for factors at multiple levels, including workers' social and structural context, that impact food safety practice.