Development and application of an innovative instrument to assess work environment factors for injury prevention in the food service industry.
Development and application of an innovative instrument to assess work environment factors for injury prevention in the food service industry.
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DOI：
10.3233/wor-203399
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发表时间：
2021
期刊：
影响因子：
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通讯作者：
Sorensen G
中科院分区：
文献类型：
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作者：
Markkanen P;Peters SE;Grant M;Dennerlein JT;Wagner GR;Burke L;Wallace L;Sorensen G
随着食品服务业的发展以及相关的高伤害和疾病率，有必要评估有助于预防伤害的工作场所因素。本报告的目的是描述一种新的工具来评估食品服务工作者的人体工程学和安全性的开发，应用和实用性。从开发用于医疗保健的类似工具开始，通过与来自合作食品服务公司的利益相关者的协作，参与过程设计了一种新工具。新工具通过对实际工作环境的重点演练和探索组织工作环境的结构化访谈，能够确定和评估关键的安全和健康因素。研究人员在合作公司的10个工作场所应用了该仪器。该工具确定了与实际工作环境以及组织和背景环境有关的因素（例如，供应商-客户关系），影响工人的安全和健康。现代评估方法应处理工作环境的物质和组织方面，并考虑工作场所和行业运作的复杂背景。
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. 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. 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. 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. 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.