The health of restaurant work: A historical and social context to the occupational health of food service.

@article{Lippert2020TheHO,
  title={The health of restaurant work: A historical and social context to the occupational health of food service.},
  author={Julia Lippert and Howard Rosing and Felipe Tendick-Matesanz},
  journal={American journal of industrial medicine},
  year={2020}
}
The United States currently has over one million restaurants, making food service one of the largest workforces and industry sectors in the nation's economy. Historically, concern for the health of early restaurant workers was tied largely to the hygiene of the food and thus the wellbeing of the customer rather than the individuals preparing the food. The landscape of occupational illness and injury that resulted is fraught with some of the starkest health disparities in wages, discrimination… 

Tables from this paper

The Impact of the COVID-19 Pandemic on Occupational Stress in Restaurant Work: A Qualitative Study
TLDR
Hardships associated with the COVID-19 pandemic were mitigated by the support and connections fostered by the communities built within the restaurants, leading to several recommendations to address the social and economic contributors to occupational stress at the structural and population levels.
Assessing Occupational Stressors in Restaurant Work Prior to and During the COVID-19 Pandemic
TLDR
In-depth interviews, biomarker data, and questionnaire responses identified salient factors to occupational stress that contribute most to ill health and can inform more healthful and equitable practices of the restaurant industry.
Using advanced racial and ethnic identity demographics to improve surveillance of work-related conditions in an occupational clinic setting.
TLDR
This project demonstrates the usefulness of a questionnaire which more effectively identifies racial/ethnic subpopulations in an occupational medicine clinic, permitting far more detailed characterization of their occupations, industries, and diagnoses.
Valid Virtual Reality Applications for Commercial Kitchen Safety Training
The rise in the number of workers in gastronomy tourism has coincided with an increase in workplace accidents. New workers lack hazard identification abilities and fail to recognize dangerous events

References

SHOWING 1-10 OF 147 REFERENCES
Dangerous Dining: Health and Safety in the New York City Restaurant Industry
TLDR
New York City restaurant workers have stressful jobs, experience significant injury, and illness but receive few job benefits, and a healthier work organization and greater access to benefits for restaurant workers would improve their health and public health.
Listening to food workers: Factors that impact proper health and hygiene practice in food service
TLDR
Investigating food workers' perceptions of factors that impact proper food safety practice reveals many factors not highlighted in prior work, including issues with food service policies and procedures, working conditions, community resources, and state and federal policies.
Effects of social, economic, and labor policies on occupational health disparities.
TLDR
There is a need to build coalitions and collaborations to command the resources necessary to identify, and then reduce and eliminate occupational disparities by establishing healthy, safe, and just work for all.
Food worker experiences with and beliefs about working while ill.
TLDR
Factors significantly related to workers having said that they had worked while ill with vomiting or diarrhea were worker sex, job responsibilities, years of work experience, concerns about leaving coworkers short staffed, and concerns about job loss.
Adolescent occupational injuries in fast food restaurants: an examination of the problem from a national perspective.
TLDR
This study identifies the fast food industry as the source of a large proportion of occupational injuries to adolescents, and indicates that task-specific risk factors seem to be strongly related to sex.
Chinese Immigrant Restaurant Workers' Injury and Illness Experiences
  • J. Tsai
  • Medicine, Psychology
    Archives of environmental & occupational health
  • 2009
TLDR
The author identified three cultural concepts pertinent to the causes of occupational illnesses during data analysis that have implications for cultural competence in US occupational safety and health research and practice and elimination of health disparities in immigrant workers.
Occupational injury among cooks and food service workers in the healthcare sector.
TLDR
Prevention policies should be developed to reduce the hazards present in the workplace to promote safer work practices for cooks and food service workers.
Wage theft as a neglected public health problem: an overview and case study from San Francisco's Chinatown District.
TLDR
A participatory research study of wage theft among immigrant Chinatown restaurant workers is described, and the dissemination and use of findings to help secure and enforce a wage theft ordinance are discussed.
...
...