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

  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},
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… 

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