Abstract
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.
| Original language | English (US) |
|---|---|
| Pages (from-to) | 314-327 |
| Number of pages | 14 |
| Journal | International Journal of Occupational and Environmental Health |
| Volume | 21 |
| Issue number | 4 |
| DOIs | |
| State | Published - Oct 1 2015 |
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Keywords
- Food safety
- Food workers
- Health and hygiene practice
- Qualitative methods
- Social ecological model
ASJC Scopus subject areas
- Public Health, Environmental and Occupational Health
Cite this
Listening to food workers : Factors that impact proper health and hygiene practice in food service. / Clayton, Megan L.; Smith, Katherine; Neff, Roni; Pollack, Keshia; Ensminger, Margaret.
In: International Journal of Occupational and Environmental Health, Vol. 21, No. 4, 01.10.2015, p. 314-327.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Listening to food workers
T2 - Factors that impact proper health and hygiene practice in food service
AU - Clayton, Megan L.
AU - Smith, Katherine
AU - Neff, Roni
AU - Pollack, Keshia
AU - Ensminger, Margaret
PY - 2015/10/1
Y1 - 2015/10/1
N2 - 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.
AB - 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.
KW - Food safety
KW - Food workers
KW - Health and hygiene practice
KW - Qualitative methods
KW - Social ecological model
UR - http://www.scopus.com/inward/record.url?scp=84955102797&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=84955102797&partnerID=8YFLogxK
U2 - 10.1179/2049396715Y.0000000011
DO - 10.1179/2049396715Y.0000000011
M3 - Article
C2 - 26243248
AN - SCOPUS:84955102797
VL - 21
SP - 314
EP - 327
JO - International Journal of Occupational and Environmental Health
JF - International Journal of Occupational and Environmental Health
SN - 1077-3525
IS - 4
ER -