Using Total Worker Health<sup>®</sup> Implementation Guidelines to Design an Organizational Intervention for Low-Wage Food Service Workers: The Workplace Organizational Health Study

Using Total Worker Health<sup>®</sup> Implementation Guidelines to Design an Organizational Intervention for Low-Wage Food Service Workers: The Workplace Organizational Health Study

Total Worker Health<sup>®</sup> (TWH) interventions that utilize integrated approaches to advance worker safety, health, and well-being can be challenging to design and implement in practice. This may be especially true for the food service industry, characterized by high levels of injur...

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Bibliographic Details
Main Authors: Eve M. Nagler, Elisabeth A. Stelson, Melissa Karapanos, Lisa Burke, Lorraine M. Wallace, Susan E. Peters, Karina Nielsen, Glorian Sorensen
Format: Article
Language:English
Published: MDPI AG 2021-09-01
Series:International Journal of Environmental Research and Public Health
Subjects:
total worker health
intervention development
working conditions
occupational safety and health
food service workers
wellbeing
Online Access:https://www.mdpi.com/1660-4601/18/17/9383

Internet

https://www.mdpi.com/1660-4601/18/17/9383

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