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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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:
Online Access:https://www.mdpi.com/1660-4601/18/17/9383
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spelling doaj-4db7ac897ab348b9b43109056bc94a782021-09-09T13:46:24ZengMDPI AGInternational Journal of Environmental Research and Public Health1661-78271660-46012021-09-01189383938310.3390/ijerph18179383Using Total Worker Health<sup>®</sup> Implementation Guidelines to Design an Organizational Intervention for Low-Wage Food Service Workers: The Workplace Organizational Health StudyEve M. Nagler0Elisabeth A. Stelson1Melissa Karapanos2Lisa Burke3Lorraine M. Wallace4Susan E. Peters5Karina Nielsen6Glorian Sorensen7Center for Community-Based Research, Dana-Farber Cancer Institute, Boston, MA 02215, USACenter for Community-Based Research, Dana-Farber Cancer Institute, Boston, MA 02215, USACenter for Community-Based Research, Dana-Farber Cancer Institute, Boston, MA 02215, USACenter for Community-Based Research, Dana-Farber Cancer Institute, Boston, MA 02215, USACenter for Community-Based Research, Dana-Farber Cancer Institute, Boston, MA 02215, USACenter for Community-Based Research, Dana-Farber Cancer Institute, Boston, MA 02215, USAInstitute of Work Psychology, Sheffield University Management School, University of Sheffield, Sheffield S10 1FL, UKCenter for Community-Based Research, Dana-Farber Cancer Institute, Boston, MA 02215, USATotal 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 injury and turnover. This paper illustrates how we used TWH Implementation Guidelines to develop and implement an organizational intervention to improve pain, injury, and well-being among low-wage food service workers. We used the Guidelines to develop the intervention in two main ways: first, we used the six key characteristics of an integrated approach (leadership commitment; participation; positive working conditions; collaborative strategies; adherence; data-driven change) to create the foundation of the intervention; second, we used the four stages to guide integrated intervention planning. For each stage (engaging collaborators; planning; implementing; evaluating for improvement), the Guidelines provided a flexible and iterative process to plan the intervention to improve safety and ergonomics, work intensity, and job enrichment. This paper provides a real-world example of how the Guidelines can be used to develop a complex TWH intervention for food service workers that is responsive to organizational context and addresses targeted working conditions. Application of the Guidelines is likely transferable to other industries.https://www.mdpi.com/1660-4601/18/17/9383total worker healthintervention developmentworking conditionsoccupational safety and healthfood service workerswellbeing
collection DOAJ
language English
format Article
sources DOAJ
author Eve M. Nagler
Elisabeth A. Stelson
Melissa Karapanos
Lisa Burke
Lorraine M. Wallace
Susan E. Peters
Karina Nielsen
Glorian Sorensen
spellingShingle Eve M. Nagler
Elisabeth A. Stelson
Melissa Karapanos
Lisa Burke
Lorraine M. Wallace
Susan E. Peters
Karina Nielsen
Glorian Sorensen
Using Total Worker Health<sup>®</sup> Implementation Guidelines to Design an Organizational Intervention for Low-Wage Food Service Workers: The Workplace Organizational Health Study
International Journal of Environmental Research and Public Health
total worker health
intervention development
working conditions
occupational safety and health
food service workers
wellbeing
author_facet Eve M. Nagler
Elisabeth A. Stelson
Melissa Karapanos
Lisa Burke
Lorraine M. Wallace
Susan E. Peters
Karina Nielsen
Glorian Sorensen
author_sort Eve M. Nagler
title Using Total Worker Health<sup>®</sup> Implementation Guidelines to Design an Organizational Intervention for Low-Wage Food Service Workers: The Workplace Organizational Health Study
title_short Using Total Worker Health<sup>®</sup> Implementation Guidelines to Design an Organizational Intervention for Low-Wage Food Service Workers: The Workplace Organizational Health Study
title_full Using Total Worker Health<sup>®</sup> Implementation Guidelines to Design an Organizational Intervention for Low-Wage Food Service Workers: The Workplace Organizational Health Study
title_fullStr Using Total Worker Health<sup>®</sup> Implementation Guidelines to Design an Organizational Intervention for Low-Wage Food Service Workers: The Workplace Organizational Health Study
title_full_unstemmed Using Total Worker Health<sup>®</sup> Implementation Guidelines to Design an Organizational Intervention for Low-Wage Food Service Workers: The Workplace Organizational Health Study
title_sort using total worker health<sup>®</sup> implementation guidelines to design an organizational intervention for low-wage food service workers: the workplace organizational health study
publisher MDPI AG
series International Journal of Environmental Research and Public Health
issn 1661-7827
1660-4601
publishDate 2021-09-01
description 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 injury and turnover. This paper illustrates how we used TWH Implementation Guidelines to develop and implement an organizational intervention to improve pain, injury, and well-being among low-wage food service workers. We used the Guidelines to develop the intervention in two main ways: first, we used the six key characteristics of an integrated approach (leadership commitment; participation; positive working conditions; collaborative strategies; adherence; data-driven change) to create the foundation of the intervention; second, we used the four stages to guide integrated intervention planning. For each stage (engaging collaborators; planning; implementing; evaluating for improvement), the Guidelines provided a flexible and iterative process to plan the intervention to improve safety and ergonomics, work intensity, and job enrichment. This paper provides a real-world example of how the Guidelines can be used to develop a complex TWH intervention for food service workers that is responsive to organizational context and addresses targeted working conditions. Application of the Guidelines is likely transferable to other industries.
topic total worker health
intervention development
working conditions
occupational safety and health
food service workers
wellbeing
url https://www.mdpi.com/1660-4601/18/17/9383
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