Worker Safety Systems:

The foodservice industry accounts for third highest
number of reported injuries in service
sectors of employment. The working foodservice
environment may contribute to worker injury.

School foodservice is the largest noncommercial
foodservice market behind business and industry,
thus large numbers of school foodservice workers may
be at risk for injury. Strategies outlined in this
work and used in the commercial foodservice sector,
may be adapted for use in school district
foodservice programs as a means of reducing worker
injuries and subsequently, workers compensation
costs and improving the health and safety of
foodservice employees.

Management companies scored significantly higher
than self-operated programs in relation to safety
practices. Management companies indicated stronger
perceptions of safety climate than respondents from
self-operated programs did and management companies
perceived significantly fewer challenges to safety
than respondents did from self-operated programs.
Foodservice directors with a college education
scored higher on safety practices than foodservice
directors with a high school education only.

Autorentext
Diane Schweitzer, PhD is Foodservice Director for the Hammond Public Schools in Hammond, Indiana. She obtained degrees from Purdue University in Nursing; Restaurant, Hotel, and Institutional Management;a Master's Degree from DePaul University; and her PhD in Foodservice Management from Iowa State University in Ames, Iowa.

Klappentext
The foodservice industry accounts for third highest number of reported injuries in service sectors of employment. The working foodservice environment may contribute to worker injury. School foodservice is the largest noncommercial foodservice market behind business and industry, thus large numbers of school foodservice workers may be at risk for injury. Strategies outlined in this work and used in the commercial foodservice sector, may be adapted for use in school district foodservice programs as a means of reducing worker injuries and subsequently, workers' compensation costs and improving the health and safety of foodservice employees. Management companies scored significantly higher than self-operated programs in relation to safety practices. Management companies indicated stronger perceptions of safety climate than respondents from self-operated programs did and management companies perceived significantly fewer challenges to safety than respondents did from self-operated programs. Foodservice directors with a college education scored higher on safety practices than foodservice directors with a high school education only.