Food worker experiences with and beliefs about working while ill

Area of Science:

• Food Safety
• Occupational Health
• Epidemiology

Background:

• Foodborne pathogens transmitted by ill food workers cause outbreaks.
• The U.S. Food and Drug Administration recommends excluding ill food workers from work.

Purpose of the Study:

• To investigate the experiences and characteristics of food workers who work while ill with vomiting or diarrhea.
• To identify factors influencing the decision of food workers to work despite symptoms of illness.

Main Methods:

• Workplace interviews were conducted with 491 food workers.
• Participants were from 391 randomly selected restaurants across nine states.
• Data were collected as part of the Environmental Health Specialists Network.

Main Results:

• Nearly 60% of food workers recalled working while ill at some point.
• 20% reported working at least one shift with vomiting or diarrhea in the past year.
• Worker sex, job duties, experience, and concerns about staffing and job security were significant factors.

Conclusions:

• The decision for food workers to work while experiencing vomiting or diarrhea is complex and influenced by multiple factors.
• Understanding these factors is crucial for developing effective interventions to prevent foodborne illness outbreaks.