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The Psychosocial, Organizational, and Environmental Stressors Experienced by Food Service Workers in a Hospital Setting during the COVID-19 Pandemic

CITE Title : The Psychosocial, Organizational, and Environmental Stressors Experienced by Food Service Workers in a Hospital Setting during the COVID-19 Pandemic Personal Author(s) : Kent, Karen Butcher;Zhang, Ying;Roemer, Enid Chung;Davis, Meghan F.;Safeer, Richard;Mojica, Angelo;Goetzel, Ron Z.; Published Date : 7-01- Source : J Occup Environ Med. 66(7):556-563 URL : https://stacks.cdc.gov/view/cdc/158529 Kent, Karen Butcher et al. (2024). The Psychosocial, Organizational, and Environmental Stressors Experienced by Food Service Workers in a Hospital Setting during the COVID-19 Pandemic. 66(7). Kent, Karen Butcher et al. "The Psychosocial, Organizational, and Environmental Stressors Experienced by Food Service Workers in a Hospital Setting during the COVID-19 Pandemic" 66, no. 7 (2024) Kent, Karen Butcher et al. "The Psychosocial, Organizational, and Environmental Stressors Experienced by Food Service Workers in a Hospital Setting during the COVID-19 Pandemic" vol. 66, no. 7, 2024 Export RIS Citation Information.

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Kent, Karen Butcher

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Zhang, Ying

7-01- | J Occup Environ Med. 66(7):556-563

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Objective:To identify stressors faced by hospital food service workers amid the COVID-19 pandemic and effective interventions mitigating these stresso...

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