The Psychosocial, Organizational, and Environmental Stressors Experienced by Food Service Workers in a Hospital Setting during the COVID-19 Pandemic
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7-01-
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Source: J Occup Environ Med. 66(7):556-563
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Alternative Title:J Occup Environ Med
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Description:Objective:
To identify stressors faced by hospital food service workers amid the COVID-19 pandemic and effective interventions mitigating these stressors.
Methods:
In this cross-sectional study, we conducted surveys (n=305) and interviews (n=9) in the summer and fall of 2022 with employees in hospital settings to determine the psychosocial, organizational, and environmental stressors they faced during the COVID-19 pandemic and interventions that improved health and well-being.
Findings:
The main stressors reported were fear of infection, increased work demands and schedule unpredictability, and financial insecurity. Employee well-being was bolstered by regular, clear, bidirectional communication; a sense of community and purpose; benefits like paid sick leave and health insurance coverage; and organizational policies that included masking and vaccine requirements demonstrating commitment to protecting worker health.
Conclusion:
Organizations can play a critical role in guarding the health, well-being, and resilience of frontline workers.
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Pubmed ID:38595305
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Pubmed Central ID:PMC11230843
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Supporting Files:No Additional Files