Lay versus expert understandings of workplace risk in the food
service industry: A multi-dimensional model with implications for participatory
ergonomics
Issue title: Collaboration in the workplace, in injury
prevention, and in return to work
Affiliations: Doctoral Program in Rehabilitation Sciences,
University of Western Ontario, London, Canada | Institute for Work and Health, Toronto, Canada | School of Physical Therapy, University of Western
Ontario, London, Canada
Note: [] Address for correspondence: Adam Cann, Rm 1588 Elborn College,
School of Physical Therapy, University of Western Ontario, London, Ontario,
Canada N6G 1H1. Tel.: +1 519 661 2111 ext. 88844; Fax: +1 519 661 3866; E-mail:
[email protected]
Abstract: The recent trend towards cooperative management and prevention of
workplace injuries has introduced numerous health and safety actors to the
workplace with varying amounts and types of expertise. The purpose of this
qualitative research project was to explore the understandings of risk as
experienced by food service workers (FSW) and how these compare with an
'expert' in risk assessment. In total 13 FSW, selected based on age, work
location, and gender, and one experienced Ergonomist participated in the study.
In-depth semi-structured telephone interviews were conducted with each
participant and transcripts of the interviews were analyzed using thematic
analysis by drawing on methods closely related to grounded theory. The findings
of this study indicated that the risks for occupational injury as experienced
by FSW were multi-dimensional in nature representing not only the physical
requirements of the individual's job, but also the social interactions of the
FSW with their coworkers, management, and the organization. FSW were also found
to be a rich source of knowledge and experience concerning occupational risk
and may be under-utilized when designing interventions. The results of this
study support a cooperative team approach to reduce the risks of injury in the
workplace, with a specific emphasis on inclusion of the worker.
