Using Total Worker Health® Implementation Guidelines to Design an Organizational Intervention for Low-Wage Food Service Workers: The Workplace Organizational Health Study
Abstract
:1. Introduction
1.1. The Implementation Guidelines
1.2. Low-Wage Food Service Workers and the Workplace Organizational Health Study
2. Materials and Methods
2.1. Study Setting and Population
2.2. Design Team
2.3. Using the Implementation Guidelines to Develop the Intervention
2.3.1. Key Characteristics
2.3.2. Stages
3. Results
3.1. Applying the Key Characteristics
3.2. Applying the Stages
3.2.1. Stage 1: Engaging Leadership and Collaborators in Intervention Planning
- What the Implementation Guidelines Recommend.
- b.
- How we applied the Implementation Guidelines to engaging leadership and promoting collaboration.
- c.
- Considerations for intervention developers.
3.2.2. Stage 2: Planning the Intervention
- What the Implementation Guidelines recommend.
- b.
- How we applied the Implementation Guidelines to intervention planning.
- c.
- Considerations for intervention developers.
3.2.3. Stage 3: Planning for Implementation of the Intervention
- What the Implementation Guidelines recommend.
- b.
- How we applied the Implementation Guidelines to planning intervention implementation.
- c.
- Considerations for intervention developers.
3.2.4. Stage 4: Planning for Evaluating and Improving the Intervention
- What the Implementation Guidelines recommend.
- b.
- How we applied the Implementation Guidelines to plan for intervention improvement.
- c.
- Considerations for intervention developers.
4. Discussion
4.1. Strengths and Limitations
4.2. Future Directions
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Key Characteristic | Definition from the Implementation Guidelines |
---|---|
1. Leadership commitment | Leadership makes worker safety, health, and well-being a clear priority for the entire organization. They drive accountability and provide the necessary resources and environment to create positive working conditions. |
2. Participation | Stakeholders at every level of an organization, including organized labor when applicable, help plan and carry out efforts to protect and promote worker safety, health, and well-being. |
3. Policies, programs, and practices focused on positive working conditions | The organization enhances worker safety, health, and well-being with policies, programs and practices that improve working conditions. |
4. Comprehensive and collaborative strategies | Employees from across the organization work together to develop comprehensive safety, health, and well-being initiatives. |
5. Adherence | The organization adheres to federal and state regulations, as well as ethical norms, that advance worker safety, health, and well-being. |
6. Data-driven change | Regular evaluation guides an organization’s priority setting, decision making, and continuous improvement of worker safety, health, and well-being initiatives. |
Stage | Description from the Implementation Guidelines |
---|---|
1. Engaging Leadership and Collaborators | Buy-in and collaboration from across the organization are important. Seek top leadership support early on, encourage collaboration, work closely with middle managers, and give workers clear opportunities to participate. |
2. Planning | Successful initiatives start with a clear plan. Define the goal and choose SMART (Specific-Measurable-Achievable-Relevant-Time Bound) objectives. Define working conditions; gather and analyze worksite information; select tactics; create an action plan; identify required resources. |
3. Implementation | Changes to policies, practices, and programs play out in the workplace. To facilitate implementation, start small, communicate about progress, and conduct training. |
4. Evaluation and Improvement | Monitor and analyze data to measure success and improve an initiative. Use a variety of data collection methods, evaluate as needed, and communicate findings frequently. |
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Nagler, E.M.; Stelson, E.A.; Karapanos, M.; Burke, L.; Wallace, L.M.; Peters, S.E.; Nielsen, K.; Sorensen, G. Using Total Worker Health® Implementation Guidelines to Design an Organizational Intervention for Low-Wage Food Service Workers: The Workplace Organizational Health Study. Int. J. Environ. Res. Public Health 2021, 18, 9383. https://doi.org/10.3390/ijerph18179383
Nagler EM, Stelson EA, Karapanos M, Burke L, Wallace LM, Peters SE, Nielsen K, Sorensen G. Using Total Worker Health® Implementation Guidelines to Design an Organizational Intervention for Low-Wage Food Service Workers: The Workplace Organizational Health Study. International Journal of Environmental Research and Public Health. 2021; 18(17):9383. https://doi.org/10.3390/ijerph18179383
Chicago/Turabian StyleNagler, Eve M., Elisabeth A. Stelson, Melissa Karapanos, Lisa Burke, Lorraine M. Wallace, Susan E. Peters, Karina Nielsen, and Glorian Sorensen. 2021. "Using Total Worker Health® Implementation Guidelines to Design an Organizational Intervention for Low-Wage Food Service Workers: The Workplace Organizational Health Study" International Journal of Environmental Research and Public Health 18, no. 17: 9383. https://doi.org/10.3390/ijerph18179383
APA StyleNagler, E. M., Stelson, E. A., Karapanos, M., Burke, L., Wallace, L. M., Peters, S. E., Nielsen, K., & Sorensen, G. (2021). Using Total Worker Health® Implementation Guidelines to Design an Organizational Intervention for Low-Wage Food Service Workers: The Workplace Organizational Health Study. International Journal of Environmental Research and Public Health, 18(17), 9383. https://doi.org/10.3390/ijerph18179383