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Tony Mak
CIPHI Manitoba Branch Workshop
September 15, 2011
ROLE OF WORK PLACE SOCIAL AND ENVIRONMENTAL FACTORS ON
COMMERCIAL WORKERS’ FOOD SAFETY PRACTICES
2
Food Safety
• Significant public health resources have been invested
in Canada promoting food safety through education and
regulatory activities (Mitchell et al. 2007).
3
Evidence of effectiveness?
It is estimated
• 5.4 million cases of food-borne illness take place
annually in Australia (Australian Government 2005);
• 11 to 13 million cases in Canada (Health Canada 2006);
• 76 million cases in the United States (Mead et al. 1999).
WHO believes incidence rates in OECD countries are similar (Rocourt et al. 2003)
4
Who is responsible for food safety?
• “…responsibility for food safety…rests with the person
or entity under whose control the management of that
risk most plausibly lies.” (Rollin, 2006).
5
Key messages
• Food safety by tradition depends on inspection to ensure regulatory
compliance. Effectiveness is questionable. We must think outside
the box and look beyond the traditional.
• Work place environment and culture are critical in shaping food
handlers‟ food safety behaviour, and behaviour is key to food
safety.
• Public health should consider a system approach consists of
multiple strategies to promote favourable workplace
environment/culture that could internalize desirable food safety
practices in commercial facilities.
‘If you do what you’ve always done, you’ll get what you always got.’
Mark Twain
'Some people think you are strong when you hold on. Others think it is when you let go'.
Sylvia Robinson
6
Road map of this presentation
• Part I. Our pilot study
– A brief description of the
study and what we have
learned
• Part II. Background
information. Literature in
“work place culture”
• Final thoughts
7
Why?
Part I. The Pilot Study
• The pilot study explored the possible relationship
between work place social/environmental factors and
the occurrence of food-borne illness in commercial
eateries.
8
Who?
Case definitions
• Commercial food workers working in restaurants
meeting the case definitions:
– Restaurants were located in the Capital Health region and had
been associated with food borne illness outbreaks during the
period of October 1 – December 31, 2007; or
– Restaurants located in the Capital Health region which had
been alleged to have caused food borne illness by a
complainant(s) in the period of October 1 - December 31, 2007,
that were deemed a “plausible” source for the illness reported in
that complaint
9
Who?
Control definition
• Control facilities must not have received any complaint
or must not been implicated in any food-borne illness in
the past 12 months (Jan. 1 – Dec. 31, 2007).
– Controls were selected by matching, as much as possible, the
following:
• seating capacity
• number of staff
• menu, and
• locale (located in the same neighbourhood and inspected by the
same inspector)
10
Who?
The Team
• Environmental Health Officers, epidemiologists, bio-
statisticians
• Health authority and two universities‟ ethics review
committees
• Concordia student public health inspectors (6) as
interviewers
11
How?
• A closed ended quantitative study using a 5-point Likert
scaled questionnaire;
• An environmental public health epidemiologist assisted
in defining “case” and “control”;
• Surveyors were “blinded”;
• Used languages familiar to informants;
• Adhered to ethical practices;
• Data analyzed by 2 bio-statisticians.
12
What (findings)?
• When employees felt “unhappy” about his/her job, then
the restaurant‟s chance of having food-borne illness
incidences would be 4.18 times higher than of that of a
restaurant with “happy” employees.
• The ratio of probabilities of disease outbreak when
workload was considered “heavy” was 2.12.
• The ratio of probabilities of disease outbreak for
Location of hand-basin was 3.00.
13
What (findings)?
• We also computed the sample size required for a full-
scale study at which the power would reach 90% at the
above settings, for example, if the case to control ratio
is 1:4, then 210 (42+168) facilities would be required to
reach a statistical power of 90%.
14
Limitations
• Small sample size
• Selection bias
• Recall bias
15
Summary and recommendations
• Preliminary findings have suggested differences
between „outbreak‟ and „non-outbreak‟ restaurants in
workers‟ “happiness”, the amount of workload, and the
locations of hand-basins.
– Public health agencies may want to include workplace “culture”
development as an integral part of food safety program
planning.
– EHOs should embrace more than microbiology.
• This pilot study has provided valuable information on
the exposure rates of factors that can be used for the
sample size calculation for a future full scale study.
16
Acknowledgements
Funding: Alberta Agriculture
Administration: Concordia University College of Alberta
Methodology: Lance Honish, Nelson Fok, Nyall
Hislop, Rick Dimock
Data Analysis: Dr.Dengzhong Wang, Dr. Peng Zheng
Data Collection: Ali Ranna, Ashley Yu, Eleanor
Tyerman, Kelsie Dale, Manny Ahmad,
Pam Stewart
And…All Participants!
17
Part II
Work place environment, culture and
workers‟ food safety behaviour
18
Background and literature
• Social, organizational, and physical environments are important determinants of behaviour (McLeroy et al. 1988; Smedley and Syme 2000).
• Tones et al. (1990) integrated work place environmental and social factors in behaviour modification.
19
Background and literature
• Human behaviour is an integral part of food safety in
both problems and solutions (Fineberg et al. 1994;
Green 2008).
• Ehiri et al. (1997) suggested that effective food safety
control strategies must take into account the social and
environmental influences.
20
Background and literature
• Mortlock et al. (2000) have supported that coordinated
workplace reinforcement such as management
encouragement and incentives is essential in workers‟
adoption of new food safety behaviours.
• Mitchell et al. (2007) referred to the PRECEDE-
PROCEDE health promotion model; predisposing,
enabling and reinforcing factors can be effective in
alluring good food handling behaviour and in preventing
food-borne illness in food service establishments.
21
Background and literature
• Organizational culture has important implications to the
organizational performance (Kotter & Heskett 1992;
Harris & Mossholder 1996; Dwyer et al. 2000; Kemp &
Dwyer 2001; Dolan & Garcia 2002; Tepeci & Bartlett
2002).
• Yiannis (2008) has observed food safety equals
behaviour; it requires a better understanding of
organizational culture.
• Griffith et al. (2010) have found workplace culture is the
real underlying cause for foodborne illness.
22
A summary
Entity Management
Work place
culture/environment
Food safety practices
Group/Individual
behaviour
Public health protection
23
Our food safety programs
Our current food safety strategies are made up of:
• Regulation/policy
• Inspection
• Prosecution/enforcement
• Publication of inspection reports (Name and shame,
Score on the door, etc.)
• Food safety education
24
How to begin the next step?
• It is evident that facility management and work place
can influence commercial food workers‟ food safety
behaviour.
• We need to re-orient our professional training, in
addition to microbiology, by paying more attention to
empowering restaurant management to nurture a
workplace culture for food safety practices.
• Your innovations and suggestions…
25
Actually, my preferred topic for this presentation would
have been…
Restaurant Food Safety Program: "Got a full 6-pack,
but we need that plastic thingy to hold it all together.”
27
Thank you!
QUESTIONS?