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Ensuring Organization-Intervention Fit for a Participatory Organizational Intervention to Improve Food Service Workers’ Health and Wellbeing: Workplace Organizational Health Study
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Ensuring Organization-Intervention Fit for a Participatory Organizational Intervention to Improve Food Service Workers’ Health and Wellbeing: Workplace Organizational Health Study
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Ensuring Organization-Intervention Fit for a Participatory Organizational Intervention to Improve Food Service Workers’ Health and Wellbeing: Workplace Organizational Health Study
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Journal Article
Ensuring Organization-Intervention Fit for a Participatory Organizational Intervention to Improve Food Service Workers’ Health and Wellbeing: Workplace Organizational Health Study
2020
Overview
OBJECTIVE:Food-service workers’ health and wellbeing is impacted by their jobs and work environments. Formative research methods were used to explore working conditions impacting workers’ health to inform intervention planning and implementation and to enhance the interventionʼs “fit” to the organization.
METHODS:Four qualitative methods (worker focus groups; manager interviews; worksite observations; multi-stakeholder workshop) explored in-depth and then prioritized working conditions impacting workers’ health as targets for an intervention.
RESULTS:Prioritized working conditions includedergonomics; work intensity; career development; and job enrichment. Data revealed necessary intervention mechanisms to enhance intervention implementationworker and management communication infrastructure; employee participation in intervention planning and implementation; tailored worksite strategies; and ensuring leadership commitment.
CONCLUSIONS:These targeted, comprehensive methods move away from a typical focus on generic working conditions, for example, job demands and physical work environment, to explore those conditions unique to an organization. Thereby, enhancing “intervention-fit” at multiple levels within the company context.
