Lay versus expert understandings of workplace risk in the food service industry: A multi-dimensional model with implications for participatory ergonomics

Work

Volumn 30, Issue 3, 2008, Pages 219-228

  Canna, Adam P ^a   MacEachenb, Ellen ^b   Vandervoortc, Anthony A ^a  

^a UNIVERSITY OF WESTERN ONTARIO   (Canada)

^b INSTITUTE FOR WORK AND HEALTH   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

ADULT; ARTICLE; CATERING SERVICE; COMPARATIVE STUDY; CONTROLLED STUDY; ERGONOMICS; FEMALE; FOOD INDUSTRY; GROUNDED THEORY; HUMAN; HUMAN EXPERIMENT; HUMAN RELATION; MALE; OCCUPATIONAL ACCIDENT; OCCUPATIONAL HAZARD; OCCUPATIONAL SAFETY; PERSONAL EXPERIENCE; PHYSICAL CAPACITY; QUALITATIVE RESEARCH; RISK ASSESSMENT; RISK REDUCTION; SEMI STRUCTURED INTERVIEW; SOCIAL INTERACTION; THEMATIC ANALYSIS; WORK ENVIRONMENT; WORKPLACE;

ACCIDENTS, OCCUPATIONAL; ADULT; FEMALE; FOOD SERVICES; HEALTH KNOWLEDGE, ATTITUDES, PRACTICE; HUMAN ENGINEERING; HUMANS; INTERVIEWS AS TOPIC; MALE; MIDDLE AGED; MODELS, THEORETICAL; QUALITATIVE RESEARCH; RISK; WORKPLACE;

EID: 44449111282     PISSN: 10519815     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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