@article{ref1,
title="Dangerous Dining: Health and Safety in the New York City Restaurant Industry",
journal="Journal of Occupational and Environmental Medicine",
year="2011",
author="Jayaraman, Saru and Dropkin, Jonathan and Siby, Sekou and Alston, Laine Romero and Markowitz, Steven",
volume="53",
number="12",
pages="1418-1424",
abstract="OBJECTIVE:: We characterized the health and safety conditions of New York City restaurant workers, a population comprising largely of immigrants and people of color. METHODS:: We conducted an anonymous questionnaire survey of 502 New York City restaurant workers, addressing working conditions, benefits, demographic factors, psychosocial exposures, and medical symptoms and conditions. RESULTS:: Restaurant workers reported fast-paced, repetitive, and physically demanding jobs that sometimes involve chemical exposures. Despite their youth, they experience a high prevalence of musculoskeletal and traumatic injuries. Few receive job benefits despite significant symptoms. Job-related injuries are positively associated with practices that pose a danger to consumers. CONCLUSIONS:: New York City restaurant workers have stressful jobs, experience significant injury, and illness but receive few job benefits. A healthier work organization and greater access to benefits for restaurant workers would improve their health and public health.<p /> <p>Language: en</p>",
language="en",
issn="1076-2752",
doi="10.1097/JOM.0b013e3182363b9f",
url="http://dx.doi.org/10.1097/JOM.0b013e3182363b9f"
}