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Implementation of an organizational intervention to improve low-wage food service workers’ safety, health and wellbeing: findings from the Workplace Organizational Health Study

Crossref DOI link: https://doi.org/10.1186/s12889-021-11937-9

Published Online: 2021-10-16

Published Print: 2021-12

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Sorensen, Glorian

Peters, Susan E.

Nielsen, Karina

Stelson, Elisabeth

Wallace, Lorraine M.

Burke, Lisa

Nagler, Eve M.

Roodbari, Hamid

Karapanos, Melissa

Wagner, Gregory R.
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Text and Data Mining valid from 2021-10-16

Version of Record valid from 2021-10-16
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Article History

Received: 9 June 2021

Accepted: 5 October 2021

First Online: 16 October 2021

Declarations

:

: This study was approved by the Harvard T.H. Chan School of Public Health Institutional Review Board (Protocol # IRB16–0488). Participants provided informed consent prior to participating in any data collection. This study was carried out in accordance with the ethical guidelines of the Harvard T.H. Chan School of Public Health.

: Not applicable.

: The authors declare no conflict of interest. The funding sponsors had no role in the design, execution, interpretation, or writing of the study.

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