The Psychosocial, Organizational, and Environmental Stressors Experienced by Food Service Workers in a Hospital Setting during the COVID-19 Pandemic

Karen Butcher Kent; Ying Zhang; Enid Chung Roemer; Meghan F Davis; Richard Safeer; Angelo Mojica; Ron Z Goetzel

doi:10.1097/JOM.0000000000003108

The Psychosocial, Organizational, and Environmental Stressors Experienced by Food Service Workers in a Hospital Setting during the COVID-19 Pandemic

J Occup Environ Med. 2024 Apr 10. doi: 10.1097/JOM.0000000000003108. Online ahead of print.

Authors

Karen Butcher Kent, Ying Zhang, Enid Chung Roemer, Meghan F Davis, Richard Safeer, Angelo Mojica¹, Ron Z Goetzel

Affiliation

¹ Food and Culinary Services, Johns Hopkins Health System, Baltimore, MD.

PMID: 38595305
DOI: 10.1097/JOM.0000000000003108

Abstract

Objective: To identify stressors faced by hospital food service workers amid the COVID-19 pandemic and effective interventions mitigating these stressors.

Methods: In this cross-sectional study, we conducted surveys (n = 305) and interviews (n = 9) in the summer and fall of 2022 with employees in hospital settings to determine the psychosocial, organizational, and environmental stressors they faced during the COVID-19 pandemic and interventions that improved health and well-being.

Findings: The main stressors reported were fear of infection, increased work demands and schedule unpredictability, and financial insecurity. Employee well-being was bolstered by regular, clear, bidirectional communication; a sense of community and purpose; benefits like paid sick leave and health insurance coverage; and organizational policies that included masking and vaccine requirements demonstrating commitment to protecting worker health.

Conclusion: Organizations can play a critical role in guarding the health, well-being, and resilience of frontline workers.