Leading Safety Indicators: Proactively Monitoring Safety Performance

Traditional measures or indicators of workplace safety performance reflect unrecognized hazards, unsafe conditions, reckless behavior, and other safety program shortcomings only after a worker is injured or falls ill. In contrast to traditional or lagging indicators, leading indicators can predict poor safety performance to ensure that safety program failings are addressed before an occupational injury or illness actually occurs. This Capstone Project identified a variety of proactive safety management practices, policies, and activities shown to have a positive impact on workplace safety as leading safety indicators. The end result is a comprehensive framework of leading safety indicators that employers can use to proactively gauge safety program performance and address unrecognized hazards, unsafe conditions, reckless behavior, and other safety program deficiencies.

Restaurant Health and Hygiene: A Model Program with Theory-Based Guidelines for Implementation

Poor hygienic practices and illness of restaurant employees are major contributors to the contamination of food and the occurrence of food-borne illness in the United States, costing the food industry and society billions of dollars each year. Risk factors associated with this problem include lack of proper handwashing; food handlers reporting to work sick; poor personal hygiene; and bare hand contact with ready-to-eat foods. However, traditional efforts to control these causes of food-borne illness by public health authorities have had limited impact, and have revealed the need for comprehensive and innovative programs that provide active managerial control over employee health and hygiene in restaurant establishments. Further, the introduction and eventual adoption by the food industry of such programs can be facilitated through the use of behavior-change theory. This Capstone Project develops a model program to assist restaurant owners and operators in exerting active control over health and hygiene in their establishments and provides theory-based recommendations for the introduction of the program to the food industry.