title: Restaurant supervisor safety training: evaluating a small business training intervention.
abstract: OBJECTIVE
  We developed and assessed a program designed to help small business owners/managers conduct short training sessions with their employees, involve employees in identifying and addressing workplace hazards, and make workplace changes (including physical and work practice changes) to improve workplace safety.
  
  
  METHODS
  During 2006, in partnership with a major workers' compensation insurance carrier and a restaurant trade association, university-based trainers conducted workshops for more than 200 restaurant and food service owners/managers. Workshop participants completed posttests to assess their knowledge, attitudes, and intentions to implement health and safety changes. On-site follow-up interviews with 10 participants were conducted three to six months after the training to assess the extent to which program components were used and worksite changes were made.
  
  
  RESULTS
  Post-training assessments demonstrated that attendees increased their understanding and commitment to health and safety, and felt prepared to provide health and safety training to their employees. Follow-up interviews indicated that participants incorporated core program concepts into their training and supervision practices. Participants conducted training, discussed workplace hazards and solutions with employees, and made changes in the workplace and work practices to improve workers' health and safety.
  
  
  CONCLUSIONS
  This program demonstrated that owners of small businesses can adopt a philosophy of employee involvement in their health and safety programs if provided with simple, easy-to-use materials and a training demonstration. Attending a workshop where they can interact with other owners/ managers of small restaurants was also a key to the program's success.
authors.affiliation: LUniversity of California, Berkeley, Labor Occupational Health Program, 2223 Fulton St., 4th Floor, Berkeley, CA 94720-5120, USA. dbush@berkeley.edu
authors.forename: Diane
authors.initials: D
authors.lastname: Bush
authors.forename: Lyn
authors.initials: L
authors.lastname: Paleo
authors.forename: Robin
authors.initials: R
authors.lastname: Baker
authors.forename: Robin
authors.initials: R
authors.lastname: Dewey
authors.forename: Nurgul
authors.initials: N
authors.lastname: Toktogonova
authors.forename: Deogracia
authors.initials: D
authors.lastname: Cornelio
mesh_terms: D000062:Accidents, Occupational / Q000191:economics / Q000517:prevention & control*; D003659:Decision Making, Organizational; D016520:Entrepreneurship / Q000458:organization & administration; D007722:Health Knowledge, Attitudes, Practice; D006801:Humans; D007318:Inservice Training / Q000379:methods; D017146:Models, Organizational; D016272:Occupational Health; D016730:Program Development; D012147:Restaurants / Q000592:standards*; D017751:Safety Management / Q000379:methods / Q000458:organization & administration*; D000078329:Workforce