The 130th Annual Meeting of APHA

Abstract #44539

Mary E. Miller, MN, ARNP, Department of Labor and Industries, P.O. Box 44510, Olympia, WA 98504-4510, 360-902-6041, mmar235@lni.wa.gov

In Washington State, working teens are more than twice as likely to be injured as working adults. The food-service industry employs nearly 50% of working teenagers today, most in fast-food restaurants. In some of these settings, 95% of the workforce is comprised of minors, primarly 16-and 17-year-olds. This industry has the highest incidence of injuries to teens. Strains and sprains, lacerations, burns, and contusions account for nearly 85% of teen restaurant injuries, with over half occurring within the first six months of employment. To address this need, the Department of Labor and Industries in partnership with the Washington Restaurant Association set a goal to reduce the number of injuries among teen workers by 25% in FY2001. During that time an outreach program was developed and piloted to provide training to managers and supervisors in quick service restaurants (QSRs) with a focus on teen workers. We found a positive improvement in the quarter immediately following the pilot period. The injury rate dropped by 28% for the pilot-program participants (11.5 per 100 FTE to 8.3 per 100 FTE) compared to a drop of 3.4% for all QSRs statewide (11.7 per 100 FTE to 11.3 per 100 FTE). By the end of FY2001, the pilot-program participants had a claim injury rate that was 27% below the rate for all QSRs. After the success of the 3-month pilot, the program is now being extended statewide. More details of the program and results to date will be presented.

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