Restaurant supervisor safety training: Evaluating a worksite training intervention

The restaurant and food service industry in California employs one million workers, largely low-paid, vulnerable workers, including many immigrant and young workers. Ninety-three percent of these businesses have fewer than 50 employees (over half have fewer than 10 employees), and as such, lack the health and safety information and resources that larger businesses typically have. In addition, the fast-passed nature of restaurant and food service work, and the tight profit margin for many small restaurants pose challenges for integrating effective health and safety training. This paper will present the evaluation results for an innovative state-funded pilot program designed to encourage restaurant employers to train their own employees and actively engage them in workplace safety efforts. During 2006, in partnership with a large workers' compensation insurer and a statewide restaurant trade association, university-based trainers conducted 17 training workshops for over 250 restaurant and food service owners and managers. Evaluation results include post test results and follow-up interviews with a sample of participants 3 to 6 months after participating in the training, to assess the extent to which materials were used, or worksite changes made. Training materials in Spanish and English will be shared.