Summary

Food poisoning poses a serious threat to occupational health and safety (OHS) worldwide. Especially those working in food production, retail and service sectors face this risk. Food safety deficiencies can lead to loss of labor, reduced productivity, occupational accidents and loss of workplace reputation. This article discusses the causes of food poisoning, its effects in workplaces and prevention strategies. Through a literature review, this study highlights the importance of integrating food safety systems into occupational health and safety processes. In addition, the positive effects of food safety policies on workplace dynamics are examined.

1. Introduction

In the field of occupational health and safety (OHS), food poisoning is a significant risk, especially for workers in food production and service sectors. According to the World Health Organization (WHO), millions of people worldwide are sickened by contaminated food every year, resulting in serious workforce losses (WHO, 2015). Food poisoning, especially in workplaces, reduces work productivity, paves the way for occupational accidents and leads to an increase in health-related problems in the workplace. It also has costly consequences for employers and damages the reputation of workplaces (Buzby & Roberts, 1996).

This article discusses the risks caused by food poisoning within the scope of OHS, the effects of these risks on the workplace and how these risks can be minimized. In the light of the studies in the literature, how food safety can be integrated into OHS policies and its effects on employee health and workplace productivity will be discussed.

2. Definition and Causes of Food Poisoning

Food poisoning is a disease caused by the consumption of food contaminated with microorganisms (bacteria, viruses, parasites), toxins or chemicals (Tauxe, 1997). It usually manifests itself with symptoms such as nausea, vomiting, diarrhea and fever. The most common causes of food poisoning include microbial contamination, hygiene deficiencies, improper storage and processing conditions (Jay et al., 2005).

• Microbial Contamination: Pathogenic bacteria such as Salmonella, Escherichia coli and Listeria are the most common foodborne disease agents. These microorganisms can grow if foods are not stored at appropriate temperatures or processed under unhygienic conditions (Kaferstein, 2003).
• Chemical Contamination: Contamination of food with pesticides, detergents or other chemicals can cause food poisoning. This can be caused by the misuse of cleaning agents, especially in workplace kitchens and food production facilities (Ray, 2001).
• Hygiene Deficiencies: Cross-contamination, non-compliance with personal hygiene rules by employees and the use of kitchen utensils in unhygienic conditions increase the risk of food poisoning (Clayton & Griffith, 2004).
• Unsuitable Storage and Processing Conditions: Failure to store food under appropriate temperature conditions and to comply with hygiene standards during processing can lead to the growth of microorganisms and food spoilage (Mortimore & Wallace, 2013).

3. Effects of Food Poisoning on Occupational Health and Safety

Food poisoning can directly affect the health status of employees, leading to labor losses, occupational accidents and cost increases in workplaces. These impacts are detailed below:

3.1. Labor Loss and Impacts on Productivity

Food poisoning causes loss of workforce and reduced productivity in the workplace. When employees fall ill due to food poisoning, it leads to reduced working hours and slower operations in the workplace. In addition, mass cases of food poisoning can lead to complete closure of the workplace (Hobbs et al., 2013).

In one study, it is stated that annual labor losses due to food poisoning in the USA are in the millions of dollars (Buzby & Roberts, 1996). Short-term illnesses of employees who experience food poisoning in the workplace can cause production interruptions and create significant costs for businesses. At the same time, cases that can lead to long-term health problems can negatively affect workplace productivity by prolonging the return to work time of employees.

3.2. Impacts on Work Accidents and Workplace Health

Food poisoning can cause occupational accidents by affecting employees' work performance. Especially in jobs that require physical labor, symptoms such as nausea, dizziness and weakness can lead to distraction and increased risk of accidents. Failure to pay due attention to food safety in workplaces can jeopardize not only the safety of employees but also occupational safety (Pilling et al., 2008).

3.3. Financial Impacts on Employers

Food poisoning incidents in the workplace can be costly for employers. Factors such as sick leave costs, health expenditures, production losses and loss of business reputation can put economic pressure on businesses. In addition, accidents and health problems that occur in the workplace as a result of food poisoning may cause employers to face legal liabilities (Wallace, 2003).

4. Strategies to Prevent Food Poisoning

Various strategies have been developed to prevent food poisoning. From an occupational health and safety perspective, these strategies are critical to ensure the safety of both workers and the workplace.

4.1. Food Hygiene Trainings

Regular food hygiene training for employees is one of the most effective ways to minimize potential risks. Training ensures that employees comply with personal hygiene standards and are careful in the handling and storage of food. Hygiene training plays an important role in protecting employee health by reducing the risk of contamination in the workplace (Clayton & Griffith, 2004).

4.2. Food Safety Management Systems

Food safety management systems such as HACCP (Hazard Analysis and Critical Control Points) are an important tool in reducing the risks of food poisoning. These systems ensure that food safety practices are standardized in workplaces and that potential risks are identified in advance. HACCP is widely used and gives effective results, especially in food production facilities and restaurants (Wallace, 2003).

4.3. Regular Inspections and Controls

Regular hygiene inspections in workplaces are important to ensure food safety. Inspections check whether food is stored at appropriate temperatures, whether hygiene standards are followed and whether employees comply with hygiene training. With regular inspections, food safety risks in workplaces can be minimized (Mortimore & Wallace, 2013).

4.4. Workplace Food Safety Procedures

In every workplace, it is necessary to establish written food safety procedures and ensure that employees comply with these procedures. Food safety procedures help to maintain hygiene standards, especially in food storage, preparation and service processes. Employee compliance with these procedures minimizes the risk of food poisoning (Jay et al., 2005).

5. Conclusion

Food poisoning is a serious problem in terms of occupational health and safety. Food hygiene training, food safety management systems such as HACCP and regular audits are effective strategies to minimize these risks. Rigorous implementation of food safety procedures in workplaces both protects the health of employees and increases workplace productivity. Findings from the literature emphasize the importance of integrating food safety into OHS policies and show that the steps to be taken by workplaces in this regard have a significant impact on preventing labor losses.

Sources

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• Clayton, D. A., & Griffith, C. J. (2004). Observation of food safety practices in catering using notational analysis. British Food Journal, 106(3), 211-227.
• Hobbs, J. E., Bailey, D. V., Dickinson, D. L., & Haghiri, M. (2013). Traceability in the Canadian red meat sector: Do consumers care? Canadian Journal of Agricultural Economics, 53(1), 47-65.
• Jay, J. M., Loessner, M. J., & Golden, D. A. (2005). Modern food microbiology. Springer Science & Business Media.
• Kaferstein, F. K. (2003). Actions to reverse the upward curve of foodborne illness. Food Control, 14(2), 101-109.
• Mortimore, S., & Wallace, C. (2013). HACCP: A practical approach. Springer Science & Business Media.
• Ray, B. (2001). Fundamental food microbiology. CRC Press.
• Tauxe, R. V. (1997). Emerging foodborne diseases: An evolving public health challenge. Emerging Infectious Diseases, 3(4), 425-434.
• Wallace, C. A. (2003). HACCP in the meat industry. In M. Brown (Ed.), HACCP in the food industry (pp. 305-329). CRC Press.
• WHO. (2015). Foodborne diseases. World Health Organization Reports.