Carayanni Vilelmine
Background: The hazards to which are exposed the labor force in the restaurant sector vary since they are performing different types of work. Aim: The aim of this study is to estimate the prevalence of occupational accidents in restaurants of the Piraeus municipality of Attica and to investigate risk factors to being injured. Method and material: For collecting data, a questionnaire for demographic, health and work environment data was used. Our sample consisted of 180 randomly selected current workers in the restaurants of the Piraeus municipality. Pre-testing was carried out on 20 subjects to screen for potential problems in the questionnaire. Univariate and multivariate logistic models have been used to investigate the covariates of occupational accident occurrence. Results: Among current workers, 44.3% reported injuries in their current job. Risk factors for work injuries with statistically significant odds ratio >2.0 included having conflicts with supervisors/colleagues, permanent stress and body pains, being kitchen staff, as well as lifting heavy loads. Results showed that psychosocial, health and physical working environment factors constitute strong predictors of the prevalence of work accidents. Conclusions: A useful measure would be the draft of guidelines addressed to enterprises as to the way they should handle health and safety at work issues.
