OCCUPATIONAL APPLICATIONSResults from our exploratory study of restaurant worker mental models of injury and safety emphasize the need for improved occupational safety in the culinary industry through targeted interventions for chefs and managers. The analysis we performed showed that managers possess more integrated and coherent mental models of injury and safety than chefs, reflected in network parameters showing better organization of safety concepts. Kitchen training programs should focus on bridging gaps in safety awareness and mitigating hazards such as burns, cuts, slips, and equipment-related risks. Given their stronger understanding of safety protocols, managers are well positioned to lead kitchen staff training. Leadership-focused training for managers is vital for improving communication, enforcing protocols, and leveraging their integrated mental models of injury and safety in daily practice. Continuous education tailored to the specific responsibilities of chefs and managers is essential for ensuring effective safety training and maintaining standards.
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| http://dx.doi.org/10.1080/24725838.2024.2446152 | DOI Listing |
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