Work environment factors and work sustainability in Norwegian cooks

Objectives: Cooks have increased morbidity and mortality. A high turnover has also been reported. We aimed to elucidate work environment and work sustainability in Norwegian cooks. Material and Methods: A questionnaire inquiring about working conditions and work participation was sent to 2082 cooks...

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Bibliografiske detaljer

Principais autores:	Sindre Rabben Svedahl, Kristin Svendsen, Pål R. Romundstad, Torgunn Qvenild, Tonje Strømholm, Oddfrid Aas, Bjørn Hilt
Format:	Artigo
Sprog:	Inglês
Udgivet:	Nofer Institute of Occupational Medicine 2016-02-01
Serier:	International Journal of Occupational Medicine and Environmental Health
Fag:	occupational health occupational exposure cooks work sustainability working hours musculoskeletal complaints
Online adgang:	http://ijomeh.eu/Work-environment-factors-and-work-sustainability-in-Norwegian-cooks,58536,0,2.html
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