Purpose: This study identified factors (including demographic and work related factors) that contributed to food workers decisions to work despite having foodborne illness symptoms.
Methods: A national survey was designed to identify whether food workers had worked while sick, the reason why they went to work sick, perceived training quality, job satisfaction and demographic factors. Logistic regression (SPSS 22.0) was used for statistical analysis.
Results: Surprisingly, 74.7% of the respondents (N=1,203) reported they went to work when they were sick. Responses such as “I don’t want to let co-workers down” (33.9%), “I can’t afford to lose pay” (32.75%), and “I don’t believe I would be contagious” (24.4%) were the primary reasons that food workers gave as to why they still went to work when they were sick. The logistic regression showed a good model fit (-2 log likelihood = 474.26, Cox & Snell R square = 0.427). The Baby Boomer generation (B= -0.395, P< 0.01), male (B= -6.98, P< 0.01) and lower income level (B= -1.59, P< 0.01) employees with lower perceived training quality (B= -0.507, P= 0.034) had a higher probability of going to work when they were sick compared to other identified groups.
Significance: While employees reported that they felt like they were letting their co-workers down, food safety leaders need to create a strong food safety cultures where employees realize that they truly will be letting their co-workers down by coming to work sick endangering their co-workers as well as their customers.