Lay versus expert understandings of workplace risk in the food service industry: A multi-dimensional model with implications for participatory ergonomics

The recent trend towards cooperative management and prevention of workplace injuries has introduced numerous health and safety actors to the workplace with varying amounts and types of expertise. The purpose of this qualitative research project was to explore the understandings of risk as experienced by food service workers (FSW) and how these compare with an 'expert' in risk assessment. In total 13 FSW, selected based on age, work location, …