Survey: More than Half U.S. and Canadian Food Employees Go to Work Sick

A new survey by the Center for Research and Public Policy (CRPP) reveals that more than half of employees at food companies in the United States and Canada go to work sick, citing concerns over lost wages and support for their co-workers.

As part of the annual Mind of the Food Worker study, the CRPP polled more than 1,200 employees on food and workplace safety at all stages of the food supply chain, including farms, processing plants, cafeterias, restaurants and grocery stores. Alchemy Systems commissioned the survey.

According to the survey:

• 51% of employees reported they always or frequently go to work when sick.
• More than 45% said they go to work sick because they can’t afford to lose pay.
• More than 46% said they didn’t want to let their co-workers down by not showing up for a shift.
• 15% of workers would not serve the food they make to their family and children.
• When managers were asked how many employees they thought came to work sick, the majority answered just 18%. 

Over 20 million U.S. and Canadian frontline food workers grow, process, distribute, cook, and serve the food that is eaten by over 355 million consumers eat every day. According to a CDC study on foodborne norovirus outbreaks, “infected food handlers were the source of 53% of outbreaks and may have contributed to 82% of outbreaks.”

“The majority of frontline food workers and their employers are committed to providing safe foods for their customers,” said Alchemy CEO Jeff Eastman. “The survey findings support the need for a food safety culture that helps workers understand when it’s okay to stay home, while food companies make accommodations that keep the food supply safe.”

The Mind of the Food Worker study seeks to increase the food industry’s understanding of frontline worker attitudes and behaviors. The survey also asked workers about their workplace safety experiences. Notable findings:

• 24% of workers reported being injured on the job
• 17% of worker injuries occurred during their first year on the job
• 52% of workers say they have found and reported safety problems
• 93% of workers felt confident to stop work if they see a safety or product problem

 “While these findings are positive overall, the Mind of the Food Worker study shows room for improvement,” Eastman says. “For example, while 93% of workers feel confident to stop work when they see a safety problem, it still leaves 7% of 20 million workers who do not. When it comes to the safety of our food supply and our workers, that number needs to be 100%.”  

View full results of the Mind of the Food Worker study.