Implementation of an organizational intervention to improve low-wage food service workers’ safety, health and wellbeing: findings from the Workplace Organizational Health Study

Table 1 Worksite characteristics

Worksites	Client Industry	Number of Frontline Workers	Account Stability^a	Percent Completed Intervention Contact Points
Intervention Sites
1	Law Firm	7	DM turnover (3) Chef turnover (2) No final data collection due to COVID-19	68%
2	Office Park	5^b	DM turnover (2)	74%
3	Membership organization and Conference Center	10	Low turnover	63%
4	Banking	20	SM Turnover (4) DM turnover (2) No final data collection due to COVID-19	58%
5	Biopharmaceuticals	20		74%
Control Sites
6	Biopharmaceuticals	7
7	Analytical laboratory instrument and software company	10
8	Military technology	11	SM Turnover (2) No final data collection due to COVID-19
9	Medical School	17	Site closed mid-study
10	Banking	17	SM Turnover (2) No final data collection due to COVID-19

^a SM Site Manager; DM District Manager (DM turnover not tracked in control sites)
^b Met eligibility requirements with additional temporary employees

ISSN: 1471-2458