Elevated illness instances in hotels and eateries across Düsseldorf
Rise in Musculoskeletal Disorders Among Hotel and Catering Staff Post-COVID-19
A recent analysis by AOK Rheinland, a leading health insurer, has revealed a concerning trend in the hotel and catering industry. According to their findings, almost one in six people in this sector has been diagnosed with a mental disorder, and nearly half have been absent due to physical problems.
The analysis also highlights a significant increase in sick leave among hotel and catering staff since the COVID-19 pandemic. Mental strain and musculoskeletal disorders have increased by around 50 percent compared to pre-COVID years in the industry. Examples of musculoskeletal disorders include back pain, herniated discs, and shoulder problems.
The shortage of skilled workers and growing overtime in the hotel and catering industry is contributing to the high levels of work-related stress and time pressure. These factors, combined with reduced physical activity during lockdowns and changes in work practices, are likely driving the increase in musculoskeletal disorders.
The National Confederation of Employers' Associations (NGG) is advocating for a higher minimum wage in the hotel and catering industry to help alleviate some of these issues. Health insurers are also calling for mandatory reporting of free therapy slots in the sector to address the increased demand for mental health services.
Preventive measures to combat these issues include ergonomic interventions, physical activity promotion, training and education, mental health support, and workload management. While specific post-COVID statistics for hotel and catering staff are limited, the observed global occupational trends strongly indicate increased MSD risks that warrant targeted intervention.
The report by AOK Rheinland can be found on their official website. It provides a comprehensive analysis of the situation and offers practical solutions for employers and policymakers to address the challenges faced by the hotel and catering industry.
References:
[1] Study showing staff’s average step count and physical activity decreased during lockdowns: https://www.nature.com/articles/s41598-020-71111-y
[2] General approaches from rehabilitation and occupational health research: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3265975/
[3] Data from broader occupational health surveillance such as the UK’s HSE: https://www.hse.gov.uk/statistics/causdis/musculoskeletal/index.htm
[4] Hospitality is known to be a high-risk sector: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5572402/
- The increasing prevalence of chronic diseases and mental health conditions among hotel and catering staff post-COVID-19 necessitates a focused approach towards workplace wellness.
- The surge in musculoskeletal disorders among hotel and catering staff underscores the importance of incorporating health and wellness initiatives, including fitness and exercise programs, into the industry.
- Given the rise in mental health disorders and physical problems, it's crucial to implement preventive measures, such as ergonomic interventions, mental health support, and workload management, in the hotel and catering industry.
- In light of the increasing demand for mental health services, advocating for mandatory reporting of free therapy slots in the sector can help address the growing need for mental health support in the hotel and catering industry.
