Exploring the Public Health and Safety Importance of a Corporate Chief Public Health Officer in Food Service and Food Production Organizations

Abstract

The U.S. federal government has deemed workers in the food and agricultural sectors an essential part of the country’s national infrastructure. In the United States 3.4 million people work in food production businesses. While most of the food production employees are White (51%), Hispanic workers (34%) comprise more than double as many food manufacturing employees equated to their share of all workers (17%). These statistics stress the organizational and community value of having a prominent public health professional in organizations to create holistic corporate public health strategies that protect the employees and the communities they inhabit. With emergence of food poisoning outbreaks and the COVID-19 pandemic, the need for a Chief Public Health Officer in various organizations has never been more critical. Having a chief public health officer is essential for public health and safety because many food production workers in restaurants, food manufacturing facilities, resorts, and on cruise ships need training, clear policies, and resources to protect themselves and customers.