Publication Highlights

Within the hospitality industry, workers in the commercial cookery sector appears particularly prone to potentially risky behaviours. In particular, young workers may be especially susceptible to alcohol- and drug-related harm. To date there has been little Australian research. In order to address the lack of Australian research on this issue, NCETA conducted a cross sectional survey to examine the alcohol and other drug consumption patterns and the psycho-social wellbeing of a cohort of first year commercial cookery entrants.

A substantial proportion of the cohort of trainees was found to have very high prevalence rates of daily tobacco use, risky drinking, cannabis and amphetamine use and high levels of psychological distress. Their prevalence rates were also found to be substantially higher than comparable national prevalence rates. Younger trainees appeared to be at noteworthy risk with those aged 18-24 reporting significantly higher rates of cannabis and amphetamine sue, smoking, higher AUDIT-C scores and higher levels of psychological distress than older trainees.

These findings are consistent with previous research and indicate that early intervention strategies to prevent the development of more established and entrenched patterns of risky alcohol and drug use are necessary not only for the health and wellbeing of young workers but also for workplaces and training institutions to meet their duty of care obligations. The findings also formed the basis of a tailored intervention that was subsequently delivered as part of a block randomised controlled trial.

Image credit: Chef by Olle Svensson.