OBJECTIVES: Slips and falls are a leading cause of injury at work. Few studies, however, have systematically examined risk factors of slipping outside the laboratory environment. This study examined the association between floor surface characteristics, slip-resistant shoes, floor cleaning frequency and the risk of slipping in limited-service restaurant workers. METHODS: 475 workers from 36 limited-service restaurants from three major chains in six states in the USA were recruited to participate in a prospective cohort study of workplace slipping. Kitchen floor surface roughness and coefficient of friction (COF) were measured in eight working areas and then averaged within each restaurant. The use of slip-resistant shoes was determined by examining the participant's shoes and noting the presence of a 'slip-resistant' marking on the sole. Restaurant managers reported the frequency of daily kitchen floor cleaning. Participants reported their slip experience and work hours weekly for up to 12 weeks. The survey materials were made available in three languages: English, Spanish and Portuguese. The associations between rate of slipping and risk factors were assessed using a multivariable negative binomial generalised estimating equation model. RESULTS: The mean of individual slipping rate varied among the restaurants from 0.02 to 2.49 slips per 40 work hours. After adjusting for age, gender, BMI, education, primary language, job tenure and restaurant chain, the use of slip-resistant shoes was associated with a 54% reduction in the reported rate of slipping (95% CI 37% to 64%), and the rate of slipping decreased by 21% (95% CI 5% to 34%) for each 0.1 increase in the mean kitchen COF. Increasing floor cleaning frequency was significantly associated with a decreasing rate of slipping when considered in isolation but not after statistical adjustment for other factors. CONCLUSION: These results provide support for the use of slip-resistant shoes and measures to increase COF as preventive interventions to reduce slips, falls and injuries.
OBJECTIVES: Slips and falls are a leading cause of injury at work. Few studies, however, have systematically examined risk factors of slipping outside the laboratory environment. This study examined the association between floor surface characteristics, slip-resistant shoes, floor cleaning frequency and the risk of slipping in limited-service restaurant workers. METHODS: 475 workers from 36 limited-service restaurants from three major chains in six states in the USA were recruited to participate in a prospective cohort study of workplace slipping. Kitchen floor surface roughness and coefficient of friction (COF) were measured in eight working areas and then averaged within each restaurant. The use of slip-resistant shoes was determined by examining the participant's shoes and noting the presence of a 'slip-resistant' marking on the sole. Restaurant managers reported the frequency of daily kitchen floor cleaning. Participants reported their slip experience and work hours weekly for up to 12 weeks. The survey materials were made available in three languages: English, Spanish and Portuguese. The associations between rate of slipping and risk factors were assessed using a multivariable negative binomial generalised estimating equation model. RESULTS: The mean of individual slipping rate varied among the restaurants from 0.02 to 2.49 slips per 40 work hours. After adjusting for age, gender, BMI, education, primary language, job tenure and restaurant chain, the use of slip-resistant shoes was associated with a 54% reduction in the reported rate of slipping (95% CI 37% to 64%), and the rate of slipping decreased by 21% (95% CI 5% to 34%) for each 0.1 increase in the mean kitchen COF. Increasing floor cleaning frequency was significantly associated with a decreasing rate of slipping when considered in isolation but not after statistical adjustment for other factors. CONCLUSION: These results provide support for the use of slip-resistant shoes and measures to increase COF as preventive interventions to reduce slips, falls and injuries.
Authors: Sarah L Hemler; Danielle N Charbonneau; Arian Iraqi; Mark S Redfern; Joel M Haight; Brian E Moyer; Kurt E Beschorner Journal: Appl Ergon Date: 2019-05-15 Impact factor: 3.661
Authors: Steven J Wurzelbacher; Alysha R Meyers; Michael P Lampl; P Timothy Bushnell; Stephen J Bertke; David C Robins; Chih-Yu Tseng; Steven J Naber Journal: J Safety Res Date: 2021-09-17
Authors: Jennifer L Bell; James W Collins; Hope M Tiesman; Marilyn Ridenour; Srinivas Konda; Laurie Wolf; Bradley Evanoff Journal: Workplace Health Saf Date: 2013-03-25 Impact factor: 1.413
Authors: Zhiqiang Chen; Sangita Chakrabarty; Robert S Levine; Muktar H Aliyu; Tan Ding; Larry L Jackson Journal: J Occup Environ Med Date: 2013-09 Impact factor: 2.162
Authors: Kurt E Beschorner; Johanna L Siegel; Sarah L Hemler; Vani H Sundaram; Arnab Chanda; Arian Iraqi; Joel M Haight; Mark S Redfern Journal: Appl Ergon Date: 2020-05-20 Impact factor: 3.661
Authors: Theodore K Courtney; Santosh K Verma; Wen-Ruey Chang; Yueng-Hsiang Huang; David A Lombardi; Melanye J Brennan; Melissa J Perry Journal: Occup Environ Med Date: 2012-08-30 Impact factor: 4.402
Authors: David I Swedler; Santosh K Verma; Yueng-Hsiang Huang; David A Lombardi; Wen-Ruey Chang; Melayne Brennan; Theodore K Courtney Journal: Occup Environ Med Date: 2015-02-20 Impact factor: 4.402