Factors associated with worker slipping in limited-service restaurants.

OBJECTIVE: Slips, trips and falls (STF) are responsible for a substantial injury burden in the global workplace. Restaurant environments are challenged by STF. This study assessed individual and work environment factors related to slipping in US limited-service restaurant workers. METHODS: Workers in 10 limited-service restaurants in Massachusetts were recruited to participate. Workers' occupational slip and/or fall history within the past 4 weeks was collected by multilingual written questionnaires. Age, gender, job tenure, work hours per week and work shift were also collected. Shoe type, condition and gross shoe contamination were visually assessed. Floor friction was measured and each restaurant's overall mean coefficient of friction (COF) was calculated. The logistic generalised estimating equations model was used to compute adjusted odds ratios (OR). RESULTS: Of 125 workers, 42 reported one or more slips in the past 4 weeks with two reporting a resultant fall. Results from multivariable regression showed that higher restaurant mean COF was significantly associated with a decreased risk of self-reported slipping (OR 0.59, 95% CI 0.42 to 0.82). From the highest to the lowest COF restaurant, the odds of a positive slip history increased by a factor of more than seven. Younger age, male gender, lower weekly work hours and the presence of gross contamination on worker's shoe sole were also associated with increased odds of slip history. CONCLUSION: Published findings of an association between friction and slipping and falling in actual work environments are rare. The findings suggest that effective intervention strategies to reduce the risk of slips and falls in restaurant workers could include increasing COF and improving housekeeping practices.

Assessing slipperiness in fast-food restaurants in the USA using friction variation, friction level and perception rating.

Although friction variation is speculated to be a significant contributor to slip and fall incidents, it has not been related to a measurement of slipperiness in the literature. This field study investigated the relationship among multiple friction variations, friction levels and the perception ratings of slipperiness in six major working areas of 10 fast-food restaurants in the USA. The mean perception rating score for each working area was correlated with various friction reduction variables across all the restaurants in comparison with its correlation with the mean friction coefficient of each working area. The results indicated that the absolute and relative reductions in friction over the whole working area, among 12 friction reduction variables evaluated, could have a slightly better correlation with the perception rating score (r=0.34 and 0.37, respectively) than the mean friction coefficient of each working area (0.33). However, in friction measurements, more effort and time are needed to quantify friction variations than to obtain the mean friction coefficient. The results of the multiple regression model on the perception rating indicated that adding friction reduction variables into the regression model, in addition to the mean friction coefficient, did not make a significant impact on the outcomes. The results further indicated a statistically significant correlation between the mean friction coefficient and the maximum relative friction reduction over the whole area in each working area across all the restaurants evaluated (r=0.80). Despite a slightly lower correlation with perception rating than the friction variation, the mean friction coefficient of an area is still a reasonably good indicator of slipperiness.

Assessing floor slipperiness in fast-food restaurants in Taiwan using objective and subjective measures.

Slips and falls are major problems in occupational injuries in which floor slipperiness is a critical issue. Most of the studies on slipperiness assessments were conducted in laboratories. Field assessments are rarely reported in the literature. This study investigated floor slipperiness in seven kitchen areas of 10 western-style fast-food restaurants in Taiwan using both objective and subjective measurements which were conducted by friction measurements and by employees' ratings of floor slipperiness, respectively. The friction measurement results showed that the sink area had the lowest average friction in the kitchens. Employees, however, rated both the sink and back vat (chicken fry) areas as the most slippery areas. The Pearson's and Spearman's correlation coefficients between the averaged friction coefficients and subjective ratings for all 70 evaluated areas across all 10 restaurants were 0.49 and 0.45, respectively, with p < 0.0001 for both. The results indicate that average friction coefficient and perception are in fair agreement, suggesting that both might be reasonably good indicators of slipperiness.

Friction variation in common working areas of fast-food restaurants in the USA.

Friction variation has been related to employees' perception of slipperiness in a field study conducted in fast-food restaurants. However, details of friction variation in actual workplaces have not been reported in the literature. This field study investigated friction variations in 10 fast-food restaurants in the USA. The results indicated that friction reductions in a step exceeding 10% were proportional to the ages of the floor tiles in most restaurants. There were more friction reductions exceeding 10% in the sink areas than the other five areas measured, but all the areas had more than 10% friction reductions in at least one of the restaurants. As expected, significant relative friction reductions are common on older floors. A small portion of the newer tiles had significant relative friction reductions, despite their overall higher friction levels. Therefore, slip and fall preventions should not be overlooked in restaurants with newer floors. Friction variation is speculated to be a significant contributor to slip and fall incidents. However, friction variation has not been quantified in the literature. Understanding of potential friction variations in field environments helps identify potential issues for interventions. This field study investigated friction variations in fast-food restaurants in the USA.

Cross-sectional investigation of task demands and musculoskeletal discomfort among restaurant wait staff.

A cross-sectional study of task demands and musculoskeletal discomfort among a sample of 100 wait staff in ten casual dining restaurants was conducted. In addition to answering a questionnaire about musculoskeletal discomfort and symptoms experienced in the past 12 months and attributed to work, subjects were asked about various aspects of their jobs, such as shift length, number of shifts per week and safety training. The managers of the restaurants were also interviewed to gather basic information on factors such as work hours, alternative duty availability and safety practices. When asked to rank the three most important causes of injuries, the responses of both managers and wait staff were congruent with Bureau of Labor Statistics (USA) data for 1999 on the nature of injuries and attributed exposures, with slips and falls, musculoskeletal disorders and acute injuries (e.g. burns, cuts) highlighted. Of the 100 subjects, 42% reported experiencing musculoskeletal symptoms in the past year, with the lower back area (18%) and shoulder (11%) with the most frequent symptoms reported in the responses. Although many of the materials handling tasks were not excessive, the heavier tray lifts and carries are a cause for concern. There are also slip and fall issues that influence the risks of these tasks. Future research needs, including addressing the mismatch between more common materials handling assessment tools and the nature of food serving tasks, are discussed.

Factors influencing restaurant worker perception of floor slipperiness.

Falls are responsible for a substantial injury burden in the global workplace. Restaurant environments are particularly challenged by slips, trips, and falls. This study explored those factors that could influence workers' self-reports of slipperiness in U.S. fast-food restaurants. One hundred and twenty-six workers employed in 10 fast-food restaurants in the northeastern United States participated in the study representing a study-wide response rate of 87.5%. Participants' ratings of floor slipperiness and occupational slip history within the past 4 weeks were collected through written questionnaire. Additional factors collected by questionnaire included age, gender, shift length, and shoe type. Shoe condition (wear) and shoe contamination were visually assessed by the investigators. Floor friction was also measured. Lower restaurant mean coefficient of friction and the presence of contamination on workers' shoe soles were environmental factors significantly associated with workers reporting more slippery conditions. A recent workplace history of slipping with or without a subsequent fall was also significantly associated with workers reporting more slippery conditions. Workers over the age of 45 reported conditions to be significantly less slippery than younger workers. The results suggest that worker ratings of slipperiness are influenced not only by the actual level of friction but also by the other individual and environmental factors noted above. Recommendations for future studies would include a longitudinal design to better capture the temporal sequence between these variables. More field research is needed to better understand the association between workplace conditions, worker perception of slipperiness, and slipping at work.