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.

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.