Analysis of measurements of slip resistance of soiled surfaces on site

Leclercq, Sylvie; Tisserand, M.; Saulnier, H.

doi:10.1016/s0003-6870(96)00077-4

Cited by 19 publications

(6 citation statements)

References 12 publications

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“…In a recent large industrial survey of floor slipperiness in the food sector and mechanical industries, 29% of the measurements were in our category of low COF and 12% in the category of high COF. (38) In the fast-food sector, two surveys recorded COFs in most locations of the restaurants similar to our high values, with the exception of the sink areas where the COFs were comparable to our low COF. (32−33) Procedure…”

Section: Floorssupporting

confidence: 82%

“…Leclerq et al (38) reported in an industrial survey that 25% of floors in the food sector, and 46% in the mechanical industries, had COF of .25 or lower. We know from this information alone that pushing tasks performed in this environment would be hampered by a dramatic decrease in psychophysical determined sustained push forces amounting to 29% for females and 38% for males.…”

Section: Aximum Acceptable Initial and Sustained Horizontalmentioning

confidence: 99%

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Psychophysically Determined Horizontal and Vertical Forces of Dynamic Pushing on High and Low Coefficient of Friction Floors for Female Industrial Workers

Ciriello

2005

Journal of Occupational and Environmental Hygiene

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The purpose of this experiment was to investigate horizontal and vertical components of maximum acceptable initial and sustained forces while performing pushcart tasks on high and low coefficient of friction (COF) floors. Eleven female industrial workers performed two sessions of 120 pushcart tasks on a high COF (.68) floor and one session of 120 pushcart tasks on a low COF (.26) floor. Each pushcart task was 7.6 meters long and initiated once a minute. A psychophysical methodology was employed whereby the workers were asked to select a work load they could sustain for 8 hours without "straining themselves or without becoming unusually tired, weakened, overheated, or out of breath." The results revealed that maximum acceptable weights of the pushcart task on the low COF floor were significantly lower (20%) than the maximum acceptable weights on the high COF floor, which coincided with a significant reduction in the initial and sustained horizontal forces of push (28% and 29%, respectively) on a low COF floor. Push durations on the low COF floor were also significantly longer (36%) than on the high COF floor. Vertical forces and ratios of the vertical to horizontal forces were not significantly different comparing both floors. Calculated probabilities of slipping were supported by observations of repeated slipping by some workers during pushing on the low COF floor. Ergonomic strategies should include the maintenance of sufficient COF on floors to maximize the psychophysical pushing capabilities of the industrial worker.

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Section: Floorssupporting

confidence: 82%

Section: Aximum Acceptable Initial and Sustained Horizontalmentioning

confidence: 99%

Psychophysically Determined Horizontal and Vertical Forces of Dynamic Pushing on High and Low Coefficient of Friction Floors for Female Industrial Workers

Ciriello

2005

Journal of Occupational and Environmental Hygiene

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“…Leclercq et al reported that cleaning a soiled surface does not immediately lead to an increase in its slip resistance 24. In this study, we found that increasing floor-cleaning frequency was associated with a reduced rate of slipping in the unadjusted analysis.…”

Section: Discussionsupporting

confidence: 48%

A prospective study of floor surface, shoes, floor cleaning and slipping in US limited-service restaurant workers

et al. 2010

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“…It reports on when (time of day), where (area of kitchen), and why (floor contaminants) slips are occurring in limited-service restaurants. In addition, the prevalence of some of the potential modifiable risk factors for slipping such as use of slip-resistant shoes and proper floor cleaning protocols (18,19) are explored, as well as factors affecting their prevalence. Qualitative information about slipping hazards based on the investigative teams' observations is presented.…”

mentioning

confidence: 99%

Workers’ Experience of Slipping in U.S. Limited-Service Restaurants

Chang

Courtney

et al. 2010

Journal of Occupational and Environmental Hygiene

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The leading cause of injuries among restaurant workers is same-level falls, a significant proportion of which result from slipping. This study examines the experience of limited-service restaurant workers with slipping, their use of slip-resistant shoes, and their floor-cleaning practices. A total of 475 workers from 36 limited-service restaurants in six U.S. states participated in a 12-week prospective cohort study on slipping in the workplace. At baseline, participants completed a survey that gathered information about their demographics, perceptions of floor slipperiness, use of slip-resistant shoes, floor cleaning practices, and number of slips experienced in the previous 4 weeks. During the subsequent 12 weeks, participants reported their slip experience weekly. Restaurant managers reported kitchen floor cleaning protocols and shoe policies. The overall rate of slipping during the 12 weeks of the prospective study was 0.44 slips per 40 work hours. The mean of the individual rate of slipping varied among the restaurants from 0.02 to 2.49 slips per 40 work hours, a rate ratio of more than 100 among the restaurants with the highest and the lowest rate of slipping. Such a large variation, which is unlikely due to chance alone (p < 0.05), suggests that some restaurants are better able to control slipping than others. The highest numbers of slips were reported in the sink and fryer areas, which were also identified by restaurant workers as being the most slippery. Liquid and grease were reported as floor contaminants in over 70% of the slips. In restaurants where slip-resistant shoes were provided by the employer, 91% of participants wore them; whereas if they were neither provided nor encouraged, only 53.5% wore them (p < 0.01). Use of enzyme-based floor cleaners was widespread (25/36). In these restaurants, however, 62% of the participants who were responsible for cleaning floors reported using hot/warm water, thus violating the manufacturer's cold water floor cleaning protocol. These findings suggest that focused prevention efforts based on practices from restaurants with low rates of slipping could decrease slipping hazards.

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Analysis of measurements of slip resistance of soiled surfaces on site

Cited by 19 publications

References 12 publications

Psychophysically Determined Horizontal and Vertical Forces of Dynamic Pushing on High and Low Coefficient of Friction Floors for Female Industrial Workers

Psychophysically Determined Horizontal and Vertical Forces of Dynamic Pushing on High and Low Coefficient of Friction Floors for Female Industrial Workers

A prospective study of floor surface, shoes, floor cleaning and slipping in US limited-service restaurant workers

Workers’ Experience of Slipping in U.S. Limited-Service Restaurants

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