Slips and Trips are a very costly part of everyday work life. An estimated 1.3 million work days were lost in 2012/13 due to slips and trips (Source: HSE). Personal injury claims are also on the rise making slips and trips an expensive business in more ways than one.
The Food Industry is unfortunate enough to have more than its fair share of slips and trips. They are the number one cause for accidents in the food and service industry and can be particularly hazardous due to the associated sharp tools and high temperatures involved. Slips on liquid or food spillages and greasy floors are prevalent in restaurants, kitchens, butchers, food markets and catering in all kinds of establishments.
This article will help you put the right measures in place to manage your wet and slippery surfaces and minimise the risk of injury to yourself, your employees and your visitors.
Determine your floor type
Start off by examining the type of floor you have. Different floor types have varying degrees of slip resistance.
Ideally you want a floor with high slip resistance. These tend to be specifically made for the purpose with grit added to the standing surface to provide traction. Safety vinyl, safety tiles or resin floors are good examples. Keep these floor types cleaned regularly and you can’t go far wrong. Ensure any spillages are removed quickly and effectively.
On the other end of the scale you have floors with a low slip resistance. These include smooth or shiny finish vinyl, lino, tiles, wood and metal floors. Such floors may have been buffed or polished which will increase the slip risk. The ideal solution is to replace the floor altogether with one that is more slip resistant. In the short term slippages can be better managed by providing slip resistant footwear to everyone in contact with the floors. Cleaning should be thorough and regular and all spillages must be cleaned as soon as they occur. Inform and train your staff of the risks and actions they need to take.
Conduct a slip audit
This will help you identify the areas at risk and allow you to take necessary actions to deal with them. The areas you identify will likely include prepping and washing areas, other working areas where food is being cooked and served. Look for any areas where floors may become contaminated with liquids, oil or food debris. Put an adequate cleaning and maintenance programme in place in these areas.
Prevention is better than cure
Prevent slips by stopping water and contaminants getting on the floor in the first place. Check that equipment has been maintained and there are no oil or water leaks etc. Have edged surfaces to contain spillages.
Where it is not possible to prevent liquids, food and contaminants coming into contact with the floor ensure you have good drainage channels in place. Rubber non slip safety mats should be placed at workstations where spillages regularly occur or where floors slope or get particularly greasy. Ensure they are grease proof so that they don' deteriorate and that they have bevelled edging so as not to cause a trip hazard.
Place good floor mats at all entrances to remove dirt and water from people's footwear at the door.
Good housekeeping
Poor housekeeping is the number one reason for trips in the workplace. Have a cleaning programme in place to routinely clean and tidy floors. Plan ahead so that you can clean smartly around or during busy periods. Clean up spillages as they occur. Use a wet pick up vacuum cleaner instead of a mop for efficiency and effectiveness. Leave the floor completely dry so that the floor does not remain slippery. If this is not possible, cordon off the area with signage or barriers.
Train your staff
Educating your staff about the risks, causes and prevention of slips will help make the work place a safer place. Highlight the importance of regular cleaning, immediate spillage removal, reporting accidents and equipment defects.
