228370 Risk Factors for Slipping in U.S. Limited-Service Restaurant Workers

Wednesday, November 10, 2010 : 8:30 AM - 8:50 AM

Santosh K. Verma, ScD, MPH, MBBS , Center for Injury Epidemiology, Liberty Mutual Research Institute for Safety, Hopkinton, MA
Wen R. Chang, PhD , Center for Physcial Ergonomics, Liberty Mutual Research Institute for Safety, Hopkinton, MA
Theodore K. Courtney, MS, CSP , Center for Injury Epidemiology, Liberty Mutual Research Institute for Safety, Hopkinton, MA
David A. Lombardi, PhD , Center for Injury Epidemiology, Liberty Mutual Research Institute for Safety, Hopkinton, MA
Yueng-hsiang (Emily) Huang, PhD , Center for Behavioral Research, Liberty Mutual Research Institute for Safety, Hopkinton, MA
Melanye J. Brennan, MS , Center for Injury Epidemiology, Liberty Mutual Research Institute for Safety, Hopkinton, MA
Murray A. Mittleman, DrPH , Department of Epidemiology, Harvard School of Public Health, Boston, MA
James Ware, PhD , Biostatistics, Harvard School of Public Health, Boston, MA
Melissa J. Perry, ScD , Occupational Health Program, Harvard School of Public Health, Boston, MA
Objectives: Slips and falls are a leading cause of injury at work. Few studies, however, have systematically examined risk factors of slipping outside of 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 U.S. 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. Use of slip-resistant shoes was determined by examining 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 associations between rate of slipping and risk factors were assessed using a multivariable negative binomial generalized estimating equation model. Results: After adjusting for age, gender, BMI, education, primary language, and restaurant chain, use of slip-resistant shoes was associated with a 54% reduction in the reported rate of slipping (95% CI 37%-64%) and the rate of slipping decreased by 21% (95% CI 5%-34%) for each 0.1 increase in the mean kitchen COF. 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.

Learning Objectives:
Describe the epidemiology of slipping in limited-service restaurant workers. Identify the risk factors for slipping in limited-service restaurant workers

Keywords: Occupational Safety, Risk Factors

Presenting author's disclosure statement:

Qualified on the content I am responsible for because: Santosh Verma has over 5 years of experience researching issues related to slips, trips and falls in various settings. He has authored 5 manuscripts on this subject. He is currently the principle investigator for a study examining risk factors for slipping among restaurant workers.
Any relevant financial relationships? No

I agree to comply with the American Public Health Association Conflict of Interest and Commercial Support Guidelines, and to disclose to the participants any off-label or experimental uses of a commercial product or service discussed in my presentation.