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

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.