Workers' Experience of Slipping in US Limited Service Restaurants

Objectives: 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. Methods: A total of 475 workers from 36 limited-service restaurants in six U.S. states participated in a prospective cohort study on slipping in the workplace. At baseline, participants reported about their demographics, perceptions of floor slipperiness, use of slip-resistant shoes, and floor-cleaning practices. During the subsequent 12 weeks, participants reported their slip experience weekly. Restaurant managers reported kitchen floor-cleaning protocols and shoe policies. Results: 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 between the restaurants with the highest and the lowest rate of slipping. 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. 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 violated the manufacturer's cold water floor cleaning protocol. Conclusions: These findings suggest that focused prevention efforts based on practices from restaurants with low rates of slipping could decrease slipping hazards.