CINCINNATI — To help restaurants prevent injuries and reduce liability, Cintas Corporation has issued a list of best practices for reducing slip and fall accidents, according to a press release.
Presented in their recent slip and fall prevention webinar, these practices are also recommended to assist food service operators as they prepare for upcoming standards expected to be released by the American National Standards Institute (ANSI) in 2012, the release stated.
"CNA research shows that the single most important factor in determining the slip resistance of a floor is how it''s cleaned and maintained — not the floor''s type, finish or cleaner," said Dave Ludwin, webinar presenter and general and products liability risk control director at CNA.
"Consequently, food service operators need to make sure they have the right program in place to protect their employees and reduce their exposure to potential liability claims," Ludwin added.
According to the release, to prepare for the standards and to assist in the development of a safe floor program, food service operators should consider the following tips:
• Select the best floor material for the area. Consider high-traction floor surfaces for areas where water or grease might gather, such as around dishwashers or grill areas.
• Identify the right cleaner for the job. Cleaners effective in cleaning up grease might not be as effective in cleaning up soils with fatty acids, which could result in a slippery surface. Use the proper cleaner for type of soil targeted.
• Implement proper cleaning tools and supplies. Tools such as microfiber mops utilize less water, reducing the amount of water required to clean-up spills and further eliminating opportunities for slip and fall hazards.
For more slip and fall prevention tips, click here.
Click here to read the complete release.