Jan 12
22
How to Prevent Slips in Restaurants
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To help reduce or eliminate injuries and resulting liabilities, there are some things that the Stewarding Department should observe in order to prevent slips and falls in foodservice operation. Perhaps, you’re wondering, “How is it my responsibility?” Indeed, learning how to prevent slips in restaurants is one of your responsibilities. Research shows that slip resistance is determined by how well the restaurant surfaces are cleaned and maintained. It is not the finish, cleaner or floor type that determines this.
You need to make sure that you have the right program in place in order to protect your employees from possible liability claims. A significant percentage of claims arises from slip and fall accidents. This is why it is important that you have an effective floor care maintenance program in place. Your goal should be to improve floor traction. Your program should clearly outline and define floor safety procedures. Although the Stewarding Department is not wholly responsible for ensuring floor safety, proper floor cleaning is definitely one of its major responsibilities.
In order to help ensure and observe the floor safety standards, here are some things that your department should consider:
- Choose the right floor cleaners and sanitizers. Remember that cleaners work differently in different surfaces. For instance, floor cleaners that work effectively in removing grease might not work just as well when used in cleaning fatty acids. By not using the right cleaner, you could end up with slippery floors and surfaces. Using the right cleaner is the number one step in learning how to prevent slips in restaurants.
- Use the right cleaning tools and supplies. You should make sure that you utilize cleaning tools that will help clean up spills and dirt fast while further eliminating or reducing possibilities for slips and falls. For instance, using microfiber mops instead of regular mops will help greatly decrease the amount of water you will need to clean up messes.
- Observe manufacturer guidelines. Guidelines are there for a reason – you need to observe them. Read the guidelines and observe proper procedures for using chemicals and other cleaning agents. You should make sure that you observe proper dilution ratios. You should consider using an automated chemical dispensing system.
- Prepare and distribute written floor maintenance protocol. You have to set the guidelines properly and in writing, so that everyone should have something to refer. In truth, you should introduce these guidelines during the training period. You have to demonstrate how to properly clean kitchen surfaces.
- Create a floor cleaning schedule. You have to set a schedule anticipating cleaning frequencies. This schedule should include daily, weekly, monthly and yearly cleaning, including deep cleaning. Follow up on this schedule and make sure that compliance is observed. Do surprise audits if you have to and regularly inspect kitchen surfaces to make sure that the staff is observing proper cleaning procedures.
You need to educate your staff on how to prevent slips in restaurants. Make sure that you incorporate these guidelines when creating your floor safety program.