What are some of the most unusual results of the slips, trips and falls studies?
Interestingly, the average levels of conditions of slipperiness on restaurant floors weren’t that bad. The average coefficient of friction was between .4 and .8; we consider a solid floor that you wouldn’t slip too much on to be about a .5. But here’s where it gets interesting: If you took the most slippery restaurant floor and simply lowered the risk, improving its coefficient by classic housekeeping techniques like removing grease, oil, water and contaminants, you could improve the coefficient of friction by fivefold. We found that simply training people to use their materials could have an effect. Many restaurants are now using enzyme-based cleaners. But using very hot water actually neutralizes the effects of some enzymes, so the old rule – that hot water is better – doesn’t apply. When we issued recommendations that would have restaurants dispense the water at the right temperature for the cleaner, we found that they actually reported a lower workforce injury rate. How were you ab
