Slips and trips
Slips and trips injuries comprise 35% of “major” injuries in the
food and drink industries. The main causes of such accident
include:
- Wet floors after cleaning
- Food or ingredient spillage and fat residue on the floor
- Incorrect footwear in relation to floor surface
- Broken tiles, uneven surfaces or differing floor levels
- Oil spillage from machinery or plant
- Movement from one floor surface material to another, e.g. from
dry concrete to wet terrazzo tiles
- Rain penetration causing water to collect in a normally dry
area
- Materials and equipment etc. left on the floor causing
obstruction.
It is a misconception that little can be done to manage slips,
trips and falls. Where accident prevention techniques have been
employed they have been shown to cut injuries by 50% and more
significantly reduced civil injury claims.
It is of note that:
- Most slips (90%) occur when the floor is wet with water or
contaminated with food product.
- Most trips (75%) are caused by obstructions, the remainder by
uneven surfaces.
Slip prevention
To prevent slip and trip accidents arising food businesses
should consider:
- Instruction and training staff in correct cleaning
procedures
- Avoiding and clearing up obstructions and spillages as soon as
they occur
- Providing good lighting and signs to illuminate floors
- Providing signs and floor markings to indicate changes in floor
surface or level
- Encouraging staff to report any broken flooring or spillage or
leakages etc.
- Implementing a planned preventative maintenance regime for the
premises and ensure speedy repairs
- Providing a slip-resistant floor surface along with drains to
carry away water, steam drips and waste from production
equipment
- Providing protective footwear with slip-resistant properties
that complements the floor surface
- Paying attention to good housekeeping and pedestrian route
marking
- Maintaining drainage and floor surfaces in accordance with
manufacturer’s recommendations including periodic deep
cleaning
- Cleaning floor surfaces regularly
- Avoiding placing hot equipment on the floor
- Keeping floors in good condition and clear of spilled fat,
water, food, etc on which production operatives could slip.
Spillage of any kind should be cleaned immediately.
Role of manufacturers and installers
Manufacturers and installers of flooring are best placed to
advise on the correct cleaning materials and methods for a
particular type of floor surface. The use of incorrect cleaners
could destroy the non-slip properties and may cause sheet flooring
to lift at the seams.
Role of supervisors and safety advisors
Supervisors and safety advisors should implement a system of
regular visual check to ensure all working areas and corridors are
free from obstructions, and that there is enough space for safe
movement of people and vehicular traffic.
Food & Drink Group Resource:
Network event presentations:
Refer HSE publications:
Disclaimer - please read this
The opinions expressed in Branch or Group articles,
presentations and other documents, posted on this website are those
of the author and not necessarily those of the Institution of
Occupational Safety and Health (IOSH). Where the content includes
discussion and information about UK law or occupational health
matters, this should not be regarded as legal or medical advice.
Where legal advice is required, a suitably qualified lawyer should
be consulted. Where medical advice is required, a suitably
qualified medical practitioner should be consulted.
Save as set out in these terms of use, IOSH, to the
fullest extent permitted by law, excludes all warranties,
conditions and implied terms, including the warranty of
non-infringement of third parties' rights.