Cintas educates on best practices for preventing slip and fall accidents

by Shane Henson — January 25, 2012—To help managers of restaurants and other foodservice operations prevent injuries and reduce liability as their staff go about daily tasks, Cintas Corporation recently issued a list of best practices for reducing slip and fall accidents—one of the most common causes of employee injury. Although geared toward foodservice workers, the tips can help prevent the slips and falls of employees working in other environments as well, including hospitals.

Cintas’ best practices for facilities managers include:

• 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.
  
• Follow manufacturer guidelines. Review the recommended dilution ratios and proper procedures for using cleaning chemicals and equipment. An automated chemical-dispensing system will automatically create the proper dilution for optimal cleaning, reduced expense, and improved employee safety.
  
• Develop a written protocol for floor maintenance. For consistency in the floor-cleaning program, outline the program in writing so everyone knows exactly how the floor should be cleaned throughout different parts of the restaurant.
  
• Establish a floor-cleaning schedule. Identify frequencies for all levels of floor cleaning—from daily maintenance procedures to deep cleaning.
  
• Train staff on floor-cleaning protocol. Demonstrate procedures for placing and cleaning matting, cleaning floors and maintaining the cleaning equipment. If an automated chemical-dispensing system is not available, be sure to include training on the proper dilution and handling of chemicals.
  
• Follow up to ensure protocol is followed, and hold staff accountable. Conduct scheduled and surprise audits to inspect floor cleanliness and identify if staff are following the proper procedures.